Peel sweet potatoes and halve lengthwise. Then cut into slices of equal thickness so that they will all cook evenly within a given period of time. There’s no need to wash the sweet potatoes once you have cut them. Put the sweet potato slices into a mixing bowl with a splash of olive oil (about 2 tablespoons) and spoon around until coated. Heat up a large frying pan. Don’t add any oil.
Distribute one layer of about half the sweet potato slices in the bottom of the frying pan and sauté over high heat for about 4 minutes on just one side until golden brown. Don’t turn them over; just sauté on the one side and then take the slices out of the frying pan. The sauté the remaining sweet potato slices in the same way.
Now place all the potato slices in the frying pan along with 1 tablespoon of the spices and keep sautéing them over a lower heat until they are all softened. I used a paprika ground cumin mix. It's a tasty combination, but you are welcome to vary this. Also add 1 tablespoon of couscous (or breadcrumbs if you have them) to add an extra crispy bite. Continue to sauté over a low heat for some 10 minutes while turning the slices frequently.
Serve with a fresh dip made from 2 tablespoons of crème fraiche, grated lime rind, chopped fresh coriander or parsley with a few sesame seeds and a pinch of salt and pepper. Cut spring onions into rings and sprinkle over the sweet potatoes.