Sweet potatoes with tender, crisp red onion and jalapeño: quick to toss together, and unapologetically delicious.
First, prep your ingredients: peel and cut the potatoes into small cubes, de-seed and mince the jalapeño, slice the red onion, and dice the chives.
Heat oil over medium-high heat. Add the sweet potato cubes and fry 3-4 minutes. Add the water, turn down heat to low and cover. Cook for 3 minutes.
When you uncover, the water should be gone—if not, cook uncovered until the water evaporates. Now add the salt, pepper, cumin, onion, and jalapeño. Add more oil if needed. Cook for 5 minutes on medium heat.
By now, the potatoes should be tender but not falling apart, and the jalapeño and onion should be crisp and tender. Put into a serving dish and top with a sprinkling of chives.
Serve it with the Spicy Garlic Sauce from my recipe box.
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These were delicious! Even both my toddlers ate most of the onions with the potatoes, and loved it. I didn’t see the note about the garlic sauce until it was too late, so next time I will have to try it too.
These are so yummy! I served them to my son without the onions and poured on a little maple syrup. He ate every last one on his plate.
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