Sauteed sweet potato
4 servings
15 minutes
Sweet potato sauté is a vibrant dish of Peruvian cuisine that embodies a harmony of flavors and aromas. Sweet potato adds a gentle sweetness that pairs well with caramelized onions and the spicy notes of bell pepper. Ripe tomatoes add juiciness, while curry, fresh thyme, and oregano fill it with a spicy and warm aroma. This dish emerged from the rich tradition of Andean cuisine where sweet potato is one of the key ingredients. It works perfectly as a standalone dish or as a side to meat and fish. The sauté is rich and nutritious, and due to its simplicity in preparation, it can be easily adapted to different taste preferences. It is best served hot, allowing all flavors to unfold fully.
1
Slice the onion into rings and fry in a deep pan with olive oil
- Sweet red onion: 1 piece
- Extra virgin olive oil: 2 tablespoons
2
Peel the sweet potato, cut it into 2 cm cubes, add to the onion, cover with a lid and simmer for 10 minutes.
- Sweet potato: 1 piece
3
Slice the tomato into half rings, cut the pepper into strips, sauté, and add to the sweet potato.
- Tomatoes: 2 pieces
- Bell pepper: 1 piece
4
Add salt, season with curry, fresh thyme, and oregano, remove from heat and let sit covered for 5 minutes before serving.
- Salt: to taste
- Curry powder: pinch
- Fresh thyme: to taste
- Fresh oregano leaves: to taste
