Sautéed Sweet Potatoes
Sautéed sweet potato coins offer a savory, salty, and versatile gluten-free alternative to traditional fries.
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Instructions
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Slice sweet potatoes into even 1/2-inch thick coin shapes; halve larger pieces for bite-size portions.
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Heat a thin layer of oil in a large skillet over medium heat.
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Arrange a single layer of sweet potato slices in the skillet.
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Season the slices with salt, pepper, garlic powder, and optional curry or ginger powder.
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Reduce heat to medium-low and cook for 4 to 6 minutes until soft and browned.
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Flip the slices, season the other side, and cook for another 4 to 6 minutes until easily pierced.
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Repeat the cooking process with remaining sweet potatoes, adding more oil to the pan as needed.
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Serve.