torley manor

(Also known as the right way to make those sweet potatoes I made a while back.)

This was a stellar summer meal: string beans straight out of the garden right before dinner, a veggie burger with fresh tomato from the garden and lettuce from the farmer’s market, and glorious glorious sweet potato slices.

The recipe is from “Ultimate Vegetarian Recipes” from Parragon Publishing — it’s a 500-page coffee table style book with tons of food glamor shots, including prep photos. A lot of the recipes are really impractical and not the way I would choose to do things (and a lot of them really focus on eggs and cheese), but I am glad I stumbled on this recipe. .. .. …. if you can call it a recipe. Really it’s just a method, I guess.

Anyway:

1. Boil a sweet potato whole (ten minutes for a big one. maybe a bit less for a smaller one.)
2. Let it cool enough for you to touch it without cursing. Peel it with a vegetable peeler or your fingers or a paring knife. All work pretty much equally well.
3. Cut into slices — the recipe says thick ones, but I like them better when they’re on the thin side because they get crispier.
4. Pour a little more vegetable oil in a big skillet than you think you should. Heat it up, add the sweet potato slices, squirt a little chili sauce on them, and cook them till they have some darrrrrrrk brown crispy spots on ‘em. Make sure both sides get good and crispy.

The actual recipe says to grill them, and I guess if you’re into that kind of thing, it’s probably good. What can a grill do for me that a skillet can’t?