Pan-Fried Sweet Potatoes - Cast Iron Series - Healthy Cooking With Less Oil

Welcome to our new series featuring my beautiful cast iron vessels!

During our recent trip to Madurai, we discovered the wonderful Sikandar shop, where we picked up these stunning cast iron vessels. They have an amazing variety of products, and we were impressed with the quality.

In today's post, I'll show you how to make a delicious sweet potato fry using one of our new cast iron skillets - and the best part? It's made with very little oil!

Sweet potatoes are a staple in our kitchen, adaptable to countless preparations like fries, sabji, and roasts. This pan-fried version is quick and delicious, seasoned with a simple mix of crushed garlic and homemade red chili flakes. Customize the spices to your taste and enjoy a flavorful side dish.

This pan-fried sweet potato recipe is one of the easiest ways to get crispy sweet potatoes without any complicated steps. Many recipes suggest parboiling or steaming the sweet potatoes first to shorten the cooking time. However, this recipe's only extra step is to cut the sweet potatoes into uniform, medium-thickness pieces for perfect results. Once cooked evenly, the sweet potatoes will be easy to move around the pan. Keep in mind that some pieces may brown faster than others, depending on your pan and stove heat. Therefore, stir them frequently so every piece gets a chance to crisp. A cast iron skillet retains heat well, so allow it plenty of time to heat up, then reduce the heat to low. When you add the crushed garlic cloves, they should sizzle upon contact with the skillet. The best part about these pan-fried sweet potatoes is that they make a perfect side dish for any meal. Now, let's see how to prepare Pan-Fried Sweet Potatoes.

Here is the video link for Pan-fried Sweet Potato

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Pan-Fried Sweet Potatoes Recipe Details

Prep time : 10 minutes
Cook time : 15 minutes
Category : side dish
Serves : 4

Ingredients

2 sweet potato
6 garlic clove, crushed
1/2 tbsp red chilli flakes
1/4 tsp turmeric powder
1/2 tsp mustard and urid dal
few curry leaves
1 tbsp coconut oil
salt to taste

Cooking Directions

Rinse the sweet potatoes well in a running water and cut in half peel the skin completely.
Cut each half into quarters to get even wedges.
Heat coconut oil in the iron skillet. When the oil is heated enough, reduce the heat to low and add the mustard and urid dal.
When it splutters, add the crushed garlic cloves and the sweet potatoes evenly. Sprinkle the turmeric powder, few curry leaves and required salt. Mix gently.
Cover it with a lid and allow to cook for 3 to 5 minutes. Check the potatoes for every few minutes to make sure that they are not burning in the bottom.
When the potatoes are half done, add the red chilli flakes. Mix well.
Uncover and stir the potatoes again and cook until crispy and let all the sides be browned evenly. Keep it in the heat for another 20 minutes and then transfer it to the serving dish. Simple and delicious pan-fried sweet potatoes are ready to serve.

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