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Fried Sweet Potatoes

A dish of sweet potato slices fried until hot and slightly brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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

  1. Parboil the sweet potatoes until nearly done.

  2. Peel the sweet potatoes.

  3. Cut them lengthwise into slices about ¼ inch thick.

Fry

  1. Heat butter or sweet dripping in a frying pan over medium heat.

  2. Fry the sweet potato slices until they are hot and slightly 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.

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 when parboiled and browns in the fat.
Butter or sweet dripping
Conducts heat to the slices and adds fat that browns the surface and carries flavour.

The step that matters

Parboil until nearly done. Parboiling softens the starch so the slices cook through in the pan. If they are undercooked, the centres stay firm while the outsides brown too quickly. Stopping just short of fully tender leaves room for the frying to finish the job.

“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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