I prepared these with the sweet potatoes that grow in my country (purple on the outside and white on the inside, yellow when they are cooked). It worked pretty well, didn't crumble as much, but they did absorb all the oil and did not form a crust the way I would have wanted to. I skipped the jalapeño. I was also a bit confused about what sauce to serve this with, so I served them plain, but they were a bit dry for my taste, might try some tomato sauce next time; might also try adding an egg to see if they brown better and using less sugar to make them more savory. Thanks for the recipe.
Was this review helpful?
2 users found this review helpful
I prepared these with the sweet potatoes that grow in my country (purple on the outside and...