The BEST Sweet Potatoes of Your Life | Spanish Batatas a la Importancia

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Wash and dry the sweet potatoes, then cut them into 1 cm (a little over 1/4 inch) rounds.
2. Beat the eggs in a bowl, season with sea salt and black pepper and whisk. In another bowl, mix 1/2 cup corn starch with sea salt.
3. Coat each sweet potato slice in the cornstarch, then in the egg, fully coating at each stage.
4. Heat a large frying pan over medium heat and add the olive oil.
5. Once the oil is hot, fry the slices in a single layer, in batches, for 3 minutes per side. Transfer to a plate lined with paper towels.
6. In the same pan over the same heat, cook the chopped onion and garlic, stirring constantly, for 3–4 minutes until the onion is translucent. Add 1 tbsp corn starch and the paprika, stir quickly, then add the white wine and season with sea salt and black pepper, stirring constantly.
7. Cook for 2–3 minutes, until the alcohol has cooked off and the sauce is thick. Return the sweet potato slices to the pan in a single layer (they may overlap), add enough vegetable broth to just barely cover them, and raise to high heat.
8. Once boiling, cover and lower to low-medium heat. Simmer for 15–20 minutes, gently shaking the pan occasionally, until the sweet potatoes are just cooked through.
9. Remove from the heat. Serve from the pan or in a dish, sprinkled with parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicOnionEggSweet potato