Easy Sautéed Sweet Potatoes

These Easy Sautéed Sweet Potatoes are amazingly crispy from the outside and soft and mushy within! Pan Fried slowly over the stove top, these crispy golden brown sweet potato slices, packed with warm spices, are a quick vegan side dish perfect for holidays!

This easy recipe of Savory Pan Fried Sweet Potatoes roasted in olive oil and topped with Black Salt and Black pepper is a great side dish that can be had along with a meal too. Roast them, bake them, or pan-fry them, sweet potato wedges are always a hearty treat.

The prep time and baking time are reduced when you make this stovetop simple recipe. I have used steel wok. One may use cast iron pan or skillet as well. 

Add a dash of honey or maple to make them sweet or your favorite seasonings to temper it.

Serve the warm sweet potato pieces by stuffing them in a loaf of bread or have them as is. Trust me this would be your favorite side dish soon!

More Easy Side Dishes: Roasted Potatoes and Green Beans, Sweet Potato Fritters/ Tikki, Sweet Potato Chaat, and Eggless Sweet Potato Pie from my blog.

Jump to:

• Ingredients
• How To Make Sauteed Sweet Potatoes
• Expert Tips
• FAQs
• Storage Suggestions
• How to Serve Crispy Sweet Potato
• Stories From Kitchen
• Easy Sautéed Sweet Potatoes

Ingredients

• Sweet Potato- is the star ingredient of this recipe. The local produce works best. Wash them thoroughly and peel them before using. You may do this step a day in advance too. I prefer using the garnet variety- it's purple from out and light yellow within.
• Salt, Black pepper- This recipe uses Black salt (Indian) as it has the perfect umami flavor that is needed for snacks.
• Red Chili Powder- I love spicy snacks and this red chili does perfect justice to it. Feel free to adjust the heat. For me, it's mild spicy but our appetite for spicy may differ significantly. So start with very little quantity and increase if need be. you may swap it with cayenne pepper.
• Lemon Juice- The fresh lemon juice squeezed over the roasted sweet potatoes adds perfect tangy flavor.
• Olive Oil- Olive oil adds an earthy flavor. You may use any vegetable oil, avocado oil, coconut oil, or ghee. If you like butter, feel free to saute the sweet potatoes in butter.

How To Make Sauteed Sweet Potatoes

Step 1 Wash and Chop

Wash the sweet potato under the tap as it may be muddy. Let it dry for a while. Peel and wash again. 

Slice it in thin as we would pan-fry it in minimum oil. If you are deep frying them, about ½ inch slice would work. If you like crispy sweet potatoes and need a quicker recipe, be generous with oil.

I have sliced it in the round. you may chop them into little cubes (or ½-inch cubes) as well.

Step 2 Saute In Wok

In a heavy-bottomed wok, heat the olive oil. Once it's warm, add spices. Quickly add sweet potato cubes or slices and salt. Mix well and let it cook on simmer or medium heat for about 5-10 min. Cover it with a lid for quick cooking. Keep a close watch and keep stirring so that the cooking is uniform. The sweet potatoes would be fork tender soon and would be easily cut by a spatula. Pls, note that cooking time can vary a bit if you are using some other skillet or change the cooking method to baking or air frying.

If you are making a large batch, you may scale up the oil and spices and can make it ahead of time as well.

You may add lemon juice when they are almost done.

Step 3 Serve It

Let them sit in the wok for about 2 min or till they are at room temperature for best results. Sprinkle cilantro or coriander leaves and serve warm with a choice of dip. Enjoy this savory side dish!

Expert Tips

• When sauteing the sweet potatoes in a skillet or a wok, covering it with a lid, helps cook faster.
• Make sure to use a heavy-bottomed skillet or an iron skillet as this recipe uses minimum oil and being starchy, sweet potato might stick to the bottom of the pan.
• Once almost done, let it sit in the pan covered with a lid. 
• If you like sweet potatoes very crispy, you may preferably bake them or fry them in more oil than used in this recipe. More oil makes a thin crispy layer on the outside.
• For pan frying, make sure to slice thin for uniform cooking, or else the sweet potato will be raw from within.

FAQs

Storage Suggestions

You may store the leftovers in a dry container with a lid in the refrigerator for about 3 days. For reheating, let them sit on the kitchen counter for half an hour and reheat in the oven for about 5-10 min or pan-heat them for 3 min on a simmer.

You may freeze them in a freezer-safe container for about a week or 10 days.

How to Serve Crispy Sweet Potato

Serve these skillet sweet potatoes with a salsa dip and team them with following for a light lunch-

• Mashed Potatoes
• Whole Wheat Focaccia Bread
• Vegan Tomato Soup
• Creamy Chickpea Salad

Stories From Kitchen

Sweet Potato or as we call it Shakarkandi is a wonderful snack that we had since childhood. In every Indian markets, there is always a snack corner and we get shakarkandi chaat from it. Slowly roasted over coals, peeled and chopped in large chunks, topped with spices and lemon juice, this chaat is utterly delicious.

---

You May Also Like-

More Vegan Side Dish-

• 
  Methi Paratha Recipe
• 
  Easy Fermented Cucumber Pickle
• 
  Roasted Sweet Potato and Quinoa Salad
• 
  Indian Mango Rice
• 
  Homemade Tomato Ketchup -Fresh Tomatoes
• 
  Podi Dosa Recipe

Latest Posts From The Blog-

• 
  Makki Ki Roti (Punjabi Maize Flour Flatbread)
• 
  Methi Paratha Recipe
• 
  Methi Matar Malai
• 
  Easy Fermented Cucumber Pickle
• 
  Roasted Sweet Potato and Quinoa Salad
• 
  Indian Mango Rice

---

Don't forget to subscribe to my Weekly Newsletter for a free Recipe!