Sautéed Sweet Potatoes

These easy and versatile garlicky sautéed sweet potatoes are a perfect addition to breakfast, lunch, or dinner!

5 from 39 votes

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Course: Breakfast, Lunch, Main Course, Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 12

Total Time: 17

Servings:

Calories: 149kcal

Peel the sweet potato. Cut off one rounded edge along the length of the potato to create a stable base. Cut off the remaining rounded edges. Cut into 3 equal ½-inch planks lengthwise. Cut the planks into equal batons. Cut the batons into equal ½-inch cubes.
See blog text for step-by-step instructions with photos.
Heat the butter over medium heat. Once melted, add the sweet potato. Coat evenly with the salt, garlic powder, and cayenne.
Stir occasionally, ensuring all sides get relatively equal time in contact with the pan, about 6-12 minutes.
Once the sweet potatoes are somewhat browned, lightly crispy, and soft in the center, they are ready to serve.

Be sure to keep the potato stable when cutting to avoid injury.
You can use any variety of sweet potato for this recipe.
If you elect not to use kosher salt, use a smaller amount than recommended in the recipe and taste as you go to ensure the potatoes are not oversalted.
This recipe is incredibly versatile and can be used in breakfast bowls, salads, or as a side dish for your choice of protein and vegetables.