Thick slices of sweet potato fried in oil until golden and caramelized on the outside while remaining soft and sweet inside, a popular Burundian snack and side dish.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Peel sweet potatoes and cut into rounds about one centimeter thick for even cooking.
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2
Heat oil in a deep skillet to medium-high heat, about one inch deep.
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3
Fry sweet potato slices in batches for four to five minutes per side until golden brown and caramelized.
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4
Remove with a slotted spoon and drain on paper towels to remove excess oil.
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5
Sprinkle lightly with salt while still hot so the crystals adhere to the surface.
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6
Serve warm as a snack, breakfast side, or accompaniment to grilled meats and stews.
Did You Know?
Sweet potatoes come in multiple varieties in Burundi, including white, orange, and purple-fleshed types, each preferred for different preparations.
Chef's Notes
Equipment Tips
- deep skillet
- slotted spoon
- paper towels
Garnishing
salt
Accompaniments
chili sauce, tea
The Story Behind Imyumbati
Sweet potatoes have been cultivated in the Great Lakes region for centuries and remain one of Burundi's most important crops. Their ability to grow in marginal soils and provide reliable harvests made them essential to food security. Frying sweet potatoes is a beloved preparation that transforms this humble tuber into a treat, and the sweet, caramelized edges created by high heat make them irresistible. They serve equally well as a morning snack or an evening side dish.
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