Pan Fried Sweet Potatoes
These Pan Fried Sweet Potatoes are such a great balance of sweet, savory with a kick. Sliced and pan fried in a skillet until caramelized with a nice char. Perfect side dish to serve with virtually anything.
Ingredients
- 1 large sweet potato
- 2 tbsp refined coconut oil
- 1/2 tsp pink sea salt
- 1/8 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp ground cinnamon
Instructions
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Rinse and pat dry sweet potato. Peel and cut in half lengthwise. Slice each half into 1/4-1/2 inch thick slices. Set aside.
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Place a 12 inch cast iron skillet on stovetop and turn to medium heat. Add coconut oil to skillet and bring to a heat. Once coconut oil has melted and spread through the whole skillet, add sweet potato to heated skillet.
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Pan fry sweet potatoes for 3-4 minutes. Using tongs, flip to the other side and pan fry them for 3-4 minutes on the opposite side again.
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Transfer pan fried sweet potato to a mixing bowl. Sprinkle in pink sea salt, cayenne pepper, smoked paprika, and ground cinnamon. Give pan fried sweet potatoes a good toss making sure they are well coated with spices.
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Serve while still warm. Enjoy!
Recipe Notes
Tips and Substitutions:
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- Slice sweet potato into similar sized slices- This will allow them to cook evenly on the pan as they pan fry.
- Cut sweet potatoes into 1/4-1/2 inch thick slices- You want them to be thick but not too thick. If your slices are too thin, this will cause them to get too crispy. If they are too think, they will be undercooked.
- Soak sweet potato slices before hand- I you have time, soak sweet potato slices in water for about 20 minutes. Drain and pat them dry before pan frying them. This will reduce the starch in the sweet potatoes allowing them to get crispier when pan frying them.
- Substitute for coconut oil- Avocado oil is great too.
- Switch up your sweet potatoes- Use other type of sweet potatoes like purple sweet potatoes or Japanese sweet potatoes. You can also try this recipe with butternut squash or pumpkin.