1 large sweet potato (about 1 pound), peeled and cut crosswise into 12 slices, each about ║ inch thick
1 tablespoon unsalted butter
1 tablespoon corn oil
? cup water
║ teaspoon salt


1. Arrange the potato slices in a single layer in one vary large or two slightly smaller nonstick skillets. Add the butter, oil, water, and salt. Bring the mixture to a boil, cover, and boil gently over high heat for about 5 minutes. Most of the water will have evaporated, and the potatoes will be soft.
2. Continue to cook, uncovered, over medium heat, turning until the slices are nicely browned on both sides, about 1 additional minute per side. Serve immediately.
For this recipe, Jacques Pepin uses yams if you can not find yams you may use sweet potatoes which are easier to find and almost identical in flavor and texture to yams. It is an easy and quick side dish, which is excellent with venison (see link) or any meat
Skillet Sweet Potatoes
Categories :
Tags :