Skillet Sweet Potatoes

| September 11, 2011

Episode 101: Savory Staples
Recipe: Skillet Sweet Potatoes

An easy dish, these sliced sweet potatoes are cooked in butter, oil, and water until the water evaporates and they are nicely browned. They are good with almost any meat or fish main course.

Skillet Sweet Potatoes

Serves 4

1 large long sweet potato (about 1 pound), peeled and cut into 12 slices, about 1/4 inch thick
1 tablespoon unsalted butter
1 tablespoon corn oil
1/2 cup water
1/4 teaspoon salt

Arrange the sweet potato slices in a single layer in one very large or two slightly smaller nonstick skillets. Add the butter, oil, water, and salt. Bring to a boil, cover, and boil gently over high heat for about 5 minutes. Most of the water will have evaporated and the potatoes will be soft. Continue to cook, uncovered, over medium heat, turning, until the slices are nicely browned on both sides, about 2 additional minutes per side. Serve.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

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Category: Recipes, root vegetables, vegetables

About the Author ()

I was the Senior Digital Producer for KQED Food up until July, 2018.  Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area;  Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017.  As far as content creation,  photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.

Comments (6)

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  1. Janice says:
    September 29, 2011 at 5:09 pm

    simply wonderful. I will make these soon.

  2. Michael and Jessica says:
    January 30, 2012 at 5:55 pm

    We made these. Simply the best, quickest way to enjoy the flavor of sweet potatoes. Highly recommended!

  3. Jack says:
    February 4, 2012 at 10:29 pm

    My friend made this with Japanese yam and it was incredibly good! Great, simple, delicious recipe.

  4. Orest says:
    May 2, 2012 at 8:51 pm

    Jacques often talks about the importance of a good vegetable peeler, and often raves about his peeler, but never mentions what kind he uses.  Being in the market for a new vegetable peeler, I’d love to get what he uses.  Any tips?

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