Pan Fried Sweet Potatoes are the perfect balance of sweet and savory, crisp and fluffy, made quick and easy for a flavorful side.
Pan-Fried Potatoes make the perfect Potato Side Dish for anything from breakfast to dinner. This version uses sweet potatoes, giving the recipe some extra flavor that tastes amazing.
Why You’ll Love This Pan Fried Sweet Potato?
- An easy and versatile stovetop side dish, great for serving alongside breakfast favorites, weeknight dinners, or holiday meals.
- With sautéed onions, garlic, smoky paprika, and seasoned butter complementing the natural sweet and earthy flavor of the potatoes in every bite.
Sabrina’s Pan Fried Sweet Potatoes Recipe
In this Pan Fried Sweet Potato recipe, the pieces are combined with savory flavors from the aromatics and spices for a wonderfully balanced dish. This is the perfect breakfast side to go along with Pancakes or Waffles. Or bring them out to pair with a classic Chicken Dinner. Tips and Tricks are listed below, as well as my own personal Chef’s Note, so you can get ideal, and delicious results.
Recipe Card
Ingredients
- 2 pounds sweet potatoes , peeled
- 1/2 yellow onion , diced
- 4 tablespoons vegetable oil , divided
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon coarse ground black pepper
- 1 tablespoon unsalted butter
- chopped parsley , for garnish
Instructions
- Cut the sweet potatoes into 1″ chunks.
- Add to a large, deep skillet and cover with water.
- Boil for 5 minutes then drain the water.
- Remove potatoes from the pan and let them dry. Wipe the pan dry with a paper towel.
- Add 2 tablespoons vegetable oil to the skillet on medium heat.
- Add the onion to the skillet and cook until onions are softened, about 4-5 minutes.
- Remove the onions from the pan and add in the remaining 2 tablespoons vegetable oil.
- Add the sweet potatoes and brown them on each side until golden brown.
- Add the salt, garlic powder, onion powder, paprika, and black pepper to a small bowl, then add the butter to it. Mash well to combine.
- Add the butter mixture and onions to the pan, let it melt, and stir well to coat the fried sweet potatoes.
- Garnish with parsley and serve.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Chef’s Note
It’s very important that the potatoes have no excess moisture on the surface, so don’t skip out on drying them after they boil. If still wet, they’ll steam instead of fry, and you’ll miss out on the nice golden crust that develops when cooking in the oil.
Table of contents
Can this be made ahead of time?
The best part of this recipe is the crispy and golden exterior which is ideal when freshly pan fried. However, you can split up the prep into two parts if needed. Peel and cut the sweet potatoes into cubes, and boil as directed. Drain thoroughly and cool, then transfer to an airtight container and refrigerate for up to 24 hours. Then follow the rest of the recipe when ready to serve.
How to Store
- Serve: Don’t leave out at room temperature for more than 2 hours.
- Store: Store in a shallow airtight container or sealable bag. They’ll stay good in the fridge for 3-4 days. Reheat on the stovetop, or in a single layer on a baking sheet in the oven at 400 degrees for 10-15 minutes, flipping halfway through.
- Freeze: Seal and freeze leftovers for up to 6 months in the freezer.
Tips and Tricks
Follow these simple tips for the best results with this tasty side dish.
- Cut into even pieces: Keep the potato pieces as even and uniform as possible so they’ll cook at the same rate.
- Don’t over boil: The initial 5 minute boil is to partially cook them, not make them tender. They should still be firm enough to hold their shape when transferred to the skillet.
- Avoid overcrowding: Arrange in a single layer with a bit of space to allow any moisture to evaporate. If your skillet isn’t large enough, cook in batches for better browning.
- Let brown before turning: Resist the urge to stir constantly. Leaving undisturbed for a few minutes allows a golden crust to form before flipping to brown the other side.
Related Recipes
Sweet Potato Recipes
