Easy Pan Fried Sweet Potatoes Recipes

PAN FRIED SWEET POTATOES

Steps:

• Dice sweet potatoes no thicker than 1/4 inch thick.
• Place pan on medium heat to begin warming. While waiting dice onion and prepare garlic.
• Place oil in pan and add potatoes, garlic, and onions and then coat well(be sure that oil is not left to heat up or it will scorch the onions and garlic).
• Sprinkle salt and pepper just after adding other ingredients to the pan.
• Allow the potatoes to cook for a few minutes and check for browning. Keep temperature from getting too hot.
• Stir occasionally until potatoes are to your desired doneness (approx 10 minutes for me.
• Turn off heat and add brown sugar while still hot. Stir well and serve.
• * variation* try using butter instead of olive oil for a more sweet and traditional flavor.

EASY PAN FRIED SWEET POTATOES

Steps:

• Peel the sweet potato and cut into thin slices.
• Heat the oil in a large non-stick frying pan over medium-high heat.
• Add the sweet potato slices to the frying pan. Cook, stirring every 2 minutes, for 10 minutes, or until sweet potatoes are browned and cooked through.
• Sprinkle sweet potato slices with chili powder and stir to coat. Cook for another minute, then remove from heat and serve.

TOP OF STOVE FRIED CANDIED SWEET POTATOES

Steps:

• 1. Scrub, wash and peel potatoes, place in large bowl and cut into 1/2 inch slices across. Set aside.
• 2. Spray a large, heavy skillet with a non stick cooking spray. Add slices of potatoes and the 3/4 cup of water.
• 3. Bring to boil on Medium high, cap with the lid and turn burner down to low. Check occasionally about every 10 to 15 minutes, DO NOT STIR. May gently slide with a wooden spoon always replacing lid. When potatoes are tender, about 20 minutes or so, gently check with a fork. Add, butter, sugar and vanilla. About 1/2 cup of liquid should still remain in pan with potatoes. Recap with lid and simmer until sugar is melted, and butter and vanilla are incorporated with drippings.
• 4. The drippings should thicken allowing you to turn potatoes gently with a spatula, don't let them stick. When Juice is thick and cooked real low, remove from burner. Leave lid on potatoes for a few more minutes to allow more steaming. The potato slices should have taken on a candied appearance.

LC'S SWEET POTATO FRIES

Steps:

• Place sweet potato fries into a large bowl, drizzle with 1/4 cup olive oil, and toss to coat. Mix steak seasoning, black pepper, garlic powder, salt, and paprika in a separate small bowl until thoroughly combined. Use your left hand to toss fries with olive oil as you sprinkle the seasoning mixture over them with your right hand.
• Heat 1 tablespoon olive oil in a large skillet over medium heat and place sweet potato pieces into the hot oil. Cover skillet, pan-fry for 5 minutes; uncover and turn fries. Place cover back over fries and cook 5 more minutes; continue turning fries and covering until sweet potatoes are tender, about 10 more minutes.

FRIED SWEET POTATOES

Steps:

• Bring a large pot of water to a boil. Add peeled sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2 inch slices.
• Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.

FRIED SWEET POTATOES OR YAMS

Steps:

• Cut potatoes in round "wheels" about 1/2 inch thick and immediately immerse in water to not discolor.
• Drain and pat dry with paper towel. Fry on low heat until golden brown and stick tender in the middle.
• Place on paper towels and salt immediately.
• Serve and enjoy!

PAN-FRIED SWEET POTATO CUBES

Steps:

• Peel and lightly wash your sweet potatoes with cold water. Cut into 1/2-inch to 1-inch cubes.
• Heat a 12-inch skillet over medium heat on the larger burner, pour in canola oil.
• Once the skillet reaches 375F with the infrared thermometer add the cubed sweet potato.
• As the sweet potato cubes are sauteing, add in the seasonings.
• Remove from heat when sweet potato is fork-tender but not mushy. Serve with a drizzle of honey.