Looking for an easy side dish? These amazing sauteed sweet potatoes are really simple to make and incredibly tasty!
If you love roasted sweet potatoes, you will love these pan-seared sweet potatoes. The result is very similar to the roasted version, but sauteeing the sweet potatoes is a much quicker method.
Flavored with herbs and maple syrup, this is the perfect side dish for a festive holiday dinner, or for any meal.
Why you'll love it
- Easy sweet potato side dish
- A quick way to meal prep sweet potato cubes
- Perfect to add to salads, soups, or other dishes
- Adjust the seasoning to suit your preferences
- A tasty alternative to sweet potato casserole - and so much easier!
- Kids love it!
- Dairy free, gluten free and vegan. This dish suits most diets.
Sweet potatoes: Peeled, cubed sweet potatoes are the highlight of this recipe. You can buy pre-diced potatoes to save on time, or dice them ahead of time.
Olive oil: Prevents the potatoes from sticking to the pan, and gives them a nice texture.
Maple syrup: The sweetness from the syrup pairs so well with sweet potatoes. You can skip this if you wish to reduce the amount of sugar in the dish.
Seasoning: I like to use salt, freshly ground black pepper, and thyme in this recipe. However, you can easily substitute this with any herbs or spices that you like. See the Variations section below for inspiration.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Peel the sweet potatoes, and cut them into ½-inch cubes. Try to keep the cubes as evenly sized as possible, as this will help them to cook evenly.
Two: Heat up the oil in a non-stick skillet over medium heat. Add the diced sweet potatoes, and stir to coat the cubes in the oil. Reduce the heat to low, and leave the potatoes to cook for about 20 minutes while stirring regularly.
Three: Add the seasoning and maple syrup, and allow the potatoes to continue to cook for at least 5 minutes, or until the sauteed sweet potatoes are soft enough to easily pierce with a fork. Serve immediately.
- If you don't have a non-stick skillet, the potatoes could start sticking to the pan while cooking. If this happens, you can simply add more vegetable oil, olive oil, or water.
- If the potatoes are starting to brown before they are cooked through, you can reduce the heat to low.
- The sweet potatoes will cook even faster if you cover the skillet with a lid and add a little water to the pan. This will partially steam the potato chunks.
Sauteed sweet potatoes are incredibly versatile. You can use them instead of roast sweet potatoes in various recipes or dishes like salads or soups, or you can serve them as a side dish.
I like to pair these with Bacon Wrapped Turkey Breast, Chicken and Chorizo Pie, Slow Cooker Braising Steak, or Instant Pot Pork Roast.
Steamed: Steam the sweet potatoes by adding some water to the skillet (about ¼ cup or less), and covering the pan with a lid.
Other seasonings: You can adjust the flavors by using any seasoning you like. Honey, cinnamon, sage, cumin, garlic powder, chili, coriander, or rosemary are all excellent alternatives that can taste amazing with sweet potatoes. Change it up to suit whatever meal you're cooking.
Add other vegetables: Add diced onions, broccoli, carrots, or other vegetables. Sauteed mixed vegetables are tasty, and a great way to use up whatever you have in your fridge.
You can store any leftover sauteed sweet potatoes in a sealed container in a refrigerator for up to 4 days. Reheat them in a microwave or skillet and serve warm, or use the sweet potatoes cold in other dishes like casseroles, soups, or salads.
I love using any leftovers in Kale Sweet Potato Salad or Sweet Potato Breakfast Casserole.
You can also freeze the cooked potato cubes to use in various dishes later. They will be quite soft when thawed, so I wouldn't serve frozen cooked sweet potatoes as a dish on their own, but they are perfect to blend into Pumpkin and Sweet Potato Soup or similar dishes.
Frequently asked questions
Roasted or cooked sweet potatoes are suitable for freezing. They will be quite soft when thawed but are perfect to use in dishes like purees or soups.
Absolutely! Sautee raw sweet potatoes on low heat to allow the potatoes to cook through. Add water or oil to prevent the potato cubes from sticking to the skillet.
You might also like these recipes
- Sweet Potato Shepherd's Pie
- Instant Pot Mashed Sweet Potatoes
- Oven Baked Sweet Potato Fries
- Sauteed Onions and Peppers
- Sauteed Red Cabbage
- Sauteed Spinach with Garlic
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Sauteed Sweet Potatoes
- 1 Skillet
- 1 pound sweet potatoes
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ½ teaspoon pepper freshly ground
- 1 teaspoon thyme
- Peel the sweet potatoes, and cut them into ½-inch cubes. Try to keep the cubes as evenly sized as possible, as this will help them to cook evenly.
- Heat up the oil in a non-stick skillet or frying pan over medium heat. Add the sweet potatoes, and stir to coat the cubes in the oil. Reduce the heat to low, and leave the potatoes to cook for about 20 minutes while stirring regularly.
- Add the seasoning and maple syrup, and allow the potatoes to continue to cook for at least 5 minutes, or until the sauteed sweet potatoes are soft enough to easily pierce with a fork. Serve immediately.
- If the potatoes keep sticking to your skillet, you can add a splash of water or more olive oil. You can prevent this by using a good non-stick skillet.
- Feel free to change the seasoning and maple syrup with any spices or herbs that you like. Garlic powder, cumin, cinnamon, and Italian herbs are great options.
- Keep any leftovers refrigerated for up to 4 days, or freeze for up to 3 months. Reheat in a microwave or skillet, or simply serve the potatoes cold.
Food safety tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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