Learn how to make sautéed sweet potatoes; they are tender, spicy, and comforting. Cubed and cooked to perfection in a skillet, this sweet potato recipe makes a delicious, quick side dish or a tasty addition to any meal.
Master the technique of making easy sautéed sweet potatoes on the stovetop using simple ingredients and just one pan! Add a touch of cinnamon, brown sugar, and red pepper flakes to make a flavorful dish, perfect for a light lunch or dinner or as a great side dish for your main course. Get helpful tips on cooking time, seasoning variations, and the best oil and pan to use.
I cook sweet potatoes regularly, either sautéed or pan-fried slices, sweet potato dauphinoise or gratin, and even sweet potato brownies. Not to forget these easily baked sweet potato slices or the delightful sweet potato puff pastry pie, which makes a beautiful festive meatless dish. Or these simple, everyday air fryer sweet potato fries.
Sautéing sweet potatoes in a cast-iron skillet (the Amazon affiliate link opens in a new tab)or non-stick pan is one of the simplest preparation methods. Just peel and cube the veggies, then stir-fry them in the pan for a short duration.
Jump to recipe
📋Recipe ingredients
- Sweet potatoes: Not to be confused with yams. Red-skinned and orange-fleshed sweet potatoes differ from yams, which have bark-like brown skin and starchy flesh.
- A medium-sized one weighs between 4 and 6 oz/100 – 170 g. I had two, which were about 10.5 oz/ 300 g. This amount would serve two people as a light main with sauce and salad or 3-4 as a side.
- Spices: I used a mixture of sweet paprika, cinnamon, brown sugar, red chili flakes, fine sea salt, and ground black pepper, but you can choose your favorite seasonings. This mixture tastes fantastic but is optional; the stove-top sweet potatoes will still taste good even if you only use salt and pepper.
Other spice mixture ideas
Use other spice mixtures you like, either bought mixtures such as curry powder, Italian seasoning, Cajun spices, lemon pepper, or taco seasoning.
Or mix your own spices:
- ½ teaspoon dried thyme + ¼ teaspoon dried rosemary + 1 grated garlic clove (or garlic powder) + salt and pepper to taste
- ½ teaspoon ground cumin + ½ teaspoon ground coriander + pinch of nutmeg + cayenne pepper to taste + salt and pepper to taste
- ½ teaspoon cinnamon + 1 teaspoon brown sugar
- pinch of ground cloves + pinch of cinnamon + 2 teaspoons brown sugar + a little salt
🍳Additions
- Herbs and spices are mentioned above.
- Onions and garlic: Sauté chopped onions or garlic alongside the tubers for added savory depth.
- Nuts or seeds: Add a crunch by sprinkling toasted nuts (like pecans or walnuts) or seeds (such as sesame or pumpkin seeds) over the finished dish.
- Leafy greens: Gently toss in some baby spinach, kale, or Swiss chard during the last few minutes of cooking for an extra nutritional boost.
- Proteins: Add cooked chickpeas, black beans, or tofu cubes to make it a more substantial meal.
- Sweet additions: For a touch of sweetness, add dried cranberries, raisins, or a drizzle of honey or maple syrup while sautéing.
👩🏻🍳How to sauté sweet potatoes?
- Peel and cube the vegetables. Mix the spices in a small bowl and set them aside.
Heat a little oil in the pan and sauté the cubes for about 3 minutes. Add the spices.
Add ½ of the vegetable broth. Let the liquid bubble away; it will not take long.
Pour the remaining broth into the skillet, stir quickly, and cover the pan.
Cook until tender; check. If they are not tender, allow a few more minutes and check again.
❗Tips for cooking sweet potatoes on the stovetop
Uniform cutting: Cut them into uniform sizes for even cooking. Aim for consistent sizes, ensuring they cook evenly without some pieces becoming overcooked or undercooked.
Preheat the pan properly before adding the oil and sweet potatoes. This ensures the best results: even cooking and no sticking.
Space in the pan: Avoid overcrowding the skillet. If necessary, cook in batches to allow enough space to brown evenly.
🔊More Tips
Difference between sauteing and pan-frying
When pan-frying, you usually need more fat than when sautéing. Yet, by adding vegetable broth, you can use less oil and still create a flavorful dish of perfectly savory, tender, and delicious sautéed sweet potatoes.
What pan should you use?
For sautéing or pan-frying, the best pan to use is typically a heavy-bottomed skillet or frying pan. A large cast iron pan or a non-stick skillet works well for this simple recipe as they distribute heat evenly and prevent the sweet potato pieces from sticking to the surface.
The choice between cast iron and non-stick often depends on personal preference and familiarity with the pans. Cast iron provides excellent heat retention but requires seasoning and maintenance, while non-stick pans are easier to clean but may not withstand high heat, as well as cast iron.
Ultimately, choose a pan that you are comfortable using and that allows for even cooking without sticking.
What is the best oil to use?
Olive oil adds a nice flavor, but as it has a lower smoke point, be mindful of the cooking temperature. Canola oil is a good alternative.
Coconut oil has a distinct flavor that pairs well with sweet potatoes. It has a higher smoke point than olive oil, making it suitable for higher-heat cooking.
Ghee or clarified butter has a high smoke point and adds a rich, buttery flavor to the sweet potatoes.
Avocado oil has a high smoke point and neutral flavor, attributes that make it a good choice for sautéing sweet potatoes.
