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Fried Sweet Potatoes

Fried sweet potatoes are sliced, boiled, peeled, and fried until golden brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fried Sweet Potatoes

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 ↓

Fried Sweet Potatoes

Ingredients

Directions

Prepare and fry

  1. Boil, peel, and cut sweet potatoes lengthwise into slices ¼ inch thick.

  2. Fry the slices in sweet drippings or butter until golden brown.

Roast

  1. For roasting, pare and wash the potatoes, then salt them.

  2. Place them around roasting meat and cook for about 45-60 minutes, turning once for even browning.

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.

Photo for illustrative purposes only · Contact us to use it

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
Provide the starchy body that softens inside while the outside browns.
Sweet drippings or butter
Conduct heat and add fat, helping the slices brown evenly and richly.
Coarse sea salt
Seasons the potatoes and draws out surface moisture for better browning.

The step that matters

Frying until golden brown. Sweet potatoes contain plenty of sugar, so they can scorch before the interior is tender. Moderate heat and turning help the surface brown evenly without burning.

“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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