Panned Sweet Potatoes
Ingredients
Directions
Prepare
Peel and slice sweet potatoes in half.
Lay the potatoes in a large, shallow pan.
Cook
Sprinkle with broth and season with coarse sea salt.
Add Crisco and just cover the bottom of the pan with hot water.
Cover tightly and simmer on the back of the stove for 1 hour.
When they begin to brown, turn them until browned all over.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sweet potatoes
- Form the main body of the dish, becoming tender as they cook through.
- Crisco
- Provides fat that helps the potato surfaces brown in the pan.
- Broth
- Adds savory flavor and moisture to the potatoes as they simmer.
The step that matters
Turning the potatoes to brown. Browning depends on direct contact with the hot pan and fat. Turning too early can tear the surface, while leaving them too long can scorch them before the interior is tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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