Make crispy pan-fried sweet potato slices using just sweet potatoes, oil, and your preferred spices. They're ready in 20 minutes, crispy on the outside and soft inside.
Enjoy these golden-brown, crispy, pan-fried sweet potatoes! These tasty treats are packed with natural sweetness and are easy to make. They make a deliciously wholesome snack or meal or a perfect side dish for your favorite main course.
Learn how to season them perfectly. Add a hint of sweetness with cinnamon or a spicy kick with paprika to make every bite delightful. Read our easy tips on cooking time and the best oil and pan to use for frying sweet potatoes.
Check out more of our favorite ways with sweet potatoes: Easy Sautéed Sweet Potatoes, Sweet Potato and Carrot Soup, savory Puff Pastry Sweet Potato Pie, Air Fryer Sweet Potato Fries, or Sweet Potato Brownies.
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❤️Why will you love this recipe?
- Easy and quick preparation: It involves simple steps like peeling, slicing, and pan-frying, making it easy for cooks of all levels. And it only takes about 20 minutes to make this simple dish.
- Few simple ingredients: You'll only need a few basic ingredients, making it a convenient recipe.
- Texture: Frying the sweet potatoes in the pan gives them a crispy outside and a soft inside.
- Flexibility: You can experiment with different spices, herbs, or extra ingredients.
- Versatility in use: You can enjoy these tasty sweet potatoes in countless ways - as a side dish, stuffed in flatbreads, or added to salads or breakfasts.
Sweet potatoes with red skin and orange flesh. Caution: they are not yams, which have bark-like brown skin and starchy flesh.
One or two sweet potatoes. A total of 9 oz/ 250 g serves one or two as a main dish with salad or other sides or 2-3 as a side dish.
Oil: I usually use olive oil or canola oil to fry the potatoes. You can substitute it with avocado oil, coconut oil, or ghee (clarified butter); they all work great in this fried sweet potato recipe.
Spices: You can keep this recipe simple and use fine sea salt and ground black pepper.
- However, spices add an extra layer of excitement to the dish. Below are some simple seasonings for pan-fried (or oven-roasted sweet potato slices), but feel free to use whatever spices you have on hand and enjoy.
- You can always add a sprinkle of brown sugar and a bit of cinnamon to most sweet potato dishes; they both elevate their sweet flavor.
🥘Variations on the recipe
- Sweet and spicy: Sprinkle them with a mix of cinnamon, cayenne pepper, and a touch of brown sugar for a sweet and spicy flavor.
- Herbs: Use a blend of dried herbs like thyme, rosemary, and oregano for a herby and aromatic twist.
- Garlic Parmesan: Toss the pan-fried sweet potatoes with minced garlic, grated Parmesan cheese, and a pinch of black pepper.
- Curry: Season them with curry powder and turmeric.
- Citrus flavor: Sprinkle with a mix of orange zest, smoked paprika, and a touch of honey for a tangy and slightly sweet flavor.
- Mediterranean blend: Season with a combination of dried basil, Italian herbs, a squeeze of lemon, and a drizzle of olive oil for a Mediterranean-inspired flavor.
👩🏻🍳How to fry sweet potatoes?
Prepare sweet potatoes:
Slice the quarters (¼ - inch/ 6 mm thick).
Add the spices and stir well to coat.
Heat a little oil in a large skillet and add the slices in a single layer.
Fry sweet potato pieces, turning them regularly, for about 15 minutes, depending on how thick they are.
Start checking the pan-fried sweet potatoes after about 12 minutes; the slices should be golden brown, crispy on the outside, and really soft on the inside.
What is the best pan to use?
The best pan for frying sweet potato on the stovetop is a heavy pan with a thick bottom, like a cast-iron skillet (the Amazon link opens in a new tab). It heats evenly and helps make the slices crispy. You need a large one (12-inch/ 30 cm diameter).
Alternatively, a non-stick skillet works well, too, as it prevents sticking and makes cleaning easier.
It's mostly about personal preference—whether you prefer traditional heating with a cast-iron skillet or the convenience of a non-stick pan.
I used both to make this recipe; it always turns out great.
Uniform slicing: Try to slice the tubers into evenly sized pieces. This ensures they cook uniformly, resulting in consistent texture and taste.
