Sautéed Sweet Potatoes

pan fried sweet potatoes in a cast iron skillet on a counter

This simple and delicious side dish is vegan, vegetarian, paleo, and gluten free. Learn how to make perfect pan fried sweet potatoes on the stove top.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 219kcal

Author Lizzie Streit, MS, RDN

Equipment

Nonstick or cast iron skillet

Ingredients

1 sweet potato peeled and diced into cubes
2 tablespoons coconut oil can sub extra virgin olive oil or avocado oil
¼ teaspoon cinnamon
¼ teaspoon salt
⅛ teaspoon cayenne pepper optional

Instructions

To dice a sweet potato, cut it in half lengthwise then cut those halves into lengthwise planks. Stack a few planks on top of each other and cut into long strips. Cut the strips crosswise into cubes. You want the cubes to all be a similar size so that they cook evenly.
Warm the coconut oil in a medium or large nonstick or well-seasoned cast iron skillet over medium heat.
Add the sweet potato and stir well to coat the sweet potato in the oil. Sprinkle in the cinnamon, salt, and cayenne pepper and stir well.
Cook for 20 to 25 minutes, stirring frequently until the sweet potatoes are tender on the middle and crisped on the outside to your liking. Watch them closely to see if you need to reduce the heat to prevent burning or add more oil to prevent sticking.
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Notes

Other seasoning ideas: chili powder, cumin, brown sugar, rosemary, sage
Serving ideas: as a side to a lean protein, as the base of a breakfast hash topped with fried eggs, as a side to an egg bake or other brunch dish, as a component of salads and grain or meal prep bowls
Leftovers: can be stored in an airtight container in the fridge for a few days; reheat in a skillet with a little oil until warmed through

Nutrition