10 Delicious Sweet Potato Recipes You’ll Love

Sweet potatoes are not just versatile but also packed with flavor and nutrients, making them a delightful addition to any meal. Whether you’re looking for savory dishes, sweet treats, or healthy snacks, these recipes will inspire you to get creative in the kitchen. Dive in and discover how to make the most of this humble tuber!

Maple Glazed Sweet Potato Fries

Maple glazed sweet potato fries are a delightful twist on a classic favorite. The combination of sweet maple syrup and the natural sweetness of sweet potatoes creates a snack that’s both satisfying and nutritious. These fries are simple to prepare, making them a perfect side dish or snack for any occasion.

The crispy exterior contrasts beautifully with the soft, tender insides, and the maple glaze adds a touch of warmth and richness. Whether you’re serving them at a family dinner or enjoying them as a late-night snack, these sweet potato fries are sure to please everyone.

Ingredients

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup mayonnaise (for dipping)

Instructions

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper.
2. Prepare the Sweet Potatoes: Peel the sweet potatoes, then cut them into fries or wedges of even thickness for uniform cooking.
3. Season the Fries: In a large bowl, toss the sweet potato fries with olive oil, maple syrup, cinnamon, salt, and black pepper until they are well-coated.
4. Bake: Spread the seasoned fries in a single layer on the prepared baking sheet. Bake for about 25-30 minutes, flipping halfway through, until they are golden and crispy.
5. Serve: Remove from the oven and let cool slightly. Serve with mayonnaise or your favorite dipping sauce.

Roasted Sweet Potato and Feta Salad

This roasted sweet potato and feta salad is a delightful combination of flavors and textures. The sweetness of the roasted sweet potatoes pairs beautifully with the tangy feta, creating a dish that is both satisfying and refreshing. It’s easy to prepare and perfect for any occasion, whether as a side or a light main course.

The warm sweet potatoes add a comforting element, while the fresh greens bring a crispness to each bite. Toss in some crunchy nuts or seeds for texture, and you have a salad that not only looks vibrant but also tastes delicious. Let’s dive into how to make this simple yet flavorful salad.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts or pecans, chopped
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast the sweet potatoes for about 25-30 minutes, or until they are tender and slightly caramelized.
4. In a large serving bowl, combine the salad greens, roasted sweet potatoes, crumbled feta, and chopped nuts.
5. Drizzle with balsamic vinegar and toss gently to combine. Serve warm or at room temperature.

Creamy Sweet Potato Soup with Coconut Milk

This creamy sweet potato soup is a delightful blend of flavors that warms the soul. The combination of sweet potatoes and coconut milk creates a smooth, velvety texture that is both comforting and satisfying. With a hint of spices, this soup is not only delicious but also simple to whip up, making it a perfect option for any day of the week.

Whether you’re looking for a healthy meal or a cozy dish to enjoy on a chilly evening, this recipe fits the bill. It’s packed with nutrients and has a naturally sweet flavor, which makes it appealing to both kids and adults alike. Plus, it’s easy to customize with your favorite toppings!

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 can (13.5 oz) coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Optional: Greek yogurt or sour cream for serving

Instructions

1. In a large pot, sauté chopped onion and minced garlic until softened.
2. Add diced sweet potatoes, vegetable broth, ginger, and cumin. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 15-20 minutes.
3. Stir in the coconut milk and blend the soup until smooth using an immersion blender or in batches in a regular blender.
4. Season with salt and pepper to taste, and heat through.
5. Serve hot, garnished with fresh cilantro and a dollop of Greek yogurt or sour cream, if desired.

Sweet Potato Casserole with Marshmallow Topping

This sweet potato casserole is a delightful blend of creamy, sweet potatoes topped with fluffy marshmallows. The dish has a comforting sweetness, making it a perfect side for holiday dinners or any family gathering. It’s simple to prepare, allowing you to focus on spending time with loved ones while it bakes.

