Best 5 Stir Fried Sweet Potatoes Recipes

STIR-FRIED SWEET POTATOES

Steps:

• Put scallions in food processor and pulse until finely chopped; remove. Add garlic, ginger and chili to the processor and pulse until minced; remove. Fit the processor with grating blade and grate sweet potatoes.
• Put oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When hot, add garlic-ginger-chili mixture and fry for 30 seconds. Add half the scallions and all the potatoes and sprinkle with salt and pepper. Cook, stirring or tossing, until the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender.
• Add soy sauce, toss once, and transfer potatoes to serving platter. Garnish with remaining scallions and serve immediately with additional soy sauce, if desired.

STIR-FRIED SWEET POTATOES WITH BROWN BUTTER AND SAGE

Steps:

• Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.
• Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.
• Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.

STIR-FRIED SPICY SWEET POTATOES

Steps:

• Combine sauce ingredients and set aside.
• Heat oil in a wok or large skillet that has a cover. Add orange zest, garlic, ginger, and chili paste and stir-fry until fragrant, about 10 seconds. Add sweet potatoes and stir-fry until coated, about 30 seconds.
• Re-stir sauce and add to sweet potatoes. Bring to a boil, then cook, covered, over moderate heat until sweet potatoes are tender but not soft, 10 - 12 minutes.
• Dissolve cornstarch in water and add to sweet potatoes, stirring until thickened. Stir in scallions.

STIR-FRIED SWEET POTATOES WITH BROWN BUTTER AND SAGE

Steps:

• Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.
• Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.
• Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.

STIR FRIED SWEET POTATOES

Steps:

• PREPARATION Put scallions in food processor and pulse until finely chopped; remove. Add garlic, ginger and chili to the processor and pulse until minced; remove. Fit the processor with grating blade and grate sweet potatoes. Put oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When hot, add garlic-ginger-chili mixture and fry for 30 seconds. Add half the scallions and all the potatoes and sprinkle with salt and pepper. Cook, stirring or tossing, until the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender. Add soy sauce, toss once, and transfer potatoes to serving platter. Garnish with remaining scallions and serve immediately with additional soy sauce, if desired.