Sumac is a spice associated with Middle Eastern cooking recipes. It derives from tiny red berries, dried and crushed into a powder to add a citrusy bright flavor to foods, usually sprinkled on right before serving. I love it paired with sweet potatoes, using just enough to wake up the sweetness adding a hint of bright lemon flavor. It is also delicious sprinkled over cooked fish as a finishing spice to add a pop of color, especially on a white fish such as tilapia or cod. Add a squeeze of lemon juice and a sprinkle of chopped herbs for a simple and stunning fish dish.
This sweet potato recipe is more of a process than a recipe. I sliced the potatoes with my Spiralizer, but you can slice with a mandolin or just use a knife to cut thin slices. Using a large non-stick skillet over medium-high heat, add a tablespoon of oil, then place in the sliced potatoes in a single layer. Sprinkle a pinch of salt evenly over the potatoes. Cover and let them cook undisturbed for about 7-8 minutes. Carefully remove the cover, flip over the slices to cook uncovered on side 2 until cooked through, about 3-4 additional minutes. Cutting the potatoes very thinly allows for quick cooking. If you want the potatoes to be more browned, allow to cook longer until your reach the desired color. Remove the potatoes from the pan to a serving plate. Sprinkle with a small amount of sumac seasoning. Serve hot or warm. Keep any left-over potatoes as a snack or added to a green salad.