The combination of the smooth sweet potato filling and the toasted marshmallow topping creates a fun and enjoyable texture. This recipe is loved by both kids and adults alike and will surely bring smiles to the table.

Ingredients

• 4 cups sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup mini marshmallows

Instructions

1. Preheat the oven to 350°F (175°C).
2. Boil the sweet potatoes in a large pot until tender, about 15-20 minutes. Drain and mash them in a large bowl.
3. Add brown sugar, melted butter, vanilla extract, cinnamon, and salt to the mashed sweet potatoes. Mix until smooth and well combined.
4. Transfer the mixture to a greased baking dish and spread evenly.
5. Top with mini marshmallows, spreading them out evenly over the sweet potatoes.
6. Bake for 25-30 minutes, or until the marshmallows are golden brown. Serve warm and enjoy!

Stuffed Sweet Potatoes with Chickpeas and Spinach

Stuffed sweet potatoes are not only delicious, but they’re also super versatile and packed with nutrients. The natural sweetness of the potato pairs beautifully with savory chickpeas and fresh spinach, creating a balanced and satisfying meal. This dish is simple to make, making it perfect for a weeknight dinner or a cozy weekend meal.

The combination of flavors and textures is delightful. The creamy sweet potato complements the hearty chickpeas while the spinach adds a pop of color and freshness. Whether you’re looking for a filling lunch or a comforting dinner, this recipe has you covered. Plus, it’s easily customizable with your favorite spices or additional veggies!

Ingredients

• 4 medium sweet potatoes
• 1 can chickpeas, rinsed and drained
• 2 cups fresh spinach
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash the sweet potatoes and prick them with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender.
3. In a skillet, heat olive oil over medium heat. Add chickpeas, garlic powder, cumin, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally.
4. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
5. Once the sweet potatoes are cooked, let them cool slightly. Cut them in half lengthwise and scoop out a small portion of the flesh to make room for the filling.
6. Stuff each sweet potato half with the chickpea and spinach mixture. Top with crumbled feta cheese if desired, then serve hot.

Savory Sweet Potato and Black Bean Tacos

These savory sweet potato and black bean tacos are a delightful combination of flavors and textures. The natural sweetness of the roasted sweet potatoes pairs beautifully with the hearty black beans, creating a filling meal that’s both satisfying and nutritious. With a sprinkle of fresh cilantro and a squeeze of lime, every bite bursts with freshness.

This recipe is not only easy to prepare, but it’s also adaptable. Whether you’re hosting a casual taco night or looking for a quick weeknight dinner, these tacos can be on the table in no time. Plus, they’re vegetarian-friendly, making them a hit for all diets!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper on a baking sheet. Spread them out in a single layer.
2. Roast the sweet potatoes for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
3. While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat until heated through.
4. Once the sweet potatoes are done, assemble the tacos by placing a spoonful of black beans, followed by the roasted sweet potatoes, in each tortilla.
5. Top with avocado slices and fresh cilantro. Serve with lime wedges to squeeze over the tacos for added flavor.

Sweet Potato and Kale Quinoa Salad

This Sweet Potato and Kale Quinoa Salad is a delightful blend of flavors and textures, perfect for a light meal or a hearty side dish. The creamy sweetness of roasted sweet potatoes pairs beautifully with the earthy taste of kale and the nutty flavor of quinoa. Not only is it visually appealing with its vibrant colors, but it’s also packed with nutrients, making it a healthy choice.

Preparing this salad is quite simple and can be done in under an hour. With just a handful of ingredients, you’ll have a nourishing dish that’s both satisfying and full of flavor. Plus, it’s easily customizable, allowing you to add your favorite toppings or dressings to make it your own.

Ingredients

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, peeled and diced
• 2 cups kale, chopped
• 1/2 cup dried cranberries
• 1/4 cup walnuts, chopped
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. While the sweet potatoes are roasting, cook the quinoa. In a saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat and cover, allowing it to simmer for about 15 minutes until the water is absorbed. Fluff with a fork and set aside.
3. In a large bowl, combine the roasted sweet potatoes, cooked quinoa, chopped kale, dried cranberries, and walnuts. Drizzle with the remaining olive oil and toss well to combine.
4. Garnish with fresh parsley if desired, and serve warm or chilled.

