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Sliced Sweet Potatoes

Sliced sweet potatoes boiled, peeled, sliced, fried in butter or dripping, drained, and served hot.

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 ↓

Sliced Sweet Potatoes

Ingredients

Directions

Boil

  1. Boil sweet potatoes in their skins until a fork easily pierces them.

Prepare and fry

  1. Peel and slice them lengthwise with a sharp knife.

  2. Fry the slices lightly and quickly in dripping or butter.

  3. Drain off the grease and serve hot.

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 dish's main body, becoming soft inside after boiling and browning lightly when fried.
Dripping or butter
Fat for frying, which carries heat to the slices and gives them a golden, rich surface.

The step that matters

Frying the slices lightly and quickly. Sweet potato slices hold a lot of sugar, so over-long or very hot frying can scorch the outside before the centre warms through. Keeping the heat moderate and the time short gives an even golden colour.

“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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