Skillet Sautéed Sweet Potatoes
Skillet Sautéed Sweet Potatoes are just as tasty, tender and healthy, as they are pretty. This dish was super easy to make. I love easy recipes and this one cannot get any easier for you. I like dishes that don’t require a lot of heavy lifting and are still pleasing to the palate. And, I am a chopper. I love dicing and slicing anything.
I recently bought myself a really good set of knives and they did the trick when cutting these sweet potatoes in cubes. I tend to get lost in my thoughts when I am slicing and dicing. My only warning while using a knife, especially a really sharp one–Watch your fingers. I have had some near misses.
Skillet Sautéed Sweet Potatoes
4
servings15
minutes20
minutesIngredients
2 medium sweet potatoes
Salt and pepper, to taste
2 tablespoons Coconut oil or extra virgin olive oil
Directions
- Peel and dice sweet potatoes into ½” thick cubes.
- Next, in a large skillet, heat oil on medium-high and add sweet potatoes.
- Toss around in the oil and season with salt and pepper, to taste.
- Cook for 15 to 20 minutes while stirring occasionally.
- Remove from heat and allow to cool for 5 minutes before serving and enjoying.
Notes
- The finished sweet potatoes should be crispy on the outside and tender on the inside.
You will only need a few sweet potatoes to make this dish. You can always add more and double the recipe if you are feeding more people. I sautéed the sweet potatoes in my cast iron skillet. However, you do not have to use a cast iron skillet because a regular skillet will do too.
I love seasonings and will give you the ones I used in the recipe below. From start to finish, after I stopped daydreaming, it took 20 minutes. It takes only 5 minutes to slice and dice (if you don’t include getting side tracked with daydreaming) and 15 minutes to be sautéed in the skillet. It is that easy!
I love sweet potatoes because they are extremely flavorful and loaded with a plethora of health benefits. These colorful beauties have more than enough beta-carotene in them and we all need our Vitamin A. Sweet potatoes win the prize out of all the other vegetables and fruits because their beta-carotene count is the highest. They are also loaded with Vitamin C which helps with keeping heart disease at bay. So, eat as many sweet potatoes as you like. If you or someone you know has high cholesterol, eating more sweet potatoes on a regular basis will help to lower your levels. Sweet potatoes also serve as an anti-inflammatory which is excellent for the body.
As a very young kid, I used to wonder if a sweet potato was a fruit or a vegetable. My dad explained to me that it is a Root vegetable. The way my dad explained it allows me to remember even as an adult today. He said that fruits have seeds and if it doesn’t have seeds, then it is considered a vegetable. That is how I know that the sweet potato is a vegetable, even though it is sweet. That is why I never get stumped with cucumbers, tomatoes, peppers and squash. They all have seeds, so they are in the fruit family, even though they are beside the vegetables in the grocery store.
Now, if only my dad could give me pointers on focusing while using sharp knives. Enjoy Every Delicious and Tender Bite!
