I'm finding all kinds of new ways to use the ten pounds of sweet potatoes my mom brought during her last visit. They are too good to go to waste!
When my husband and I vacationed in Palm Springs, California last year, we stopped by a little hole-in-the-wall cafe somewhere near Hemet on our way to Idylwild to shop and watch the sunset over the valley. We were hungry and this little restaurant was the only place we had come to during the hour we had been on the road. We stopped not knowing what we might find. On the menu, they featured fried sweet potatoes. Neither of us had ever had them prepared that way, so we decided to give them a try. They were delicious and they soon became a favorite once we were home and the harvest came in.
I'd like to share the simple recipe I used. It may not be the same as the one in that quaint little California town, but I'm sure you will find them delightful.
Prepare the sweet potatoes by scraping the skins from them. I use a standard potato peeler. Slice them about an eight of an inch thick. Heat the oil, I use coconut oil for the health benefits. Unlike olive oil (also a healthy oil), coconut oil doesn't lose its health properties at higher temperatures needed to fry vegetables. Once the oil is heated, drop in a layer of sliced sweet potatoes and cook until tender. I like them a little crisp so I let them start to brown. Take them up with a slotted spoon and place on a plate lined with paper towels to absorb the extra oil.
Now you have a choice of how to spice them. I usually create two plates so I can season them differently,or you can use one seasoning tonight and the other next week for a variety. One: sprinkle with salt, pepper, and garlic powder. Two: sprinkle with salt and cinnamon. I know it doesn't sound like these two seasonings would work well together, but trust me, they do!
Give this recipe a try. I'm sure you and your family will enjoy it no matter which seasoning option you choose.
