Pan Fried Sweet Potato “Toast”

You’re apt to find it easier and less fussy to cook a sweet potato in a skillet than in a toaster. The fat adds welcome flavor and more efficiently conducts heat to produce a more toothsome toast.See A Step Up from Sweet Potato Toast. But don’t limit yourself to sweet potato; yam, and squash that is both dry and dense squash (like butternut and kabocha) also toast up beautifully.

Pan Fried Sweet Potato and Butternut Squash
Pan Fried Sweet Potato and Butternut Squash

While any skillet will work, a heavy one will help cook more evenly. If you use a thin skillet, consider using a Flame Tamer or other heat-diffusing device to prevent uneven heating. Or arrange the slices in a pre-heated sandwich grill (added fat is optional) and cook, without turning, for about 8-10 minutes. Also see: A Step Up from Sweet Potato Toast.

If you’re cooking for a crowd, use a griddle or arrange slices on a greased cookie sheet and bake at 350°F for 30 minutes, then place under the broiler for a minute or so to brown.

Serves 2

Cooking fat of your choice
4 (¼-inch) slices sweet potato, yam or winter squash such as butternut or kabocha
Unrefined salt
Ground cinnamon or cumin (optional)

Heat a large skillet over medium-low heat. Add enough fat to lightly coat the bottom of the pan and arrange the sweet potato slices in a single layer. Sprinkle with salt and cinnamon, if using. To expedite cooking and for a more moist “toast,” cover the pan. (For a drier “toast,” cook uncovered over low heat and increase the cooking time by a minute or two.) Cook for 5 to 7 minutes, until the slices just start to brown on the bottom. Flip and cook the second side until browned, about 4 minutes. Top with a spread of your choice or serve unadorned as a side dish. Serve warm or at room temperature.

Grilled Sweet Potato and Yam
Grilled Sweet Potato and Yam
Pan-Fried Kabocha Pumpkin
Pan-Fried Kabocha Pumpkin

 

 

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