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Pan-Fried Sweet Potatoes with Cream Sauce

A tasty, out-of-the-ordinary dinner for the family, made from an unusual vegetable! I love sweet potatoes in any form, but they're especially delicious fried. They taste like a cross between a potato and winter squash — with a little carrot thrown in, too. They make a great side dish or a meal on their own, say, with a sauce. Shall we get started?

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Recipe author
Pan-fried sweet potatoes with cream sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 3 g
Fats 32 % 9 g
Carbohydrates 57 % 16 g
173 kcal
GI: 6 / 88 / 6
  • Peel the sweet potatoes and cut them into batons. Heat a skillet with the vegetable oil and add the cut sweet potatoes. Sprinkle salt, pepper, and your favorite spices over the top. Fry over medium heat until tender. There's no need to cover the pan. It's important not to stir the sweet potatoes too often, or they'll break apart just like regular potatoes would. Wait until the bottoms are crusty, then flip them to the other side. The sweet potatoes are done when the batons are golden and crisp on the outside and soft inside. While they fry, make the sauce. Finely grate the cheese. Set a small saucepan over low heat and sprinkle the flour across the bottom. Keep it on the heat, stirring constantly, until the flour turns a nice golden color. Add the clarified butter, stir, and cook for a minute. Now pour in the cream, stirring without stopping until it thickens. As you go, add a pinch each of salt and pepper. Once it has thickened, stir in the grated cheese and cook another 1–2 minutes, stirring, until the sauce is smooth and even. Divide the fried sweet potatoes among serving plates and serve hot with the sauce. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Pepper - 26  kcal/100g
  • Sweet potato - 86  kcal/100g

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