Perfect frying: Ensure the pan is preheated before adding the slices and that they fit in the pan in one layer. This allows them to crisp up on the outside. Overcrowding the pan might lead to stewing instead of frying.
Servings: This recipe makes enough fried sweet potatoes for one (main dish) to three servings (side dish). If you're making a larger batch, use two pans for better frying results.
You can try this recipe with regular potatoes or other root vegetables. Just note that cooking times may vary.
To get crispy pan-fried sweet potatoes, ensure they are cut evenly and not overcrowded in the pan. Use enough oil to coat the slices and fry them in a single layer, flipping occasionally for even cooking.
Using a well-seasoned cast-iron skillet or a non-stick pan and ensuring the slices are coated with enough oil should prevent sticking. Additionally, avoid overcrowding the pan.
Refrigeration: After cooking, allow the pan-fried sweet potatoes to cool down completely. Store them in an airtight container in the refrigerator. They'll stay good for around 3-4 days.
Freezing: To freeze, lay out the cooled sweet potatoes in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer bag or freezer-safe container. When stored properly, they can last in the freezer for up to 2-3 months.
I don’t recommend freezing, though; the potatoes’ texture will change, and not for the better. I only use defrosted sweet potatoes to blend into creamy soups.
Reheat in a skillet on the stovetop over medium heat. A touch of oil or butter can help prevent sticking and restore some crispness. Stir occasionally until they're heated through, usually about 5 minutes.
🍽️What to serve with them?
- Serve as a main dish with salad or roasted vegetables. Add a fried egg on top.
- Proteins: They are a great side dish for chicken, seared tofu, roasted turkey, pork dishes, or baked fish.
- Salads: Pair with a fresh green salad or a grain-based salad like quinoa or couscous salad.
- Eggs: They make a delightful addition to a breakfast spread alongside scrambled, poached, or fried eggs. Or use them to make a breakfast hash.
- Sandwiches/Wraps: Use them to fill sandwiches, wraps, or make a breakfast burrito. Add some greens, protein, and your favorite condiments for a delicious meal.
- Dips/Sauces: Enjoy with a dipping sauce like aioli, chipotle mayo, or a yogurt-based dip for a flavorful snack or appetizer.
- Soups/Stews: Serve alongside a warm bowl of soup or stew for a comforting meal, balancing the flavors and textures.
- Burgers: Use the pan-fried sweet potatoes as a side for veggie burgers, beef or chicken fillet burgers as an alternative to fries.
- Grain bowls: They are a great addition to grain bowls with quinoa, brown rice, or other grains, along with roasted vegetables and a protein source for a nourishing meal.
- Toppings: Use them as a topping for pizzas, tacos, or nachos to add a unique twist and extra flavor.
Pan-Fried Sweet Potatoes (Only 3 Ingredients)
- Large cast-iron skillet (12 inches/ 30 cm) or non-stick pan
- 9 oz sweet potato 250 g, 1-2 sweet potatoes, Notes 1, 2
- 2 tablespoons olive oil Note 3
- ½ teaspoon sweet paprika powder OR ground cinnamon to taste, Note 4
- fine sea salt and freshly ground black pepper
- parsley /sesame seeds /nigella seeds to sprinkle on top, optional
- Slice: Quarter the sweet potato. Cut the quarters into slices, about 4 - 5 mm/ 0.15 - 0.19 inches. Add the spices and stir well to coat.9 oz sweet potato/ 250 g + ½ teaspoon sweet paprika powder or cinnamon + fine sea salt and freshly ground black pepper
- Heat the oil in the pan. Add the sweet potato slices in a single layer.2 tablespoons olive oil
- Fry sweet potatoes over medium heat, turning them every few minutes for about 15 minutes, depending on their thickness. Start checking after about 12 minutes; the sweet potato slices should be golden brown, crispy on the outside, and really soft on the inside.
- Sprinkle with fresh herbs/sesame seeds/ nigella seeds, and serve immediately.
- Sweet potatoes: Red-skinned and orange-fleshed ones. They differ from yams, which have bark-like brown skin and starchy flesh. Choosing sweet potatoes of uniform size helps ensure even cooking.
- Servings: 9 oz/ 250 g sweet potatoes are enough for one or two as a main dish or 2-3 as a side dish. The nutrition is calculated for 2 servings.
- Seasoning: If using cinnamon, add it to taste. Read the blog post for more seasoning ideas.