About the Recipe
Perhaps because I'm writing this on a cold and rainy Sunday, I'm feeling particularly drawn to easy comfort food. I find myself turning to the humble tuber that can handle whatever you throw at it, whether sweet, salty, savory, or spicy; I'm talking about the versatile sweet potato (or yams, as we alternately label them in the U.S.). This easy side dish serves 2, but multiply it as needed. You can add a little cooked smoky bacon to the mix if you like as well.
-Christine, Market VP
Ingredients
1Â large sweet potato, peeled and grated with a box grater
½ teaspoon salt, plus more for sprinkling
fresh ground pepper
a pinch of chili powder
1½ Tablespoons real maple syrup, divided
4 Tablespoons of butter, divided
Preparation
In a large bowl, using a fork, toss the grated sweet potato with the salt, pepper, and chili powder, making sure the spices are incorporated evenly. Add ½ tablespoon maple syrup and toss.
In a large pan or thick-bottomed skillet over medium high heat, melt 3 tablespoons butter until bubbly but not brown. Add the potatoes in an even layer and then leave them alone to cook, about 5 minutes, until the bottoms start to get crisp and golden brown.
Break up the potatoes, turning in the process, with a heat-proof spatula, cooking for about 10 more minutes, or until crispy and brown all over. If the pan gets dry and the potatoes start sticking, melt the last tablespoon of butter in the microwave and then add it to the pan.
Right before the potatoes are done, drizzle remaining tablespoon of maple syrup over the crispy magic in the pan. Toss quickly over the heat, sprinkle with a little salt, and serve.