This sweet potato sauteed recipe will become a family favorite! With just five ingredients (or less), it's the perfect side dish for any meal, any day of the week!
Growing up, I was a die-hard fan of potatoes, and to be honest, I still am! This aloo jeera and potato with pasta are regulars at our dinner table. Sweet potatoes, on the other hand, were something I mostly ate to please my mom. This sweet potato sauteed dish was her favorite, and our Sunday lunches felt incomplete without a hearty vegetable stew featuring them. During winter, she would roast a batch over an open fire with a sprinkle of salt for a mid-morning snack.
But now, I’m a big fan! I always keep them in my pantry because they’re versatile, delicious, and packed with nutrients. I often make a variation of this aloo palak recipe by swapping regular potatoes for their sweeter counterpart. And my family just can’t get enough of this sweet potato turmeric soup!
What I love about this sauteed sweet potato is that it’s quick and easy to make. I’ve kept the seasoning simple with curry powder, salt, and turmeric, but you can use whatever spices you have on hand. Check the section below for more suggestions!
This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.
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Allergens Free Labels
These sauteed sweet potatoes are naturally plant-based, and since it’s an allium-free recipe, there’s no onion or garlic in it. It’s also:
- gluten-free
- dairy-free
- nut-free
- soy-free
- grain-free
This recipe also has no tomatoes in it. Be sure that the spices that you use are gluten and grain-free.
Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Why you'll love this recipe
- Quick and easy: This sweet potato sauteed recipe, just like my whole sauteed okra, is super easy and fuss-free—you’ll have no trouble preparing it. It comes together in just 20 minutes.
- Delicious: Requiring simple spices and minimal ingredients, these sauteed sweet potato cubes make the perfect side dish for any meal.
- One pan: I make this dish in my favorite skillet on the stovetop, which means fewer dishes to wash.
- Versatile: You can keep this dish simple, as I have, or add more flavors and textures to suit your taste. Either way, this dish will be a big hit! Check out the section below for variations.
- Budget-friendly: Simple ingredients and a quick cooking time make this a wallet-friendly dish you can enjoy any time of the year.
- Crowd pleaser: The flavors and textures of this dish make it a favorite for the whole family.
Ingredients and Equipment
For the complete list of ingredients, their exact quantities, and the full instructions, scroll down to the printable recipe card below.
Sweet potatoes: You can use the regular ones with yellow-orange flesh, commonly found in supermarkets, or the white-fleshed variety available in Indian vegetable stores.
Oil: I used a neutral oil, but coconut oil or olive oil will work too.
Seasonings: I make my curry powder at home, but feel free to use your favorite one. Or you can use this substitute for curry powder (contains garlic). See the notes section below for more suggestions.
Turmeric: Just a small amount for color and flavor. Skip it if your spice blend already contains turmeric.
In addition to the above, you’ll need a little water to create steam and help cook the sweet potatoes.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Equipment: This is a simple recipe that turns out delicious no matter how you make it. However, I recommend using a skillet so that the sweet potato cubes stay in a single layer—this helps prevent them from getting mushy. I especially recommend making this in a cast iron skillet.
You’ll also need a spatula, a chef's knife, and a vegetable peeler.
Instructions
Let’s learn how to saute sweet potatoes.
Peel, wash, and dice the sweet potatoes into ½ inch cubes. Set them aside.
Add the diced sweet potatoes to warm oil over medium heat. Sprinkle the salt and turmeric, then toss to coat the pieces evenly with oil and spices.
Add a splash of water, cover, and cook until the sweet potatoes are nearly done.
Padma's hint: Drain the water that collects under the lid onto the sweet potatoes. This extra moisture helps them cook better.
Now, add the spice blend and mix well. Reduce the heat to medium-low and cook until the sweet potatoes are tender.
That’s it! Sauteed sweet potatoes are ready for you to enjoy with your main meal.
See the serving suggestions below for ideas and inspiration.
Recipe notes
Chopping the sweet potato: Dice them into small, even-sized pieces. Uneven pieces will cook at different rates—some may turn mushy while others take longer to soften.
To peel or not to peel? It’s up to you! I prefer to peel them. Skipping the peeling step saves prep time, but unpeeled sweet potatoes may take a few extra minutes—and a little more water—to cook.
