Saturday, January 8, 2011

Pan-Fried Sweet Potatoes (Garnet Yams)

I always forget that what I refer to as sweet potatoes are technically called “garnet yams.” I prefer the garnet yams, but this recipe works with yams or sweet potatoes just as well. You can even do a combination of the two. I find that the garnet yams are sweeter and I love the bright orange color. This recipe is simple, but requires patience since you have to stir the yams frequently while they’re cooking to prevent them from burning.


2-3 sweet potatoes or garnet yams
3-4 tbsp. or more olive oil
Optional herbs: ground rosemary, tarragon, black pepper
Optional: ½ c. walnuts or pecans


I usually leave the skin on the yams, but it can be tough, depending on the batch of yams. If you think you would prefer not to deal with the skin on the finished product, then scrape it off. Slice the yams into rounds about 1/8-inch thick. Put 3 tbsp. of olive oil into a large skillet and turn the heat on high. When the oil begins to smoke slightly (is very hot), turn the heat down to medium and put the sweet potatoes into the pan. Fry the sweet potatoes, turning them frequently, for 15-20 minutes. Add more olive oil if necessary to keep them from sticking to the bottom of the pan. If you want to use any of the optional herbs listed, add them when you put the yams in to cook. If you wish to include the nuts, put them in at the start as well. Do not put a lid on the pan or the sweet potatoes will steam down and get mushy quickly. You can turn the heat up a bit on them if you watch them very carefully and keep turning them frequently. You don’t want them to burn. The thinner they are sliced, the faster they will cook. To see if they are done, take out one of the thickest slices and bite into it. Be patient and keep tending them until they are done.

Eat well, be well, live deliciously!

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