How to make it

  • Put scallions in food processor and pulse until finely chopped; remove. Add garlic, ginger and chili to the processor and pulse until minced; remove. Fit the processor with grating blade and grate sweet potatoes.
  • Put oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When hot, add garlic ginger-chili mixture and fry for 30 seconds. Add half the scallions and all the potatoes and sprinkle with slat and pepper. Cook, stirring or tossing, until the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender.
  • Add soy sauce, toss once, and transfer potatoes to serving platter. Garnish with remaining scallions and serve immediately with additional soy sauce, if desired.

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