Sweet Potato Saute

So I originally bought the sweet potatoes - or YAMS! - to be used in a "recipe of the week" but then I didn't really feel like going through with the whole to do of a longer recipe but was still hungry so I made up my own thing. As I'm prone to doing.

So - this turned out to be YUM-MEE, particularly if you enjoy the sweet potato version of the glorious French Fry. But I suppose this is better for you. I'm sure of it.

So you slice up the yam into thin slices - you want them to cook well and quickly, not burn so you need them similar size. Coat a frying pan with olive oil and when it's hot, add the slices, sprinkling with just a little salt to draw the water out. I then added herbes de Provence and a LIGHT shake of chili powder to make it a little smoky.

Keep them on medium heat, stirring only when you think there might be burning going on, but you want to leave them alone so that they get that nice caramelizing thing going on. When they get a sort of translucent look to them, you can flip them so they get sweetly crispy on the other side. When they are done enough for you - I like them pretty well done - shake a little more salt on top if needed and enjoy.

Not exactly a recipe, but I did enjoy the addition of the dried herbs and the chili powder so I just thought I'd mention it.