Sauteed Sweet Potatoes

Grated sweet potatoes sauteed in butter, then braised in tequila and lime juice until glazed and tender. This is not your typical sweet potato side dish.

Grating the sweet potatoes into matchstick-sized pieces is what makes this so fast. The thin pieces cook through in minutes instead of the usual roasting time. The butter caramelizes their natural sugars on the surface, then the tequila and lime hit the pan and reduce into a sticky, citrusy glaze.

The tequila’s agave character pairs naturally with sweet potato. Once the alcohol cooks off, what’s left is a subtle warmth and complexity that makes people ask what’s in this. The lime juice keeps everything bright and prevents the dish from tipping into cloying sweetness.

Chef Tips

• Grate the sweet potatoes on the large holes of a box grater for pieces that hold their shape. Too fine and they turn to mush.
• Get the butter hot before adding the grated sweet potato. You want a sizzle, not a steam.
• Keep the lid on during the final 5-minute cook. The trapped steam finishes cooking the interior while the liquid reduces.
• Stand back slightly when adding the tequila to the hot pan. It can flame briefly.

Variations

• Add a pinch of cinnamon or chipotle powder for a smoky-sweet dimension.
• Swap tequila for bourbon and lime for orange juice for a Southern-leaning version.
• Toss in toasted pepitas at the end for crunch and color.