- 1 tablespoon cornmeal
- 2 teaspoons ground cumin
- 2 medium sweet potatoes, peeled and chopped into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pinch sea salt, or to taste
- 2 tablespoons sour cream, or to taste
- Mix cornmeal and cumin together in a bowl. Add sweet potatoes and toss until coated.
- Heat olive oil and butter in a large, non-stick frying pan over medium heat until the butter is melted and starts to bubble.
- Add the sweet potatoes to the frying pan and ensure that they are evenly distributed.
- Reduce heat to medium-low. Cover the frying pan with a lid and cook, covered, for 5 minutes.
- Uncover and flip the sweet potatoes. Continue cooking until easily pierced with a knife, about 3 minutes.
- Remove from the pan with tongs and onto a plate. Sprinkle with sea salt and serve with sour cream on the side.
09/26/2019
recipepes.com
cumin-spiced sweet potatoes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
