Sweet Potato Sticking To Pan? Try This!

Sweet potatoes are a versatile ingredient that can be boiled, baked, mashed, or even cooked in the microwave. However, one cooking method that often gets overlooked is pan-frying. This simple technique delivers tender, browned slices with a soft inside and a crispy outside.

To achieve the perfect pan-fried sweet potato, start by peeling and slicing the sweet potato into thin, even slices. Heat oil in a large non-stick frying pan over medium-high heat, then add the sweet potato slices. Cook for 10 minutes, stirring every 2 minutes, until they are browned and tender. For an extra kick of flavour, sprinkle with chilli powder or your favourite seasoning.

So, if you're looking for a quick, easy, and delicious way to cook sweet potatoes, why not give pan-frying a go?

How to get the right texture

Achieving the right texture for your pan-fried sweet potatoes is all about cutting them into evenly-sized pieces and ensuring they don't burn or stick to the pan.

First, you'll want to peel your sweet potatoes. Then, cut them into slices or cubes, aiming for a thickness of around 1/4 inch. It's important that the pieces are all roughly the same size so that they cook at the same rate.

Next, heat a tablespoon of oil in a large non-stick frying pan over medium-high heat. You can use olive oil, coconut oil, avocado oil, or vegetable oil. Add the sweet potato slices to the pan, ensuring they are in a single layer with some space between each slice. Overcrowding the pan will cause the potatoes to stew rather than fry.

Cook the sweet potatoes for around 10 minutes, stirring every 2 minutes, until they are browned and tender. You can sprinkle them with seasonings like chili powder, cinnamon, cayenne pepper, or brown sugar to add extra flavour.

Once the sweet potatoes are golden brown on the underside, flip them over and repeat the process until they are fork-tender and browned on both sides.

If you're making a large batch, you may need to cook the sweet potatoes in batches or use two frying pans to ensure even cooking.

Best oils to use

To get sweet potato off a pan, you can try scraping it off with a spatula or spoon. If the sweet potato is burnt, you can try soaking the pan in hot water and dish soap for a few hours to loosen the residue.

When cooking sweet potatoes in a pan, you can use a variety of oils to prevent them from sticking. Here are some of the best oils to use:

• Avocado Oil: Avocado oil has a high smoke point, making it suitable for pan-frying sweet potatoes. It is also a healthy option, containing monounsaturated fatty acids and antioxidants.
• Coconut Oil: Coconut oil adds a delicate coconut essence to the sweet potatoes and deepens their natural caramelized flavor. It has a smoke point of around 350-400°F, so it's ideal for high-heat cooking.
• Olive Oil: Extra virgin olive oil is a good option for pan-frying sweet potatoes, as it has a fruity flavor that pairs well with them. However, it has a lower smoke point than other oils, so you may need to reduce the temperature to prevent it from smoking.
• Vegetable Oil: Vegetable oil is a versatile option that works well for pan-frying sweet potatoes. It has a neutral flavor and a high smoke point, so it can withstand the high temperatures needed for browning the potatoes.
• Refined Coconut Oil: Refined coconut oil has a higher smoke point than unrefined coconut oil (400°F vs. 350°F), making it a better choice for frying sweet potatoes at high temperatures. It also has a more subtle coconut flavor, so it won't overpower the taste of the potatoes.

Best pans to use

When it comes to choosing the best pan to cook sweet potatoes, there are a few options to consider. Here are some of the most recommended pans for cooking sweet potatoes:

• Cast iron skillet or frying pan: Cast iron skillets are preferred by many as they retain heat well and provide even cooking. They are also durable and can be used for a variety of cooking methods, including pan-frying, sautéing, and roasting.
• Non-stick frying pan: A non-stick frying pan is another good option for cooking sweet potatoes. It is important to ensure that the pan is large enough to avoid overcrowding, which can lead to uneven cooking. Non-stick pans are also easier to clean and require less oil for cooking.
• Electric griddle: If you are cooking for a large family or want to cook multiple things at once, an electric griddle can be a great option. It provides a large cooking surface and maintains a constant temperature, reducing the risk of food burning.
• Wok: A wok is ideal for frying large quantities of sweet potatoes due to its parabolic shape, which allows for even cooking.

When choosing a pan for cooking sweet potatoes, it is important to consider the size, material, and your specific needs. Cast iron and non-stick pans are versatile and suitable for various cooking methods, while an electric griddle or wok may be more convenient for cooking larger quantities.

How to prevent sticking

To prevent sweet potatoes from sticking to your pan, you can try a few different methods. Firstly, it is important to use a non-stick or well-seasoned cast-iron skillet or frying pan. You should also ensure you are using the correct amount and type of oil. Use around 1 tablespoon of vegetable, avocado, olive, or coconut oil for a large pan, and make sure the oil is hot before adding your sweet potatoes. You can also try boiling or rinsing the sweet potatoes before cooking to remove excess starch, which can cause sticking. Finally, don't forget to stir your sweet potatoes frequently while cooking to prevent them from sticking to the pan.

How to store and reheat

Leftover sweet potatoes can be stored in an airtight container in the refrigerator for up to four days.

To reheat your sweet potatoes, skip the microwave, as the high heat can dry them out. Instead, use the stovetop or oven for the creamiest, pillowiest results.

Reheating on the Stovetop

• Place the potatoes in a bowl (stainless steel works best).
• Put the bowl above a pot of simmering water (about 1-2 inches) until heated through.
• Add a splash of liquid—such as milk, cream, half-and-half, tangy buttermilk, or chicken or vegetable stock—to rehydrate your potatoes. Start with 1/2 cup of liquid for 4 cups of mashed potatoes, and add it gradually so you don't end up with potato soup.
• Add extra butter, cut into small pieces, to add more fat and prevent the potatoes from drying out.
• Stir the potatoes occasionally to prevent them from sticking to the bottom of the pan. Be careful not to stir too vigorously, which can turn your potatoes into glue.
• Continue this process until the potatoes are warm, smooth, and creamy.

Reheating in the Oven

• Stir in the liquid and butter pieces, then spread the potatoes out in a baking dish.
• Cover with aluminium foil to keep the potatoes from drying out.
• Reheat at 350˚F for 20 to 30 minutes, or until the potatoes reach 165˚F.

Reheating in the Microwave

• If you need to reheat your potatoes quickly, put them in a microwave-safe dish, add a splash of liquid, and gently stir.
• Cover the potatoes with a lid to help preserve moisture, then heat at half power for 1 minute.
• Remove the potatoes and stir again, checking the temperature.
• Add more moisture if needed and repeat these steps until the potatoes are heated to 165˚F.

Frequently asked questions