We prefer cream colored sweet potatoes in general, but they work especially well for this recipe. If using orange or garnet sweet potatoes, watch closely or cook on a lower temp to prevent over browning--the sugar content in the potato can caramelize too quickly.
Course: Side Dish
Author: Judy Purcell
3medium sweet potatoes -- scrubbed and cubed
1/4cupbacon grease, beef tallow, or coconut oil -- more as needed
Scrub sweet potatoes with a vegetable brush under running warm water so the skin is thoroughly clean. Slice or cube sweet potatoes to desired size -- 1 inch cubes works well -- cutting away any blemishes on the potatoes.
Heat oil in a large skillet over medium heat until hot. Add the potatoes, careful not to overcrowd the skillet, and cover with a lid. Depending on the size of the skillet you may need to cook the potatoes in two batches.
Cook covered for about 2 minutes, then carefully remove the lid without tilting and set the lid aside, face down on a paper towel to absorb the moisture. Stir potatoes to check if they are beginning to brown.
Return the lid to the skillet and continue cooking the potatoes, checking and stirring about every 2-3 minutes until the sweet potatoes are golden brown on almost every side and fork tender in the middle.
Remove from the skillet and drain on a paper towel lined platter. Season generously with sea salt and sprinkle with parsley. Serve hot or allow to cool and store until needed.
When reheating, add a little butter, or other favorite oil in which you like to cook eggs, to a skillet and gently reheat the fries over medium heat until warmed through--about 2-3 minutes. Leave potatoes in the skillet to scramble with eggs or serve just as they are with a touch more salt.