Skillet Sweet Potatoes
These Skillet Sweet Potatoes are a delicious side and so full of flavor. It’s got sauteed veggies with spices and herbs with roasted sweet potatoes. I used frozen Sweet Potatoes crotons which made this recipe so much easier. You can serve these as a side but also as a taco filling! These can also be meal prepped and kept! This recipe is perfect for the holidays and a must-try! It’s really easy to make and cook them in a cast iron just makes it better! This recipe is Vegan.
Happy Cooking!
Servings: 6-8 servings
Prep Time: 10 mins
Cooking Time: 15 mins
Baking Time: 20 mins
Total Time: 40-50 mins
Ingredients:
15 oz Sweet potato cut into small 1-inch pieces/croutons
1.5 tbsp Olive oil
1/2 small white onion finely chopped
1/2 bell pepper of your choice, finely chopped
1/2 tsp Cumin powder
1/2 tsp Paprika
1/2 tsp Chili flakes
1/4 tsp Turmeric
1/2 tsp Oregano
1/2 tsp Garlic powder
1/4 tsp Cinnamon powder
1/2-1 tsp Salt as per taste
1/4 tsp Pepper
2 scallions finely chopped
1/3 cup corn kernels
2 tbsp chopped fresh Parsley
1 tbsp lemon juice
Directions:
Preheat oven to 400F. Line a baking tray with parchment paper.
I used frozen pre-cut sweet potatoes. If you don’t have those you can cut your own. Transfer them to the baking tray and spray them with olive oil.
Bake at 400F for 14-17 mins flipping them over mid-way till they are cooked through and crispy.
Put a skillet on medium heat. Add olive oil to it.
Once warm add peppers and onions. Saute for 3-4 mins till the onions are translucent.
Add scallions, all spices, and corn, and mix it. Cook for 1-2 minutes.
Add the cooked sweet potatoes and chopped parsley and lemon and toss them in.
Serve as a side for your meals or it’s even great as a taco filling!
Notes/Tips:
Do not overcook the sweet potatoes when tossing them in or they’ll soften too much.
I like to cook it on a cast iron skillet.
You can keep the potatoes as meal prep if you want. They will soften but they are delicious.
You can airfry the sweet potato croutons if you like.