How long to saute sweet potatoes on stove?
Sweet potatoes cook pretty fast when peeled and diced evenly. Sauté them over medium heat with a splash of water, stirring occasionally, until they’re fork-tender. If you follow this method, they’ll be ready in just 15–20 minutes!
For extra flavor, let them cook uncovered for the last few minutes to get a slight crisp on the edges. If your sweet potato pieces are larger, they might take a little longer, so just keep an eye on them and adjust the time as needed.
Recipe Tips
Don't crowd the pan: Use the right-size pan. Overcrowding will result in a mushy, sticky sauté. The ideal texture is when the cooked sweet potatoes hold their shape.
Build the steam: Adding a splash of water helps create steam, ensuring even cooking. The amount of water needed depends on the vegetable itself and the size of the sweet potato pieces. Add more if needed.
Sauté on medium heat: Let the sweet potatoes cook evenly over medium heat, then reduce to medium-low for the last few minutes. Don’t be tempted to crank up the heat—they’ll burn!
Padma's top tip: Making a big batch? Use two skillets or sauté them in batches.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Variations
Add onions and garlic: Sauteed sweet potatoes and onions are a great combination as well! If you love them and they love you back, chop up one small onion and two cloves of garlic. Sauté them in oil for a few minutes before adding the sweet potatoes.
Spice it up: Swap curry powder for your favorite spice blend. Ground coriander, cinnamon, red pepper flakes, cayenne, or garlic powder all work well. Want to keep it simple? Just stick to salt, turmeric, and black pepper.
Fresh herbs: Add any fresh herbs you like—cilantro, thyme, and rosemary pair beautifully. For added nutrition, garnish with some microgreens.
Switch up the oil: Instead of neutral oil, try coconut, avocado, or olive oil for extra flavor and nutrition.
I've also made this with almond oil, and it tasted so good!
No sweet potatoes? No problem! Use regular potatoes or carrots instead. If you’ve tried my sauteed butternut squash recipe, this works just as well with butternut squash too!
Storage and reheating
Fridge: Store leftovers in an airtight container. They’ll keep well for 2–3 days.
Freezer: This dish works great for meal prep! Let the sautéed sweet potatoes cool completely, then transfer them to a freezer-safe container or bag. Freeze for up to 2 months.
Reheating:
From the fridge: You can reheat them in two ways. Place them in a microwave-safe container, cover lightly with a paper towel, and microwave until evenly heated. Or, warm them in a skillet over medium heat, stirring gently until heated through. Drizzle some extra virgin olive oil for added flavor.
From frozen: Transfer the bag to the fridge and let it thaw overnight. Once thawed, reheat using either of the methods above.
FAQ
Sweet potatoes cook pretty quickly when diced evenly. On medium heat, with a splash of water to help them steam, they should be fork-tender in about 15–20 minutes. Just keep an eye on them, stir occasionally, and lower the heat towards the end to prevent burning while ensuring they cook through perfectly!
Absolutely! Pan-frying sweet potatoes is a quick and easy way to get crispy edges while keeping the inside soft and flavorful. Just dice them evenly, heat some oil in a skillet, and cook them on medium heat, stirring occasionally, until they’re golden and fork-tender. A splash of water can help them cook through without burning, but don’t go overboard—you want them to crisp up, not steam! Season them as you like, and you’ve got a simple, delicious side dish ready in no time.
If your sweet potatoes are sticking to the pan or starting to burn, don’t panic! First, make sure you’re using enough oil—sweet potatoes love a little fat to help them cook evenly. Cooking on medium heat (instead of high) also helps prevent burning while giving them time to soften inside. And if they’re drying out too quickly, add a splash of water, cover the pan for a couple of minutes, and let the steam do its magic.
Serving Suggestions
These pan-sauteed sweet potatoes are the perfect finger food and taste amazing on their own. Honestly, most days, they don’t even last long enough to make it to the table!
But when they do, I love serving them in different ways:
For breakfast: Toss them into a bowl with sautéed peppers, onions, and this spicy corn and peas salad—the mix of textures and flavors is incredible!
