Greek Lemon-Cumin Sweet Potatoes – a delicious recipe with Sweet Potatoes, freshly chopped, lemon juice, butter, cumin, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring a saucepan large enough to fit potatoes to a boil. While waiting for the water to boil, wash and peel the potatoes. Slice the potatoes into 1/8 inch round medallions. Once the water is boiling add the potatoes and cook for 4-5 minutes until roughly 3/4 cooked. The potatoes should hold their shape and be slightly firm in the center. Strain and dry the potatoes and set a sautA pan on medium heat. Melt the butter until just foaming and add the potatoes. Cook until slightly browned and fully cooked and soft throughout. Season with cumin and salt and pepper to taste. Toss in the pan until all potatoes are coated and add the lemon juice. Toss once more and turn off the heat. Once off the heat, add chopped parsley and toss until fully coated. Serve warm.
83
kcal
Calories
3
g
Fat
14
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 Large Sweet Potatoes, 2 tablespoons freshly chopped parsley, 1-2 tablespoons lemon juice, 1 tablespoon butter, and more.
Yes, Greek Lemon-Cumin Sweet Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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