Who doesn't love home fries! But, in my opinion sweet potato home fries are just the ultimate. If you don't have leftover sweet potatoes or frozen, you can make equally good from scratch. Starting with raw potatoes means a longer cooking time, but they require little more than an occasional stir. The instructions below are for raw. Adjust your cooking time if using leftover or frozen.
Serves 2 generously as a mail dish
4 as a side dish
2 tablespoons unsalted butter
1 1/2 to 2 pounds peeled sweet potatoes, cut into 3/4-inch cubes
Salt and fresh ground black pepper to taste
1/4 cup diced onion
1/2 cup diced green bell pepper
1/2 teaspoon dried rosemary just before serving
Minced chives or parsley, for garnish
Warm the butter in a 10to 12-inch cast-iron skillet over medium-low heat. Stir in the potatoes, and when coated with a bit of butter, season them with salt and pepper and cover the skillet. Cook for 20 minutes, during which you should hear only a faint cooking sound.
Uncover the potatoes and cook for 30 minute longer, turning them at 10-minute intervals and patting them back down. When you turn them the first time, stir in the onion and bell pepper. As the potatoes soften, pat them down more lightly, bringing as much of their surface in contact with the skillet as possible without mashing them.
Cook the potatoes for about 20 minutes longer, turning them at 5-minutes intervals. During the last 10 minutes, bring the heat up to medium and, if you wish, add more salt and pepper and the rosemary. The home fries are ready when the potatoes cubes are richly browned and clearly crisp with tender, melting centers. Plate them immediately, scatter with chives or parsley and serve