For lunch: Pair them with this super flavorful vegan cous cous salad. The natural sweetness of the sweet potatoes balances beautifully with the spices in the salad. I also love stuffing them into wraps with these vegan tortillas—so good!
For a grain-free meal: I enjoy them with my grain free, gluten free naan and a hearty curry (this mung bean curry is a favorite!).
As a soup side: These sautéed sweet potatoes make the perfect companion to a cozy soup meal. I especially love them with some mung bean soup or this light yellow lentil soup.
How do you plan to serve these flavorful, spice-kissed sweet potatoes? Let me know in the comments—I’d love to hear your ideas!
Made this recipe? I’d love to know what you think! Leave a ★★★★★ rating and a review below—it motivates me to create more great content for you. You can also connect with me on Facebook and Instagram. And don’t forget to subscribe to my newsletter, where I share free recipes, tips, and more!
📖 Recipe
Sweet Potato Sauteed Recipe
Equipment
- 1 skillet with lid
- 1 mixing spoon / spatula
- 1 chef's knife
- 1 vegetable peeler
Ingredients
- 1 big (~500g) sweet potato, see note 2
- 1 tablespoon oil, see note 3
- ¼ teaspoon turmeric, see note 4
- ¾ teaspoon salt, adjust to taste
- 4 teaspoons (~15g) curry powder, see note 4
- 2 tablespoons water, plus extra, if required; see note 5
Instructions
Prep the sweet potato
- Peel, wash, and dice the sweet potato.1 big (~500g) sweet potato
- Place a skillet on medium heat. When hot, add the oil.1 tablespoon oil
- Add the diced sweet potato, salt, and turmeric. Toss for a minute.¼ teaspoon turmeric, ¾ teaspoon salt
- Add 2 tablespoons water, cover, and let it cook in its steam for 5-6 minutes.2 tablespoons water
- Uncover and add the curry powder. Mix well.4 teaspoons (~15g) curry powder
- Turn the heat down to medium-low and cook for 7-8 minutes. At this stage check for salt and add more, if required.
Notes
- Dietary Labels - This recipe is gluten-free, allium-free, grain-free, nut-free, soy-free, and dairy-free. This recipe also does not have tomatoes.
- Sweet potato: Use any variety you have on hand. Just be sure to chop them as evenly as possible—uneven pieces will cook unevenly, leaving some mushy while others take longer to soften. I prefer to peel them, but if you like to keep the peel on, go for it! Just keep in mind that unpeeled sweet potatoes take a little longer to cook and may need extra moisture to become perfectly tender.
- Oil: Instead of neutral oil, use coconut, avocado oil, or olive oil for additional flavor and nutrition. I have made this recipe with almond oil and it tasted SO good!
- Seasonings: If you are using curry powder to season this dish and your has turmeric in it already, then skip the turmeric mentioned in the ingredients above. Check out the notes section in the post above for other seasonings that will work well.
- Water: Adding a splash of water will help build the steam and cook sweet potatoes evenly. The quantity of water required will depend on the vegetable itself, whether you peel it or not, and also on big you have chopped them. Add more water, if required.
Alternative quantities provided in the recipe card are for 1x only.
Allergens Disclaimer
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
JM says
I never thought of using sweet potatoes in a sautéed dish like this before, but it turned out great! The spices really complement the natural sweetness of the potatoes. Big thanks to this recipe.
Padma Kumar says
Thank you so much for your feedback. So glad that it worked out for you.
koibeatu says
this looks so easy. and will go better with turkey than tons of sugar and marshmellows.
Amy Liu Dong says
I love how easy this recipe is and I can't wait to make this for everyone.
Diane Homan says
So simple and so good. I usually roast my sweet potatoes and I was looking for an alternative. This hit the spot. Thank you!
Debra says
Delicious and easy side dish. Loved the assortment of spices too.
Padma Kumar says
Thank you Debra.
Stephanie says
We enjoyed this sweet potato dish! So yummy with the turmeric and curry for a little spice and flavor. An added bonus is I didn't have to turn on the oven (during our heatwave) to make a hot side dish for my family.
Padma Kumar says
So glad that you liked it Stephanie!
Dennis says
I love sweet potatoes and your recipe was easy to make and OMG delicious!
Padma Kumar says
Thank you Dennis. This is a one that is much loved by all of us at home.