Peel and chop the sweet potato into very small dice. Pour them into boiling (unsalted) water for about 2 minutes - for larger dice adjust the blanching time to suit. Remove and drain. In a large frying pan melt the butter and oil together over a gentle heat and add the garlic and fry without browning until the aromas are released. Add the rosemary and fry for a further minute. Add the sweet potatoes to the pan and turn the heat up to medium/high and fry stirring frequently until the potatoes have taken on a golden colour. Serve immediately.
Accompanies meat and fish alike.
- 3 large sweet potatoes
- fresh rosemary (a large sprig, chopped very finely)
- 1 clove garlic (a fat clove)
- 1 tablespoon olive oil
- butter (a small knob)
Sauteed Sweet Potato is a community recipe submitted by Samantha_telebug and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.