Sautéed Sweet Potatoes
Sautéed sweet potatoes are perfectly seasoned, tender sweet potato cubes, sautéed in a skillet for a quick and easy side dish.
🍠 What Makes This Recipe So Good
- Sautéed sweet potatoes are simple, yet absolutely delicious. The diced sweet potatoes are lightly seasoned, then sautéed to crisp and tender perfection. They’re a perfect neutral side to accompany any breakfast, lunch, or dinner. Once you try them, you’ll never want to cook sweet potatoes any other way!
- These diced sweet potatoes are super quick and easy to make. Once you’ve peeled and diced the potatoes, they’ll be ready to pair with any main course in roughly 15 minutes.
👩🏼🍳 Chef’s Tips
- The seasonings are totally customizable! You can match the seasonings to the main course you’re preparing for a perfect pairing. Use cajun seasoning, cayenne pepper, or chili powder for a little kick of flavor. For a sweet and savory flavor, use brown sugar and cinnamon, or pumpkin pie spice. No matter what seasonings you choose, everyone will love these delicious sautéed sweet potatoes!
- Once you add the diced sweet potatoes into the hot skillet, watch the heat! You want the skins of the potatoes to get lightly brown, but not too quickly. If they get too dark, or if they brown too fast, turn your heat down to low or medium-low.
⭐️ More Budget-Friendly Side Dishes We Love
- Stuffed Ziti Fritta
- Chimichurri Rice
- Potato Salad With Raisins
- Southern Pineapple Casserole
- Accordion Potatoes
- Easy Sautéed Zucchini
- Air Fryer Baked Potatoes
- Perfectly Steamed Broccoli
- Italian Rice
- Confit Potatoes
- Air Fryer Butternut Squash
- Italian Green Beans
Sautéed Sweet Potatoes
Crisp outside, tender inside, and simply seasoned all around. Perfect for breakfast, lunch, or dinner!
- running water
- vegetable scrub brush
- potato peeler
- cutting board
- sharp chef's knife
- large cast iron skillet
- large wooden spoon
- 2 medium sweet potatoes (approximately 4-6 ounces each)
- 2 tablespoons vegetable oil (or avocado oil)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (more or less to taste)
- ¼ teaspoon cumin
- 1 dash cinnamon
Wash [wprm-ingredient text=”2 medium sweet potatoes” uid=”0″] under running water, using vegetable scrub brush or hands to remove as much surface dirt as possible. Peel washed sweet potatoes completely.
Place peeled sweet potatoes on cutting board. Carefully dice sweet potatoes into ½-inch cubes, keeping cubes as evenly sized as possible. Set diced sweet potatoes aside.
Heat large cast-iron skillet over medium heat. Once pan is warm, add [wprm-ingredient text=”2 tablespoons vegetable oil” uid=”1″] and swirl or tilt pan to distribute oil across surface. Continue heating skillet until oil is hot and shimmery.
Once oil is hot, add diced sweet potatoes to skillet. Sauté sweet potatoes, stirring frequently, until potatoes begin to soften, approximately 10 minutes. Note: if potatoes begin to brown before softening, reduce heat under skillet to medium-low or low as needed. Add oil as needed if potatoes begin to stick or burn.
Once potatoes have softened and can be easily pierced with tines of fork, add [wprm-ingredient text=”½ teaspoon garlic powder” uid=”2″], [wprm-ingredient text=”½ teaspoon onion powder” uid=”3″], [wprm-ingredient text=”½ teaspoon salt” uid=”4″], [wprm-ingredient text=”¼ teaspoon cumin” uid=”5″], and [wprm-ingredient text=”1 dash cinnamon” uid=”6″] to skillet. Stir well to combine spices and coat sweet potatoes in spice mixture.
Stir potatoes 30 to 60 seconds, then remove skillet from heat. Serve potatoes warm as desired.
- Alternate Seasonings: Use ½ tablespoon of your favorite seasoning salt or spice blend in place of the spices listed above.
- Leftovers: Refrigerate in an airtight container up to 3 days. Reheat on stovetop or in oven until warmed through.
