Updated: Jul 9
My brother is a wonderful cook who used to make Greek potatoes in a similar method to this old-fashioned recipe. As such, when I tested this particular dish, I loved it because the taste brought me back. For variety, I adapted the classic recipe to include Japanese sweet potatoes alongside the Yukon potatoes. Although an uncommon kind of potato, the Japanese sweet potato is less sweet and slightly different in texture to a regular sweet potato, adding new twist to a classic.
4 Yukon potatoes, peeled and cubed
2 small Japanese sweet potatoes, peeled and cubed
2 tablespoons ghee
1 onion, sliced
2 tablespoons tomato paste
Salt and pepper
2 cups water
Yields: serving for 6
Prep Time: 15 minutes
Cook Time: 45 minutes
In a saucepan, melt the ghee.
Add the sliced onions and cook until onions are translucent.
Add the sweet potatoes and 1 cup of water. Cook for 5-10 minutes.
Add the Yukon potatoes, the remaining water, tomato paste, salt and pepper.
Cover and simmer on low for 30 minutes until the potatoes are tender.