Lyon-style sweet potato

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 268, total fat 12 G., saturated fats 5 G., proteins 3 G., carbohydrates 37 G., fiber 6 G., cholesterol 15 mg, sodium 288 mg, sugar 8 G.

Although traditional Lyonnaise is made with regular potatoes, it's equally delicious with sweet potatoes. Choose thin, medium-sized potatoes and slice them into coins. Fry the sweet potato slices in butter, onions, and a little broth until they're soft, crispy, and delicious. Serve as a side dish, and if you have pecans and Greek yogurt on hand, try adding them—it'll be even more delicious!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 medium sweet potatoes, 5-7 cm wide (about 0.7 kg)
2 tbsp. l. olive oil
1 medium onion, halved and thinly sliced (not too thin)
2 tablespoons unsalted butter
1/4 cup chicken broth or water

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sweet potato, pecans, yogurt

Cooking the dish according to the recipe:

Heat olive oil in a large cast-iron skillet over medium-high heat. Once hot, add the onion. Season with salt and pepper and cook, stirring frequently, until softened and browned around the edges, about 5 minutes. Transfer the onion to a bowl.
While the onions are frying, peel the sweet potato and cut into 0.5 cm thick round slices.

Reduce heat to medium and add butter to the skillet, swirling to prevent burning. Once melted, cover the bottom of the skillet with enough sweet potato slices to fit in a single layer (about half of the sweet potato slices per batch). Cook until the sweet potato slices are golden brown on one side, about 4 minutes. Transfer to the bowl with the onions. Add the remaining slices, then top with the cooked sweet potato and onions. Season with salt and pepper, pour in the chicken broth, and cover the skillet with a lid.
When the sweet potato is almost tender, about 3 minutes, flip it with a metal spatula and continue cooking. You'll need to flip it 3-4 times to ensure all the browned side is on top. Cook until the sweet potato is tender, about 2 more minutes. Remove the lid, raise the heat to medium-high, and let the remaining liquid evaporate, about 3 minutes.

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