Skillet Herbed Japanese Sweet Potatoes
These herbed Japanese sweet potatoes are salty and sweet, buttery and crispy. Completely paleo, vegan, and gluten free, this easy side dish is super addicting and the best way to make savory Japanese sweet potatoes.
Servings 4 servings
Ingredients
- 1.5 lbs Japanese sweet potatoes
- 2 tablespoon garlic infused olive oil*
- 2 tablespoon butter, vegan butter, or coconut oil
- 1 heaping tsp fresh rosemary, chopped**
- 1 heaping tsp fresh thyme, chopped**
- 1 teaspoon salt preferably flaky
- ¼ 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.
Notes
*or 2 tablespoon olive oil and maybe 1-2 garlic cloves minced.
**I have made this with dried herbs before too and it works!