I wouldn’t call this a recipe as such, more like just a suggestion of what to do with a sweet potato you may happen to find floating around in your fridge.
Simply peel it, chopping it into thin slices before frying it in olive oil with some chilli powder, dried oregano and salt and pepper.
It cooks so quickly due to it being sliced so thinly, a lot quicker than if you chopped it into chunks to roast in the oven. It’s a wicked little side dish, packed full of flavour and is so quick to make. Makes for the perfect accompaniment to some barbecued meat and a green salad.
You can cook any number of veggies this way, whether it be potatoes, zucchini’s, squash, capsicum or pumpkin. Just make sure that you cook them over a really nice high heat, turning as you go and being careful not to burn them. Best eaten straight away.
Totally and utterly delicious.
spiced sweet potato crisps
serves two as a side dish
I like to cook this on the stove top as it takes literally next to no time to cook, however you can also arrange the sweet potato slices on a large baking dish and cook in the oven instead if you like, turning over half way through.
1 x large sweet potato, peeled and sliced very thinly
A sprinkling of dried oregano
A sprinkling of chilli powder
Salt and freshly cracked pepper
Olive oil, for shallow frying
- Simply add a good glug of olive oil into a large cast iron fry pan and add the sweet potato in a single layer and start to fry.
- Season here with the oregano and chilli powder and a generous amount of salt and pepper before turning over to the other side and seasoning again.
- Continue to cook, whilst turning over until nicely browned and cooked through.
- Serve hot.
lo's kitchen 