Skip to Content

Skillet Sweet Potatoes

Please share:

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 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?

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

Please share:


Tuesday 15th of October 2019

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!


Monday 22nd of April 2019

I really enjoyed this recipe! It was super easy and delicious! Will make it again and again!


Monday 24th of September 2018

Can you use a different cooking oil? I don't have coconut oil.


Wednesday 13th of May 2020

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.

Kendra Benson

Wednesday 10th of October 2018

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.


Saturday 28th of April 2018

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

Donna Lenhardt

Thursday 23rd of November 2017

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!

Skip to Recipe