Skillet Sweet Potato

Skillet Sweet Potatoes

For a few years now my brother-in-law has talked about one of his favorite foods when he was growing up was Skillet Sweet Potatoes. Well, this Easter my sister and brother-in-law came to visit so I thought that the Skillet Sweet Potatoes would be a perfect side-dish for the ham dinner and I was lucky enough to have him show me how to cook them. He did say that they were usually cooked them in bacon grease (wasn’t everything?)….. but he used coconut oil instead. They were a wonderful addition to our Easter dinner – and I plan to cook them for other meals as well.

1 sweet potato
3 T. white vinegar
6 cups water
coconut oil

Peel the sweet potatoes and cut lengthwise slices about 3/8”-wide. I found that if you use a fork or an Onion Holder – you can make nice long cuts without the potato slipping. You could also take a small slice off the bottom of the potato so it has a firm base to sit on while you’re slicing.

Skillet Sweet PotatoCombine the vinegar and water and add the potato slices (see note at bottom). When ready to cook the potatoes, rinse and dry the slices.

 

Skillet Sweet PotatoAdd coconut oil to a medium-hot fry pan to the depth of about 1/16”. When oil is hot add the potatoes and cook until both sides are golden brown. He used an electric griddle to keep the potatoes warm as he cooked the next batch.

Skillet Sweet Potato

Remove and drain on paper towels and serve immediately.

You may add salt and pepper if you like, but we found they were excellent without adding anything.

Note: According to CuisineAtHome.com: “If you’re peeling and dicing potatoes for a stew or other dish, you can prepare them a few days ahead and store them in the refrigerator, in a container filled with water. To keep them from turning brown or becoming mushy when cooked, add some white vinegar (1 Tbsp. per 2 cups water) before submerging the potatoes.”

 

Skillet Sweet Potatoes
 
For a few years now my brother-in-law has talked about one of his favorite foods when he was growing up was Skillet Sweet Potatoes. Well, this Easter my sister and brother-in-law came to visit so I thought that the Skillet Sweet Potatoes would be a perfect side-dish for the ham dinner and I was lucky enough to have him show me how to cook them. He did say that they were usually cooked in bacon grease (wasn't everything?)..... but he used coconut oil instead. They were a wonderful addition to our Easter dinner - and I plan on cooking them for other meals as well.
Serves: 2 servings
Ingredients
  • 1 sweet potato
  • 3 T. white vinegar
  • 6 cups water
  • coconut oil
Instructions
  1. Peel the sweet potatoes and cut lengthwise slices about 3/8”-wide. I found that if you use a fork or an Onion Holder - you can make nice long cuts without the potato slipping. You could also take a small slice off the bottom of the potato so it has a firm base to sit on.
  2. Combine the vinegar and water and add the potato slices (see note). When ready to cook the potatoes rinse and dry the slices.
  3. Add coconut oil to a medium-hot fry pan to the depth of about 1/16”. When oil is hot add the potatoes and cook until they have turned golden brown. He used an electric griddle to keep the potatoes warm as he cooked the next batch.
  4. Remove and drain on paper towels and serve immediately.
  5. You may add salt and pepper if you like, but we found they were excellent without anything.
  6. Note: According to CuisineAtHome.com: “If you’re peeling and dicing potatoes for a stew or other dish, you can prepare them a few days ahead and store them in the refrigerator, in a container filled with water. To keep them from turning brown or becoming mushy when cooked, add some white vinegar (1 Tbsp. per 2 cups water) before submerging the potatoes.”

 

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