Sweet Potato Disks

Sweet Potato Disks
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sweet potato disks
If you like sweet potatoes, you’ll love these!

We don’t really know what to call these, but we always refer to them as Sweet Potato Disks, simply because that’s what they are. We guess we could call them Pan-Seared Sweet Potatoes, or Charred Sweet Potatoes, or, well, something else more evocative than Sweet Potato Disks. But, in our heads, we’d think: Sweet Potato Disks.

We make these fairly often, and we can’t claim to be the first people to fry/sear/char sweet potatoes like this, but we have no notion of where we first got the idea. It’s really a simple idea, too. But, simple is good, especially if you want the flavor of your food to shine through. Since this is so simple, we won’t give a full up recipe, but will just show you the steps involved.

Ingredient discussion:

Well, more of an ingredient list:

  • 1 sweet potato per serving
  • neutral oil, for frying
  • sea salt or kosher salt, for serving

Procedure in detail:

slicing sweet potatoes
Peeling and slicing is all the prep work you need to do.

Peel and slice sweet potatoes. We think that about one medium sweet potato per person should be good for a side, but you know who’s eating and the size of your sweet potatoes better than we do, so you decide what’s a good amount. Now, simply wash and peel the potatoes. We suggest washing and then peeling because sweet potato skins can be dusty, and you’ll get that dusty dirt on your potato as you peel. Once peeled, simply slice into disks about 1/4 inch thick.

frying sweet potatoes
Eight minutes per side should be fine, but check from time to time.

Heat oil and cook potatoes. In a large heavy skillet (cast-iron is ideal), heat about a tablespoon of oil over medium heat. Once hot, add the sweet potato disks in a single layer. Let them cook, sliding them gently until a bit charred on the bottom, about 8 minutes, then flip with a fork and char the other side.

Serve. Simple dishes should be served simply. Place on a plate and sprinkle with a bit of sea salt.

This is one of our favorite ways to eat sweet potatoes. Better than a sweet potato casserole, and it gives plain baked sweet potatoes a run for their money. We love the slightly charred, caramelized edges of the potato, with their sweet/smokey flavor, plus, this is so easy, you can make it up as part of a quick lunch. Easy five stars.

Worth the trouble?

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