Sautéed sweet potatoes are the perfect side dish for a fall or winter weeknight dinner or even as a holiday appetizer. Serve it with this creamy and delicious tahini butter!
Who here loves roasted veggies? And more importantly, who loves the flavor and texture of roasted veggies but without the wait?
Yep, I figured. I loved roasted veggies as much as the next person, but sometimes I just don't have the time or patience, especially when cooking during the week. And that's where these sautéed sweet potatoes come in - giving you the goodness of roasted sweet potatoes, but without the wait. This tasty healthy side dish is done in less than 30 minutes. And to jazz it up, serve them with this creamy, slightly sweet and cinnamon-y tahini butter.
Sweet potato nutrition and health benefits
Sweet potatoes are incredibly nutritious and packed with vitamins and antioxidants. They are rich in beta-carotene and vitamin A - helpful for your immune system and eye health. Since vitamin A is a fat-soluble nutrient, fat helps increase absorption. That's why this recipe includes a delicious tahini butter to serve with the sweet potatoes.
Sweet potatoes are also a great source of fiber - 1 cup contains 7 grams of fiber! Fiber is vital for gut health and chronic disease prevention and management. Sweet potatoes are also an excellent source of potassium and provide vitamins C and B6 (source).
These sweet potatoes might be packed with flavor, but luckily not packed with too many ingredients. In an effort to keep things minimal, there are only 7 ingredients to make this delicious root veggie dish (and most of them are pantry staples).
- Sweet potatoes
- Avocado oil
- Maple syrup
How to sauté sweet potatoes
First, peel and cut the sweet potatoes into cubes.
Heat avocado oil in a large pan over medium heat. Add cubed sweet potatoes, cinnamon, and salt. Stir well to make sure the sweet potatoes are evenly coated.
Cook uncovered for 15-20 minutes, or until the sweet potatoes are soft and tender. Stir and flip occasionally.
How to make tahini butter
In a small pot, heat butter over medium heat until it melts. Stir in tahini, maple syrup, and cinnamon. Remove from heat and scoop into a small bowl.
Serve the sweet potatoes in a large bowl or platter. Drizzle with the creamy tahini butter and enjoy!
To store these sautéed sweet potatoes, let them cool slightly first. Place the sweet potatoes and tahini butter in separate airtight containers and store in the fridge for up to 4 days.
Do not crowd the sweet potatoes in the pan when sautéing. Ideally, they should be in a single layer. Sauté them in batches if needed.
Variations and substitutions
- Make it vegan: To make this recipe vegan, simply swap the butter for a vegan butter.
- Make it gluten-free: This recipe is inherently gluten-free, so no changes are needed.
- Lactose-free version: To make this recipe lactose-free, swap the butter for ghee. Ghee is a lactose-free and casein-free alternative to traditional butter.
What to serve with sautéed sweet potatoes
To round out this dish and make it a complete meal, I recommend serving it with veggies and a protein source. This helps ensure that you're more likely to be full and satiated after your meal, and who doesn't want that?
Some side veggies that I think are particularly great served alongside these sautéed sweet potatoes are: honey sriracha Brussels sprouts, pesto cauliflower, maple roasted carrots, or smashed Brussels sprouts.
If you made this recipe, I’d love to see your creation! Don’t forget to snap a picture and tag me @thebalancedbite on Instagram. Follow along on Pinterest and Facebook for more healthy & tasty recipes!
More delicious sweet potato recipes:
Sautéed Sweet Potatoes with Tahini Butter
- 2 teaspoons avocado oil
- 4 cups peeled and cubed sweet potatoes, cut into ½-inch cubes
- 1 teaspoon cinnamon, divided
- ¼ teaspoon salt
- 1 tablespoon butter
- 2 tablespoons tahini
- 1 teaspoon maple syrup
- Heat oil in large pan over medium heat. Add sweet potatoes, ½ teaspoon cinnamon, and salt. Cook for 15-20 minutes, flipping occasionally, until sweet potatoes are soft and tender. Once cooked, remove from heat.
- Meanwhile, heat a small pot over medium-low heat. Add butter and heat until melted. Stir in tahini, maple syrup, and remaining ½ teaspoon of cinnamon. Remove from heat.
- Drizzle tahini butter over sweet potatoes. Serve and enjoy!
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