Skillet Roasted Sweet Potatoes Recipe - Laura Vitale - Laura in the Kitchen Episode 662

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are often more accessible and have a longer shelf life.

Peel the sweet potatoes and cut them into big thick wedges.

Arrange the wedges on a microwave-safe plate and microwave for 5 minutes to partially cook them.

In a large skillet, cook the chopped bacon over medium to medium-high heat until it crisps up.

Chop fresh sage and mince garlic while the bacon cooks.

If the bacon doesn't render enough fat, add a tiny bit of vegetable oil to the skillet.

Add the chopped sage to the skillet with the bacon and let them crisp up together.

Remove the bacon and sage with a slotted spoon, leaving the fat in the skillet.

Add the partially cooked sweet potato wedges to the skillet in a single layer.

Increase the heat to medium and cook the sweet potatoes for 4-5 minutes on each side until golden brown.

Cover the skillet with a splatter screen while cooking to keep the heat in.

Flip the sweet potatoes and cook for another 5-6 minutes until tender and cooked through.

Check for doneness by inserting a knife into a sweet potato; it should come out without resistance.

Season the sweet potatoes with salt, black pepper, and cayenne pepper to offset their sweetness.

Add the minced garlic and the reserved bacon and sage back into the skillet.

Cook everything together for another 2 minutes until the garlic is fragrant and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary