Sweet Potato Home Fries - Recipe | Cook for Your Life

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Sweet Potato Home Fries

Name: Sweet Potato Home Fries
Prep time: 30

(36 votes, average: 3.78 out of 5)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

5 ingredients

I love a diner breakfast, eggs every which way and home fried potatoes. These Sweet potato home fries bring the sweetness and extra nutrients from sweet potatoes to the breakfast table in this...

1½ pounds sweet potatoes, scrubbed and cut into ½-inch chunks
3 tablespoons olive oil
1 small onion, minced
Salt and pepper, to taste
Paprika or chopped fresh rosemary (optional)

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Nutrition Facts

Calories

244 cals

Fat

10 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

8 g

Carbohydrates

36 g

Sugar

8 g

Fiber

6 g

Protein

3 g

Sodium

461 mg

Directions

In a medium stockpot, cover the cubed sweet potatoes with water and bring to a boil. Cook just until tender, about 5 minutes of boiling. Drain. See Ann’s Tips for a microwave method.
Meanwhile, in a wide skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook, stirring occasionally for 8 to 10 minutes, or until the onions have softened and caramelized. Remove the onions from the pan and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the drained sweet potatoes, salt, pepper, and paprika or rosemary and cook without stirring for 5 minutes. When browned, turn the potatoes and cook for another 5 minutes or until well browned.
Add the caramelized onion, stir and cook for another 3 minutes. Serve with Scrambled Eggs.

Chef Tips

If you are as big a fan of sweet potatoes as I am, boil or bake up two or three potatoes and keep them in the fridge or freezer to transform into dishes like this one.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society