Step 1

Mix cornmeal and cumin together in a bowl. Add sweet potatoes and toss until coated.

Step 2

Heat olive oil and butter in a large, non-stick frying pan over medium heat until the butter is melted and starts to bubble.

Step 3

Add the sweet potatoes to the frying pan and ensure that they are evenly distributed.

Step 4

Reduce heat to medium-low. Cover the frying pan with a lid and cook, covered, for 5 minutes.

Step 5

Uncover and flip the sweet potatoes. Continue cooking until easily pierced with a knife, about 3 minutes.

Step 6

Remove from the pan with tongs and onto a plate. Sprinkle with sea salt and serve with sour cream on the side.