Spain on a Fork > All Recipes > Tapas > Spanish Poor Man’s Sweet Potatoes | One of Spain’s Most Classic Dishes
All Recipes, Tapas / June 7, 2024

Spanish Poor Man’s Sweet Potatoes | One of Spain’s Most Classic Dishes

These Spanish Poor Man’s Sweet Potatoes, known as Batatas a lo Pobre, truly represent the humble Spanish kitchen. We’re talking simple yet delicious flavors, heart-healthy ingredients and done in about 30 minutes. Serve them as a tapas appetizer or even as a side dish, next to some grilled fish and a bottle of Spanish wine.

Spanish Poor Man's Sweet Potatoes
To make this recipe, I used 2 large sweet potatoes, but you can also use 3 smaller ones if that’s all you can find. Either way, I left the skins on, as it adds more nutrients and flavor, but if you prefer, you can peel the sweet potatoes.

Spanish Poor Man's Sweet Potatoes
What really flavors this dish is the extra-virgin olive oil. You can use other oils, but it’s the olive oil that gives this dish that magical Spanish touch. Also, make sure to cook on medium heat and nothing higher. That way, the olive oil doesn’t lose any of its beautiful flavor.

Spanish Poor Man's Sweet Potatoes

TIPS & TRICKS to Make this Recipe: You can serve these sweet potatoes warm or at room temperature. They will hold in the fridge for up to 3 to 4 days in an airtight container.

Spanish Poor Man's Sweet Potatoes

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Poor Man’s Sweet Potatoes

Spanish Poor Man's Sweet Potatoes
5 from 2 votes

Spanish Poor Man's Sweet Potatoes | Batatas a lo Pobre

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4
Calories 340 kcal
Author Albert Bevia @ Spain on a Fork


  • 1/3 cup extra virgin olive oil 90 ml
  • 1 head garlic
  • 1 yellow onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 large sweet potatoes 1 kilo / 2.25 lbs
  • sea salt & black pepper
  • chopped fresh parsley


  1. Heat a large fry pan with a medium heat and add in the olive oil

  2. In the meantime, thinly slice the onion, cut the bell peppers into thin strips and separate the cloves from the head of garlic and cut a slit on each one, leaving the skins on

  3. Add the cut onions, bell peppers and garlic into the hot fry pan, mix together so everything is coated in the olive oil, then mix every 1 to 2 minutes so everything evenly sautes

  4. While the vegetables are cooking, cut the sweet potatoes (skins on) into bite-size pieces that are 2 cm thick (3/4 inch)

  5. After 5 to 6 minutes and the vegetables are lightly sauteed, add in the chopped sweet potatoes, mix together, then mix every 3 to 4 minutes so everything evenly cooks

  6. Once the sweet potatoes are cooked through, about 25 to 30 minutes, season generously with sea salt and just a dash of black pepper, gently mix together, then remove from the heat

  7. Transfer into a large serving dish and garnish with chopped fresh parsley, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts
Spanish Poor Man's Sweet Potatoes | Batatas a lo Pobre
Amount Per Serving
Calories 340 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Sodium 98mg4%
Potassium 756mg22%
Carbohydrates 42g14%
Fiber 7g29%
Sugar 10g11%
Protein 4g8%
Vitamin A 25161IU503%
Vitamin C 70mg85%
Calcium 75mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Annie

    5 stars
    Delicious. Probably the best savory sweet potato/yam dish I’ve had in years. I followed the directions exactly as written and it turned out spectacularly. I really appreciate it when people include approximate durations (i.e. do this for 25-30 minutes, etc) with the instructions. It helps take the guesswork out of cooking for an anxious cook like me. Thank you for a great recipe, Albert!

    09 . Jun . 2024
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      10 . Jun . 2024
  2. Hyman Lot

    glad to be one of many visitants on this awesome site : D.

    07 . Jun . 2024
    • Spain on a Fork

      Appreciate the comment! Much love 🙂

      07 . Jun . 2024
  3. Anne Gascoyne

    5 stars
    Delicious! Thank you for the recipe

    07 . Jun . 2024
  4. Mark Fleischman

    Your recipe suggested leaving the skins on the garlic cloves. After cooking and adding to a serving dish, you left the skins on. Why? Generally, garlic skins are too tough and they are removed before or after cooking.

    07 . Jun . 2024
    • Spain on a Fork

      You remove them as you eat them, or if you prefer, you can remove them before serving 🙂 Much love

      07 . Jun . 2024

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