Pan-Fried Sweet Potato

Pan Fried Sweet Potato

This is an easy side dish if you’re needing something carby to go with your main meal. I like cooking sweet potatoes this way because it gives all of the caramelized sweetness of roasting without having to use the oven, which is the last thing I want to do on a hot summer’s day.

I tend to use the white sweet potatoes as opposed to the orange yams when I make these, but both work nicely.

Pan-Fried Sweet Potato

1 sweet potato, peeled
2 tablespoons butter/ghee/lard/coconut oil
Sea salt
Optional dried herbs eg. thyme

1. Slice sweet potato into slices, about 1/4 inch thick. If my sweet potato is quite round, I’ll cut it lengthwise first so that I’m slicing half rounds instead of rounds.
2. Heat oil in a large pan to medium high. Add sweet potato pieces and sprinkle generously with sea salt and optional herbs. Using a spatula, toss the pieces around the pan to get them coated in the oil and salt.
3. Cook until the pieces are becoming lightly browned on the underside (about 5 minutes), then turn the pieces over and cook for a further 3-5 minutes to lightly brown the other side.
4. Turn the heat down to medium-low, add more oil if necessary, and partially cover. Cook, loosening them up with a spatula periodically to prevent sticking, for a further 10-15 minutes until the sweet potato pieces are easily pierced with a fork.

All up, cooking time shouldn’t be anymore than about 25 minutes for 1/4 inch slices. I usually get this dish underway first, and let it cook away in the background while I work on preparing the rest of dinner.

Linking to: Pennywise Platter Thursdays @ Nourishing Gourmet, Grain Free Real Food Carnival

 

 

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9 Comment

  1. Yum! Those look great! Are they crispy at all? I always have a hard time getting sweet potatoes to crisp.

    Thanks!

    1. Debbie says: Reply

      They are a little bit crispy – I think if you browned them a bit more on each side they would become more crispy. I think the trick is to make sure you start them off in fairly hot oil to sear them (like you do with meat) to create that crisp outer.

  2. Yummy! I love sweet potatoes baked in the oven, but like you, I don’t want to heat up the house…though it looks like I’ll be wanting to heat up the house soon.

    I’ll put this on my menu plan for next week – thanks!

    1. Debbie says: Reply

      Yay, I hope you like them! Thanks for stopping by.

  3. Looks delicious! Fun seeing what I think of as “Japanese” or the white sweet potatoes in the recipe too. Generally, I think they tend to be a little drier than the orange ones or “yams” that we use most often here in the US and that probably helps make them crisper too.

    1. Debbie says: Reply

      Good point, that could be why! Actually now I remember when I first started making these I was using the orange yams, but they always came out softer/moister than the white sweet potatoes 🙂

  4. Jenna Warwick says: Reply

    I just made these for my husbands lunch break. I didn’t have a lot of time and wanted something quick and easy.
    These did the trick.
    I only used 2 pinches of seasalt as I find less is more with it but of course everyone is different.

    Hubby went quiet while he ate and as I say, a silent meal is a good one. We both approve 🙂
    Thank you.

    1. Debbie says: Reply

      I’m so glad that you both enjoyed them! Thanks for letting me know 🙂

  5. Nathalie says: Reply

    This is just what I was looking for! My little one asked for cheeseburgers tonight, and I have a few sweet potatoes on hand. I think I’ll cube them into half inch pieces and pan fry them, searing them as you suggest. I even have coconut oil to use! Thanks a bunch, I know they’ll be a big hit.

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