Sweet Potatoes

Last night there was a cooking show on TV – in the background while we were searching for a recorded program – that was audio but not visual. The only thing I heard was something along the lines of  “slice the sweet potatoes about 3/4″ thick and cover in cornmeal, fry in a minimum of oil, the potato caramelizes…” We went on to watch our recorded show, but that little blurb stayed with me.

Tonight, I decided to create what I think it was I heard.

One sweet potato, peeled, and cut into six slices. I drizzled them with olive oil, salt, pepper, and garlic powder, and then dredged them in cornmeal. Fried in just a tad of olive oil over medium heat.

They were delicious!

I grilled two of our Martin’s Sausages – hot pepper and onion, this time around – and served with a side of mushrooms and asparagus. The leftover asparagus will become part of tomorrow’s lunch.

A really simple meal – and it took no time to make.