Sweet Potatoes on the Stove
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4.8
16 reviews
Excellent
Sweet Potatoes on the Stove
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Learn how to cook sweet potatoes on the stove; they are tender, spicy, and comforting. They are ready to serve in less than 30 minutes.
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Ingredients
Sweet potatoes:
- 10.5 oz sweet potato 300 g, Notes 1, 2
- 1 tablespoon olive oil Note 3
- ½ teaspoon paprika Note 4, sweet, powder
- ⅛ teaspoon cinnamon
- ¼ teaspoon red chili flakes
- ½ teaspoon brown sugar
- ¼ teaspoon salt fine sea salt
- ⅛ teaspoon black pepper ground
- 1 cup vegetable broth 250 ml
Tahini sauce (optional, Note 5):
- 1 ½ tablespoon tahini
- 2 tablespoons water cold
- 2 garlic small cloves
- lemon juice to taste, a few drops
- sea salt fine
- black pepper fine
- cilantro or parsley
Instructions
Sweet potatoes:
- Mix the spices in a small bowl. Set aside.½ teaspoon sweet paprika powder + ⅛ teaspoon cinnamon + ¼ teaspoon red chili flakes + ½ teaspoon brown sugar + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
- Prepare sweet potatoes: Peel, wash, dry, and cut them into cubes, about 1 inch/ 2 ½ cm.10.5 oz sweet potatoes / 300 g
- Sauté: Heat oil in the pan. Sauté the sweet potatoes, stirring often, for about 3 minutes. Sprinkle the spice mixture over the potato cubes and stir for about 1 minute.1 tablespoon olive oil
- Add ½ of the vegetable broth and 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.1 cup vegetable broth / 250 ml
- Check the sweet potatoes; they should be soft. If they are not done yet, continue cooking for 2-3 minutes more.
Tahini sauce (optional):
- In the meantime, make the sauce.
- Place tahini and cold water in a small bowl. Whisk until smooth.1 ½ tablespoon tahini + 2 tablespoons cold water
- Add grated garlic, a little squeeze of lemon juice, and some salt and pepper to taste. Whisk again, and add 1 extra tablespoon of cold water if you want a thinner sauce.2 small garlic cloves + a few drops lemon juice + fine sea salt and black pepper
- Serve the sauteed sweet potatoes immediately drizzled with the sauce and sprinkled with cilantro or parsley.
Equipments used:
Notes
- Sweet potatoes: Not to be confused with yams. Red-skinned and orange-fleshed sweet potatoes differ from yams, which have bark-like brown skin and starchy flesh.
- Servings: A medium-sized sweet potato weighs between 4 and 6 oz/100 – 170 g. I had two, which were about 10.5 oz/ 300 g. This amount would serve two people as a light main with sauce and salad or 3-4 as a side.
- Oil: Olive oil, canola or avocado oil, coconut oil, or ghee (clarified butter) are all good.
- Seasoning: Use other spice mixtures you like, either bought mixtures such as curry powder, Italian seasoning, Cajun spices, lemon pepper, or taco seasoning. Check the blog post for more seasoning ideas.
- The tahini sauce is optional but so good.
Nutrition Information
Show Details
Serving
1/2 of the dish
Calories
280kcal
(14%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
11g
(65%)
Sodium
714mg
(30%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1/2 of the dish | |
| Calories | 280kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 11g | 65% |
| Sodium | 714mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
16 reviews
Excellent
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