Garnet Yams+Japanese Sweet Potatoes Cooked in Duck Fat

23 Feb

Duck-fat-fried anything is delicious.  Rich, yes.  Probably not ideal for your waistline, yes.  But occasionally?  Fabulous.  Often, when I sear duck breasts, I strain out the fat and keep it refrigerated in a glass jar.  Recently, I came across organic garnet yams AND organic Japanese sweet potatoes on Fresh Direct.  David had wanted to have more sweet potatoes available for snacking purposes, and so I thought this was a good time to try…yams and sweet potatoes cooked in duck fat.

Here’s how I went about cooking the gorgeous yams and sweet potatoes in duck fat:

Preheat the oven to 400F.

Peel the yams and sweet potatoes — I used 2 yams and 3 sweet potatoes.  Chop them into pieces, about 1 inch cubes.  Finely chop one onion.

In a skillet on medium-high heat, heat about 2 tablespoons of duck fat.  Once it melts, stir in the potatoes, making sure to coat them in the fat.  Salt and pepper.  After a few minutes, add the onions.  Stirring frequently, cook the potatoes until the sides begin to sear and turn brown.

Put the skillet in the oven to finish cooking.  (Note: I discovered that the Japanese sweet potatoes cook faster than the yams, which I didn’t expect.)  Stirring occasionally, cook until the yams are cooked and a fork goes easily through it.  You might want put it under broil it for a few minutes to brown the potatoes a little more.  Adjust the seasoning if needed.

The result was more like a chunky hash than “fried” potato pieces — which suits us fine.  The caramelized onions go nicely with the sweet potatoes.  The duck fat definitely adds the flavor, but the potatoes do not come out greasy at all.  Savory and sweet at the same time, this yam/sweet potato concoction turned out delicious!


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