Dumb Easy Sweet Potatoes

These potatoes look nice and taste nice and YOU should make them for your friends/fam this holiday season. Just, please... keep the marshmellows away from this one. 🤘🏼 Adam

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DUMB EASY Sweet Taters!

Ingredients

• 4-5 Small Sweet Potatoes
• 1/2 Neutral Oil, divided
• 2 Shallots, sliced thin
• 10 Sage Leaves
• Balsamic Vinegar, to taste
• Toasted Walnuts, to taste
• Chives, to taste
• Kosher Salt, to taste
• Black Pepper, to taste

Instructions

1. Preheat the oven to 400F. Slice the sweet potatoes in half, season with a pinch of kosher salt.
2. Bring a large skillet up on medium-high heat. Add 3 tablespoons of neutral oil then place the seasoned potatoes, flesh side down, in the pan. Cook the potatoes until the skin begins to blacken and char but some orange is still visible. The taters should resemble a very cool and not-too-angry tiger.
3. Flip the potatoes onto the skin side then transfer the entire skillet into the preheated oven on the middle rack. Bake for 12 minutes, or until easily pierce-able with a fork.
4. As the potatoes cook, heat the remaining oil until shimmering and very hot. Add the sliced shallots and fry until golden brown, about 3-5 minutes, then drain on a paper towel-lined plate. Add the sage leaves to the same oil and cook until crisp, about 3 more minutes, then drain.
5. Remove the potatoes from the oven and let them cool slightly. Transfer the potatoes to a serving dish (or keep them in the skillet if you’re a rustic lord/lady). To serve, drizzle on some of the shallot-sage infused oil, some good vinegar (I’m using balsamic, but sherry is a great option as well). Then sprinkle on the reserved fried shallots and sage leaves followed by toasted walnuts, thinly sliced chives and finishing salt/pepper to taste.
6. Welcome to TaterTown, population: YOU.