Skillet Sweet Potatoes
A quick and easy stove-top method for making deliciously crispy sweet potatoes in less than 20 minutes.
Servings 2
Calories 240kcal
Equipment
- 1 Skillet cast-iron preferred, but a non-stick skillet will work
Ingredients
- 1 large sweet potato
- 1½ tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon cinnamon you can also use ancho chili powder, or sweet paprika
Instructions
- Peel the sweet potato and chop it into ¾ " 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
Calories: 240kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 675mg | Potassium: 574mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24119IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg