Skillet Sweet Potatoes

These Skillet Sweet Potatoes are a favorite side dish, we like to make a large batch to keep them on hand for quick side dishes throughout the week.

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This post was updated in the summer of 2020. Enjoy!

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.

Another idea for ya, Ranch Pan Fried Potatoes – oh boy are these good! Maybe save that one for later?

KEY: Smaller is Better (little pieces)

The key to getting these pan fried 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}

Sweet Potatoes Recipe (Seasoning Ideas)

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.

If you like a little spicy in your food, try adding some chipotle pepper seasoning and a bit of smoked paprika.

Skillet Sweet Potatoes {grain-free}

Skillet Sweet Potatoes

Yield: 2 servings
Prep Time: 3 minutes
Cook Time: 20 minutes
Total Time: 23 minutes


  • 1 Sweet Potato
  • 1/2 tsp Sea Salt
  • 1/2 tsp Dried Parsley
  • Ground Cinnamon, to taste
  • 2 tsp Coconut Oil


  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.
Nutrition Information:
Yield: 2 Serving Size: 1 grams
Amount Per Serving: Calories: 98Total Fat: 4gSaturated Fat: 3gUnsaturated Fat: 0gSodium: 617mgCarbohydrates: 14gFiber: 2gSugar: 2gProtein: 1g

Nutrition is calculated by a third party and may not be 100% accurate

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    1. 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. 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~~

  1. 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!

  2. 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

  3. 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!

  4. 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

    1. I’m quite sure she knows what an app is. She isn’t sure what lead you to believe she has one. Geez.. “computer talk” lol.. ????

  5. Best place for Ceylon Cinnamon is Penzey’s Spices. Ordering on line is convenient. Finding a store is a wonderful trip for your nose. Reading their catalog/magazine is a curl-up-with-a-cup-of-coffee treat!

  6. Just delish! Great balance of savory and sweet.
    Did everyone annoy you and, you just gave up on responding lol?

    1. Sure. We also use avocado oil or ghee, depending on what we have on hand. I just love the subtle taste of the coconut oil in this recipe.

    2. Another alternative: if you have coconut milk instead of oil, you can reduce it in the pan until the oil separates. This is how many sauteed Thai dishes begin.

  7. Made as written except less sea salt. Cut mine in a pretty small dice. They were done in 20 minutes. They’re delicious!

    Thank you Kendra for this quick, easy and yummy recipe!

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