I discovered sweet potatoes very late in life, and began cooking with it even later. This is one of my favourite dishes, and it’s a lovely blend of textures and flavours. There’s crisp and crunch and smooth and soft, plus sweet and savoury and garlic all at once in every bite.
This recipe was created for The Right Side of Life, a Safal community on Facebook. If you’re interested in eating healthier and involving food in different aspects of wellness, this is a group for you. We’re planning lots of activities and content for this group that I’m sure you’ll love!
- Sweet potatoes, washed boiled and thickly sliced
- Spring onion greens (the green portion), sliced
- Garlic, sliced or chopped
- Salt and pepper to taste
- Lemon wedges or juice
- Ghee or butter for frying
- Heat ghee, butter or oil in a pan, enough for shallow frying
- Fry the sliced sweet potato until golden brown and crisp on each side. Take off the flame and keep warm.
- Add more ghee, butter or oil in a pan, enough to saute the amount of spring onions you have in mind.
- Fry some garlic in there until it begins to turn brown. Add the spring onions and a few seconds later, a sprinkle of salt. Cook until it’s as tender as you like.
- Serve as a snack, appetiser or side dish with a few wedges of lemon.
- Sweet potato slices can be as thick or thin as you like
- Don’t fry the sweet potatoes for too long or they’ll go dry
- When boiling the sweet potato, you know it’s cooked when a knife or fork poked in, goes in easily and comes out just as easily.
- You can use any type of oil/fat you prefer
- The spring onions will reduce in quantity after cooking. Use a little extra.
- You can use the whites of the spring onions too if you want.
- Experiment with orange juice instead of lemon for a twist.
A video of how I made it.