This is one of my husband’s most asked for dishes. He said it tastes like dessert, so he always saves this and eats it at the end of the meal.
Peel one large sweet potato (I like to use the more skinny ones for frying because they are easier to slice). I use a mandolin slicer — the #3 guide or the largest one. If they are sliced too thin they will fall apart while cooking.
Meanwhile, warm a large iron skillet over medium heat. Add 2-3 tablespoons of butter, adding more butter as they cook.
Layer slices in pan. Turn occasionally and cook until lightly browned. I add more butter, sprinkle some xylitol, and some cinnamon on top. Yum!
We eat this a lot of times as a side dish with organic asparagus, cooked with diced free range chicken breast, sauteed in organic extra virgin olive oil and pressed garlic.