Skillet Sweet Potatoes

Episode 101: Savory Staples
Recipe: Skillet Sweet Potatoes

An easy dish, these sliced sweet potatoes are cooked in butter, oil, and water until the water evaporates and they are nicely browned. They are good with almost any meat or fish main course.

Skillet Sweet Potatoes

Serves 4

1 large long sweet potato (about 1 pound), peeled and cut into 12 slices, about 1/4 inch thick
1 tablespoon unsalted butter
1 tablespoon corn oil
1/2 cup water
1/4 teaspoon salt

Arrange the sweet potato slices in a single layer in one very large or two slightly smaller nonstick skillets. Add the butter, oil, water, and salt. Bring to a boil, cover, and boil gently over high heat for about 5 minutes. Most of the water will have evaporated and the potatoes will be soft. Continue to cook, uncovered, over medium heat, turning, until the slices are nicely browned on both sides, about 2 additional minutes per side. Serve.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.


  • Janice

    simply wonderful. I will make these soon.

  • Michael and Jessica

    We made these. Simply the best, quickest way to enjoy the flavor of sweet potatoes. Highly recommended!

  • Jack

    My friend made this with Japanese yam and it was incredibly good! Great, simple, delicious recipe.

  • Orest

    Jacques often talks about the importance of a good vegetable peeler, and often raves about his peeler, but never mentions what kind he uses.  Being in the market for a new vegetable peeler, I’d love to get what he uses.  Any tips?

    • Peter

      One of Jacques’ sponsors is Oxo Good grips. I’m sure that is what he uses on the show.

    • Ed Morgan

      This may help….