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Sweet Potatoes, Fried

Fried sweet potato slices cooked in butter until lightly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Sweet potato and butter are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 1,491 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Sweet Potatoes, Fried

Ingredients

Directions

Prepare

  1. Boil the sweet potatoes until tender.

  2. Remove the skins and let them cool.

  3. Slice the potatoes into ½-inch thick slices.

Cook

  1. Fry the slices in butter until they are light brown.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sweet potato + buttertop 20% of all pairs
    Smell alikemoderate
    Cooked together1,491 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet potatoes
Form the main body of the fries, providing starch that softens when boiled and firms up when fried.
Butter
Carries heat to the slices and adds fat for browning and a rich flavor.

The step that matters

Fry the slices until light brown. The potato slices are already cooked through, so frying is only for surface color and texture. Pulling them out at the first sign of color keeps them from going dark or greasy.

“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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