Sweet potatoes! Their tender sweetness and smoky flavor are so welcome this time of year. Here's a fast, deliciously easy recipe for a weeknight supper. It's similar to our Sweet Potatoes and Caramelized Onions dish, but faster. These cook fast because you chop the sweet potatoes very fine. The recipe also depends on a cast iron skillet, which is going to cook fast and hot and get the potatoes crispy and dark.
We cook these in two parts, too. The first half of the potatoes go in about 10 minutes earlier and get cooked without being stirred much so that they get very brown and flavorful. They also get slightly mushier. The second half goes in later and gets cooked with less time so they are a little firmer.
2 pounds sweet potatoes 2 teaspoons smoked paprika 2 teaspoons kosher salt Fresh black pepper 1 tablespoon butter 1 tablespoon olive oil 2 cloves of garlic, minced Small handful fresh herbs, minced - sage and thyme
Wash the sweet potatoes - don't peel. Cut into a fine, 1/2" dice. Toss with paprika, salt and a little black pepper.
Heat a cast iron skillet over medium-high heat. Melt the butter and oil. (Omit the butter to keep these vegan; it won't affect the recipe much.) Add half the sweet potatoes. Let cook without stirring for about three minutes, then stir and turn them over. Let cook for another few minutes - until they are quite golden and seared.
Add the other half, along with the garlic, and cook them all until tender. The potatoes you added first will get slightly mushier and soft, while the ones added later should keep their shape with a tender bite.
Just as they get tender stir in the herbs and cook just until wilted and fragrant. Taste and add any additional salt or pepper.
These are delicious served with a little yogurt and parsley stirred in too.