Sautéed Sweet Potatoes with Orange-Mint Gremolata

Here, sweet potatoes are lightly browned and tossed with a simple gremolata—a garnish of citrus zest, chopped herbs, and garlic—for a bright hit of flavor. Toasted pecans lend crunch and richness.

• 3 Tbs. olive oil
• 3 Tbs. unsalted butter
• 1-1/2 lb. sweet potatoes, peeled and cut into 1/2-inch dice (about 5 cups)   
• Kosher salt 
• Freshly ground black pepper
• 2 Tbs. coarsely chopped toasted pecans 
• 3 Tbs. lightly packed, coarsely chopped fresh mint 
• 1 small clove garlic, coarsely chopped
• 2 tsp. lightly packed, finely grated orange zest 

Heat the oil and butter in a 12-inch skillet over medium-low heat. When the butter stops foaming, add the potatoes in an even layer and season generously with salt and pepper. Cook, shaking the pan occasionally, until the potatoes just start to brown underneath, about 10 minutes. Carefully toss the potatoes with a spoon, reduce the heat to low, and continue cooking, tossing occasionally, until the potatoes are soft and easily pierced with a fork, about 10 minutes. Add the pecans and toss until fragrant. Transfer to a serving bowl.

Meanwhile, mince the mint and garlic together on a cutting board; add to the sweet potatoes along with the orange zest and toss. Season with a generous pinch of salt and serve immediately.