This recipe for crispy breakfast sweet potatoes is a quick and easy way to get perfectly cooked crispy potatoes every single time.
Wash, dry and pierce each sweet potato with the tip of a sharp knife.
If cooking in a microwave, lay the potatoes on a sheet of kitchen paper and cook on high for 5 minutes. Turn the potatoes over, and cook for another 5 minutes.
If your potatoes are particularly large, you might need to give them a few extra minutes.
If cooking in an oven, preheat it to 180C (350F). Place the pierced potatoes in the oven and cook for 1 hour.
If baking them in the embers of a campfire, wrap each potato in 2 sheets of foil. Scrape any burning logs out of the way and bury the potatoes in the embers, covering with more burning coals. Bake for 1 hour.
This is great to do a day or two before you need them.
Just leave them somewhere to cool fully before placing in the fridge overnight.
The next morning, preheat a skillet or large frying pan.
Dice each baked sweet potato into bite sized pieces.
When the pan is hot, add the oil or fat and let it swish around the pan.
Carefully tip in the diced potatoes. Toss in the hot fat to coat, shake the pan to distribute the chunks into an even layer and leave for 3 or 4 minutes to brown underneath.
When golden, toss the potatoes again and repeat until they are as golden and crispy as you like.
Please enjoy my recipe! Jane | hedgecombers.com