CookEat Recipe

Sweet Potatoes Lyonnaise

Name: Sweet Potatoes Lyonnaise
Ingredients: 4 Sweet potato — FOUR good-sized ORANGE-FLESHED sweet potatoes, initially raw; boil, drain, peel and slice.; 950 Millilitre Water — Boiling water, one quart, discarded; source unit: millilitre; 0.5 Teaspoon Salt — Salt for boiling water; source unit: teaspoon; 1.5 Tablespoon Butter — Butter for onion/potato pan; source unit: tablespoon; 1 Onion — Onion, finely sliced; 0.25 Teaspoon Salt — Additional salt for pan; source unit: teaspoon; 2 Saltspoon (source measure) White pepper — White pepper for pan; source unit: saltspoon

Sweet-potato slices and browned onion formed into a cohesive omelette-shaped pan cake. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1092. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Choose consistent sweet potato size/variety and pan diameter to test slice adhesion. Limites : Potato mass, slice thickness, pan size, adhesion and finished yield are unmeasured. Omelette-like describes the formed vegetable dish; it contains no eggs.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Boil four good-size sweet potatoes in quart water with half teaspoon salt for printed forty minutes; drain, peel and slice.
Step 2
Brown finely sliced onion in one-and-a-half tablespoons butter for five minutes. Add potato slices, quarter-teaspoon salt and two saltspoons pepper; toss and cook five minutes. Shape in pan to an OMELETTE-LIKE FORM and brown five minutes more, without adding eggs; turn out carefully.

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