Go Back Email Link
+ servings

Crispy Sautéed Purple Sweet Potatoes

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.
Tried this recipe?Mention @ashrothstein or tag #asheats!
Prep Time10 mins
Cook Time15 mins
Resting Time5 mins
Total Time30 mins

Equipment

Ingredients

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!