4.0 from 45 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 Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 5 servings
Calories: 208 kcal
Course:
Side Dish
Cuisine:
American
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.
- 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.
- 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.
- 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!
Cup of Yum
Notes
- 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
- 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 Information
Calories
208kcal
(10%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.04g
Sodium
654mg
(27%)
Potassium
557mg
(16%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
19995IU
(400%)
Vitamin C
9mg
(10%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 208
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Sodium | 654mg | 27% |
| Potassium | 557mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 19995IU | 400% |
| Vitamin C | 9mg | 10% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.