Easy Sweet Potato Succotash (Gluten Free + Dairy Free)

If you're after a veggie loaded side dish that’s cozy but boring, this Sweet Potato Succotash is one of my absolute faves. It's got that warm, savory-sweet vibe, and it’s totally gluten and dairy free. The kind of thing you make once, and then suddenly you find yourself making it all the time.

Jump to:

• Ingredients
• Substitutions
• Step by step
• What is sweet potato succotash? 
• What's the difference between traditional succotash and this one?
• What to Serve With It 
• Tips
• Storing and reheating
• Recipe

If you're into gluten-free comfort food like my Garlic Pepper Chicken, or need something to pair with a main like this Buffalo Chicken Caesar Salad, you're in the right place.

I did my first Whole30 back in 2017, and since then, I’ve learned that comfort food doesn’t have to be heavy or complicated. This recipe is living proof. It’s made with real ingredients you can pronounce (hallelujah), and it tastes like something your grandma might’ve made.

Here’s the rundown: you’ve got sweet potatoes, corn, bell peppers, and onions, all sautéed to golden perfection in one big skillet. The seasonings are simple, but the flavor? Big! It’s the kind of dish that works for a holiday table just as well as it does for a lazy Tuesday weeknight side dish. Plus, it's Whole30 and Paleo friendly!

Ingredients

Step by step

1. Chop your sweet potatoes into half-inch pieces. Keep them close in size so they cook evenly.
2. Heat a large pan over medium heat with avocado or olive oil.
3. Add sweet potatoes and sauté for 3 minutes.
4. While that’s going, dice your bell pepper and onion.
5. Cover the pan and continue cooking the sweet potatoes, stirring every 2 minutes for about 8 minutes.
6. Once the potatoes are just about fork-tender, toss in your bell pepper, onion, corn, and seasoning. Cook for 2-3 more minutes.
7. If the pan starts to look dry or things are sticking, splash in a bit more oil, broth, or even a little butter or ghee.

What is sweet potato succotash? 

Think of it as a spin on traditional succotash, which usually means corn and lima beans. But since my husband, Brent, is very much not on team lima bean, I ditched 'em. Enter sweet potatoes, which add this amazing earthy sweetness and make it feel like a full meal instead of just a side.

What's the difference between traditional succotash and this one?

Besides the no-lima-beans situation, this version has way more texture and color. Classic succotash can be a little one-note—this one’s all about contrast. The sweet potatoes bring the comfort, the corn adds that pop, and the peppers make it feel bright and fresh.

What to Serve With It 

I love pairing this with grilled chicken, crispy air fryer tenders, or even salmon if I’m feeling fancy. It’s also great in tacos, make it into a breakfast hash by adding a fried egg, or stir it into soup. Great for Thanksgiving, summer BBQs, or a Tuesday night when you forgot to plan dinner.

Storing and reheating

Storing: Let everything cool before packing it up. Store in an airtight container in the fridge for up to 4 days.

Freezing: You can freeze it for up to 2 months, just know the texture softens a bit. I portion mine out into single servings so I can reheat them without thawing the whole batch.

Reheating:

• Stovetop (Best choice): Add to a skillet with a little broth or oil and warm it over medium heat. Stir occasionally until heated through.
• Microwave (Quick fix): Pop it in a bowl, cover with a damp paper towel or lid, and microwave in 30-60 second bursts until warm.
• Oven (Batch method): Preheat to 350°F, toss your succotash in a baking dish, cover with foil, and bake for 15–20 minutes.

And that’s it! A colorful, cozy dish that’s simple enough for weeknights but special enough to show off. Let me know if you try it, and hey, if you find a way to sneak in buffalo sauce, you better send me a pic!

Recipe