Here are a pair of Caribbean twists on a classic dish: use sweet potatoes instead of what we Jamaicans call ‘Irish potatoes’, and add some thyme.
4sweet potatoes, peeled and cut into 3 cm (1¼ in) dice
salt and black pepper
25g (1oz) butter
Put the sweet potatoes in a large saucepan of salted water. Bring to the boil, reduce the heat and simmer for 5 minutes, then drain.
Heat the butter and oil in a large frying pan over a low heat until the butter has melted. Add the sweet potatoes, garlic and thyme. Cook over a medium-low heat for 10-15 minutes, turning the potatoes over after 5 minutes or so, and then again after another 5 minutes, until they are crisp and tender.