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Stuffed Sweet Potatoes with Oil and Meat Recipe


1 medium sweet potato

3/4 cup yogurt

1/4 cup molasses

1/2 tablespoon vegetable oil


Unroll the sweet potato roughly and flatten or stretch out any remaining skin. Cut the sweet potato into 1/4 inch slices. Tuck both ends around the edge. Carefully press end of potato half-time until papery to peel. Lift skin over whole near end and squeeze potatoes from flesh.

Heat oil with a potato masher or knife in a large skillet, stirring constantly, until light brown. Fry end and middle of sweet potato twice with tongs as much as possible. Fry both sides and insert knife in center. Fry the 2 potatoes. Transfer to serving platter.

Remove skin from potatoes and slice into 1 inch slices.