My husband, Steve, does all our cooking (except desserts, that’s me). This is a dish he cooks often that I told Mary (from New Braunfels) that I would share with you. It serves six; may be scaled for larger or smaller amounts:
Six medium sweet potatoes (if you can’t find medium ones, get two small ones per person or one large one for every two people)
About a tablespoon of olive oil (maybe a bit more)
2 tablespoons butter (optional)
Cut the ends off of the sweet potatoes. Peel using a regular potato peeler – you may have to give some areas of the sweet potatoes two passes to get them peeled properly. For irregularly shaped sweet potatoes, you may need to cut them into smaller pieces so they peel more easily.
As you peel them, put the sweet potato pieces into a bowl with water. Drain the water off of the sweet potatoes, and cut them into bite-sized pieces.
I cut the pieces in half longitudinally first, then slice transversely into pieces about 1/4 inch thick. This gives half-round pieces that cook evenly. For big sweet potatoes, cut them into quarters longitudinally and 1/4 inch slices.
While you are preparing the potatoes, heat a skillet that will accommodate the amount of sweet potatoes you are cooking. A wide and flat skillet works better than a rounded deep one, and a well-seasoned heavy-duty non-stick skillet works better than other kinds.
Heat on medium-low heat until warm. Add olive oil to skillet, swirl to coat (remember to scale the amount of oil to the amount of sweet potatoes) and add the sweet potato pieces. Swirl them around in the skillet to coat the bottoms with oil.
Adjust the heat so that the sweet potatoes cook, but so that they don’t cook too quickly – too much heat and they will burn. Allow to cook for several minutes, swirling a time or two to keep them from sticking. Turn with a wide spatula. Allow to cook several more minutes, browning the pieces slowly. As the sweet potatoes get more cooked, turn down the heat and turn the potatoes more frequently. When you turn down the heat, add the butter. Cook for several more minutes, and the sweet potatoes will become softer and browner. As they get more cooked, turn the heat down and finish them slowly. Overall cooking time is about 40 minutes for 6 sweet potatoes.
Serve with grilled salmon, Korean barbecued chicken, pork tenderloin, or just about anything else. I like them left-over as well. Enjoy!