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Lunch recipe · from the recipe book

Skillet Sweet Potatoes with Garlic and Thyme

Golden, crisp-edged sweet potato cubes with tender centers, tossed with sizzling garlic, thyme, rosemary and fresh parsley for a sweet-savory bite.

Skillet Sweet Potatoes with Garlic and Thyme

Ingredients

  • 4½ medium600 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1½ tbsp20 gOlive oil
  • 2⅛ tsp10 gUnsalted butter
  • ¼ cup60 gWater
  • 4 cloves12 gGarlicminced
  • 1 tsp1 gDried thyme
  • ½ tsp0.5 gDried rosemarycrumbled
  • ¼ tsp0.5 gCrushed red pepper
  • 2½ tbsp chopped10 gFresh parsleychopped
  • ½ tsp2.5 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Before you heat the pan, peel and cube the sweet potato, mince the garlic and chop the parsley.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato in a single layer and cook without stirring for 4 minutes, until browned underneath.
  3. Stir the sweet potato, sprinkle on the salt and black pepper, then add the water and cover the skillet. Cook over medium heat for 6 to 8 minutes, until the cubes are just tender when pierced with a fork.
  4. Uncover and let any remaining water cook off. Continue sautéing, stirring every couple of minutes, for 5 to 7 minutes, until the edges are crisp and golden.
  5. Push the sweet potato to the sides and add the butter to the center of the pan. When it melts, add the garlic, thyme, rosemary and red pepper flakes and stir for 30 to 60 seconds, until fragrant but not browned.
  6. Toss the garlic-herb butter through the sweet potato, take the skillet off the heat and stir in the parsley. Serve warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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