❓Recipe FAQ
You can cook them with or without the skin. Leaving the skin on is okay; it has extra nutrients and fiber. But me? I usually peel it off because I don't like it. It bothers me, and I worry some chemicals might be left on the skin even after washing the potatoes well. So, it's up to you to keep the skin on or not!
The cooking time can vary depending on the size of the cubes and the heat level. The broth will help the tubers cook faster than if you pan-fry them using just oil. Generally, the cubes take about 10 minutes over medium heat to become tender and lightly browned.
Sure, they are delicious as well when cooked using this cooking method. However, they will need a bit longer to cook; check.
Refrigerate leftovers in an airtight container for 3-4 days.
Freezing: I don’t recommend it because the tubers will change their texture. However, if you plan to freeze them, spread the cooled pieces in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer bag or freezer-safe container. Properly stored, they can last in the freezer for up to 2-3 months. I use leftover frozen cubes to blend into soups; this way, you will not notice the weird texture anymore.
Reheat in a skillet on the stovetop over medium heat. Add a touch of oil or butter to prevent sticking and to regain some crispness. Stir occasionally until heated through, usually taking about 5 minutes.
🍽️How to serve?
- Serve this simple dish as a light main meal with tahini sauce or another sauce you like. Add a salad, roasted vegetables, or a fried egg.
- Easy side dish: Serve sautéed sweet potatoes as a side alongside your main course. They pair well with roasted half chicken, grilled fish, thin pork chops, or steak.
- Breakfast: Make a breakfast hash by adding onions, bell peppers, and eggs. They're also fantastic in a breakfast burrito or as a side to scrambled eggs.
- Bowl or salad topping: Use them as a topping for grain bowls or salads. Their natural sweetness adds a delicious contrast to salads with greens, quinoa, or rice.
- Sandwich/wrap filling: Add these tasty sweet potatoes to sandwiches, wraps, or pitas. Combine them with other vegetables, spreads, and proteins for a delicious vegetarian option.
🥘What to do with leftovers?
You will probably not have any, but just in case.
The stovetop sweet potatoes are fantastic when stuffed into flatbread—whether it's pita, Turkish bread, or a tortilla. Drizzle the remaining sauce over the filling and add chopped salad leaves, peppers, cucumbers, or tomato slices for extra flavor and freshness. Honestly, sometimes I cook these potatoes specifically to make stuffed flatbreads.
Adding cheese makes things even better if you're a cheese lover like me. I love using feta, but any cheese works great in this recipe!
Blend leftover sautéed sweet potatoes into a creamy soup or puree.
Sautéed Sweet Potatoes (Stovetop)
Equipment
- Large cast iron skillet or heavy-bottomed pan
Ingredients
Sweet potatoes:
- 10.5 oz sweet potatoes 300 g, Notes 1,2
- 1 tablespoon olive oil Note 3
- ½ teaspoon sweet paprika powder Note 4
- ⅛ teaspoon cinnamon
- ¼ teaspoon red chili flakes
- ½ teaspoon brown sugar
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- 1 cup vegetable broth 250 ml
Tahini sauce (optional, Note 5):
- 1 ½ tablespoon tahini
- 2 tablespoons cold water
- 2 small garlic cloves
- a few drops lemon juice to taste
- fine sea salt and black pepper
- some cilantro or parsley
Instructions
Sweet potatoes:
- Mix the spices in a small bowl. Set aside.½ teaspoon sweet paprika powder + ⅛ teaspoon cinnamon + ¼ teaspoon red chili flakes + ½ teaspoon brown sugar + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
- Prepare sweet potatoes: Peel, wash, dry, and cut them into cubes, about 1 inch/ 2 ½ cm.10.5 oz sweet potatoes / 300 g
- Sauté: Heat oil in the pan. Sauté the sweet potatoes, stirring often, for about 3 minutes. Sprinkle the spice mixture over the potato cubes and stir for about 1 minute.1 tablespoon olive oil
- Add ½ of the vegetable broth and let bubble until evaporated; it will only take a few moments. Add the remaining broth, cover the pan, and cook on medium-low heat for about 6 minutes.1 cup vegetable broth / 250 ml
- Check the sweet potatoes; they should be soft. If they are not done yet, continue cooking for 2-3 minutes more.
Tahini sauce (optional):
- In the meantime, make the sauce.
- Place tahini and cold water in a small bowl. Whisk until smooth.1 ½ tablespoon tahini + 2 tablespoons cold water
- Add grated garlic, a little squeeze of lemon juice, and some salt and pepper to taste. Whisk again, and add 1 extra tablespoon of cold water if you want a thinner sauce.2 small garlic cloves + a few drops lemon juice + fine sea salt and black pepper
- Serve the sauteed sweet potatoes immediately drizzled with the sauce and sprinkled with cilantro or parsley.
Notes
- Sweet potatoes: Not to be confused with yams. Red-skinned and orange-fleshed sweet potatoes differ from yams, which have bark-like brown skin and starchy flesh.
- Servings: A medium-sized sweet potato weighs between 4 and 6 oz/100 – 170 g. I had two, which were about 10.5 oz/ 300 g. This amount would serve two people as a light main with sauce and salad or 3-4 as a side.
- Oil: Olive oil, canola or avocado oil, coconut oil, or ghee (clarified butter) are all good.
- Seasoning: Use other spice mixtures you like, either bought mixtures such as curry powder, Italian seasoning, Cajun spices, lemon pepper, or taco seasoning. Check the blog post for more seasoning ideas.
- The tahini sauce is optional but so good.
Leave a Reply