Spanish sweet potatoes

    These pan-roasted sweet potatoes, flavoured with fennel and thyme, are a savoury treat for all the family. Will grace any table and occasion.

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    Serves: 4 

    • 55g (2 oz) butter
    • 2 tablespoons extra virgin olive oil
    • 1 onion, finely chopped
    • 450g (1 lb) sweet potatoes, peeled and diced
    • 1 teaspoon fennel seeds
    • 1 teaspoon fresh thyme leaves
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the butter and olive oil in a frying pan over medium-low heat. When the butter is foaming, add the onion and fry for about 5 minutes, or until just softened.
    2. Add the fennel, thyme and sweet potato and cook, stirring regularly, for 10 to 12 minutes or so, or until the sweet potato cubes are tender and golden-brown.
    3. Season to taste and serve.

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