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
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
- 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.