4 large sweet potatoes, peeled
1/2 teaspoon of thyme and salt to taste
2 tablespoons of dried or fresh rosemary
4 tablespoons of butter or margarine
4 large sweet potatoes, peeled
1/2 teaspoon of thyme and salt to taste
2 tablespoons of dried or fresh rosemary
4 tablespoons of butter or margarine
Cut the sweet potatoes into very fine slices using a mandoline
Season the sweet potatoes with thyme and salt
In a skillet, place the butter or margarine
Let it melt over low heat
Add the sweet potato
Stir well
Reduce heat
Cover the skillet and let cook for 15 minutes, stirring occasionally
The sweet potatoes should not become too soft
They should still be slightly crunchy
Serve these sweet potatoes with chicken
Note: You can substitute rosemary with oregano, marjoram, or mint if desired
These sweet potatoes are great to serve with fish as well
In this case, you can use thyme as a seasoning
Make 4 servings.
