Total Time
30 Mins
Yield
Serves 6 to 8
Photo: Aya Brackett; Styling: Amy Wilson

How to Make It

Step 1

Scrub sweet potatoes, then chop into cubes a scant 1 in. across.

Step 2

Warm 1/4 cup oil in a large frying pan over medium-high heat. Add sweet potatoes, turn to coat, and season with a few pinches of sea salt.

Step 3

Cover pan, turn heat to medium-low, and cook, stirring every now and then, until sweet potatoes are tender and browned, about 20 minutes.

Step 4

Meanwhile, toast sesame seeds in a frying pan (not nonstick) over medium heat and cook, stirring occasionally, until aromatic and the white seeds are golden.

Step 5

Serve sweet potatoes drizzled with remaining oil and sprinkled with flaky sea salt and sesame seeds.

Step 6

*Find at well-stocked grocery stores and natural-foods stores. For flaky sea salt, any kind will work; a good one is buttery Jacobsen sea salt, made in Oregon (jacobsensalt.com).

Step 7

Make ahead: Chopped raw sweet potatoes, up to 1 day. They don't hold well once cooked--they tend to shrivel--and taste best hot, so make them just before serving.

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