These Sautéed Sweet Potatoes get their smoky, savory flavor from paprika, garlic, rosemary, and onion. They turn tender in the middle with browned edges and cook in one skillet in about 30 minutes. Serve them with eggs for breakfast or alongside chicken or salmon for dinner.
Why You'll Love This Recipe
- Tender centers and browned edges: Covering the skillet helps the sweet potatoes cook through. A few minutes without the lid gives the edges more color.
- Savory flavor: Garlic, rosemary, smoked paprika, and onion go well with the potatoes' natural sweetness.
- An easy dinner side: Make them while chicken, pork chops, or salmon cooks. You can also serve them with fried eggs for a simple meal.
- No oven needed: When the oven is full of turkey and casseroles, this side is one you can make on the stove.
Hello, Sweet potatoes make it onto our table at least twice a week, all year long. We enjoy them in recipes like spicy roasted sweet potatoes and sweet potato and carrot soup. This skillet version is the one I make when I need a side for dinner and don't want to turn on the oven.
I season the cubes with smoked paprika and rosemary to balance their sweetness. First, they get a little color in the pan. Then I cover the skillet so the centers can soften and uncover it at the end to brown the edges.
I like serving them with chicken or salmon for a quick weeknight dinner, or with fried eggs for breakfast. They're also a nice addition to your list of side dish recipes.
Which Sweet Potatoes Should I Use?
I like orange sweet potatoes, such as Garnet or Jewel, for this recipe. They cook up tender (great for mashed sweet potatoes), and their sweetness pairs well with the garlic and smoked paprika.
If you have purple or Japanese sweet potatoes (try my Japanese sweet potato fries), you can use those too. They have a firmer, drier texture, so check them with a fork and allow extra cooking time accordingly.
Ingredients & Substitutions
- Sweet potatoes: I peel mine and cut them into ½-inch cubes, so they cook evenly. You can leave the skins on if you prefer; just scrub them well first.
- Olive oil: Helps the potatoes brown in the skillet. Avocado oil or another mild cooking oil works too.
- Red onion: Adds savory flavor. You can use yellow or white onion instead.
- Fresh garlic: I cook it briefly with the onion before adding the sweet potatoes. Stir often so it doesn't burn.
- Smoked paprika: Gives the potatoes a mild, smoky flavor. Regular sweet paprika works if that's what you have.
- Dried rosemary: Adds a little herbal flavor. Crush it between your fingers before adding, or use dried thyme instead.
How To Make Sauteed Sweet Potatoes
- Step 1. Heat the olive oil in a large skillet over medium heat. Cook the onion for 4-5 minutes, until soft. Add the garlic and stir for 30 seconds.
- Step 2. Add the sweet potato cubes and toss with the onion and oil. Cook uncovered for 3-4 minutes, stirring occasionally.
- Step 3. Cover the skillet and cook for 8-10 minutes, stirring occasionally. Check a cube with a fork. If needed, cook a little longer. Add a tablespoon of water if the pan starts to dry out.
- Step 4. Remove the lid. Add the smoked paprika, rosemary, salt, and black pepper. Toss gently and cook uncovered for 2-3 minutes, until some edges brown. Serve hot.
♨️How To Adjust The Heat Level
I keep these sweet potatoes mild with smoked paprika and a little black pepper. If you like a bit of heat, add ¼ teaspoon of red pepper flakes with the other seasonings.
Want them spicier? Try ⅛ teaspoon of cayenne pepper. You can also keep the skillet mild and let everyone add red pepper flakes to their own serving.
Storage & Meal Prep Ideas
These sweet potatoes rarely last beyond dinner! If you have leftovers, put them in an airtight container and refrigerate within 2 hours of cooking. They'll keep for up to 4 days. You can also freeze them for up to 3 months. Thaw them overnight in the fridge; they'll be softer after freezing.
For easy meals, serve the leftovers with eggs, tuck them into wraps, or add them to chicken and rice bowls. I like reheating them in a skillet with a little olive oil until hot throughout. Leave the lid off to help the edges brown again.
Frequently Asked Questions
No. Cut them into ½-inch cubes and add them straight to the skillet. Covering the pan helps them cook through.
They may need more time, especially if the cubes are larger than ½ inch. Add a tablespoon of water, cover the skillet, and cook for a few more minutes. Check the center with a fork.
The heat is likely too high. Turn it down, add a tablespoon of water, and cover the skillet until the potatoes soften.
Check them near the end of cooking. Once a fork slides into the center, remove the lid and stir gently while the edges brown.
📖 Recipe
Sauteed Sweet Potatoes (with Garlic & Rosemary)
Ingredients
- 2 sweet potatoes Peeled and cut into ½-inch cubes
- 2 tablespoons olive oil
- 1 red onion roughly chopped
- 2 cloves garlic Minced
- 1 teaspoon smoked paprika Mild
- ½ teaspoon dried rosemary Crush between your fingers
- ⅙ teaspoon salt To taste
- ½ teaspoon black pepper To taste
Instructions
Cook the onion and garlic
- Heat the olive oil in a large skillet over medium heat.
- Add the red onion and cook for 4-5 minutes, until soft. Stir in the garlic and cook for 30 seconds, stirring often.
Add the sweet potatoes
- Add the sweet potato cubes and toss them with the onion and oil.
- Cook uncovered for 3-4 minutes, stirring occasionally.
Cover until tender
- Cover the skillet and cook for 8-10 minutes, stirring occasionally.
- Check a cube with a fork. If it needs more time, keep cooking covered. Add a tablespoon of water if the pan looks dry or the potatoes start to stick.
Season and Brown
- Once the sweet potatoes are tender, remove the lid. Add the smoked paprika, rosemary, salt, and black pepper. Toss gently to coat.
- Cook uncovered for 2-3 minutes, stirring gently, until the spices are fragrant and some edges brown. Serve hot.
Notes
- Cut the sweet potatoes into even ½-inch cubes, so they cook at the same pace.
- Dried thyme can replace the rosemary.
- For gentle heat, add ¼ teaspoon red pepper flakes with the seasonings; for more heat, try ⅛ teaspoon cayenne.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat uncovered in a skillet with a little olive oil until hot throughout.
