Sautéed Sweet Potatoes & Spring Onions

July 13th, 2008

I’ve been experimenting again! Actually, I was cleaning the kitchen this afternoon and realised I needed to either use or lose some things in the fridge and veggie bend. I also wanted something light and tasty for lunch and this is what I ended up with. I love potatoes, all kinds, all ways, especially smothered with yellow onions and a bit of bacon (a dish that I make for breakfast occasionally), but sweet potatoes were the only ones I had on hand.

It’s been a minute since my last food experiment so I figured I was long overdue. I decided to find out whether or not sweet potatoes and spring onions would play nicely together. As with many of my experiments, some turn out great, some okay, others not so good. Well, today I discovered that these two simple items, supported by a small cast of other ingredients, play great together. They are delicious! Perhaps I may be late or something, but I’ve never tasted this combination before. The natural sweetness of the potatoes and the savouriness of the spring onions blended harmoniously with the paprika, onion powder and pepper. And the fresh lemon juice provided just the right amount of tartness to bring this dish into perfect balance.

Though it’s not the most attractive/photogenic dish I’ve ever made, it certainly ranks amongst my favourites for its sexy flavours. Mos def!

Sautéed Sweet Potatoes & Spring Onions Recipe

Source: Own Creation
Serves 4 | Vegetarian

4 medium sweet potatoes
10 spring onions (scallions/green onions), chopped
1 large lemon, juice
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper (optional)
2 teaspoons onion powder (not onion salt)
4 tablespoons canola oil
Salt to taste

Peel and thinly slice potatoes (I use a mandolin). Roughly chop spring onions (white and green parts). Heat 2 tablespoons oil in large, nonstick frying pan over medium-high heat. Add half of potatoes, onions, paprika, pepper, onion powder and salt to hot pan.

Sauté until potatoes are softened and lightly browned on both sides and onions are lightly caramelized, about 8 to 10 minutes total. Remove to bowl or platter, squeeze juice of 1/2 lemon and mix well. Repeat for the remaining half of ingredients. Plate and serve immediately.

Filed under: On the Side, Vegetarian