If you’re like me and always have a few sweet potatoes hanging out in the pantry, this fried sweet potato recipe recipe is about to be your new favorite side dish. It’s simple, quick, and brings out the best in this humble root vegetable — golden, crispy edges on the outside and tender, creamy goodness on the inside.
We tend to lean on roasting or baking sweet potatoes, and don’t get me wrong — those methods are great. But when I want something faster, with a little more texture and a deeply caramelized flavor, pan-frying wins every time. It’s one of those techniques that feels almost too easy to be this good.
Why You’ll Love These fried sweet potato
- Quick and easy: No need to heat up the oven — these are ready in under 20 minutes from start to finish.
- Golden and crisp: A quick sear in a hot pan creates perfectly browned slices with a soft interior.
- Versatile: They’re great for breakfast, lunch, or dinner. Serve them with eggs, tuck them into tacos, or enjoy as a savory snack.
- Minimal ingredients: Just oil, sweet potatoes, and your favorite seasoning. That’s it.
This method is the kind of back-pocket cooking trick you’ll end up using over and over again — especially when you want something cozy but don’t feel like spending much time in the kitchen.
Ingredients You’ll Need
- Sweet Potatoes: Go for firm, medium-sized ones. I prefer orange-fleshed sweet potatoes for their smooth texture and natural sweetness, but any variety works.
- Oil: I use avocado oil or olive oil because they both handle medium-high heat well without smoking. A neutral oil like canola works too.
- Seasoning: Salt and pepper are classic, but chili powder, smoked paprika, garlic powder, or even a sprinkle of cinnamon can completely change the vibe. Start simple, then get creative.
How to Make Pan-Fried Sweet Potatoes
1. Slice the sweet potatoes
Wash and dry the sweet potatoes. Slice them into ¼-inch rounds or half-moons. The key here is even thickness — it ensures all the pieces cook at the same rate.
2. Heat the pan
Place a large non-stick skillet over medium-high heat and add about a tablespoon of oil. Let it get hot — you want to hear a sizzle when the sweet potatoes hit the pan.
3. Cook the slices
Lay the slices in a single layer (don’t overcrowd the pan), and cook for about 2–3 minutes per side. Use tongs or a spatula to flip them every couple of minutes so they brown evenly and don’t burn. They’re done when fork-tender in the middle and golden brown on the edges.
4. Season and serve
Once they’re cooked, sprinkle with salt and whatever seasoning you’re using. Toss gently in the pan to coat.
Cooking Tips and Tricks
- Don’t crowd the pan: This is key. Too many slices at once and you’ll end up steaming them instead of browning. Use a 12-inch skillet for one sweet potato max. If you’re cooking more, do it in batches or use two pans at once.
- Keep the slices even: Whether you go rounds or half-moons, just make sure they’re the same thickness so they cook evenly.
- Add flavor last: Wait until the sweet potatoes are cooked to add seasoning — this keeps the spices from burning in the oil.
- Try a griddle: If you have an electric griddle, this recipe was made for it. You get even heat and more surface area, which makes batch cooking a breeze.
How to Serve These Sweet Potato Slices
These crispy sweet potatoes are surprisingly flexible. Here are a few of my favorite ways to enjoy them:
- Breakfast Bowl: Top with scrambled or fried eggs, sliced avocado, and a little hot sauce.
- Taco Night: Use them as a filling base for veggie tacos with black beans and lime crema.
- Power Bowl: Add to a bowl with quinoa, sautéed greens, and a lemon tahini drizzle.
- Simple Side: Pair with grilled chicken, pork chops, or pan-seared fish.
- Snack Plate: Serve with a dipping sauce like chipotle aioli or garlic yogurt.
They’re also amazing cold, straight from the fridge — a little chewy, a little sweet, and still packed with flavor.
Storage Tips
- Fridge: Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheat: Rewarm in a skillet over medium heat to bring back the crisp edges, or toss in the air fryer for 2–3 minutes. The microwave works too, but you’ll lose the crunch.
Final Thoughts
These Pan-Fried Sweet Potatoes prove that sometimes the simplest methods are the most satisfying. They’re easy to throw together, endlessly adaptable, and deliver big flavor with minimal effort. Whether you’re building out a brunch plate, looking for a quick side dish, or just craving something warm and crispy, this recipe is one to keep on repeat.
Fried Sweet Potato Recipe
If you’re like me and always have a few sweet potatoes hanging out in the pantry, this fried sweet potato recipe recipe is about to be your new favorite side dish.
Ingredients
- 1 sweet potato
- 1 tbsp vegetable oil
- 1 tsp chili powder
Instructions
- Start by peeling the sweet potato and slicing it into thin rounds.
- In a large non-stick frying pan, heat the vegetable oil over medium-high heat.
- Add the sweet potato slices to the pan. Cook, stirring every 2 minutes, for about 10 minutes, or until the sweet potatoes are golden brown and cooked through.
- Once the sweet potatoes are done, sprinkle them with chili powder and stir to coat evenly. Let them cook for another minute before removing the pan from the heat.
- Serve warm and enjoy these crispy, flavorful sweet potato slices.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 115Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 59mgCarbohydrates 12gFiber 2gSugar 4gProtein 1g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
