Panfried Sweetpotatoes
Panfried Sweetpotatoes, created by Ayat Sleymann, are a quick and flavorful way to enjoy sweetpotatoes with crispy edges and tender centers. Seasoned with oregano and paprika, these skillet-cooked cubes make an easy side dish for breakfast, lunch, or dinner.
Servings: 4
Calories: 145kcal
Ingredients
- 2 medium sweetpotatoes cut into ½-inch cubes
- 1½ tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp oregano
- ½ tsp paprika
Instructions
- Prep the sweetpotatoes: Wash and cube your sweetpotatoes into bite-sized pieces. I like to keep the skin on for extra fiber and nutrients.
- Season: Add the sweetpotatoes to a large bowl. Drizzle with olive oil, then add salt, pepper, oregano, and paprika. Toss until all pieces are well coated.
- Sear: Heat a large nonstick or cast iron skillet over medium-high heat. Once hot, add the seasoned sweetpotatoes in a single layer. Let them cook undisturbed for 2–3 minutes to develop a golden crust.
- Lower the heat: Reduce the heat to medium-low, cover the pan, and continue cooking for about 10–15 minutes, flipping halfway through. Cook until the sweetpotatoes are fork-tender and crispy on the edges.
Notes
Nutrition Facts
Panfried Sweetpotatoes
Serving Size
1
Amount per Serving
Calories
145
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
353
mg
15
%
Potassium
387
mg
11
%
Carbohydrates
23
g
8
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
2
g
4
%
Vitamin A
16056
IU
321
%
Vitamin C
4
mg
5
%
Calcium
39
mg
4
%
Iron
1
mg
6
%
Net Carbohydrates
19
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1 | Calories: 145kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 353mg | Potassium: 387mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16056IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg | Net Carbohydrates: 19g