This is the best way to cook Japanese sweet potatoes! These crispy sweet and salty, herby and buttery Japanese sweet potatoes will become a staple recipe in your household.
Japanese sweet potatoes are by far my favorite sweet potato variety. I use them in so many ways and for so many dishes. Did you know that you can even mash them and mix them with flour to create a dough for baking?! This recipe, though, is my favorite savory way to make Japanese sweet potatoes.
This sweet potato side dish is completely gluten free, Paleo, vegan, and autoimmune paleo making it the perfect allergy friendly side dish that everyone can enjoy! It’s the perfect dish to feed the family, make for a dinner party, or bring to a get together.
How to make skillet herbed Japanese sweet potatoes
Ingredients
- Japanese sweet potatoes
- Garlic infused olive oil
- Butter, vegan butter, or coconut oil
- Fresh rosemary
- Fresh thyme
- Salt preferably
- Coconut aminos
Instructions
- First, chop your sweet potatoes into cubes.
- Steam sweet potatoes for ~10 minutes until almost done, but not fully cooked through.
- Add your oil and butter to a large skillet over medium high heat until butter/coconut oil is melted. Add the sweet potatoes in an even layer. Cook for 5-7 minutes until one side is golden, then mix and cook 5-7 minutes more per side until potatoes are getting golden and crispy on all sides.
Do I have to use Japanese sweet potatoes?
This recipe tastes best with Japanese sweet potatoes and is designed around the flavor profile of them, but you can use white sweet potatoes, golden potatoes, or fingerling potatoes. I do not suggest using orange sweet potatoes or yams.
Where can I get garlic infused olive oil? Do I have to use that?
Most olive oil stores carry garlic infused olive oil. It’s a great low FODMAP option to still add flavor to recipes. I don’t tolerate eating garlic, so I use this olive oil instead. If you can’t access it or can eat garlic, you can just use regular olive oil and add a few minced cloves of garlic.
Fresh or dried herbs?
This recipe calls for fresh thyme and rosemary which provide a lot of flavor. I have made this recipe with dried herbs and it still tastes great. You may just want to increase the amount to 2 tsp of each!
Skillet Herbed Japanese Sweet Potatoes
Ingredients
- 1.5 lbs Japanese sweet potatoes
- 2 Tbsp garlic infused olive oil*
- 2 Tbsp butter, vegan butter, or coconut oil
- 1 heaping tsp fresh rosemary, chopped**
- 1 heaping tsp fresh thyme, chopped**
- 1 tsp salt preferably flaky
- 1/4 cup coconut aminos
Instructions
- First, chop your sweet potatoes into cubes.
- Steam sweet potatoes for ~10 minutes until almost done, but not fully cooked through.
- Add your oil and butter to a large skillet over medium high heat until butter/coconut oil is melted. Add the sweet potatoes in an even layer. Cook for 5-7 minutes until one side is golden, then mix and cook 5-7 minutes more per side until potatoes are getting golden and crispy on all sides.
- Add the herbs, salt, and aminos. Mix and cook another 5 minutes.
- Serve immediately.
