Sweet Potatoes are Your Friend

This recipe from the NY Times not only forced me to learn how to use the grater blade on my food processor, but was insanely flavorful and took only a few minutes to prepare.  Good as a side dish, or under some stir fried veggies, or even on its own.  Or if you stir it less and let it sit more and flip it instead of stirring, it's kind of like an Asian sweet potato hash browns dish.

Original: http://www.nytimes.com/2010/09/15/dining/15minirex1.html

Gingery Stir Fried Sweet Potatoes

Ingredients:

-4 scallions, trimmed and cut into one-inch pieces
-2 garlic cloves
-1 piece fresh ginger (an inch long), peeled
-2 small fresh hot chilies (like jalapeño or Thai), stem and seeds removed (or 1-2 tbsp. Sriracha in a pinch)
-1 1/2 pounds sweet potatoes, peeled and cut into one- to two-inch chunks
-3 tbsp. peanut oil
-Salt and freshly ground black pepper
-1 tbsp. soy sauce, more for serving.


Method:

Put scallions in food processor and pulse until finely chopped; remove. Add garlic, ginger and chili to the processor and pulse until minced; remove. Fit the processor with grating blade and grate sweet potatoes.

Put oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When hot, add garlic-ginger-chili mixture and fry for 30 seconds. Add half the scallions and all the potatoes and sprinkle with salt and pepper. Cook, stirring or tossing, until the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender.

Add soy sauce, toss once, and transfer potatoes to serving platter. Garnish with remaining scallions and serve immediately with additional soy sauce, if desired.