Sweet potato sauté

Thanksgiving in a non-cooker’s kitchen

Once I found myself making Thanksgiving dinner in the kitchen of someone who didn’t cook. I’d ask for salt, or a pie pan, or oregano, and she’d look around and say dubiously, “I must have some somewhere around here….”

It gave me a new appreciation for people who are just beginning to cook. It’s expensive to get set up in a kitchen. In these recipes, though, I try not to assume that you have more than pretty basic kitchen stuff. I’ve also got the recipes arranged by what stuff they need.

How to make sweet potato saute:

Peel and chop a sweet potato into dice-size pieces. Also peel and chop an eggplant about the same size, peel and chop an onion, and chop an apple (no need to peel it). Put 1/4 cup of olive oil in a medium-sized frying pan and saute all of these together with two cloves of crushed garlic.

After about ten minutes over medium-high heat, it will begin to caramelize. The edges of the cubes should begin to turn brown. Add more olive oil as necessary – the eggplant will soak up a lot of it. Flavor with salt, pepper, and a teaspoon of chopped rosemary.

Vegetarian or vegan

Just naturally vegan! Enjoy! Serve over noodles or rice to make a full meal. For vegetarians, this is good with a squash souffle, or if you eat meat, it’s good with a pork tenderloin. We often have it at Thanksgiving, along with the spicy corn, but you probably have your own family favorites for that.

Can I keep this for later?

Yes, sweet potato saute is fine the next day heated up for lunch.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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