Sautéed Sweet Potatoes

Imagine making these tasty sautéed sweet potatoes and transforming your Tuesday night dinner into something amazing! You’ll only need a handful of ingredients and a few simple steps to do it. That’s right, this recipe is perfect for busy weeknight meals!

Sautéed sweet potatoes sit on a plate with a veggie burger. There are veggies and greens on a cutting board in the background.

As a self-proclaimed queen of meal prep, I love having sautéed sweet potatoes on hand. It’s a game-changer. And I think You’ll agree!

Not only is this an incredibly versatile recipe, but it’s also fun to serve thanks to that bright orange color and yummy flavor.

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Olive oil: I prefer using olive oil for its robust flavor and health benefits. You can substitute avocado oil or coconut oil. Look for cooking oils in the baking section of most grocery stores.
  • Sweet potatoes: Choose firm, unblemished sweet potatoes for the best flavor and texture. You can find these in the produce section.
  • Nutritional yeast flakes: I like adding nutritional yeast flakes (AKA ‘nooch’) because they add a “cheesy” flavor. You can find nooch in the health food sections of many grocery stores.
  • Garlic: I find fresh garlic creates the best flavor. You can substitute around half a teaspoon of garlic powder.

Buying Guide: When I’m purchasing sweet potatoes, I look for the ones that are firm, smooth-skinned, and don’t have bruises or sprouts. Ready to mix things up? Try using purple sweet potatoes for a colorful surprise! Learn more about Ube potatoes in my post, Vegetables that Start With U.

Looking down on skillet fried sweet potatoes in a pan.

What Makes This Recipe Shine?

  • Fiber-Fueled — Thanks to leaving the skin on, you’ll get even more nutrition and fiber in every bite!
  • Minimal Oil — I like minimal oil in my sweet potato sauté to keep it crispy but still healthy!
  • Flavorful — We’ll add hints of garlic and seasoning to create the most delicious flavor.

Serving Sautéed Sweet Potatoes

Serve this tasty side dish with your favorite meals, such as:

  • Serve sautéed sweet potatoes as a side dish with Lemon Pepper Baked Tofu.
  • Top with these crispy potatoes with avocado slices, chopped cilantro, and a squeeze of lime juice for a fresh twist.
  • Drizzle with this delicious tahini sauce for added flavor.
  • I love adding cooked cubed sweet potatoes to my salads, such as this Vegan Harvest Salad.

Cooking Chart for Sweet Potatoes

Cooking MethodTime RequiredNotes
Boiling15-20 minutesPeel and chop sweet potatoes before boiling.
Roasting25-30 minutesPreheat oven to 400°F/200°C. Toss sweet potatoes with oil and seasonings before roasting.
Steaming10-15 minutesPlace sweet potato chunks in a steamer basket over boiling water. Cover and steam until tender.
Microwaving5-7 minutesPierce sweet potatoes with a fork and microwave on high until soft.

Marly’s Tips

  • Dreaming of more flavor? You can add smoked paprika or chili powder before cooking.
  • In a hurry? I like using pre-cut sweet potato cubes from the produce section.
  • Ready for meal prepping? You can make a double batch and store leftovers in the refrigerator for easy side dishes throughout the week.

Storage Tips

Store leftover sautéed sweet potatoes in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.

A pan holds cooked sweet potato cubes.

More Vegan Potatoes

If you love this recipe for sweet potato saute, here are more plant-based potato recipes to try:

Cooked sweet potato cubes are in a skillet.

Sautéed Sweet Potatoes

These sautéed sweet potatoes are a delightful blend of sweet, savory, and nutty flavors. The sweetness of the potatoes is enhanced by nutritional yeast flakes, creating a rich and satisfying dish that pairs perfectly with any meal.
5 from 1 vote
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 82kcal


  • 1 teaspoon olive oil
  • 2 cups chopped sweet potates , washed, but not peeled, cut into 1" cubes
  • 2 tablespoons nutritional yeast flakes
  • 2 teaspoons minced garlic
  • Salt and Pepper to taste


  • Add olive oil to a skillet over medium heat. Cook until shimmering.
  • Add prepared sweet potato chunks and stir to coat in the oil. Cook for 10 to 15 minutes, until the sweet potatoes are fork tender.
    Looking down on skillet fried sweet potatoes in a pan.
  • Reduce heat to medium-low and add minced garlic. Cook for one minute, then add nutritional yeast and stir to coat. Add salt and pepper to taste.
  • Serve immediately or transfer cooled sauteed sweet potatoes to an airtight container and refrigerate for up to 3 or 4 days.

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  • For extra flavor, try adding smoked paprika or chili powder to the sweet potatoes before cooking.
  • To speed up prep time, use pre-cut sweet potato cubes from the produce section.
  • Make a double batch and store leftovers in the refrigerator for easy meal prep throughout the week.
Calories: 82kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 37mg | Potassium: 305mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9434IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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