Closeup view of a baby sweet potato loaded with roasted veggies resting in a creamy sauce. An unloaded baby sweet potato is in the pan too
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Skillet Sweet Potato

Skillet sweet potatoes in a creamy vegan sauce with fresh veggies
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 People
Calories 397kcal
Author Healing Tomato

Ingredients

For The Garnish

  • 2 leaves Mint
  • 2 Tbsp Red Onions finely chopped
  • 1 tsp Crushed Black Pepper
  • 1/2 Roma Tomato finely chopped

Instructions

For the sweet potatoes

  • Preheat oven to 450°
  • Bake the sweet potatoes for 25 minutes (use my 5 tips on baking the best sweet potatoes)
  • Remove from the oven and set aside to cool (keep the skin on)
  • If you are using a cast iron skillet, turn the oven temp to 375°.  Otherwise, turn it off.

For the vegetables

  • While the potatoes are roasting, Chop the mushrooms into thin slices
  • Chop the remaining veggies into small cubes (including the artichoke hearts)
  • Heat a 12" skillet or fry pan on medium heat for 30 seconds
  • Add the oil and cumin seeds.  Heat for 30 seconds
  • Add the garlic and ginger
  • Add all the veggies to the pan and roast for about 15-20 minutes until the mushrooms are crispy. 
  • Add the Roma tomatoes and tomato sauce
  • Add all the remaining ingredients and mix well
  • Slit the sweet potatoes without cutting them into halves
  • Place the potatoes in the pan and cook for 15 minutes on low heat (or in the oven for 10 minutes, if using a skillet)
  • When the coconut milk starts to bubble, turn off the heat
  • Drizzle some of the cream and veggies on the baby sweet potatoes
  • Garnish the skillet with the onions, chopped mint leaves and crushed black pepper
  • Serve immediately

Notes

-  If you want to make this vegetarian, use 1.5 cup of heavy cream instead of coconut milk - For the sake of photos, I used only 4 sweet potatoes in this recipe.  However, you can use up to 8 baby sweet potatoes
Nutrition Facts
Skillet Sweet Potato
Amount Per Serving
Calories 397 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Sodium 2996mg130%
Potassium 1564mg45%
Carbohydrates 57g19%
Fiber 11g46%
Sugar 19g21%
Protein 8g16%
Vitamin A 38910IU778%
Vitamin C 95mg115%
Calcium 126mg13%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 397kcal | Carbohydrates: 57g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Sodium: 2996mg | Potassium: 1564mg | Fiber: 11g | Sugar: 19g | Vitamin A: 38910IU | Vitamin C: 95mg | Calcium: 126mg | Iron: 3.8mg