Pan-fried sweet potatoes are a quick and easy side dish cooked to crispy perfection with minimal ingredients. These tasty sweet potatoes are tossed with olive oil and seasoning, then fried until fork tender. Serve them up nice and hot for the whole family to enjoy!
Wash and peel the sweet potato, then dice it into cubes that are roughly ½-1" in size.
1 large sweet potato
In a large non-stick frying pan or skillet, heat the extra virgin olive oil over medium-high heat.
1 tablespoon olive oil
Once the oil is shimmering hot, add the sweet potato to the pan (and optional onion, if using). Cook for 10 minutes, stirring every couple of minutes until the sweet potato is browned and cooked all the way through. *Your sweet potato should be fork-tender when done.
¼ cup yellow onion
Sprinkle with salt, ground black pepper, and optional chili powder and stir to combine. Cook for 1 more minute, then remove from heat and serve immediately.
¼ teaspoon chili powder, ¼ teaspoon each, salt & pepper
Notes
If cooking multiple sweet potatoes, use an extra skillet as needed to keep the potato from crowding the pan. Alternatively, you can also use a large electric skillet or cook in batches.
If you do not prefer chili powder, other good seasoning choices could include brown sugar, cumin, rosemary, sage, and/or cinnamon.
To store: Keep leftover pan-fried sweet potatoes in an airtight container or Ziploc bag in the fridge for up to 5 days.
To reheat: Add sweet potatoes to a skillet with a splash of oil over medium heat until warmed through. Alternatively, portions can be reheated in the microwave in short 30-second increments at high power.