Growing up, I’d always eaten sweet potatoes as a “sweet”…Either as a pie filling or baked and loaded with butter and sugar.  My view of them only as a “sweet” changed years ago when I was served a baked sweet potato loaded with butter, sour cream, chives, and bacon.  Wow!

I remembered this recently when I decided to make some home fries as a side dish to go with the beef ribs that I was cooking.  I immediately reached for a lonely sweet potato that was hanging out in my kitchen.  Yukon gold & sweet potatoes together offer a new depth of flavor to home fries.  Try them with sour cream and bacon…WOW!

Peel and dice sweet potatoes….Leave skin on yukon gold potatoes.

Add onion & garlic, then dry seasonings to skillet with potatoes

Mixed Home Fries
Makes 4 cups

3 medium yukon gold potatoes, diced
1 large sweet potato, peeled and diced
3 green onions, chopped
2 cloves of garlic, minced
1/2 teaspoon hot paprika
1/2 teaspoon black pepper
1/4 teaspoon salt
4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter

Optional:
Sour Cream
Bacon, cooked and crumbled

Bring 2 quarts of salted water to boil in a large saucepan.  Add sweet potatoes to boiling water and allow to boil for 3 minutes.  Add yukon gold potatoes and allow to boil for 5 minutes.  Remove from heat and drain.  In a heavy skillet, heat oil and butter on medium-high heat until butter sizzles.  Add potatoes to skillet and stir to coat with butter and oil.  Cook undisturbed for 3-4 minutes.  Add onion, garlic, paprika, pepper and salt.  Turn potatoes a few times, cooking until potatoes are lightly browned on all surfaces.  Serve plain or with sour cream and bacon.