Favorite Appalachian recipes- Fried Sweet Potatoes

My grandfather didn’t cook a lot, at least that I remember. But one thing that he made never failed to lure me to his kitchen. His fried sweet potatoes were and still are a favorite dish of mine. He didn’t make a big deal of his skills, nor did he tell me what he had in the dish. I had to lean over the stove, almost in his way to find out the ingredients and, luckily, horned into his space often enough that I learned the dish and am passing it on to you now. It’s filling, it’s good enough to make a meal on its own, and it’s purely southern and down home. Enjoy!

Fried Sweet Potatoes

1 large or 2 small sweet potatoes, peeled and sliced into thick slices (about 1/4″ thick)

1 Tablespoon vegetable oil

4 Tablespoons of butter or margarine (more optional)

1/8 cup white sugar

2 Tablespoons brown sugar (optional)

Peel and slice the potatoes (the hardest part of the whole thing). Set aside. Put vegetable oil in skillet (iron works best) and then add the butter, let melt. Add sweet potatoes and fry over medium- high heat 3-5 minutes. When potatoes begin to soften, add white sugar (and brown sugar if you prefer) and more butter if the pan is getting dry. Let sugar carmelize on the potatoes. Stir often enough to prevent the potatoes from burning. Remove from heat, enjoy with ham or alone.

 

Now that I’ve written it down, maybe I didn’t find out exactly what the ingredients are. But, trust me, it’s worth the experimenting!

2 thoughts on “Favorite Appalachian recipes- Fried Sweet Potatoes

  1. I’m trying to recall if my mother ever served fried sweet potatoes. I have a very vague recollection of slices of sweet potato but I think she may have baked them first and then sliced them, which sounds a lot easier. Sweet potatoes are hard to slice! Thanks for the recipe and for jogging my memory.

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