Easy Skillet Sweet Potatoes Recipe

Original Post: https://www.evolvingtable.com/easy-skillet-sweet-potatoes-cilantro/

A metal spatula stirs green onions and cilantro into the sauteed sweet potatoes.

4.07 from 16 votes

Easy Skillet Sweet Potatoes Recipe

Skillet Sweet Potatoes are the best sautéed side dish for almost any meal and are so easy to make on a busy weeknight! Simply cut sweet potatoes into cubes, sauté with onions, and then serve with a sprinkle of cilantro and green onions.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Servings: servings

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

Video

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!

Prep-Ahead Instructions:

You can cut the sweet potatoes the day before. Be sure to toss them with the oil and store in the fridge until you’re ready to cook.

Storage Directions:

You can store leftovers in an airtight container in the refrigerator for up to 4-5 days. Or, freeze them by placing in either a freezer-safe Ziploc bag or container for up to 4-6 months. Either reheat in the microwave, though they won't be as crispy, or back in the oven on a baking sheet with a little bit of oil.

Recipe Tips

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