My dad always requests these yams when we are “camping” at their construction site. I make them in an electric skillet there, but they could be made in any type of skillet on the stove. The ones pictured here have swiss chard in them, which is not how I usually make them but it was a really good addition.
I use the same method for all pan fried potatoey things, so if you substitute any sort of potato for the yams in this recipe, you are in for yet another delicious.
Pan Fried Yams
1 yellow onion, thinly sliced
2 Tbsp olive oil
4 cloves of garlic
2 tsp salt (1 to sprinkle over the onions as they brown, and the other to sprinkle over the yams when you put them into the skillet)
3 large yams, peeled and cubed (cubes should be about an inch or so)
Juice of 1 lemon
1 tsp pepper
1/4 – 1/2 tsp cayenne
1 bunch chard, sliced (optional)
- Heat oil and add onions, sprinkle 1 tsp salt over the top.
- When the onions wilt, add the garlic.
- When the onions begin to brown, add the yams.
- Sprinkle remaining salt, pepper, and cayenne pepper over yams.
- Squeeze lemon over yams.
- Cover and cook until yams are almost tender, stirring periodically.
- Uncover and let the mixture brown over low heat, until the yams and onions are as brown as you like, stirring periodically so nothing burns. Add chard during this part of the process.