Sweet Potato Home Fries

 

 

 

 

First question: Do you like potatoes as much as I do? 

Second question: Do you like sweet potatoes even more?

I have to say, when it comes to potatoes, I've never met one I didn't like. Any kind, any color, I love 'em all. But if I had to choose between a regular white potato and a sweet potato, I'd most likely choose the sweet potato every time. Mmmmm... especially if they're mashed or fried up in a pan, as with this recipe. 

  I'm not even sure where I got this recipe, but it's one of my faves. I realized a few years ago that I tend to enjoy a sweet potato more when it's not completely covered with all the sugary bells and whistles. Don't get me wrong.. Yes, I LOVE the candied ones with butter and brown sugar (and just a touch of orange marmalade), but more often than not, I find myself preparing sweet potatoes as one would prepare a regular white potato. A rich and cheesy gratin would be amazing. Or a nice twice baked sweet potato topped with sour cream and chives... HEAVEN! I just think you can taste the actual potato a lot more. 

 This recipe falls right into that idea. No brown sugar, and for heaven's sake NO MARSHMALLOWS!

Just some roasted sweet potatoes, fried up with some savory aromatics and fresh herbs. Simple and easy! Serve it for breakfast with your perfectly fried eggs, or pile 'em high on top of a big ol' steak just off the grill. I think you just might be surprised at how much you won't miss all that sugar! Enjoy!

 

 

 

1 1/2 pounds sweet potatoes (about 3), peeled and chopped into 3/4-inch pieces 

2 tbs vegetable or preferred oil 

1/2 tsp smoked sweet paprika, divided 

Kosher salt and freshly ground pepper 

2 tbs butter 

1 onion, finely chopped

1 green bell pepper, cut into 1/2-inch pieces

1 jalapeno, seeded if desired, and thinly sliced

2 sprigs fresh thyme 

 

 

 

 

Preheat oven to a hot 450ºF. 

On a rimmed baking sheet, toss sweet potatoes with oil and 1/4 teaspoon paprika; season with salt and pepper. Roast, the potatoes, rotating sheet and flipping potatoes halfway through, until browned, about 30 minutes.
Meanwhile, in a large skillet, melt butter over medium heat. Add chopped onion, bell pepper, and jalapeno. Season with salt and pepper and cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes. Add roasted sweet potatoes to skillet with vegetables. Toss with remaining 1/4 teaspoon paprika, then strip the leaves from thyme sprigs into skillet; stir to combine. Check seasoning; serve immediately.

 

 

Tips:

Not a fan of jalapenos? Just leave it out! Only have red bell pepper instead of green? Use it! Any kind of peppers or onions will work. 

If you'd like to turn this into a one dish meal, add some diced chicken or shredded beef. You could even serve it alongside your favorite cowboy beans. Yum!