← Back to Search Results
sauteeing Southwestern
Southwestern Sweet Potato Sauté Recipe-2177

Photo by: Joseph De Leo
Comments: 0


Discovering the grating disk on my food processor many years ago was a eureka moment for me—ten minutes later I was grating and then sautéing every vegetable I could put my hands on. Talk about convenient! Baking a whole sweet potato takes about an hour, but sautéing the grated potato takes only fifteen minutes from start to finish—and you end up concentrating the flavor to boot. This recipe dresses up your potato with Southwestern ingredients, but there’s no reason not to go Asian (add ginger and soy) or Italian (add sage, brown butter, and pine nuts) as the mood strikes you. For that matter, you could swap out the sweet potato and use butternut squash instead.

Yield: 4 to 6 servings
Prep time: 15 Minutes


  • 2 large sweet potatoes (about 24 ounces total), peeled
  • 3 tablespoons vegetable oil
  • 1 teaspoon ground cumin
  • ½ to 1 chipotle in adobo sauce, finely chopped
  • ¼ cup pepitas (hulled pumpkin seeds)
  • Kosher salt and freshly milled black pepper


1. Coarsely grate the sweet potatoes, preferably using the grating disk of a food processor. (You should have about 5 cups.)

2. Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium-high; add the sweet potatoes and cumin and sauté, stirring constantly, until the potatoes are almost tender, 3 to 5 minutes. Add the chipotle, pepitas, and salt and pepper to taste. Cook for 2 minutes more or until the sweet potatoes are tender.


Hands-on time: 15 minutes

© 2005 Sarah Moulton

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon of added salt per serving.

188kcal (9%)
40mg (4%)
4mg (6%)
795mcg RAE (26%)
0mg (0%)
354mg (15%)
1g (5%)
10g (15%)
1mg (7%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
spice Spice
by Ana Sortun
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
amor-y-tacos Amor Y Tacos
by Deborah Schneider
lucid-food Lucid Food
by Louisa Shafia
mexican-everyday Mexican Everyday
by Rick Bayless
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
lidias-italy Lidia's Italy
by Lidia Bastianich

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?