Sweet Potato Sauté

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

6

Introduction

A simple preparation flavored with fresh thyme and parsley. These sweet potatoes beautifully complement the glazed ham and Swiss chard.

Ingredients

	3	lb. sweet potatoes
	5	Tbsp. unsalted butter
	1	small yellow onion (about 5 ounces), diced
	1½	Tbsp. minced fresh thyme
	⅓	cup minced fresh parsley
	~	Salt and freshly ground pepper to taste

Steps

1. large pot, cover them with cold water, cover the pot, and bring the water to a boil. Uncover and reduce heat so the water boils gently. Cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain the potatoes and run them under cold water until cool enough to handle. Peel the potatoes and cut them into ½-inch dice. Set aside until ready to sauté.
2. About 15 minutes before serving, melt the butter in a 12-inch sauté pan or skillet over medium-high heat. Add the onion and sauté for 2 minutes. Add the cubed sweet potatoes and sauté until lightly browned. Reduce heat if the onions are browning too fast. Cook the sweet potatoes, stirring occasionally until browned, about 10 minutes. Stir in the thyme and parsley. Season with salt and pepper.
3. Set aside 4 cups of sweet potatoes to cool, and serve the rest. Cover and refrigerate the reserved sweet potatoes for up to 4 days.

Notes

• Serves 4, with 4 cups reserved for Ham, Sweet Potato, and Swiss Chard Frittata and Ham, Shrimp, and Sweet Potato Jambalaya

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