Don’t Judge a Potato By Its Skin Color

I was craving something starchy, and a potato sounded perfect.  Cut up and thrown in a skillet with a little oil and cooked until they turned golden and slightly crispy – mmmmm, delicious!  But when I opened up the fridge, my potato was the wrong color.  It was orange.  A sweet potato.  My stomach grumbled, mainly from hunger and a little bit of disappointment.  But I chopped up the sweet potato anyway and tossed it in the pan.  A little while later, my tummy was satisfied, both from the food inside it and its flavor.  The sweet potatoes tasted even better than the plain originals!  

 

Skillet Sweet Potatoes

serves 1

The thicker the pieces of sweet potato, the longer it takes to cook.  If you’re in an even bigger hurry, microwave the potato for a few minutes first to soften it, then cut into the bite-sized pieces and sauté until done.  I prefer to leave the skin on, but feel free to peel it off before cutting and cooking.

1 small sweet potato or yam

⅛ tsp nutmeg

olive oil

salt

1. Cut the sweet potato into ¼ inch rounds.  Cut each round into bite-sized pieces.
2. Heat 1-2 tsp olive oil in a medium skillet.  Add sweet potatoes and nutmeg, stirring occasionally.  Cook for 15-20 minutes or until softened with a slight skin.
3. Remove from heat, salt to taste, and serve hot.