Fried Sweet Potatoes

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Let me put you on to one of my favorite side dishes! Fried sweet potatoes are one of those dishes I grew up watching my family make in Louisiana. After sharing Southern recipes online for more than a decade, you know I'm going to deliver the real deal. These sliced sweet potatoes are cooked in a skillet until tender on the inside and caramelized on the outside and taste like pure comfort.

I can promise you this is one of those old-school recipes that works every single time.

Table of Contents

Fried Sweet Potatoes Ingredients

Olive Oil or Vegetable Oil
Sweet Potatoes
Cinnamon
Garlic Powder
Smoked Paprika
Salt

raw sweet potatoes in skin on a flat surface

How to Slice the Potatoes

If you prefer to peel the sweet potatoes, use a vegetable peeler to remove the skin.
Use a sharp knife to trim off both ends of each sweet potato. This will create flat surfaces for stability while slicing.
Depending on your preference, you can slice the sweet potatoes into rounds or cubes. Aim for uniform thickness to ensure even cooking. A thickness of about ¼ to ½ inch works well.
You can slice the sweet potatoes by hand using a sharp knife or a mandoline slicer for more precise and uniform cuts. Be careful!

uncooked sweet potatoes in a cast iron skillet

How to Make Fried Sweet Potatoes

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

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Prep the potatoes: Wash, peel if you want, and slice the sweet potatoes into rounds or thin wedges. Try to keep them about the same size so they cook evenly.
Heat the oil: Pour olive oil or vegetable oil into a large skillet. Heat it over medium-high until the oil is hot but not smoking.
Season the slices: In a bowl, toss the sweet potatoes with cinnamon, garlic powder, smoked paprika, and a good pinch of salt until they’re coated on all sides.
Fry in batches: Add a single layer of sweet potatoes to the hot oil, don’t crowd the pan or they’ll steam instead of fry. Cook until golden brown and tender inside.
Simmer: Place the lid on the skillet and simmer the potatoes. Remove the lid and flip.
Remove and rest: Transfer the fried sweet potatoes to a plate or wire rack. Sprinkle with a little more salt while they’re hot.
Serve: Enjoy them warm as a side dish or snack.

fried sweet potatoes in a cast iron skillet covered with a lid

Fried Sweet Potatoes

Brandi Crawford

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Prep Time 15

Cook Time 25

Total Time 40

Course dinner, lunch

Cuisine American

Servings servings

Calories 222 kcal

Want to save this recipe for later?

I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.

Equipment

Ingredients

1 teaspoon olive oil or avocado oil See notes.
2 pounds sweet potatoes Sliced into 1 inch rounds or diced into 1 inch cubes. Ensure the potatoes are dry.
½-1 teaspoon cinnamon Adjust to suit your taste.
½ teaspoon garlic powder
½ teaspoon smoked paprika
salt to taste

Instructions

Heat a skillet on medium-high heat. I use a 10 ½-inch cast iron. Add the olive oil, potatoes, and spices to the pan.
Saute for 3-4 minutes.
Adjust the heat on the stove to medium-low. Place the lid on the skillet and allow the potatoes to simmer, steam, and soften for 10-15 minutes (or however long it takes for the potatoes to soften). Take a look from time to time and flip/turn the potatoes with a spatula as necessary to avoid charring.
Remove the lid from the skillet and flip the potatoes. Avoid stirring because stirring will result in the potatoes falling apart.
Allow the potatoes to cook for an additional 5-10 minutes uncovered until completely soft at the center.
Cool before serving.

Air Fryer Instructions

Air fry at 400 degrees for 16-20 minutes or until the potatoes are soft. Flip halfway through.

Notes

Potatoes are really bland without salt and spices. Be sure to season to suit your taste and make adjustments as necessary. As written the recipe is both sweet and savory.

You can use whatever spices you like in the recipe.

Any oil with a high smoke point will work for this recipe. You can also use vegetable oil or canola oil.

Your potato slices should be evenly sized. This will ensure they all cook evenly, consistently, and at the same temperature. Potatoes that are uneven in size will result in some that char and quick faster than others or some that are hard and didn't get an opportunity to soften.

If you overcrowd the pan, your potatoes will not cook evenly. Cook in batches if necessary.

Nutrition

Serving: 1servingCalories: 222kcalCarbohydrates: 27gProtein: 2gFat: 10g

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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Frequently Asked Questions and Recipe Pro Tips

Do I have to peel the sweet potatoes?

Nope, you don’t have to peel the potatoes for fried sweet potatoes—it’s really up to you. If you like a softer, smoother bite, peeling is the way to go. But if you don’t mind a little texture, you can leave the skins on and just give the sweet potatoes a good scrub. The skin actually holds a lot of nutrients and helps the slices hold their shape while they fry.

How can I tell when they have finished cooking?

You’ll know your fried sweet potatoes are ready when they’ve turned that deep golden brown and smell like caramelized sweetness. The outside should be crispy, but when you press one with a fork, the inside gives easily and feels tender.

Cooking time really depends on how thick you sliced them, so don’t stress the clock, just keep an eye on the color and texture. And here’s a tip: fry in smaller batches so they cook evenly and don’t steam each other out.

Do Not Overcrowd the Pan

Be sure not to overcrowd the pan and cook the potatoes in batches if necessary. Overcrowding will increase your cook time and some potatoes will cook faster than others. If you end up with some potatoes that are hard and aren't cooked through, it's likely because you had too many potatoes in the pan. Use a larger pan or cook in batches.

How to Store Leftovers

Store them in a sealed, airtight container in the refrigerator for 2-3 days for best results. They will last for 3-4 days max.

How to Reheat

You can reheat them on the stove at medium heat with a little oil until warm. You can also use the air fryer at 350 degrees until warm. If you use the microwave, it will soften the potatoes and they will not crisp.