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

Ingredients:

• 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)

Method:

1. Wash sweet potatoes and peel
2. Slice sweet potatoes to make round slices, Alternatively cut into half lengthwise and then thinly slice across (as I did)
3. In a heavy slightly deep pan, heat sufficient oil until oil is hot but not smoking
4. 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.
5. 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.
6. Finish off with some butter and herbs if desired, pour over your sweet potatoes toss and serve.

Please Note:

* 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.