Easy Skillet Sweet Potatoes
Discover the secret to Skillet Sweet Potatoes! This easy, 20-minute method produces pan-fried, cinnamon-spiced sweet potatoes with crisp, golden surfaces and moist, tender centers. A must-try healthy side dish for paleo breakfasts and beyond!
If you’re bored with your everyday breakfast, look no further than cooking crispy sweet potatoes in a skillet. These golden-brown beauties are a great way to jumpstart the day with something incredibly nutritious and, of course -delicious! If you follow me on Instagram, then you know that I love scrambled eggs and this makes the perfect breakfast side dish!
In this post, I’ll guide you through the simple step-by-step process of cooking sweet potatoes to perfection in a skillet to create a side of spuds that is crisp on the outside, tender on the inside, and bursting with sweet, cozy flavor.
These skillet sweet potatoes pair perfectly with a range of breakfast recipes, making them a convenient addition to your morning meal. So, sharpen your knife, grab your skillet and a sweet potato, and let’s cook!
Why you’ll love this recipe
- Quick and easy. Made with only four ingredients in 20 minutes or less, this recipe is great for busy weekday mornings and more extravagant weekend breakfasts and brunches.
- Nutrient-packed powerhouse. Sweet potatoes are a good source of dietary fiber, essential vitamins, and minerals such as vitamin A, vitamin C, potassium, and manganese.
- Perfect for special diets. Whether you’re looking for a paleo/Whole30 breakfast potato recipe or simply looking for an alternative to white potatoes, these skillet sweet potatoes are where it’s at!
Ingredients you’ll need
- Sweet potato – Choose a large, firm sweet potato that feels heavy for its size, indicating enough moisture to ensure a tender interior when pan-fried.
- Avocado oil – I typically cook with avocado oil because of its neutral flavor and health benefits. You can use another oil with a high smoke point, such as canola, grapeseed, vegetable, or peanut oil, depending on your dietary preferences.
- Salt – Preferably coarse salt, like sea salt or kosher salt, to season.
- Cinnamon – The sweet, warming notes complement the potatoes’ natural sweetness. Read on for more seasoning ideas.
- Parsley– optional for garnishing
How to cook sweet potatoes in a skillet
Step 1: Prep the sweet potato. Peel the sweet potato and chop it into ¾“ chunks.
Step 2: Preheat the skillet. Add the avocado oil to a skillet and heat over medium heat. Once hot, add the sweet potatoes and stir until coated in oil.
Step 3: Cook the sweet potato. Cover the skillet with a lid, and cook for 2 minutes. Then stir, and continue cooking uncovered for 10 minutes or until the potatoes are golden and fork-tender.
Step 4: Season and serve. Sprinkle with salt and cinnamon, stir well to coat, and serve hot.
Recipe tips
- Cut the sweet potato into even-sized pieces. Be sure to cut the sweet potato into uniform chunks, around ¾” thick, so they cook at the same rate and produce a consistent crisp-tender texture.
- Do not overheat the skillet. It’s imperative that the pan doesn’t get too hot, or else the potato pieces will brown on the outside before they get tender in the middle. I heated the skillet on medium heat on my gas stove, and my potatoes were perfect.
- Avoid overcrowding the skillet. Be sure to give the sweet potatoes space in the skillet to prevent them from steaming and ultimately becoming soggy and unevenly cooked.
Equipment notes
I tested this breakfast sweet potato recipe in a cast iron and non-stick skillet and found that both pan materials worked well. However, the cast iron sweet potatoes had a better texture. Here’s how different pan materials can affect the cooking process:
- Cast iron: Cast iron heats up slowly and distributes heat evenly, providing consistent cooking throughout the pan. Once the sweet potatoes start to sizzle, you may need to reduce the heat to prevent burning and promote even cooking.
- Non-stick: Non-stick pans typically have a lower heat conductivity than stainless steel or cast iron. In this case, you should increase the heat slightly for the best results.
Variations
Don’t be afraid to experiment with different seasonings. Instead of salt and cinnamon, you can season the sweet potatoes with salt and ancho chili powder (or sweet paprika) for a smokier flavor. Or, try one of these delicious flavoring ideas:
- Garlic butter & herb. Toss the cooked sweet potatoes with melted butter, minced garlic, and dried (or fresh) herbs like parsley, thyme, rosemary, and oregano.
