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Skillet Sweet Potatoes


Skillet Sweet Potatoes Recipe

Simple recipes with minimal ingredients are pretty great, especially when you’re pressed for time and just need to get food on the table. These healthy skillet sweet potatoes are a favorite side dish around here, and we like to make a large batch to keep them on hand for quick side dishes throughout the week.

The key to getting these sweet potatoes to cook up faster is to cut them smaller. This only takes a little bit more time than cutting them larger but results in potatoes that are evenly tender inside with perfectly crisp outsides.

Skillet Sweet Potatoes {grain-free}

Feel free to play around with the seasoning you add to them. Some people prefer to leave out the cinnamon altogether, though I really love the addition of it. Ceylon Cinnamon is the absolute best there is and it’s the only cinnamon that we use.

I recently discovered that Costco carries that particular type of cinnamon, though I shouldn’t be surprised because Costco always has the best stuff.

If you like a little spicy in your food, try adding some chipotle pepper seasoning and a bit of smoked paprika. That would be so good and a perfect post-WOD dish to get in those much-needed carbs.

Skillet Sweet Potatoes {grain-free}

Skillet Sweet Potatoes

Course: Side Dish
Prep Time: 3 minutes
Cook Time: 20 minutes
Total Time: 23 minutes
Author: Kendra Benson



  1. Peel and dice the sweet potato into bit size pieces, about 1/2" cubes.
  2. Heat a skillet over medium heat and add the coconut oil.
  3. When the oil is hot, add the potatoes. Stir to coat all of the pieces with the coconut oil and add the salt, parsley, and cinnamon. Mix well.
  4. Cook the potatoes, stirring occasionally, for about 15-20 minutes. Keep an eye on them so they don't burn, but make sure they get nice and crispy. You may need to cook them, longer, it just depends on the size of your skillet and the heat of your stove.
  5. Remove from heat when they are soft on the inside and crispy on the outside.
  6. Serve warm. Store leftovers in the fridge for a week. Can be reheated in a skillet to crisp them back up.

Skillet Sweet Potatoes {grain-free}
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28 Comments on “Skillet Sweet Potatoes

    1. Kendra

      I never make enough to have leftovers and I eat them too fast to let them get cold 🙂 If you try it, let me know what you think. I might have to start making bigger batches.

    2. Kathy

      To speed up the cooking , I pre boil them until medicum softness~~drain and saute~~with olive oil. Salt and pepper when done. I make a batch and fridge~~lasts long and great for a snack~~I don’t need all those sugary additives~~Vegan butter sometimes~~

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  10. Ali

    I used to think that the only way to eat a sweet potato was slathered in butter, brown sugar, cinnamon, and marshmallows! Thanks for changing my thinking–these are delicious!

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  12. Lasharnesia

    I just try this tonight and I ate the whole pan by myself I didn’t know that sweet potatoes was this good i always had them as yams

  13. Karissa

    question!! approx how many days are the veggies good in the fridge once cut up and stored properly etc? im so excited to start this!

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  15. Jmac

    Try them with a little salt, light honey drizzle and curry powder for a more savory option. Love that they turn out firmer…not mushy… without boiling away nutrients or having to heat the oven

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