Lyonnaise Sweet Potatoes with Capsicums
So if you are familiar with lyonnaise poatoes, this recipe should be right up your ally.
lyonnaise poatoes typically refers to thinly sliced pan-fried potatoes and thinly sliced onions, sautéed in butter/oil with herbs often parsley, but you can use other soft herbs like dhania, chives, spring onions, etc.
In a traditional lyonnaise potatoes dish, regular white potatoes are used, I opted for sweet potatoes because they are sweeter and I love them. I reckon you could do the same with other tubers i.e arrow roots, cassava.
I also opted to add some capsicums as well:-)
Recipe: serves 4
- 1 kg sweet potatoes
- 2 large onions (sliced)
- 3 medium-large Capsicums(red,green,yellow) – sliced
- salt to taste
- pinch of black pepper
- oil enough for shallow frying
- herbs (optional)
- 1 tbsp butter (optional)
- Wash sweet potatoes and peel
- Slice sweet potatoes to make round slices, Alternatively cut into half lengthwise and then thinly slice across (as I did)
- In a heavy slightly deep pan, heat sufficient oil until oil is hot but not smoking
- Add your sweet potatoes in batches, fry until cooked, remove with a skimmer, gently shake off excess oil, set aside on paper towels to absorb any extra oil and transfer to a large dish. Repeat for remaining sweet potatoes.
- Meanwhile in another pan with about 1 tbsp oil, you can be sauteing the onions until limp, then add the capsicums and saute until onions and capsicums start to caramelize. Season with some salt and pepper.
- Finish off with some butter and herbs if desired, pour over your sweet potatoes toss and serve.
* Personally after peeling my sweet potatoes, I usually just rinse off any extra dirt, dry and set them aside on a plate. I do not soak them in water after peeling nor after slicing them. I Prefer not to soak them, as I like my sweet potatoes to be dry when I fry them and also to avoid any oil splatter.