Pan Fried Crispy White Sweet Potato
These pan-fried white sweet potatoes are perfectly crisp and absolutely delicious! They’re simple to make with simple ingredients.
What are white sweet potatoes?
White sweet potatoes threw me for a loop the first time I saw them! They really look close to a white potato, even though they’re actually just sweet potatoes. But if you’re nightshade-free, these are the absolute best swap for white potatoes! They’re totally nightshade-free, but still taste much more like an actual potato than sweet potatoes.
What do white sweet potatoes taste like when compared to orange sweet potatoes?
White sweet potatoes are less sweet, not as moist, and more starchy than an orange sweet potato, making them the perfect swap for white potatoes.
What are the different varieties of white sweet potato?
- Hannah Sweet Potato. These have a white flesh and a long, cylinder shape. They’re slightly less starchy than Japanese Sweet Potatoes but are still a great choice for this recipe.
- Japanese Sweet Potato. These have a white flesh and a purple skin and are shaped similarly to an orange sweet potato. They’re very starchy, making them perfect for fries and mashed potatoes.
Where do you buy white sweet potatoes?
Availability will vary by region, but this is where I most often find them…
- Trader Joe’s
- H Mart (or other Asian grocery stores)
- Whole Foods
The Ingredients for making Stovetop Crispy White Sweet Potato
- White sweet potato. I most often use Japanese Sweet Potato for this recipe, but you can also use Hannah Sweet Potato.
- Avocado oil. You can use avocado oil, or another high heat oil of your choice.
- Salt & pepper. I use standard salt and pepper, but will often finish with some flakey salt for that extra salty mouth feel and flavor!
How to Cook Stovetop Crispy White Sweet Potato
- Heat the skillet. Using a large, deep skillet, heat over medium-high heat and add 2 tbsp of oil. Once the oil is shimmering, carefully add the sweet potato.
- Cook the sweet potato. Cook the sweet potato for 8-10 minutes, stirring often. Lightly salt the sweet potatoes midway through the cooking time and add pepper and garlic powder if desired.
- Serve once crisp!
Tips & Tricks
- Peel or unpeel… the choice is yours! I prefer to peel them because I feel like it get’s them slightly crispier, but you can keep them unpeeled!
- Add herbs or sauces. Honestly, I think these sweet potatoes are so packed with flavor by themselves that we eat them by themselves, but you can add a sauce like hot sauce, or herbs like chives.
- Stir, stir, stir. Stir often to avoid burning and evenly cooking the sweet potatoes. Rotating them often is the key to getting them crispy and making sure they cook through!
Storage & reheating instructions
Store the sweet potatoes in a glass container in the fridge, and reheat them on the stove for a few minutes or until warm.
Storage & reheating instructions
What do you serve with these sweet potatoes, they’re great with bacon, sausage, smoked salmon, or whatever breakfast proteins you like!
You’ll also like…Print
- 2 medium Japanese white sweet potatoes
- 2–3 tbsp avocado oil
- Salt & pepper (omit pepper for AIP)
- 1 tsp garlic powder (optional)
- Flakey salt (optional)
- Wash and peel the sweet potato, and chop into uniform cubes.
- Using a large, deep skillet, heat over medium-high heat and add 2 tbsp of oil. Once the oil is shimmering, carefully add the sweet potato.
- Cook the sweet potato for 8-10 minutes, stirring often to avoid burning and evenly cooking the sweet potatoes. Rotating them often is key to getting them crispy. Lightly salt the sweet potatoes midway through the cook time and add pepper and garlic powder if desired. Add an extra tablespoon of oil during cooking if needed.
- Once the sweet potatoes are crisp, remove from the heat and serve topped with flakey salt if desired.
All nutrition facts are estimated and will vary.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast
- Method: Stove Top
- Cuisine: Global
- Serving Size: 1 serving
- Calories: 200
- Fat: 9.4g
- Carbohydrates: 27.5g
- Fiber: 4.1g
- Protein: 2.3g
Keywords: white sweet potato, pan fried white sweet potato