Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly wash and peel 2 large sweet potatoes, then cut them into 0.5-inch thick rounds.

2. 2

   In a bowl, toss the sweet potato rounds with 1.5 teaspoons of five-spice powder and 0.5 teaspoon of salt until evenly coated.

3. 3

   Prepare the lemongrass glaze by finely mincing 2 stalks of lemongrass (white parts only), 3 cloves of garlic, and 1 large shallot.

4. 4

   In a small bowl, whisk together 2 tablespoons of fish sauce, the juice of 1 lime, 1 tablespoon of granulated sugar, the minced lemongrass, garlic, and shallot.

5. 5

   Heat 1.5 tablespoons of coconut oil in a large non-stick pan over medium-high heat.

6. 6

   Place the seasoned sweet potato rounds in a single layer, ensuring not to overcrowd the pan, and pan-sear them for 5-7 minutes per side until they are tender and caramelized with a golden-brown crust.

7. 7

   Remove the cooked sweet potatoes and set them aside on a plate, then thin slice the remaining 2 large shallots into rings.

8. 8

   In the same pan with residual oil, or adding 1.5 tablespoons of fresh coconut oil if needed, fry the shallot rings over medium heat for 3-5 minutes, stirring occasionally, until they turn golden brown and crispy.

9. 9

   Remove the crispy shallots with a slotted spoon and drain them on a paper towel-lined plate, then reduce the heat to low and add the prepared lemongrass glaze to the hot pan, stirring constantly for 1-2 minutes until the sauce slightly thickens and becomes fragrant.

10. 10

    Return the pan-seared sweet potatoes to the pan with the glaze, gently tossing to coat each piece evenly.

11. 11

    Garnish the glazed sweet potatoes with 0.25 cup of freshly chopped cilantro and the crispy fried shallots before serving immediately.