Post 1-2
Sauteed Sweet Potatoes
Time: 20 minutes at most.
Ingredients
1 Medium sweet potato/yam grated (by hand or food processed)
3 medium shallots
1 carrot grated (by hand or food processed)
2 tablespoon raw pine nuts (optional)
1 tablespoon butter/to taste
salt, pepper, and good olive oil
This is a really good recipe that I adapted (stole) from Mark Bittman. It’s tasty, quick, and despite the butter and olive oil, not greasy at all. The addition of the carrots and shallots add to the subtle sweetness of the roots.
Begin by toasting the pine nuts until golden brown on a dry skillet and set them aside. Take that very same pan (unwashed to preserve the rich flavor of the nuts) and heat a couple of tablespoons of olive oil. Toss in the shallots, when they become transparent, add the sweet potatoes and carrots. Season with salt and pepper to taste. Cook for 5-7 minutes or until the potatoes are softened but not mushy.
Add the butter and toss continuously over high heat for 2-3 minutes. While plating this dish sprinkle a few pine nuts on top of each portion.
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