Servings 4 People
- 1 Large sweet potato (about 1 lb)
- 2 tsp Cornstarch
- 3 Tbsp Olive oil
Peel the potato and grate it using the biggest side of a cheese grater.
Transfer the potatoes into a kitchen towel and ring out AS MUCH water as you can. This is the secret to crispyness! Once the water is drained, transfer the potato to a bowl and toss with the cornstarch.
Heat 1 1/2 Tbsp of the oil in a LARGE nonstick pan on medium heat. Once hot, add in the potatoes and use a spatula to press them down and together. Cook until the bottom is golden brown about 4-5 minutes. They burn quick, so watch them!
Use a spatula to cut the potatoes into 4 sections (to make it easier to flip) and drizzle with the remaining oil and a sprinkle of salt. Carefully flip each section and pat it down. Cook another 3-5 minutes until crispy.
Calories: 190kcal | Carbohydrates: 23.6g | Protein: 1.87g | Fat: 10.2g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 7.5g | Sodium: 100mg | Potassium: 377mg | Fiber: 3.4g | Sugar: 4.7g