Go to Home

COOKING WITH GALA

Go to Master Index

SWEET POTATO SAUTÉ ON WILTED ARUGULA

3 orange-flesh sweet potatoes, about 2 pounds 
6 cups baby arugula or baby spinach 
1/2 tablespoon butter 
3/4 tablespoon extra virgin olive oil 
1/2 teaspoon salt 
1/2 teaspoon freshly ground pepper 
2 teaspoons minced fresh thyme 

Cut sweet potatoes into 1/2-inch-thick slices, discarding tips, place slices on rack of a steamer and steam until tender (10-15 minutes. Remove and let cool up to 8 hours before serving. Peel when ready to cook if preferred.

Heat butter and olive oil in a large skillet over medium-high heat. When hot, add sweet potatoes in a single layer, sprinkle with half of the salt, pepper and thyme, saute until golden (2-3 minutes), turn, sprinkle with remaining salt, pepper and thyme and saute until golden on other side. Arrange a bed of arugula on a warm platter and top with hot sweet potato slices. Serves 6