Sage and Sesame Fried Sweet Potatoes

I have participated in numerous sweet potato versus yam discussions with my friends and family recently, as sweet potatoes are both a common Thanksgiving side dish and often mislabeled as yams. The two plants are botanically distinct from each other; yams are starchy tubers from Africa and Asia, whereas sweet potatoes are distant relatives of potatoes from the Americas. African slaves referred to soft sweet potatoes, particularly orange fleshed, as yams to distinguish them from firm sweet potatoes with lighter flesh and because they slightly resemble true yams. Although yams can be found in specialties markets, in the States we tend to eat many different varieties of sweet potatoes. Sweet potatoes and leafy greens, such as orange pecan kale and walnut lemon chard, compliment each other in rich and hearty ways.

Any variety of sweet potato may be used. Other herbs will work well including rosemary, thyme or lavender.

3 medium sweet potatoes, peeled and cut into ¼ cubes

1 tbsp sesame seeds, toasted

1 tsp fresh sage, finely chopped

2 tbsp vegetable oil

salt and pepper

1. Heat the vegetable oil in a large skillet over medium heat. Add cubed sweet potatoes and fry until golden brown, stirring occasionally to prevent sticking.

2. Once sweet potatoes have browned, add sesame seeds and sage. Continue frying until sage is fragrant, about 1 minute. Remove from heat. Season to taste with salt and pepper. May be served warm or room temperature.

Serves 3-4