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30 minutes
30 minutes
- 1 tablespoon butter or margarine
- 1 1/2 lb dark-orange sweet potatoes (about 3), peeled, cut into 2x1/2-inch slices
- 1 small onion, sliced (about 1/2 cup)
- 1/2 teaspoon salt
- Heat oil and butter in a 12-inch nonstick skillet over medium-low heat until the butter is melted.
- Toss the rest of the ingredients with the butter mixture in the skillet, ensuring an even spread. Cook for 10-12 minutes, stirring occasionally, until the potatoes are just tender.
- Turn up the heat to medium and continue cooking for an additional 10 minutes. Remember to gently flip the potatoes occasionally with a pancake turner until they are beautifully browned and tender.
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