This is an easy side dish if you’re needing something carby to go with your main meal. I like cooking sweet potatoes this way because it gives all of the caramelized sweetness of roasting without having to use the oven, which is the last thing I want to do on a hot summer’s day.
I tend to use the white sweet potatoes as opposed to the orange yams when I make these, but both work nicely.
Pan-Fried Sweet Potato
1 sweet potato, peeled
2 tablespoons butter/ghee/lard/coconut oil
Optional dried herbs eg. thyme
1. Slice sweet potato into slices, about 1/4 inch thick. If my sweet potato is quite round, I’ll cut it lengthwise first so that I’m slicing half rounds instead of rounds.
2. Heat oil in a large pan to medium high. Add sweet potato pieces and sprinkle generously with sea salt and optional herbs. Using a spatula, toss the pieces around the pan to get them coated in the oil and salt.
3. Cook until the pieces are becoming lightly browned on the underside (about 5 minutes), then turn the pieces over and cook for a further 3-5 minutes to lightly brown the other side.
4. Turn the heat down to medium-low, add more oil if necessary, and partially cover. Cook, loosening them up with a spatula periodically to prevent sticking, for a further 10-15 minutes until the sweet potato pieces are easily pierced with a fork.
All up, cooking time shouldn’t be anymore than about 25 minutes for 1/4 inch slices. I usually get this dish underway first, and let it cook away in the background while I work on preparing the rest of dinner.