Skillet Sweet Potatoes With Coconut Garlic And Chile Recipes

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SKILLET SWEET POTATOES WITH COCONUT, GARLIC AND CHILE



Skillet Sweet Potatoes with Coconut, Garlic and Chile image

Sweet potatoes love to be oven roasted, but dicing and sauteing them allows you to get that charred yet deeply sweet flavor in a fraction of the time. The coconut here acts like a breadcrumb, providing a crispiness that's spiked with chile flakes and garlic. It's a simple (and one-pan!) fall or winter side dish that's both hearty and bright.

Provided by Priya Krishna

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/3 cup unsweetened grated coconut
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 tablespoons olive oil
3 medium sweet potatoes, cut into 3/4-inch cubes
1 teaspoon kosher salt
1 tablespoon fresh lemon juice, plus more to taste

Steps:

  • Mix the coconut, garlic and red pepper flakes together in a small bowl.
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the coconut mixture and cook, stirring occasionally, until the coconut and garlic are fragrant and the coconut has turned golden, 5 to 10 minutes. Transfer the mixture to a plate.
  • In the same skillet (no need to wipe it out), heat the remaining 3 tablespoons oil over medium-high heat. Add the sweet potatoes and salt. Toss to coat the sweet potatoes in the oil (be careful not to spatter the oil). Arrange the potatoes in a single layer and let cook, stirring occasionally so that all sides get browned, until the sweet potatoes are slightly charred and soft enough to pierce with a fork, about 10 minutes.
  • Remove from the heat and immediately mix in the coconut mixture, tossing to coat evenly. Just before serving, stir in the lemon juice. Taste and add more lemon juice, if needed.

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