Sautéed sweet potatoes are the perfect side dish to complement just about any meal.
The ranch seasoning used in this recipe really takes these potatoes up a notch. They’re sweet, salty, and will have you coming back for more.
What You’ll Need
Sweet potatoes: Sweet potatoes are one of the most versatile of plant foods. They’re great for breakfast with eggs and they also make an easy side for dinner, too. This recipe calls for 4 small sweet potatoes, or 2-3 medium to large potatoes.
Olive oil: I like the taste of olive oil best when cooking sweet potatoes, but you could try other fats as well. I wouldn’t recommend using butter for this recipe as it can brown and burn too easily during cooking.
Garlic: Fresh minced garlic adds great flavor to this sweet potato dish. Plus it makes it smell amazing, too!
Ranch seasoning: I love ranch seasoning. There are so many fun ways to use it, but my favorite right now is using it to season veggies and meat.
How to Make Sautéed Sweet Potatoes
- Cook the garlic until fragrant in a skillet or dutch oven.
- Add the sweet potatoes and stir frequently. Cook for about 20 minutes.
- Add the ranch seasoning.
- Pair with a protein or main dish of your choice and enjoy!
Notes & Tips
- The smaller you dice your sweet potatoes, the quicker they will cook. Avoid dicing them any larger than ½ inch cubes, as they will likely start to break apart before the insides are tender.
- Feel free to change up the seasoning or add to it! Other seasonings that are delicious on sweet potatoes are cumin, cinnamon, rosemary, smoked paprika, or Cajun seasoning.
- If you like the taste and texture of peeled potatoes better, you can do that as well. I kept the skin on my potatoes because it’s easier for me and adds some more nutrients and fiber.
- Sauteed Sweet Potatoes go well with almost anything. Try serving with a fried egg, roasted salmon or chicken breasts, or burgers (like these Turkey Smash Burgers).
- If you prefer to roast the sweet potatoes instead, toss the diced sweet potatoes in the olive oil and minced garlic on a sheet pan and bake at 400˚F until fork tender. Add the ranch seasoning in the last 5 minutes of baking.
Storage & Reheating
Refrigerate these sautéed sweet potatoes in an airtight container for up to five days. Simply reheat by warming in the microwave or in a skillet with a spritz of cooking oil on medium-low heat.
Sautéed Sweet Potatoes
- 6 cups diced sweet potatoes (½ inch cubes) about 4 small sweet potatoes
- ¼ cup olive oil
- 1 clove garlic, minced
- ¼ tsp kosher salt
- 1 tbsp ranch seasoning
- In a large cast iron skillet or dutch oven, heat the olive oil on medium heat. Add the garlic and cook until fragrant, about one minute.
- Add the diced sweet potatoes and stir well to coat with the oil. Continue stirring frequently (to prevent the potatoes from sticking to the bottom of the pan and to ensure even cooking) for about 20 minutes, or until potatoes are fork tender.
- Turn heat off and add the ranch seasoning. Stir well to combine.
- Serve immediately and enjoy!