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Stir-Fried Sweet Potatoes

5.0(884)

In a 2010 love letter to the food processor, Mark Bittman gave the machine the ultimate compliment: “I upgraded its position in my kitchen from a cabinet to a spot on my itsy-bitsy counter,” he wrote. Here, he uses the machine to chop and grate vegetables, cutting down on prep time (and any possibility of shredding your knuckles on a box grater). The end result is a quick side dish, full of flavor from the ginger and soy sauce.

by Mark Bittman

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AsianEasy, Quick, Weeknight, Side Dish

Servings

4 servings

Total time

20 min

Calories / serving

252 kcal

Ingredients (9)

serves

4 scallions, trimmed and cut into 1-inch piecesscallion
2 garlic clovesgarlic
1 piece fresh ginger (1-inch long), peeledginger
1 small fresh hot chili (like jalapeño or Thai), stem and seeds removed
1 1/2 pounds sweet potatoes, peeled and cut into 1- to 2-inch chunkssweet-potato
3 tablespoons peanut oilpeanut-oil
Saltsalt
Freshly ground black pepperpepper
1 tablespoon soy sauce, more for servingsoy-sauce

Instructions (3 steps)

01Put scallions in food processor and pulse until finely chopped; remove. Add garlic, ginger and chili to the processor and pulse until minced; remove. Fit the processor with grating blade and grate sweet potatoes.
02Put oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When hot, add garlic-ginger-chili mixture and fry for 30 seconds. Add half the scallions and all the potatoes and sprinkle with salt and pepper. Cook, stirring or tossing, until the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender.
03

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