Prep time: 10 mins Cook time: 15 mins Rest time: 5 mins Total time: 30 mins
Macronutrients per serving: 0g fat | 0g protein | 12g carbohydrates
Servings: 4
Make it AIP or Dairy-Free: Use animal fat other than ghee or butter
With a golden brown and crispy texture on the outside, and a bright purple, soft and chewy texture on the inside, these purple potatoes are a simple, decadent, and fulfilling side.
What you need to make Crispy Sautéed Purple Sweet Potatoes
Ingredients:
- Purple sweet potatoes
- Grass-fed ghee
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Cooking pan
- Cutting board
Substitutions
You can substitute the ghee for the animal fat (beef tallow, duck fat, etc.) of your choice.
How to make Crispy Sautéed Purple Sweet Potatoes
To start, skin a purple sweet potato and cut into 1/2 inch x 1/2 inch cubes. For the best char, make sure sweet potatoes have been resting for about a day at room temperature.
Note: this recipe calls for 120g (by weight) of purple sweet potatoes. I usually cut an entire sweet potato and put the excess in the fridge for another day.
Heat up 1/2-1 tbsp of ghee in a pan at medium heat.
Once the ghee is hot, throw in the sweet potatoes. Turn the potatoes every couple of minutes to allow each side to get a nice golden brown color.
The volume of potatoes you make and the heat of your pan will determine the cooking time. A best practice is to watch them for color to determine when done. They should be golden brown and crispy on the outside, and bright purple and soft on the inside.
Salt the potatoes with sea salt or coarse Celtic sea salt if you like a crunch, and transfer to a bowl and set them aside to cool.
Pair with a fatty meal, like my Perfect Instant Pot Oxtails and make my Simple Oxtail Soup.
Serve, savor, and enjoy!
Tips to make the best Crispy Sautéed Purple Sweet Potatoes
- Cut the purple sweet potatoes into 1/2 inch x 1/2 inch pieces, if not larger. If you cut the pieces too small, they may turn out soft, gooey and sticky.
- For a nice char, make sure the purple sweet potatoes have been resting at room temperature for at least one day. When cooking them, make sure the oil is hot before placing them in the pan.
- Pair this side with a fatty meal, like with my Perfect Instant Pot Oxtails to make my Simple Oxtail Soup.
A few of my other favorite recipes to pair purple potatoes with:
Make my Simple Oxtail Soup!
Crispy Sautéed Purple Sweet Potatoes
Crispy Sautéed Purple Sweet Potatoes
Equipment
- Cutting board
Ingredients
- 240 grams purple sweet potatoes
- 1 tbsp grass-fed ghee (or butter)
- sea salt, to taste (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
- Skin a purple sweet potato and cut into 1/2 inch x 1/2 inch cubes. For the best char, make sure sweet potatoes have been resting for about a day at room temperature. Note: this recipe calls for 120g (by weight) of purple sweet potatoes. I usually cut an entire sweet potato and put the excess in the fridge for another day.
- Heat up 1 tbsp of ghee in a pan at medium heat.
- Once the ghee is hot, throw in the sweet potatoes. Turn the potatoes every couple of minutes to allow each side to get a nice golden brown color.
- The volume of potatoes you make and the heat of your stove will determine the cooking time. A best practice is to watch them for color to determine when done. They should be golden brown and crispy on the outside, and bright purple and soft on the inside.
- Salt post-cooking if you like a little crunch.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
- Transfer to a bowl and set potatoes aside to cool.
- Serve, savor, and enjoy!
What I used for this recipe:
Looking for some ideas on what to serve these purple potatoes with? Try this:
Make my Simple Oxtail Soup!
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
