These crispy sauteed sweet potatoes are crisp-tender, savory, slightly sweet, and garlicky. Just 3 simple ingredients and ready in 20 minutes, they make a healthy (dairy-free and gluten-free) side dish for a busy weeknight or an excellent addition to breakfast burritos, soups, or salads.
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I like transitioning to sweet potatoes when the weather turns colder. Maybe they remind me of the holiday season? Regardless, I love them baked, roasted (like these sweet potato fries and this sweet potato frittata), and mashed.
But one of my favorite ways to make sweet potatoes is on the stove top, which makes them crispy on the outside and tender on the inside. Because they're ready in 20 minutes, skillet sweet potatoes are great for busy weeknights.
These sauteed sweet potatoes are also versatile and customizable, so you can add them to your favorite breakfast hash and use your favorite seasoning. They're super easy, high in fiber, and freezer-friendly.
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⭐️ Why These Sweet Potatoes are the Best
- Quick & easy skillet sweet potatoes recipe with just 3 ingredients and ready in 15 minutes
- Crisp-tender, savory, slightly sweet, and garlicky
- Healthy recipe that's full of antioxidants; high in vitamins A, C, and B6; and high in fiber so will keep you feeling satisfied longer.
- Versatile dish that can be served as a weeknight side dish or added to: breakfast hash or burrito, soups/stews, salads/grain bowls, or as an addition to your holiday table.
- Customizable - season your potatoes however you like!
- Freezer-friendly recipe
- Excellent for meal-prep
🥔 Ingredient Notes
- Sweet potatoes - Look for plump and firm sweet potatoes that have an orange skin (and flesh). You could also use yellow or white-flesh sweet potatoes but they won't be as moist.
- Extra-virgin olive oil - Use a high-quality olive oil if you can since we only use 3 ingredients here.
- Garlic powder - We opt for garlic powder over fresh garlic here simply because we are cooking our sweet potatoes at a higher heat, which could burn fresh garlic. If you do want to use fresh garlic, you could add it at the end and cook it for around one minute.
📝 Variations & Substitutions
- Seasoning. Although garlic is a natural savory pairing for sweet potatoes, the sky's the limit regarding flavor. Substitute garlic powder for rosemary, cinnamon, cayenne, chipotle, or make your own Italian seasoning.
- Combine with your favorite roasted vegetable, like roasted Brussels sprouts.
- Potatoes. Use this recipe to saute red or russet potatoes, although cook times may vary.
- Oil. Substitute coconut oil, avocado oil, or vegetable oil.
- Add to breakfast burritos, soups, salads, grain bowls, or serve with a poached egg on top.
🔪 How to Make Sauteed Sweet Potatoes
*See recipe card below for printable instructions.
Wash and peel potatoes. Dice into ½-inch cubes.
Heal oil over medium heat in a non-stick or cast-iron skillet. Add sweet potatoes to the skillet. Leave them to cook for 5 minutes (try your best not to touch them!), then lower the heat to medium-low and cook for an additional 8-12 minutes, stirring frequently, until the potatoes are fork tender.
Add the garlic powder, salt, and pepper, and stir to cook for an additional minute. *Test one piece of potato with a knife before removing from heat to test for doneness.
👩🏼🍳 Expert Tips
- Storage: Place into an airtight container and store in the refrigerator for up to 4 days.
- How to reheat: Place leftovers in a medium-low skillet with a glug of olive oil for a few minutes, until heated through.
- How to freeze: After completely cooled, transfer to a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
- Use a non-stick pan or well-seasoned cast-iron skillet to prevent sweet potatoes from sticking to the pan.
- Cut potatoes uniformly for even cooking. Follow this helpful guide on how to cut sweet potatoes.
- Let sweet potatoes sit for about 5 minutes when they first hit the pan. This helps them develop a crispy crust while remaining tender on the inside.
- You can leave the potato skin on or peel it if you prefer (the skin is quite nutritious, high in fiber, and full of antioxidants). I like to leave the skin on for added texture.
- Stir frequently after the first 5 minutes of cooking to ensure even cooking and avoid burning; adjust heat as needed.
- Don't crowd the pan. I recommend making this recipe in two batches for extra crispy potatoes. Place cooked sweet potatoes on a plate and place foil loosely over the top to keep warm while you cook the second batch.
🍔 How to Serve Skillet Sweet Potatoes
Sweet potatoes are a delicious accompaniment to so many dishes. Serve them when you want to add fiber to your meal, ensuring that you'll feel satisfied longer. Depending on how they're seasoned, they will add savory and slightly sweet flavor to a variety of dishes. Pair them with the following:
- Eggs. Pair them with your favorite egg dish, like my vegetarian frittata or spinach quiche.
- Fish. Serve with a variety of fish recipes, like mustard dill salmon.
- Sandwiches/burgers. Who doesn't love a side of sweet potatoes with a sandwich? Pair them with portobello burgers or your favorite burger.
- Tex-mex. Sweet potatoes pair well with the spiciness of Mexican cuisine. Try them with chicken enchiladas, bean and cheese tacos, or vegetarian fajitas.
- Sauce. Dip them in a bold-flavored sauce, like miso dipping sauce or basil aioli.
💬 Frequently Asked Questions
They are extremely healthy - sweet potatoes are high in fiber, contain potassium and magnesium, and are full of antioxidants, like vitamins A, C, and B6.
No, all you have to do is cut your potatoes and add them right to your skillet!
Yes, the skin of sweet potatoes is very nutritious, containing the same nutrients as the potato itself, but it also provides the majority of the fiber. So removing sweet potato skin will reduce your fiber intake.
🍽 More Potato Recipes
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Crispy Sauteed Sweet Potatoes Recipe
Equipment
- 1 large skillet
Ingredients
- 3 medium sweet potatoes
- 3 Tablespoons extra-virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Wash and peel (peeling isn't necessary and totally optional) potatoes. Dice into ½-inch cubes.
- Heal oil over medium heat in a non-stick or cast-iron skillet.
- Add sweet potatoes to the skillet. Leave them to cook for 5 minutes (try your best not to touch them!), then lower the heat to medium-low and cook for an additional 8-12 minutes, stirring frequently, until the potatoes are fork tender.
- Add the garlic powder, salt, and pepper, and stir to cook for an additional minute. *Test one piece of potato with a knife before removing from heat to test for doneness.
Notes
- Storage: Place into an airtight container and store in the refrigerator for up to 4 days.
- Use a non-stick pan or well-seasoned cast-iron skillet to prevent sweet potatoes from sticking to the pan.
- Cut potatoes uniformly for even cooking. Follow this helpful guide on how to cut sweet potatoes.
- Let sweet potatoes sit for about 5 minutes when they first hit the pan. This helps them develop a crispy crust while remaining tender on the inside.
- Stir frequently after the first 5 minutes of cooking to ensure even cooking and avoid burning; adjust heat as needed.
- Don't crowd the pan. I recommend making this recipe in two batches for extra crispy potatoes. Place cooked sweet potatoes on a plate and place foil loosely over the top to keep warm while you cook the second batch.
Lori
Delicious! I made a double batch and added half to cauliflower soup I made earlier in the week. Great recipe!
MaryAnne
So glad you enjoyed the sweet potatoes, Lori! I love how versatile they are, too!
Barb Haner
I love sweet potatoes! This appears easy and will be good to have on hand to add to a soup. Thanks!