Sauteed Sweet Potatoes Recipes

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SAUTEED SWEET POTATOES



Sauteed Sweet Potatoes image

Found myself at another house making dinner for three children. There were NO vegetables, fresh or otherwise, (they had just moved in) but I found two large sweet potatoes. I was told that they were not liked, but I needed a veggie.....so this came about.... nice and soft inside, crispy outside.

Provided by Happy Harry 2

Categories     Yam/Sweet Potato

Time 25m

Yield 2-4 large/small

Number Of Ingredients 5

2 large sweet potatoes or 2 large yams, peeled
1 teaspoon vegetable oil
1 teaspoon unsalted butter
1/2 teaspoon sea salt
1 tablespoon brown sugar

Steps:

  • Wash and medium dice potatoes.
  • Heat oil and butter together over med-high heat in a stanless steel or cast iron skillet with cover. (Will not work in a non-stick pan.).
  • Add potatoes, salt and sugar and stir until potatoes are coated.
  • Spread out into one layer. Allow to cook and brown WITHOUT touching for 4-5 minutes.
  • Stir, flipping potatoes over. Lower heat to medium. (If using an electric range, turn heat off.) Cook another 3-4 minutes.
  • Remove from heat and cover skillet. Let stand another 5 minutes.
  • Now all that is left is to --.
  • EAT!

PERFECT SAUTéED POTATOES



Perfect sautéed potatoes image

A wonderful alternative to chips and so much simpler to prepare

Provided by Good Food team

Categories     Lunch, Side dish, Supper

Time 25m

Number Of Ingredients 2

1kg waxy potato, such as Maris Peer or Desirée
6-8 tbsp sunflower or olive oil

Steps:

  • Cut 1 kg waxy potatoes into chunks.
  • Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
  • When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
  • If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
  • Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
  • Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
  • Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium

SAUTEED SWEET POTATOES AND SPINACH



Sauteed Sweet Potatoes and Spinach image

Curried sweet potatoes and spinach make a dish that is hearty enough to be a meal.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

2 tablespoons olive oil
2 large sweet potatoes
1 1/2 teaspoons curry powder
1/2 cup water
1/2 cup red onion
1 1/2 pounds spinach
1 tablespoon balsamic vinegar
Coarse salt and ground pepper

Steps:

  • Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes; cook, stirring, until starting to soften, 8 to 10 minutes.
  • Add curry powder. Cook 1 minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.
  • In the same skillet, cook spinach in 2 batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.
  • Stir in balsamic vinegar; season with coarse salt and ground pepper.

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