25 Delicious Sweet Potato Recipes for Every Season

Zesty, versatile, and downright delicious, sweet potatoes are the unsung heroes of every season. Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for seasonal favorites to impress at your next gathering, we’ve got you covered. Dive into our roundup of 25 mouthwatering sweet potato recipes that promise to delight your taste buds all year round. Keep reading to discover your next favorite dish!

Sweet Potato Pie

Kick off your fall baking with this classic sweet potato pie—it’s creamy, spiced just right, and oh-so comforting. You’ll love how simple it is to whip up, especially when you’re craving something sweet and satisfying.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Sugar – 1 cup
• Eggs – 2
• Butter – ½ cup, melted
• Milk – 1 cup
• Vanilla extract – 1 tsp
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Salt – ½ tsp
• Pie crust – 1, unbaked

Instructions

1. Preheat your oven to 350°F.
2. In a large bowl, mix the mashed sweet potatoes and sugar until well combined.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the melted butter, milk, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth. Tip: For an extra smooth filling, blend the mixture with a hand mixer.
5. Pour the filling into the unbaked pie crust. Tip: To prevent spills, place the pie crust on a baking sheet before adding the filling.
6. Bake for 55-60 minutes, or until the filling is set and a knife inserted in the center comes out clean. Tip: If the crust edges brown too quickly, cover them with foil.
7. Let the pie cool on a wire rack for at least 2 hours before serving.

Fluffy and rich, this sweet potato pie is a dream with its velvety texture and warm spices. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Roasted Sweet Potatoes with Honey and Cinnamon

Got a sweet tooth but want to keep it healthy? These roasted sweet potatoes with honey and cinnamon are your go-to. They’re simple, delicious, and just the right amount of sweet to satisfy any craving.

Ingredients

• Sweet potatoes – 2 large
• Honey – 2 tbsp
• Cinnamon – 1 tsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F (200°C). This ensures your sweet potatoes roast evenly.
2. Wash and peel the sweet potatoes, then cut them into 1-inch cubes. Uniform pieces cook at the same rate.
3. Toss the sweet potato cubes with olive oil and salt in a large bowl. The oil helps them crisp up in the oven.
4. Spread the sweet potatoes in a single layer on a baking sheet. Crowding can lead to steaming instead of roasting.
5. Roast for 25 minutes, then flip the pieces for even browning. This step is crucial for that perfect caramelization.
6. Drizzle honey and sprinkle cinnamon over the sweet potatoes, then roast for another 5 minutes. The honey will caramelize slightly, adding depth to the flavor.
7. Remove from the oven and let cool for a few minutes before serving. They’re piping hot right out of the oven!

You’ll love the crispy edges and soft centers of these sweet potatoes. The honey and cinnamon add a warm, comforting flavor that’s perfect for a cozy night in. Try serving them over yogurt for a breakfast twist or alongside grilled chicken for a balanced dinner.

Sweet Potato and Black Bean Tacos

Zesty and vibrant, these Sweet Potato and Black Bean Tacos are your next weeknight hero. You’ll love how the sweet and smoky flavors come together in just a few simple steps.

Ingredients

• Sweet potatoes – 2 cups, diced
• Black beans – 1 can (15 oz), drained and rinsed
• Taco seasoning – 2 tbsp
• Olive oil – 1 tbsp
• Corn tortillas – 8
• Avocado – 1, sliced
• Lime – 1, cut into wedges

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced sweet potatoes with olive oil and 1 tbsp of taco seasoning on a baking sheet.
3. Roast for 25 minutes, flipping halfway, until the sweet potatoes are tender and slightly caramelized.
4. Tip: For extra crispiness, spread the sweet potatoes in a single layer without overcrowding.
5. While the sweet potatoes roast, warm the black beans in a small pot over medium heat with the remaining taco seasoning for 5 minutes.
6. Tip: Add a splash of water if the beans seem too dry.
7. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
8. Tip: Keep them warm by wrapping in a clean kitchen towel until serving.
9. Assemble the tacos by dividing the sweet potatoes and black beans among the tortillas.
10. Top with avocado slices and a squeeze of lime.

