Earthy and wholesome, these Sautéed Turmeric Sweet Potatoes make a lovely side dish to chicken, pork or lamb. Add red and green capsicum (bell peppers) for a real explosion of colour!
Recipe: Sautéed Turmeric Sweet Potatoes
These Sautéed Turmeric Sweet Potatoes are an earthy and wholesome side dish, perfect for pairing with chicken, pork, or lamb. Quick to prepare and bursting with flavour, they add vibrant colour and nutrients to your meal.
Servings: 4 Serves
Calories: 150kcal
Cost: $8
Equipment
- Frying pan
- Mixing bowl
- Spatula
Ingredients
- 2 sweet potatoes peeled and diced into 1cm cubes
- 1 onion finely chopped
- 1 clove garlic peeled and finely chopped
- 2 cm knob of ginger chopped
- Coconut oil
- 1 tsp turmeric
- A pinch of cayenne pepper
- Juice of ½ lemon
Instructions
- Heat the Pan: Heat a frying pan to medium heat with a little coconut oil.
- Combine Ingredients: In a bowl, combine the onions, sweet potatoes, lemon juice, turmeric, and cayenne pepper. Add the garlic and ginger, mixing thoroughly.
- Sauté the Mixture: Add the mixture to the heated pan. Fry for about 10 minutes, stirring occasionally, until the potatoes are nice and crispy.
These Sweet Potatoes are a perfect blend of earthiness and spice, making them an ideal side dish for any meal. Additionally, they are quick to prepare, healthy, and bursting with flavour.
Did you try this recipe? If so, let us know what you paired them with in the comments below! Furthermore, enjoy this vibrant and nutritious side dish and explore more of our Paleo recipes for inspiration.
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This was SO good! I used 1 sweet potato and a big chunk of butternut squash instead of the 2 potatoes just cuz that's what I had on hand. I just saw a video discussing turmeric and how incredible it is for you this morning so I had to use it! I had grass fed beef burgers with the potatoes/squash – YUM!! Thanks! 🙂
Glad you enjoyed it Kim!
Just made this for lunch. Super easy and delicious! Thanks for the recipe.
I love the tumeric/ ginger combination! How do you get them crispy? I covered mine. We also had sauteed chicken thighs and garlic-lemon kale over white rice.
They won't get crispy if you cover them, John. The cover sets up more of a steamer cooking method. Cook uncovered in a single layer. That should produce the results you are looking for.
Delicious! Thank you for sharing. I also made this one time adding apple to it. I loved it as well.
Love making these in place of hashbrowns for brunch, and serving them with eggs