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|Calories120Calories from Fat25|
|% DAILY VALUE|
|Calories from Fat25|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Molly Bystrek 16 days ago
Our new fav sweet potato skillet!!
Michael Kryger 18 days ago
used oven and was great.
Max Dumas a month ago
Fantastic, flavorful, and simple to make!
Katie 3 months ago
I cooked it with the lid right towards the end and when i added the seasoning i added a tsp more coconut oil was not dry at all
Lynnette J. 3 months ago
Great recipe !! Not dry at all. If you cover the potatoes while cooking for the first 20 minutes, the moister stays. Thanks for sharing your recipe.
Sherry L. 3 months ago
A little dry but very tasty.
Morgan Grambley 3 months ago
No one in my family was a fan besides my husband but we might try it again only roasted.
Jewell Bowen 4 months ago
There is very little moisture on this as you cool the potatoes in coconut oil and it gets soaked up. Then you add a bunch of dry seasonings and just seemed too dry so I added some water and let that absorb. Tasty though!
Nathan Fain 4 months ago
Made this tonight and it was a hit with the people that didnt like sweet potatoes (myself included) as well.
m karpin 5 months ago
Great! Yes loved it making it again TONIGHT
Miranda 6 months ago
The garlic was a deal breaker. I am adventurous when it comes to trying new foods and new recipes, but even though I made sure that I did NOT exceed the recommended amount of garlic (and actually did a bit less) AND added some brown sugar, it just wasn't a good fit. I liked the skillet-cooking aspect of the dish, and I will definitely try it again -- but WITHOUT any garlic.
Caty Herndon 6 months ago
Very good! 40min cook time not 20min
Miller 6 months ago
turned out yummy but it takes a lot longer than twenty minutes
AllstarLineCook 7 months ago
Very tasty.. the family enjoyed it
Rose 7 months ago
They were lovely, left overs I used cold with a salad the next day. as nice cokd as they were warm. yummy
Theresa Stroms 7 months ago
Great! Can see why people like these, yum! Baked em on 425 F for 25 minutes after briefly melting the coconut oil in the pan (in the warming oven) and then tossing everything else (except fresh herbs) until coated. Didn’t bother turning them so they had a crisp side and a soft side, but delicious nonetheless. Added a pinch of cayenne pepper and used cilantro because I didn’t have parsley. Worked fine that way! Pretty much fool proof. Oh, and I sliced the sweet potato like fries, not cubes. Author had a stroke of genius to use garlic and cinnamon, kudos!!
YumChef 7 months ago
They were delicious. After reading some reviews, I baked them, & used butter. This recipe is a do over!
Bridgette Devine 9 months ago
I boiled the potatoes first. I also added ground cinnamon and ginger. I used butter vs. coconut. oil. The family loved it. Definitely will be making this more often.
Ayanna Janae 10 months ago
This came out great. I would like to add that I decided to boil the sweet potatoes prior to adding them to the skillet, based off some of the other reviews which stated that the sweet potatoes were a bit hard. I highly recommend cutting up the sweet potatoes in small pieces first, then boiling them until they’re just about done. After that, continue to cook them in the skillet with all the ingredients listed. I decided to add a bit of brown sugar for a tad extra sweetness, and it came out great!! The only reason why I give it 4 stars is because I believe boiling them first makes all the difference.
Kim Abbas 10 months ago
I like the combination of cinnamon and garlic with this recipe. I read the comments and decided to avoid a bland flavor by adding a little bit of cayenne and paprika with salt and pepper. My family likes a little heat. Also added just a sprinkle of monk fruit sweetener. Omitted the parsley. I did sautee them on the pan which was easy. I may try roasting them in the oven next time. Used coconut oil but had to add a bit more during the cooking process. Would recommend covering the pan the last few minutes or more to soften the potatoes all the way through. Will definitely make again!
Dian Imhadi 10 months ago
I used leftover roasted sweet potatoes and it only takes 5 minutes to make this!
Rebeca Pombo a year ago
Didn’t put the cinnamon, will try with it next time
Melissa Dunnink a year ago
Very easy and tasteful
Zeina Kabbara a year ago
Delicious loved it!! Could use more garlic
Bella a year ago
subbed basil for parsley. should've bought bigger sweet potatoes to have less to peel, but a good side to make while prepping a main since you only have to stir every so often
Akilah B. a year ago
I was not a fan of these. They weren’t terrible but I did not enjoy them at all.
Donna H. a year ago
Everyone loved them. I did substitute olive oil for the coconut oil because of allergy.
Ibraheem Pedro a year ago
Delicious and easy to make! Throw it on the skillet!
Jackie Polk a year ago
It was delicious!! Even my boyfriend and my kids liked them so yummy I cooked mine on the skillet for this amount of time and then put them in the oven at 425 for 15-20 minutes so they were soft on the inside and a little crispy on the outside so amazing
ChefCamz a year ago
I roasted the ingredients instead of using the stove top and it tasted great!