CookEat Recipe
Sautéed Sweet Potatoes
Sautéed Sweet Potatoes Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2534. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected orange-flesh sweet potatoes and cook to tenderness. Preserve the source boil/drain/peel/slice/toss/brown sequence; the omelette-like presentation contains no eggs. Limites : Four root sizes, cooked mass, thin-slice thickness, cohesive shape and diner yield remain unmeasured. An omelette-like form adds no eggs.
Method
Steps
Step 1
Boil FOUR good-sized sweet potatoes in 1893 mL water with half teaspoon salt for the forty-minute guide until tender. Drain, peel and FINELY slice.
Step 2
Heat ONE AND A HALF tablespoons butter in a frying pan, add the slices and the SEPARATE one saltspoon salt and TWO saltspoons pepper. Fry briskly for ten minutes while frequently tossing into one omelette-like mass, then brown for five more minutes. Turn onto a hot dish, sprinkle a LITTLE chopped parsley and serve; no egg is used.
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