Sweet Potato Home Fries

February 23, 2015

Sweet Potato Home Fries | The City and Us

Brunch (read: Boozy brunch) is the thing to do on Sunday afternoons in NYC, but it can get pricy. So, recently, we’ve been making brunch at our apartment on the weekends. Typically, we’ll make eggs or breakfast wraps and a pot of coffee and just chill. But a few weeks ago, I was looking for something to take our brunch game up a notch so I made sweet potato home fries to go along with our fried eggs. We’ve had them every weekend since, and I’ve been making them as a stand alone meal–they’re that good.

Here’s how to make Sweet Potato Home Fries:

3 medium sweet potatoes, scrubbed and peeled
2 shallots or 1 medium red onion
2-3 garlic cloves, adjust as desired
3 tablespoons extra virgin olive oil
sea salt and black pepper
1 tablespoon fresh parsley, chopped (optional)

Cut your sweet potatoes into one inch cubes. I roughly chopped them (as you can see), which gives a variation to the potatoes–some cook more than others making them crispier–but you can chop more accurately if you prefer! Chop the shallots or onion. Dice the garlic. In a large skillet, heat ~2 tablespoons of olive oil until it’s hot, and then add in the sweet potatoes. Cook for about 5 minutes on medium to high heat. Then, add the shallots and garlic to the pan, sprinkle on salt and pepper and drizzle again with ~1 tablespoon of olive oil. Cook for ~15 minutes or until a fork will poke through the potato. Top with chopped parsley and serve with ketchup and/or honey mustard.

I use the stove to cook home fries, but the oven will work too. Preheat your oven to 450. Throw the sweet potatoes, shallots, and garlic on a pan. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat the potatoes with olive oil. Bake for 25-30 minutes, tossing the potatoes a couple of times as they bake. Top with chopped parsley and serve with ketchup and/or honey mustard.

Sweet Potato Home Fries | The City and Us

This recipe is easy to double and I almost always chop extra potatoes and onions and store them in the fridge so they’re ready to pull out if we need a simple dinner or snack. They will keep in the fridge for a few days. Or cook extra and have them as a quick week day breakfast. Enjoy!



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