Last month at the lake, my aunt reawakened my love of sweet potatoes. I don’t like the Thanksgiving version of sweet potatoes – you know, the ones with mini marshmallows – but I love me some sweet potato fries. So for the last month, I’ve been on a serious sweet potato kick.
She baked hers in olive oil (and they were amazing) but I avoid turning on the oven in the summer because it makes the house too hot. Instead, I found another, super-simple way to get my fix. These make a great side dish (like tonight, when I will put them with grilled chicken) or a meal all by themselves (like earlier this week when that was my whole lunch).
Here’s how I do it:
First, get yourself a sweet potato. Or however many you want. One feeds two of us if used as a side dish.
Slice it up:
Heat coconut oil in a heavy skillet over medium heat until hot, then throw in your sweet potato slices:
Sprinkle with sea salt and fresh ground black pepper:
Fry until golden brown. They should have a slight crunch on the outside but be soft on the inside:
Blot the excess oil off with a paper towel, and top the hot sweet potato slices with thin slats of butter:
Let butter melt and toss to coat all the slices. Mr. B prefers to eat his dipped in maple syrup, but I eat mine just as they are in all of their buttery goodness. Enjoy!
See? Super easy. A perfect, yummy side dish that requires little effort and no hot oven. What is your favorite easy summer dish?