Sweet Potato Home Fries Recipes

Steps:

• Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
• In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
• In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Steps:

• Place the russet potatoes and sweet potatoes in separate saucepans and cover with cold water. Bring to a boil and cook until slightly tender on the outside, so that they just give way when pierced with a knife but are still firm on the inside, about 10 to 15 minutes.
• Drain the potatoes and spread evenly on a baking sheet to cool. (At this point they can be combined and placed in a sealed container in the refrigerator overnight.)
• In a small bowl combine the paprika and salt and stir until well mixed; set aside.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat and add a third of the potato mixture, or enough to make a single layer in the pan. Let cook undisturbed until golden brown, about 5 to 8 minutes.
• Stir gently with a wooden spatula and let cook undisturbed for another 2 to 3 minutes.
• Add a third of the garlic, shallots, and paprika mixture and season generously with pepper. Let cook until nicely colored and crisp, about 1 to 2 minutes.
• Sprinkle with a third of the scallions and remove to a platter. Repeat with the remaining ingredients, adjust the seasoning as necessary, and serve.

Steps:

• In 12-inch nonstick skillet, heat oil and butter over medium-low heat until butter is melted.
• Toss remaining ingredients with butter mixture in skillet, then spread evenly in skillet. Cook about 10 to 12 minutes, stirring occasionally, until potatoes are just barely tender.
• Increase heat to medium. Cook about 10 minutes longer, turning potatoes occasionally with pancake turner, until potatoes are browned and tender.

Steps:

• Heat the oven to 400.
• Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
• Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
• Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

Steps:

• Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray.
• Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika.
• Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
• Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.

Steps:

• Preheat oven to 425°. Combine all ingredients; toss to coat. Spread fries in a single layer on 2 baking sheets. Bake until crisp, 35-40 minutes. Serve immediately.

Steps:

• Bring a large pot of water to a boil, and salt it; add the potatoes, and cook until barely tender, about 5 minutes. Do not overcook.
• Drain the potatoes (or use the same water to blanch the green beans, below), then plunge them into a large bowl filled with ice water. When cool, drain again. In a roasting pan large enough to hold the potatoes in one layer, toss them with the olive oil and the garlic.
• Heat the oven to 500 degrees. Roast the potatoes, tossing them occasionally, until tender and lightly browned, 15 to 20 minutes. Toss with parsley, salt and pepper, and serve.

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes with oil and 1/4 teaspoon paprika; season with salt and pepper. Roast, rotating sheet and flipping potatoes halfway through, until browned, about 30 minutes.
• Meanwhile, in a large skillet, heat butter on medium-high. Add onion, bell pepper, and jalapeno, season with salt and pepper, and cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.
• Add roasted sweet potatoes to skillet with vegetables. Toss with remaining 1/4 teaspoon paprika, then strip the leaves from thyme sprigs into skillet; stir to combine. Check seasoning; serve immediately.