Easy Skillet Sweet Potatoes Recipe
There’s not a week that goes by that I don’t turn to these easy sautéed sweet potatoes.
Why?! Because they are quick to make, loaded with flavor, only require a few simple ingredients, and go with just about any main dish or dinner recipe!
You can then either serve them up as a side or add them to these Sweet Potato Black Bean Tacos or in these Sweet Potato Enchiladas.
(And if it’s not this dish, then it’s another Sweet Potato Recipe or I make these Roasted Sweet Potato Cubes!)
Table of Contents
Ingredients
- Sweet potatoes. The variety of sweet potatoes isn’t too important. Check out the difference between Yams vs. Sweet Potatoes here.
- Onion. Both green onions and a sweet or white diced onion are needed. Don’t skip the green onion if at all possible; it helps create an impeccable balance with the skillet sweet potatoes.
- Cilantro. It might sound weird, but again don’t leave it out. Unless you are part of the 10% of the population that thinks cilantro tastes like soap, I will give you a free pass here.
How to Make Easy Skillet Sweet Potatoes
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Prepare Sweet Potatoes
First, peel the sweet potatoes with a vegetable peeler and discard the skin. This step is optional, but the texture is better when they’re peeled.
Then, cut the sweet potatoes into ½- to 1-inch cubes. Keep in mind smaller pieces will cook faster.
2. Sauté the Potatoes
Pour 2 tablespoons of avocado oil or olive oil into a large cast-iron pan or skillet and set the stove top to medium heat. After it’s hot, carefully add the diced sweet potatoes. Spread them in a single layer. Use a neutral oil with a high smoke point for the best results.
Cook for 5-7 minutes, only stirring one time halfway through. This step allows the sweet potato pieces to caramelize.
Use the spatula to push the sweet potatoes to the side of the skillet, then pour in the remaining tablespoon of oil.
Stir in the onions. Cook for 2 to 3 minutes, just until they’re becoming translucent. Then, mix in the minced garlic and cook for another 30 seconds to a minute. You should start to smell the garlic.
3. Season and Serve
Sprinkle the salt and black pepper over everything in the pan, and mix it all together. Cover the skillet and let the mixture cook for another 8 to 10 minutes. The potatoes should be fork-tender.
Remove the lid and top with the chopped green onions and cilantro. Serve these crispy sautéed sweet potatoes alongside your favorite main course.
FAQs
Whether or not you peel sweet potatoes before cooking is entirely up to personal preference and recipe. Leaving the skin of sweet potatoes on does change the texture, however.
No, you don’t! Unlike regular potatoes, like russet, which are starchier, sweet potatoes can be pan-fried without the need for soaking in water.
Other Easy Sautéed Sides
Cooking vegetables in a skillet is one of the easiest ways to get a healthy and delicious recipe on the table fast. Try another quick side dish next.
Go green with Sautéed Spinach, Sautéed Brussels Sprouts, or Sautéed Green Beans.
Or, add some Sautéed Onions, Sautéed Mushrooms or Sautéed Cabbage and Onions to dinner.
More Sweet Potato Recipes
You can’t go wrong with sweet potatoes any night of the week. Put another healthy side dish on your meal plan soon.
- Sweet Potato Casserole
- Air Fryer Sweet Potato Fries
- Air Fryer Baked Sweet Potato
- Sweet Potatoes au Gratin
- Hasselback Sweet Potatoes
- Sweet Potato Tacos with Black Beans
- Sweet Potato Breakfast Hash
- Sweet Potato Shepherd’s Pie
- Mexican Stuffed Sweet Potatoes
- BBQ Chicken Stuffed Sweet Potatoes
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Easy Skillet Sweet Potatoes Recipe
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Ingredients
- 1 ½ lbs. sweet potatoes
- 3 Tbsp. oil olive or avocado
- ½ onion sweet or white, finely diced
- 2 cloves garlic finely minced
- 1 ½ tsp. salt to taste
- ½ tsp. black pepper to taste
- 3 Tbsp. green onions finely chopped
- 3 Tbsp. cilantro finely chopped
Instructions
- Prepare Sweet Potatoes: Peel and discard the skin from the potatoes using a vegetable peeler and then cut into ½-1” cubes. (The smaller the cubes the faster they’ll cook.) You should end up with roughly 5 cups of cubes.1 ½ lbs. sweet potatoes
- Sauté the Potatoes: Add 2 tablespoons of oil to a large skillet over medium heat. Once the oil is hot, add the cubed sweet potatoes. Cook for 5-7 minutes, stirring once halfway through.3 Tbsp. oil
- Add the Onion and Garlic: Push the sweet potatoes to the side of the skillet and then add the remaining tablespoon of oil along with the onion. Cook for 2-3 minutes, or until the onion becomes translucent. Add the minced garlic and continue cooking for another 30-60 seconds, or until the garlic becomes fragrant.½ onion, 2 cloves garlic
- Season and Serve: Add the salt and black pepper and then mix the onions and garlic in with the sweet potatoes. Cover the skillet with a lid and continue cooking for another 8-10 minutes, or until the potatoes are fork-tender.Serve the sweet potatoes with finely chopped green onions and cilantro. Enjoy!1 ½ tsp. salt, ½ tsp. black pepper, 3 Tbsp. green onions, 3 Tbsp. cilantro
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Notes
- If you would like your sweet potatoes to be slightly crispy you can increase your heat to medium-high during the last two minutes of cooking. Be sure to keep an eye on the sweet potatoes so they do not burn!
- Same size. To ensure the potatoes cook evenly, be sure to cut them as evenly as possible.
- Leave it on. The skin adds some nutritional value so skip peeling if you want.
- Don’t touch. Let the potatoes cook undisturbed to get that irresistible caramelization.
- Garnish away. These aren’t just pretty, they add so much flavor.
- Get creative. These crispy sweet potatoes are a great addition to grain bowls, in a breakfast burrito, or simply with a fried egg.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Inexperienced chef here- made this for a couple with multiple immune and stomach issues. Such a yummy, easy, safe food to prepare for those with sensitive stomach.
How many does this serve?
It serves 5 🙂
Do you think I could do this using a crick pot? Maybe brown or sauté in skillet, then add to crockpot? I’m feeding 50 women (potluck style) TIA , this sounds sooooooo good!!
Hi Hollie! I think you might have better luck roasting the sweet potatoes in the oven! Toss about 4 cups of cubed potatoes in 2 tablespoons of olive oil, salt & pepper to taste (1 tsp / 1/2 tsp) then roast for 30-40 minutes in a 375 degree oven. I do this a lot on huge sheet pans. You can top with cilantro at the end, too!