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
- Cut the sweet potato into ¼ inch rounds. Cut each round into bite-sized pieces.
- 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.
- Remove from heat, salt to taste, and serve hot.
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