Sweet potatoes are easy to grow in Hawaii, but require well a well-drained garden plot, since they are susceptible to rot on the root structure. The plant produces attractive spear-shaped leaves and pretty blooms on vines, so plant it in a featured location in your garden, and provide it with ample room and a structural support durable enough to make it through 8 months of Haw…aiian weather. It takes between four and 8 months for the tubers to mature, so patience is essential when growing this starch!
2 medium sized sweet potatoes, skin on, ¼ inch thick slabs
1 Medium sized onion, cut into 1 inch squares
Hawaiian sea salt, to taste
2 tablespoons coconut oil
1. Heat a coconut oil in a large frying pan with a cover on medium-low heat.
2. Line the bottom and sides of the frying pan with sweet potato slices, and then add the remaining slices on top of the first layer.
3. Sprinkle sea salt on top.
4. Add onion squartes on top, but do not stir.
5. Cover the pan, and heat for about 4 minutes. The key is to keep the natural moisture in the pan, which helps steam the sweet potato and makes it tender, rather than dry. When the slices on the bottom are beginning to brown, flip the potatoes, moving the bottom layer to the top of the pile.
6. Cover. Heat for about another 4 minutes.
7. After the first flip, move the slices around in the pan once or twice. Stirring too frequently will cause the slices to break or crush, resulting in sweet potato mush (which is still quite tasty), but defeats the purpose of pan frying them until they are crispy brown on the outside.
Serves 4 as a starch side-dish with eggs. Also a tasty side dish to accompany most pork recipes.
Recipe contributed by Bernie Strand.