- Maple glaze. Drizzle the sweet potatoes with maple syrup, a sprinkle of cinnamon, and a pinch of salt.
- Cajun-spiced. Use store-bought Cajun (or Creole seasoning), or make a Cajun-inspired blend using paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano.
What to serve with this dish
I love serving these pan-fried sweet potatoes with jalapeno scrambled eggs (I sauté a fresh jalapeño, seeded and diced, in a couple teaspoons of avocado oil until soft then stir it into freshly cooked scrambled eggs) and fresh fruit for a well-balanced breakfast of protein, healthy fats, fruits & veggies, and a good quality carbohydrate. Here are more breakfast protein recipes that pair well:
- Gluten-Free Breakfast Sandwich
- Gluten-Free Eggs Benedict
- Sausage Egg Muffins
- Sausage & Egg Overnight Breakfast Casserole
- Low-Carb Breakfast Burritos
- Pepper Steak Breakfast Burritos
Storing & freezing
Storing: Let the cooked sweet potatoes cool to room temperature before transferring them to an airtight container or resealable plastic bag. Keep stored in the fridge for 3-4 days.
Freezing: Allow the skillet sweet potatoes to cool completely before dividing them into individual or meal-sized freezer-safe containers. Keep frozen for 2-3 months. Thaw in the refrigerator before reheating.
FAQs
These sweet potatoes are best enjoyed straight from the skillet while they’re still hot and crispy, but you can precook the sweet potato (whole) the night before, either in the microwave or oven, and keep it in the refrigerator. Then, in the morning, simply chop it and lightly brown the pieces in a well-oiled skillet.
While soaking potatoes in water is standard when making french fries to remove excess starch, when it comes to skillet frying sweet potatoes, soaking is not necessary. The natural starch content in sweet potatoes helps create a crispy exterior while keeping the interior tender.
No, you do not have to peel the sweet potato. In fact, the skin contains additional nutrients and fiber, but choosing to peel or not to peel is up to you. If you choose to keep the skin on, just be sure to thoroughly wash and scrub it before slicing.
More sweet potato recipes
- Rosemary Roasted Sweet Potatoes
- Easy Roasted Sweet Potato Salad
- Sriracha Roasted Cauliflower & Sweet Potato
- Air Fryer Sweet Potato Wedges
If you love this breakfast sweet potato recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Skillet Sweet Potatoes
Equipment
- 1 Skillet cast-iron preferred, but a non-stick skillet will work
Ingredients
- 1 large sweet potato
- 1½ tbsp avocado oil
- ½ tsp salt
- ¼ tsp cinnamon you can also use ancho chili powder, or sweet paprika
Instructions
- Peel the sweet potato and chop it into 3/4 " pieces.
- Heat the skillet over medium heat and add the avocado oil.
- Once the oil is hot, add the sweet potatoes and stir until coated with oil.
- Cover with a lid, and cook for 2 minutes, stir, and uncover to cook for 10 minutes more or until golden and fork tender.
- Sprinkle with cinnamon and salt, stir well to coat, and serve immediately.
Notes
- Cut the sweet potato into even-sized pieces. Be sure to cut the sweet potato into uniform chunks, around ¾” thick, so they cook at the same rate and produce a consistent crisp-tender texture.
- Do not overheat the skillet. It’s imperative that the pan doesn’t get too hot, or else the potato pieces will brown on the outside before they get tender in the middle. I heated the skillet on medium heat on my gas stove, and my potatoes were perfect.
- Avoid overcrowding the skillet. Be sure to give the sweet potatoes space in the skillet to prevent them from steaming and ultimately becoming soggy and unevenly cooked.
Nutrition
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I love eggs and sweet potatoes. I didn’t use the jalapeño, but it was still absolutely delicious!
Thank you!! Glad you enjoyed the recipe!
Yum to jalapeno anything! And I love the creativeness of the potato spices. 🙂
Wow!!! Love the breakfast.I can’t stand the taste of coconut oil, so I am possibly going to sub that with cooking spray, but I am definitely trying these.