Get your sweet potato fix without heating up the kitchen! A leisurely stint on the stove is all you need to make Sautéed Sweet Potatoes.
Much to my body’s delight, I’ve been on a sweet potato kick lately. What’s great about sweet potatoes is that you can prepare them in so many different ways, which is one reason why I haven’t gotten tired of them yet. I slice them into matchsticks for sweet potato fries in the air fryer, slow-roast them whole in the oven, and grate them up for sweet potato waffles. You can lean into their sweetness and lend them some extra sugar, or you can turn them into a curry component by adding any number of Indian spices.
But every now and then, after a long week or a hard day, I get to the kitchen to make dinner, and I’m just out of steam. I can’t be bothered to line a baking sheet with parchment paper, nor can I think in line with the many linear steps of a complicated recipe. But at the same time, cooking is often my decompression activity, so I want to cook something! I want the feeling of cooking without all the hassle. This happened the other day, smack in the middle of my sweet potato kick, and that’s when I reached for this recipe.
Why? Because it’s barely a “recipe.” All you have to do is peel and dice a single sweet potato, throw it in a pan with some oil and seasoning, and stand there to stir it over the heat for a while. My body is tricked into thinking we’re cooking (and truthfully, we are), but my brain doesn’t have to keep track of what ingredients have or haven’t been added, or whether I’m burning something on the grill. After the sautéing is done, I end up with a lovely sweet potato side dish, perfectly spiced with cayenne and cinnamon and ready to be paired with a quick protein. Try it with a fried egg for those very low-energy evenings!
Are Sautéed Sweet Potatoes Healthy?
Sweet potatoes are a great source of fiber, potassium, vitamin A, and even some calcium and iron. Cinnamon contains antioxidants and has anti-inflammatory properties. The coconut oil adds a bit of saturated fat to the mix, however. If you’re concerned about the saturated fat content in this recipe, you can use olive oil instead, as it contains unsaturated healthy fats.
Overall, this recipe is vegan and gluten-free, which means it can be enjoyed by people who practice lots of different diets and lifestyles.
Fun With Sweet Potato Seasonings
Not a fan of cinnamon-tinged sweet potatoes, despite the salt and cayenne in this recipe? Don’t open a new search tab just yet; instead, try leaving out the cinnamon and replacing it with something that doesn’t remind you of a snickerdoodle.
Sweet potatoes don’t all have to taste like cookies and pie. They can taste like sage and garlic, or oregano and cumin. Add a little Cajun seasoning blend to these babies, or use some curry powder to season them, and crumble some fresh goat cheese on top of your serving. My personal favorite way to cook these is to first cook a few slices of bacon, then use the drippings as the oil for the potatoes. Once they’re cooked, crumble up the bacon and add that to a bowl with the potatoes. Toss for a smoky-sweet treat.
How Do I Store Leftovers?
Store leftover sweet potatoes in an airtight container in the fridge for up to 4 days. You can also freeze them in a freezer-safe ziplock bag for up to 3 months. Let them thaw in the fridge overnight before reheating. You’ll want to reheat them in a skillet, air fryer, or oven. The microwave will zap all the crispy texture away.
Serving Suggestions
These are an easy weeknight side, and it pairs so well with tons of different main dishes. Try it as a side for Baked Hamburgers, Firecracker Chicken, or Broccoli Tofu Stir-Fry. I also think these sweet potatoes make a great base for a bowl. Use the potatoes as a bed for Chipotle Chicken Bowls With Pineapple Salsa, a Mediterranean Bowl, or a breakfast bowl with a fried egg on top!
Ingredients
- 1 large sweet potato peeled
- 2 tablespoons coconut oil
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper optional
Instructions
- Dice the sweet potato into even cubes to ensure uniform cooking.
- Heat the coconut oil in a skillet over medium heat.
- Add the sweet potato cubes to the skillet, then season with cinnamon, salt, and optional cayenne pepper. Stir to coat.
- Sauté the sweet potatoes for 20-25 minutes, stirring frequently, until they are tender inside and crispy outside. Adjust heat as necessary to prevent burning.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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