Skillet Sweet Potatoes
Peeled sweet potato pieces browned in avocado oil in a 12-inch skillet and finished with butter. Serves 4.
Want This Recipe Later?
Ingredients
- 1 1/2 pounds sweet potatoes peeled and cut into 1/2-inch pieces
- 2 tablespoons avocado oil or another neutral oil such as vegetable or canola
- 1/4 teaspoon kosher salt plus more to taste
- 1 tablespoon butter optional
Instructions
- Peel the sweet potatoes and cut them into even 1/2-inch pieces so they all cook at the same rate.
- Heat the avocado oil in a large 12-inch skillet over medium-high heat.
- Add the sweet potatoes, sprinkle with the salt and cook for 15 to 20 minutes, stirring every few minutes, until browned on the outside and a fork slides easily into a piece. Stay by the pan: if they brown too quickly, turn the heat down to medium and keep cooking until tender; if they look dry, add 1 to 2 teaspoons more oil.
- Add the butter and stir to coat. Taste, add more salt if you like, and serve warm.
Notes
Cut even 1/2-inch pieces; bigger pieces take longer. Give them room in the pan and stir every few minutes so they brown without burning. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 191kcalCarbohydrates: 24.6gProtein: 2gFat: 9.7gSodium: 184mgFiber: 3.7gSugar: 5.1g