Root vegetables such as Satsumaimo (Japanese sweet potatoes) are a special treat this time of the year for their smooth and mellow earthiness, and nourishing chestnut-y bite with an overload of moist natural sweetness. And they always remind me of Gram who often made them on a cloudy/misty day to elevate the moody weather. I look for medium-sized, clean magenta or purple-skinned potatoes, bake some and then gently fry in light olive oil. They are delicious as is and are also great adds to main dishes. Our kids love them, and personally, they really hit the spot for us sweet-tooth lovers. 🍠 ~Hello Autumn!...
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All you need for 2 - 3 servings (multiply as needed): 1 medium-sized Satsumaimo, 2 tablespoons light olive oil (for frying), light sprinkle of fine sea salt or fine granulated sugar to finish.
Rinse and scrub the sweet potato well, pat dry with paper towels and wrap in foil. Bake at 350 degrees F for 45 minutes (or until a small paring knife is fairly easy to insert). Let cool to room temperature.
Slice into 1/4 - 1/3 inch rounds. Over medium-high heat fry each side in the olive oil for 2 - 3 minutes. Rest on paper towels to drain any excess oil.
'Slightly crisp edges with nostalgic! inside bites. All the little things.~
