These Spanish Batatas a la Importancia are possibly the best sweet potatoes you will ever taste. They’re packed with flavors, made with simple heart-healthy ingredients and done in about 45 minutes. Serve them as a tapas appetizer or even as a side dish, next to some grilled fish.
For this recipe, I used two medium sized sweet potatoes. I kept the skins on them, as that’s how this dish is traditionally made. If you prefer, you can peel the sweet potatoes. But let me tell you, by leaving the skins on, it gives them a better flavor and a ton more nutrition.
For the liquid, I used homemade vegetable broth. But you can also use chicken broth or even beef broth if you like. Either way, when you add the liquid to the pan, just add in enough to barely cover the sweet potatoes.
TIPS & TRICKS to Make this Recipe: You can make these sweet potatoes ahead of time. They will hold for up to 3 to 4 days in the fridge and up to 3 months in the freezer. Just add in some more broth when reheating.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)
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Watch the Video Below on How to Make Spanish Batatas a la Importancia
Spanish Batatas a la Importancia
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 2 sweet potatoes
- 2 eggs
- 1/2 cup corn starch 60 grams
- 1 small onion finely chopped
- 4 cloves garlic roughly chopped
- 1 tbsp corn starch 8 grams
- 1/2 tsp sweet smoked Spanish paprika 1.50 grams
- 1/2 cup dry white wine 120 ml
- 2 cups vegetable broth
- sea salt & black pepper
- handful chopped fresh parsley
Instructions
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Wash and pat dry the sweet potatoes, cut each one into rounds that are 1 cm thick (a little over a 1/4 inch), crack the eggs into a bowl, season with sea salt & black pepper and whisk together, add 1/2 cup corn starch into a separate bowl, season with sea salt and mix together, coat each slice of sweet potato, first in the corn starch and then in the egg wash, making sure to fully coat at each stage
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes add in the slices of sweet potato, all in a single layer, cook in batches to not over-crowd the pan, fry for 3 minutes per side, then transfer into a dish with paper towels, once they are all fried, set them aside
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Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in 1 tbsp of corn starch and the paprika, quickly mix together, then add in the white wine and season with sea salt & black pepper, mix continuously
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After 2 to 3 minutes and the alcohol has cooked off in the wine and you've ended up with a thick sauce, add the slices of sweet potato back into the pan, all in a single layer, it's ok it they are stacked around each other, then add in enough vegetable broth to just barely cover the sweet potatoes, turn it up to a high heat
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Once it comes to a boil, place a lid on the pan and lower to a low-medium heat, simmer for 15 to 20 minutes or until the sweet potatoes are just cooked through, make sure to gently shake the pan once in a while, as this will help thicken the broth, once the sweet potatoes are cooked through, remove the pan from the heat
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You can serve the sweet potatoes directly out of the pan or transfer into a serving dish, sprinkled with chopped fresh parsley, enjoy!
Recipe Notes
Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase through this Link)
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