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sweet potatoes cubes on a brown plate
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Sauteed Sweet Potatoes

Sauteed sweet potatoes, tender, spicy, and comforting. Serve with tahini sauce (or another sauce) for a light meal or as a side dish.
Course Side Dishes
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 280kcal
Author Adina

Ingredients

  • Sweet potatoes:
  • 10.5 oz sweet potatoes 300 g
  • 1 tablespoon olive oil
  • ½ teaspoon sweet paprika powder
  • 1/8 teaspoon cinnamon
  • ¼ teaspoon red chili flakes
  • ½ teaspoon brown sugar
  • ¼ teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 1 cup vegetable broth 250 ml
  • Tahini sauce:
  • 1 ½ tablespoon tahini
  • 2 tablespoons cold water
  • 2 small garlic cloves
  • a few drops of lemon juice to taste
  • fine sea salt and black pepper
  • some cilantro or parsley

Instructions

Sweet potatoes:

  • Mix paprika, cinnamon, red chili flakes, brown sugar, salt, and pepper in a small bowl. Set aside.
  • Prepare sweet potatoes: Peel the sweet potatoes and cut them into cubes, about 1 inch/ 2 ½ cm.
  • Saute: Heat the olive oil in a large cast-iron skillet or a non-stick pan. Saute the sweet potatoes, often stirring, for about 3 minutes.
  • Season: Sprinkle the spice mixture over the potato cubes and stir for about 1 minute.
  • Cook: Add ½ of the vegetable stock, 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.
    Check the sweet potatoes; they should be soft. If they are not done yet, continue cooking for 2-3 minutes more.

Tahini sauce:

  • Make the sauce, in the meantime. Place the tahini and the cold water in a small bowl. Whisk until smooth. Add the grated garlic, a little squeeze of lemon juice, some salt, and pepper to taste. Whisk again and add 1 extra tablespoon of cold water if you want a thinner sauce.
  • Serve the sauteed sweet potatoes immediately drizzled with the sauce and sprinkled with cilantro or parsley.

Nutrition

Serving: 1/2 of the dish | Calories: 280kcal | Carbohydrates: 37g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 714mg | Fiber: 6g | Sugar: 11g