Sweet Potato Stir Fry
Posted Aug 09, 2024, Updated Oct 20, 2024
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This sweet potato stir fry is loaded with vegetables and cooked in a delicious homemade sauce. It’s a nutritious, hearty & easy vegetarian dinner!
This sweet potato stir fry is a delicious meal packed full of nutrients. Sweet potatoes, broccoli, bell peppers, and protein-rich edamame make a filling meal perfect for the veggie lovers.
Sweet potatoes and vegetables are stir-fried in a delicious hoisin and peanut sauce for a dish full of flavor and texture! Plus, it’s easy to make in 40 minutes!
Sweet Potato Stir Fry: Ingredients & Substitutions
- Sweet potatoes. yams, purple sweet potatoes and white sweet potatoes all work well.
- Zucchini/Bell Peppers/Broccoli. Choose your favorite vegetables. Some suggestions for substitutions include: water chestnuts, carrots, yellow squash, mushrooms, baby corn, asparagus, etc.
- Honey. granulated sugar or brown sugar work well in place of honey.
- Sesame oil/peanut oil. both are used in this recipe and impart an authentic asian flavor. You can use all sesame or all peanut. or use olive oil in place of one or both of the oils (although the final flavor profile will be different).
- Powdered ginger. fresh minced ginger is a good substitute for powdered.
- Rice vinegar. mirin is a good substitute.
Want to add meat? Try this chicken stir fry recipe and cook the chicken then add it to this recipe!
How to Make Sweet Potato Stir Fry
Let’s walk through how to make sweet potato stir fry!
Begin by whisking the sauce ingredients together in a small bowl or glass measuring cup, then set it aside.
Then, add the sweet potatoes and 2 tablespoons peanut oil in a large, nonstick skillet.
Cover and cook over medium-high heat until soft and lightly browned, about 8 minutes, stirring often.
Next, add the minced garlic, onion, bell pepper, broccoli, zucchini, edamame and sesame oil and stir into the partially cooked sweet potatoes.
Cover and cook over high heat for 5-8 minutes, until the vegetables are soft and start to lightly brown, stirring often.
Next, add the sauce and stir to combine. Cook, uncovered until sauce is thickened and vegetables are cooked. It’s important not to cover this dish at this point to thicken the sauce!
Once the sauce has coated the vegetables and they are cooked, taste and adjust the salt and pepper as desired.
Serve
Serve this sweet potato stir fry warm over rice or noodles. Here are some delicious Asian dishes that pair well with this recipe:
- Serve it over fried rice or with crispy tofu.
- Make these spring rolls as an appetizer!
- Or serve it with crock pot teriyaki chicken, or Asian flank steak.
Store/Freeze
Store leftover sweet potato stir fry in an airtight container in the refrigerator for up 3 to 5 days, or in the freezer for 1 month.
Reheat on the stovetop or in the microwave.
Sweet Potato Stir Fry Recipe: FAQs
You can if you prefer, but I do not peel the sweet potatoes.
They take the longest to cook, so it’s important to make sure they are soft and lightly browned before adding the rest of the vegetables.
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Sweet Potato Stir Fry
Ingredients
- 1 pound sweet potato (finely diced into ¼” to ½” cubes)
- 2 Tablespoons peanut oil
- ½ cup onion (finely diced)
- 1 Tablespoon minced garlic
- 1 bell pepper (finely diced)
- 4 cups broccoli florets (chopped small)
- 1 medium zucchini (diced)
- 1 cup shelled edamame
- 1 Tablespoon sesame oil
- Salt and pepper
Sauce
- 3 Tablespoons soy sauce
- 3 Tablespoons hoisin sauce
- 1 Tablespoon peanut butter
- 1 Tablespoon sesame oil
- 1 Tablespoon rice vinegar
- 1 Tablespoon honey
- ¼ teaspoon powdered ginger
Instructions
- Whisk sauce ingredients together in a small bowl or glass measuring cup, set aside.
- Combine sweet potatoes with 2 tablespoons peanut oil in a large, nonstick skillet.
- Cover and cook over medium-high heat until soft and lightly browned, about 8 minutes. Stirring often.
- Add minced garlic, onion, bell pepper, broccoli, zucchini, edamame and sesame oil and stir to combine.
- Cover and cook over high heat for 5-8 minutes, until veggies are soft and start to lightly brown. Stirring often
- Add sauce and stir to combine. Cook, uncovered until sauce is thickened and vegetables are cooked.
- Taste and add salt and pepper as desired.
- Serve warm over rice or noodles.
Video
Notes
- Sweet potatoes. yams, purple sweet potatoes and white sweet potatoes all work well.
- Zucchini/Bell Peppers/Broccoli. Choose your favorite vegetables. Some suggestions for substitutions include: water chestnuts, carrots, yellow squash, mushrooms, baby corn, asparagus, etc.
- Honey. granulated sugar or brown sugar work well in place of honey.
- Sesame oil/peanut oil. both are used in this recipe and impart an authentic asian flavor. You can use all sesame or all peanut. or use olive oil in place of one or both of the oils (although the final flavor profile will be different).
- Powdered ginger. fresh minced ginger is a good substitute for powdered.
- Rice vinegar. mirin is a good substitute.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy and filling. Highly recommend making more of the sauce for more all around flavor.