Sweet Potato & Brussels Skillet Recipe

Sweet potatoes: These root vegetables add a natural sweetness and a creamy texture to the dish.

Brussels sprouts: These small, leafy green vegetables bring a slightly bitter and nutty flavor that complements the sweetness of the potatoes.

Olive oil: Used for sautéing, it adds a rich, fruity flavor and helps to crisp up the vegetables.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a mild heat and depth of flavor.

Garlic powder: Provides a subtle, savory garlic flavor without the need for fresh garlic.

When cooking sweet potatoes and brussels sprouts in a skillet, make sure to cut them into uniform pieces. This ensures even cooking and helps achieve that perfect balance of tenderness and crispiness. Additionally, avoid overcrowding the skillet; this allows the vegetables to caramelize properly rather than steam, enhancing their natural flavors.

• sweet potatoes - Substitute with butternut squash: Both have a similar sweetness and texture when cooked, making them interchangeable in many recipes.

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can be roasted to achieve a comparable flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and health benefits, making it a good alternative for cooking.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• garlic powder - Substitute with onion powder: Onion powder offers a similar depth of flavor, though it will have a slightly different taste profile.

• Allow the sweet potato and brussels sprouts skillet to cool completely before storing. This helps prevent condensation, which can make the vegetables soggy.

• Transfer the cooled vegetables into an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.

• Store the container in the refrigerator. The sweet potato and brussels sprouts skillet will stay fresh for up to 4 days.

• For longer storage, consider freezing. Place the cooled vegetables in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date so you can keep track of how long it has been stored.

• When ready to eat, thaw the frozen vegetables in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the sweet potato and brussels sprouts skillet in a skillet over medium heat. Add a splash of olive oil to help revive the crispiness.

• Alternatively, you can reheat in the oven. Preheat the oven to 350°F (175°C), spread the vegetables on a baking sheet, and heat for about 10-15 minutes until warmed through and slightly crispy.

• Avoid microwaving if possible, as it can make the vegetables mushy. If you must use a microwave, do so in short intervals and stir frequently to ensure even heating.

• Stovetop Method: Heat a large skillet over medium heat. Add a splash of olive oil or a small amount of butter. Once hot, add the leftover sweet potato and brussels sprouts. Stir occasionally until heated through, about 5-7 minutes. This method helps retain the crispiness of the vegetables.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftovers evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for about 15-20 minutes, or until heated through. For extra crispiness, remove the foil during the last 5 minutes of reheating.

• Microwave Method: Place the leftovers in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 2-3 minutes, stirring halfway through. This method is quick but may result in softer vegetables.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftovers in the air fryer basket in a single layer. Reheat for 5-7 minutes, shaking the basket halfway through. This method helps to regain some of the original crispiness.

• Steaming Method: Place the leftovers in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until heated through. This method keeps the vegetables moist and tender.

• Large skillet: A broad, flat-bottomed pan used for cooking the sweet potatoes and Brussels sprouts evenly.

• Spatula: A tool for stirring and flipping the vegetables to ensure they cook uniformly.

• Cutting board: A surface for safely peeling and dicing the sweet potatoes and trimming the Brussels sprouts.

• Chef's knife: A sharp knife for efficiently cutting the sweet potatoes and Brussels sprouts.

• Measuring spoons: Tools for accurately measuring the olive oil, salt, pepper, and garlic powder.

• Peeler: A tool for removing the skin from the sweet potatoes before dicing them.

• Mixing bowl: A bowl to hold the diced sweet potatoes and halved Brussels sprouts before cooking.

• Tongs: A utensil for easily handling and serving the hot vegetables from the skillet.

Pre-cut vegetables: Dice the sweet potatoes and halve the brussels sprouts in advance to save time during cooking.

Use a large skillet: A larger skillet allows for more even cooking and reduces the need for multiple batches.

Preheat the skillet: Start with a hot skillet to reduce cooking time and achieve a better sear on the vegetables.

Batch cooking: Double the recipe and store leftovers for quick meals throughout the week.

Seasoning mix: Combine salt, pepper, and garlic powder in a small bowl beforehand to streamline the seasoning process.