Sauteed Sweet Potatoes

Top view photo of a cast iron skillet with sauteed sweet potato cubes in the pan. There is a silver in the pan, and a small bowl with spices in the bottom of the photo.

These sauteed sweet potatoes are the perfect addition to your breakfast, lunch, or dinner! They're ready in 25 minutes with just 7 vegan-friendly ingredients.

Course Side Dish

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 242kcal

Author Louisa

Equipment

Ingredients

3 medium sweet potatoes
3 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper

Instructions

Peel and dice the sweet potatoes into 1/2-inch cubes.
Heat the olive oil in a skillet over medium heat.
Add the sweet potatoes and saute for 15 minutes, stirring occasionally to allow a nice browned crust to form.
Sprinkle on the spices and seasonings and saute for another 5 minutes or until the sweet potatoes are browned and tender.

Notes

Aim to dice your peeled sweet potatoes into uniform-sized 1/2-inch chunks to ensure even cooking. No burnt sweet potatoes here!
Make sure to spread out your diced sweet potatoes in the pan. Overcrowding the pan will steam them, which is not what you want for that nice browned crust.
These sauteed sweet potato cubes can be kept in an airtight container in the fridge for up to 4 days or frozen for up to 3 months in a freezer-safe, airtight container. To serve, reheat them in a skillet with a bit of oil.

Nutrition