Sweet Potato Gnocchi in Sage Brown Butter

Sweet potato gnocchi is a delightful twist on traditional Italian dumplings, offering a soft, pillowy texture with a hint of sweetness. The combination of sweet potatoes and sage in this dish brings a warm, earthy flavor profile that is perfect for any season. Not only is it comforting, but it’s also simple to make, making it a lovely addition to your weeknight meals or special occasions.

When you pair the gnocchi with a rich sage brown butter sauce, you elevate the dish to a new level. The nutty aroma of the browned butter complements the sweet potatoes beautifully. Serve it with a sprinkle of cheese for a savory finish, and you’ll have a comforting meal that everyone will enjoy.

Ingredients

• 2 medium sweet potatoes
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 large egg
• 1/2 cup unsalted butter
• 10 fresh sage leaves
• Grated Parmesan cheese for serving

Instructions

1. Cook the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for about 45 minutes, or until tender. Let cool slightly, then peel and mash.
2. Make the Dough: In a large bowl, mix the mashed sweet potatoes, flour, salt, nutmeg, and egg until a soft dough forms. If the dough is too sticky, add a bit more flour.
3. Shape the Gnocchi: On a floured surface, divide the dough into sections. Roll each section into a long rope about 1/2 inch thick. Cut into small pieces and use a fork to create ridges on each piece.
4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
5. Prepare the Sauce: In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter turns golden brown and the sage is crispy, about 3-4 minutes.
6. Combine and Serve: Add the cooked gnocchi to the skillet, tossing gently to coat. Serve warm with grated Parmesan cheese on top.

Spicy Sweet Potato and Lentil Stew

This Spicy Sweet Potato and Lentil Stew is a delightful mix of flavors that warms the soul. The sweetness of the sweet potatoes pairs perfectly with the hearty lentils, while spices add a nice kick, making it both comforting and satisfying.

It’s an easy recipe that comes together in under an hour, perfect for a cozy dinner or meal prep for the week. Enjoy the rich, savory taste with a hint of spice, and feel free to customize it with your favorite veggies!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 cup dried lentils (green or brown)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 bell pepper, chopped
• 4 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, carrot, and bell pepper. Cook for an additional 3-4 minutes, stirring occasionally.
3. Stir in the diced sweet potatoes, lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, cayenne, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the lentils and sweet potatoes are tender.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

Sweet Potato Pancakes with Cinnamon

Sweet potato pancakes are a delightful twist on a classic breakfast favorite. With their warm, earthy flavor and a hint of sweetness, these pancakes are both nourishing and satisfying. They are super simple to whip up, making them perfect for a leisurely weekend brunch or a quick weekday breakfast.

Infused with cinnamon, these pancakes offer a cozy taste that pairs beautifully with maple syrup or a dollop of yogurt. Plus, they’re a great way to sneak in some extra veggies into your morning routine. Enjoying a stack of sweet potato pancakes is like giving your taste buds a warm hug!

Ingredients

• 1 cup mashed sweet potatoes
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• Extra butter or oil for cooking

Instructions

1. In a large bowl, mix the mashed sweet potatoes, milk, egg, and melted butter until well combined.
2. In another bowl, whisk together the flour, baking powder, cinnamon, salt, and sugar.
3. Gradually add the dry ingredients to the sweet potato mixture, stirring until just combined. Be careful not to overmix.
4. Heat a skillet over medium heat and add a little butter or oil. Pour about 1/4 cup of the batter for each pancake onto the skillet.
5. Cook for 2-3 minutes on each side or until golden brown. Repeat with the remaining batter.
6. Serve warm with your favorite toppings such as maple syrup, yogurt, or fresh fruit.