Garlicky Sweet Potatoes


These are a real treat, sweet and savory at once, and quick to make too.
TIME About 30 minutes
MAKES 4 servings
2 pounds sweet potatoes
¼ cup olive oil
2 tablespoons minced garlic
Salt and freshly ground black pepper


Method
1 Peel the sweet potatoes and grate them by hand or with the grating disk of a food processor; you should have about 5 packed cups; save any extra for another use.

2 Put 2 tablespoons of the oil in a large skillet over medium-high heat. When it’s hot, add half the sweet potatoes, spread them out in an even layer, and sprinkle with half of the garlic and some salt and pepper. Cook, without stirring, until the potatoes begin to brown on the bottom and release easily from the skillet, 3 to 5 minutes.

3 Continue cooking, stirring every 2 to 3 minutes, until the potatoes are mostly golden brown and tender but not mushy; begin checking after about 5 minutes. When they’re ready, transfer them to a serving plate.

4 Repeat with the remaining ingredients. Add the second batch of sweet potatoes to the first and toss to combine. Taste, adjust the seasoning, toss again, and serve.

Variations
  • Garlicky Sweet Potatoes with Bacon: Skip the olive oil and start by cooking 4 ounces bacon until crisp, then remove the bacon with a slotted spoon. In Step 2, cook the potatoes in the bacon fat. (Before cooking the second batch, add a little olive oil if the pan looks dry.) In Step 4, crumble the bacon back into the pan while cooking the second batch.

Tips
  • Moisture will put a crimp in the browning process; if the potatoes seem wet after you grate them (unlikely, but it can happen), put them on a towel and squeeze them dry before cooking.
  • Other vegetables to try here: waxy potatoes, celery root, winter squash, parsnips, rutabagas, kohlrabi, or turnips.

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