Sweet Potato Saute with Grana Padano and Toasted Almonds

IngredientsPotatoes, Nuts
Day PartDinner
Menu PartSide Dish
Cuisine TypeAmerican
Sweet Potato Saute with Grana Padano and Toasted Almonds

Source: North Carolina Sweet Potato Commission (and photo)

Sweet potatoes are a nutrition powerhouse—sought out for their impressive antioxidant and nutrient content. Chef Karmel gives them a sophisticated spin by slicing the potatoes and Grana Padano into thin ribbons. The vegetable’s deep orange color provides a bright contrast sided up to the Texas-style barbecued brisket and ribs she serves at her restaurant.


1 large sweet potato (about 1 lb.), cleaned and peeled
¼ lb. block Grana Padano cheese
1 tbsp. olive oil
Salt and pepper
1 tbsp. unsalted butter
¼ cup sliced almonds, toasted


  1. Cut sweet potato in half. With sharp vegetable peeler, peel flesh of sweet potato to create thin “ribbons”; continue peeling until all of sweet potato is prepped. Remove ribbons to a bowl.
  2. Repeat with the Grana Padano cheese, creating long ribbons off the block; set aside.
  3. To sweet potatoes, add olive oil and salt and pepper to taste; toss to coat. In a heavy sauté pan over med. heat, add sweet potatoes; cook, stirring for 2 min. Add butter to pan; continue cooking until potatoes are crisp-tender. (Do not overcook sweet potatoes or they will stick to the pan and get mushy.)
  4. Remove sweet potatoes to plate. Immediately top with cheese and almonds. (The heat from the potatoes will warm the cheese.) Serve immediately.

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