Wanna make amazing sweet potatoes on the stovetop? These maple-glazed pan-fried sweet potatoes will be your new go-to for holidays and beyond.
The oven works notoriously hard on Thanksgiving. Almost every dish depends on it, be it Brussels sprouts, stuffing, carrots, etc. This usually requires a sort of oven Tetris, as well as some advance planning, to make sure that everything will fit and be ready at the right time.
Here, I’m offering a side dish that can be conveniently (and quickly) cooked without the oven. Whether you have one of those teeny-tiny ovens, or you’re just contributing to a potluck and don’t feel like dealing with the oven, these pan-fried maple-glazed sweet potatoes are for you.
This recipe uses just one pan, and a handful of ingredients you probably already have. These sweet potatoes turn out candy-sweet and a bit spicy, with browned, savory edges. Once you try them, you’ll be making them year round.
Key Ingredients + Substitutions
- Sweet Potatoes: Choose small potatoes so they’ll fit comfortably in a single layer in the pan.
- Maple Syrup: Use pure maple syrup – never “pancake syrup”. You can also sub with honey.
- Hot Sauce: The role of hot sauce here isn’t just to make these potatoes a bit spicy, but also to add acidity to balance the sweetness. Use a vinegar-based hot sauce like Frank’s or Louisiana.
- Smoked Paprika: Adds a savory, smoky taste.
- Cinnamon: Complements the potatoes’ sweetness.
Maple-Glazed Sweet Potatoes Step-by-Step
Step 1: Steam the Potatoes
Arrange the potato wedges in a single layer in a large non-stick skillet; if they don’t all fit, cook them in two skillets or two batches. Cover with a lid and cook over low heat until they can be pierced with a knife, about 15 minutes.
Step 2: Brown the Potatoes
Remove the lid, raise the heat to medium, and cook uncovered until the potatoes are brown on both sides, about 10 minutes total.
Step 3: Prep the Glaze
In a bowl, stir the maple syrup, hot sauce, paprika, and cinnamon with a bit of water.
Step 4: Add the Glaze
Pour the glaze over the potatoes, then quickly (and gently) toss the potatoes with a spatula to coat them evenly. Cook just for a few seconds, until the glaze thickens.
Tips for the Best Pan-Fried Sweet Potatoes
- Cook them in a single layer. Do your best to arrange the potatoes in a single layer; they should not be on top of one another. They need direct contact with the hot pan in order to brown. If you don’t have a skillet large enough to fit them all, use two smaller skillets.
- Cover the pan. A lid will trap the steam inside the skillet, facilitating the tenderizing of the potatoes. If you don’t have a lid, cover the pan with a baking sheet.
More Holiday Side Dishes…
- Mushroom Leek Stuffing
- Roasted Garlic Mashed Potatoes
- The Best Thanksgiving Salad
- Miso Roasted Cabbage
The Full Recipe
Let me know if you try this recipe! Give it a rating below and leave a comment, and tag your creation with @thenewbaguette on Instagram.Print
These maple-glazed sweet potatoes are ready in less than 30 minutes. No oven required!
- 1 tablespoon extra virgin olive oil
- 2 medium or 3 small sweet potatoes (about 1 1/4 pounds)
- Fine sea salt and freshly ground black pepper
- 2 tablespoons maple syrup
- 1 tablespoon vinegar-based hot sauce (like Franks’s or Louisiana)
- 1 tablespoon water
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- Thoroughly clean the potatoes and trim off the ends. Cut the potatoes into wedges.
- Add 1 tablespoon oil to a large non-stick skillet over low heat and arrange the potatoes in a single layer. Sprinkle with salt and pepper. Cover tightly with a lid and cook until the potatoes can be pierced with a knife, 12 to 15 minutes. (If you don’t have a lid, cover the skillet with a baking sheet.)
- Remove the lid and raise the heat to medium. Continue cooking uncovered until the bottoms are brown, about 5 minutes. Then flip the potatoes and brown the other side.
- Meanwhile, in a small bowl, combine the maple syrup, hot sauce, water, smoked paprika, and cinnamon.
- When the potatoes are cooked through and evenly browned, add the glaze and quickly toss with a spatula to coat; cook just for a few seconds until the glaze thickens. Turn the heat off and serve warm.
- Serving Size: 1/6 of the recipe
- Calories: 150
- Fat: 2.5 g
- Carbohydrates: 30.8 g
- Fiber: 3.9 g
- Protein: 1.5 g
Keywords: pan-fried, sweet potatoes, maple-glazed, thanksgiving