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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 3 |
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A great change on skillet potatoes that is great with breakfast or dinner! Ingredients:
1 teaspoon olive oil |
2 lbs sweet potatoes |
2 teaspoons smoked paprika |
2 teaspoons kosher salt |
1/4 teaspoon fresh black pepper |
1 tablespoon butter |
1 tablespoon olive oil |
2 garlic cloves, minced |
1/4 teaspoon sage (alt. a small handful fresh sage or thyme herbs minced) |
1/4 teaspoon thyme (alt. a small handful fresh sage or thyme herbs minced) |
Directions:
1. Wash the sweet potatoes - don't peel. Cut into a fine, 1/2 dice. Add potatoes into baggy or Tupperware and toss with olive oil to coat; then add paprika, salt, black pepper and toss until well coated.
2. Heat a cast iron skillet over medium-high heat. Melt the butter and oil. (Omit the butter to keep these vegan; it won't affect the recipe much.) Add potatoes to pan and let cook without stirring for about three minutes, then stir and turn them over.
3. Add the garlic, and let cook for another 5-10 minutes - until they are tender and seared.
4. Just as they get tender stir in the herbs and cook just until wilted and fragrant.
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