Sautéed Sweet Potatoes

Sautéed sweet potatoes are the perfect easy side dish for dinner! The sweet potatoes have tender insides with crisp outsides and are coated in tasty warm spices.
Sautéed Sweet Potatoes in a serving bowl.

Sautéed sweet potatoes are the perfect easy side dish for dinner! The sweet potatoes have tender insides with crisp outsides and are coated in tasty warm spices. 

Up close photo of sautéed Sweet Potatoes in a bowl with serving spoons.

This sweet potato recipe is a simple but great side dish, like roasted green beans and brussels sprouts, perfect for serving up with your main course! Oven roasted sweet potatoes are delicious, but this recipe for sautéed sweet potatoes is great for summer when you don’t want to turn your oven on.

Why you’ll love this recipe

  • Only a few simple ingredients needed – just sweet potatoes, spices, and a little oil. 
  • Easy to make and ready in 30 minutes
  • Sauté sweet potatoes on the stove while the rest of dinner is in the oven. 

Equipment needed

Ingredients & Substitutions

  • Sweet potatoes – You can grab 1 very large sweet potato, or 2 medium ones. 
  • Seasonings – These sweet potatoes are flavored with chili powder, cumin, paprika, garlic powder, salt and pepper. Of course you can always change up the seasonings. You might also want to try Cajun seasoning or blackening seasoning
  • Fresh herbs – Fresh herbs are optional, but I always think they are a nice touch. Chives, parsley, or cilantro would work well with the warm spices used in this recipe. 

See the recipe card below for full list of ingredients and measurements.

How to make sautéed sweet potatoes

STEP ONE: PREP. Cut the sweet potato into bite sized pieces. One half inch cubes work well. Toss the sweet potato cubes with chili powder, cumin, paprika, garlic powder, salt, and pepper. Heat a large cast iron pan over medium heat until fully hot. Add olive oil and heat for about 30 seconds. 

PRO TIP: First cut the sweet potatoes into ½ inch planks, then cut the planks into cubes. 

Diced sweet potatoes on a cutting board next to a small bowl of seasonings.
Cube sweet potatoes.
A bowl with sweet potato cubes tossed with seasonings.
Toss in spices.

STEP TWO: SAUTÉ: Add sweet potatoes to the pan in a single layer and cook for about 20-25 minutes, stirring occasionally. Cook until the sweet potato pieces are fork tender, and browned in some places. (They might look a little burnt, but they won’t taste burnt!)

PRO TIP: If the potatoes start to stick, or brown too much, you can add in a splash of veggie or chicken broth, or water as needed. 

Diced sweet potatoes in a cast iron skillet.
Sautéed sweet potatoes in a skillet.

STEP THREE: SERVE: Top sweet potatoes with fresh herbs and serve warm!

You can also sauté other hearty winter vegetables like this Sautéed Butternut Squash recipe!

Serving Suggestions

Expert Tips

  • For salt measurements, I use extra fine Himalayan salt. If using a different type of salt, you may have to adjust the measurement. 
  • You can choose to peel or not peel. I like leaving the peel on. The skin of the sweet potatoes 
  • To easily cut cubes, first cut the sweet potatoes into ½ inch planks, then cut the planks into cubes. 
  • If the potatoes start to stick, or brown too much, you can add in a splash of veggie or chicken broth, or water as needed. 

Storage & Reheating

How to store leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days. 

How to freeze: I do not recommend freezing this recipe. 

How to reheat: Reheat in a skillet or in the microwave until warmed throughout.

Sautéed Sweet Potatoes in a bowl with chives.

Variations & Substitutions

Sweet potatoes go great with the warm spices of this recipe like chili powder, cumin, and paprika, but you can change up the seasonings too! Try these different flavor combinations and additions. 

  • Sweeter. Toss cooked warm sweet potatoes with a teaspoon or two of brown sugar to add some sweetness. 
  • Cajun. Trade the seasonings for blackening seasoning or Cajun seasoning which both have cayenne pepper for a little spice. 
  • Fall spices. Season the potatoes with cinnamon, nutmeg, and all spice for an autumnal version. 
  • Sweet potato hash. Sauté the sweet potatoes with a diced onion and red bell pepper for a hearty breakfast hash. (A fried egg would be delicious on top of this for a complete sweet potato breakfast!)

Frequently Asked Questions

Should you peel sweet potato skins?

The skin of sweet potatoes is edible, and will soften up when cooking. I like to leave the skin on, but you can choose to peel the sweet potatoes if you want to. 

What if my sweet potatoes are getting stuck to the pan or starting to burn?

Turn the heat lower and add a splash of chicken or vegetable broth to the pan if potatoes are starting to stick. 

Can I use other potatoes for this recipe?

Yes. You can swap the sweet potatoes for different varieties of white potatoes. Adjust cooking time as necessary. Cook until the potatoes are fork tender. 

Can I make these ahead of time?

I find this simple recipe to be best when served right away. You can always measure your seasonings in advance, and chop the sweet potatoes ahead of time. If you do, store them in an airtight container in the refrigerator until you are ready to use them. 

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Sautéed Sweet Potatoes in a serving bowl.

Easy Sautéed Sweet Potatoes

Sautéed sweet potatoes are the perfect easy side dish for dinner! The sweet potatoes have tender insides with crisp outsides and are coated in tasty warm spices.
4.87 from 53 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 182 kcal

Ingredients
  

Instructions
 

  • PREP: Wash and cut the sweet potato into ½ inch cubes. Toss with chili powder, cumin, paprika, garlic powder, salt, and pepper. Heat a large skillet over medium heat until fully hot. Add olive oil and heat for about 30 seconds.
  • SAUTÉ: Add sweet potatoes to the hot pan in a single layer and cook for about 20-25 minutes, stirring occasionally, until fork tender, and browning on the sides.
  • SERVE: Serve warm topped with fresh herbs and flakey sea salt as needed.

Notes

  • A cast iron skillet or nonstick pan will work for this recipe. For salt measurements, I use extra fine Himalayan salt.
  • If using a different type of salt, you may have to adjust the measurement.
  • You can choose to peel or not peel. I like leaving the peel on. The skin of the sweet potatoes To easily cut cubes, first cut the sweet potatoes into ½ inch planks, then cut the planks into cubes.
  • If the potatoes start to stick, or brown too much, you can add in a splash of veggie or chicken broth, or water as needed.
  • How to store leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • How to freeze: I do not recommend freezing this recipe.
  • How to reheat: Reheat in a skillet or in the microwave until warmed throughout. 

Equipment

Nutrition

Calories: 182kcalCarbohydrates: 35gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 391mgPotassium: 597mgFiber: 5gSugar: 7gVitamin A: 24278IUVitamin C: 5mgCalcium: 57mgIron: 1mg
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About me

Hey good lookin’, what ya got cookin’? I’m Lauren and I love to teach you how to make the good stuff, from scratch! I use fresh quality ingredients to create impressive but approachable restaurant worthy recipes.

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4.87 from 53 votes (53 ratings without comment)

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