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Export 6 ingredients for grocery delivery
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.
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