How To Make Sauteed Sweet Potatoes
Try these sauteed sweet potatoes for an easy 20-minute side! Enjoy this filling dish made with 4 ingredients for an easy bite.
- 3 medium sweet potatoes
- 2 tbsp extra virgin olive oil
- 1⁄2 tsp ground cumin
- kosher salt and pepper, to taste
Wash and peel potatoes. Dice into ½-inch cubes.
- Heat oil over medium heat in a cast iron or nonstick skillet.
Add sweet potatoes to the skillet. Cook, stirring every 2 minutes, for 10 to 12 minutes, or until the potatoes are fork tender. Add the ground cumin and stir to cook for 1 minute.
Serve and enjoy.
Dice the sweet potato into small even pieces to ensure it cooks through evenly.
Storing Leftovers: Cooked and cooled sweet potatoes can be stored in the fridge in an airtight container for 4-5 days before reheating and serving.
Freezing: To freeze roasted sweet potatoes. Add to a sheet pan with parchment paper in a single layer. Freeze overnight until solid, then add to a freezer-safe bag or container for up to 4 months. Thaw in the fridge overnight before reheating and serving.
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