Sauteed Sweet Potatoes (with Garlic & Rosemary)
Sautéed sweet potatoes on the stovetop in skillet with rosemary, garlic, paprika, and onion. Tender inside with browned edges in 30 minutes.
Servings: 4 Servings
Calories: 174kcal
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.
Nutrition
Calories: 174kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 161mg | Potassium: 442mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16280IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg
