Savory Sauteed Sweet Potatoes
This post may be a little late for Thanksgiving, but Christmas is right around the corner! Let me start by saying sweet potatoes are a staple in my house. We have tried them in various recipes, but none seem to satisfy everyone in the way these savory sautéed sweet potatoes do. This is a simple yet delicious recipe that anyone can make. It's wonderful practice for a chef that's learning, and it's a real crowd pleaser. On one occasion, I catered (for free, of course) a family party at which my Aunt could simply not believe I didn't load down the potatoes with sugar. In fact, they contain no added sugar; they are simply deceptively sweet and nearly dessert-like when prepared correctly. I hope you all enjoy!
- 2 lbs Sweet Potatoes
- 1 tbsp Coconut Oil
- 1/4 cup Water
- 1/8 tsp Salt
- Heat coconut oil and 1/4 cup water in a pan over medium heat.
- Slice your sweet potatoes 1/4 inch thick.
- Add the sweet potatoes to the pan, place a lid over the top, and stir every few minutes.
- When the sweet potatoes can be easily pierced with a fork, they are done.
If you keep cooking the potatoes just until they start sticking to the bottom of the pan, they will be sweeter. Also, they will likely disintegrate some as they cook; that's fine. They will still be delicious!