Great for a quick dinner, these tacos boast a delightful mix of creamy avocado, tender sweet potatoes, and hearty beans. Try adding a sprinkle of cilantro or a dash of hot sauce for an extra kick.

Mashed Sweet Potatoes with Brown Sugar

Hey, you know those days when you crave something sweet but also want to keep it kinda healthy? Mashed sweet potatoes with a hint of brown sugar is your go-to. It’s simple, comforting, and just the right amount of sweet.

Ingredients

• Sweet potatoes – 2 lbs
• Brown sugar – ¼ cup
• Butter – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F. This high heat helps caramelize the sweet potatoes, enhancing their natural sweetness.
2. Wash and peel the sweet potatoes, then cut them into 1-inch cubes. Uniform pieces ensure even cooking.
3. Place the sweet potato cubes on a baking sheet in a single layer. Roast for 25 minutes, or until they’re fork-tender. Roasting instead of boiling deepens the flavor.
4. Transfer the roasted sweet potatoes to a large bowl. Add the brown sugar, butter, and salt.
5. Mash everything together with a potato masher until smooth. For extra creaminess, a hand mixer can be used on low speed.
6. Serve warm. A little tip: a sprinkle of cinnamon on top before serving adds a nice warmth.

Absolutely creamy with a perfect balance of sweetness, this dish is a crowd-pleaser. Try it as a side at your next dinner or even as a base for a sweet potato toast breakfast.

Sweet Potato Fries with Garlic Aioli

Perfect for those cozy nights in or as a crowd-pleasing side, these sweet potato fries with garlic aioli are a game-changer. You’ll love how simple they are to whip up, yet they pack a punch of flavor.

Ingredients

• Sweet potatoes – 2 large
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Garlic – 2 cloves
• Mayonnaise – ½ cup
• Lemon juice – 1 tsp

Instructions

1. Preheat your oven to 425°F. This high heat is key for crispy fries.
2. Peel the sweet potatoes and cut them into ¼-inch thick sticks. Uniform size means even cooking.
3. Toss the sweet potato sticks with olive oil and salt until evenly coated. Don’t skimp on the oil—it helps them crisp up.
4. Spread the fries in a single layer on a baking sheet. Crowding leads to steaming, not crisping.
5. Bake for 20 minutes, then flip the fries. Bake for another 15-20 minutes until golden and crisp.
6. While the fries bake, mince the garlic. Mix it with mayonnaise and lemon juice for the aioli. Let it sit to meld flavors.
7. Serve the fries hot with the garlic aioli on the side for dipping.

Lightly crispy on the outside and tender inside, these fries are a sweet and savory dream. Try sprinkling them with smoked paprika for an extra kick or serving alongside a juicy burger for the ultimate meal.

Sweet Potato and Kale Salad

Oh, you’re going to love this Sweet Potato and Kale Salad—it’s the perfect mix of sweet, savory, and crunchy, all tossed together in a dish that’s as nutritious as it is delicious.

Ingredients

• Sweet potatoes – 2 cups, cubed
• Kale – 4 cups, chopped
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Pecans – ½ cup, chopped
• Maple syrup – 1 tbsp

Instructions

1. Preheat your oven to 400°F. This ensures your sweet potatoes roast perfectly.
2. Toss the sweet potato cubes with 1 tbsp olive oil and ¼ tsp salt. Spread them on a baking sheet in a single layer for even roasting.
3. Roast for 25 minutes, flipping halfway through, until they’re golden and fork-tender. Tip: Don’t overcrowd the pan to avoid steaming.
4. While the sweet potatoes roast, massage the kale with the remaining 1 tbsp olive oil and ¼ tsp salt. This softens the leaves, making them more palatable.
5. Toast the pecans in a dry skillet over medium heat for 3-5 minutes, until fragrant. Tip: Stir constantly to prevent burning.
6. Drizzle the maple syrup over the pecans, stir to coat, and cook for another minute. This adds a sweet crunch to your salad.
7. Combine the roasted sweet potatoes, massaged kale, and glazed pecans in a large bowl. Toss gently to mix.

Ready to dig in? This salad boasts a delightful contrast of textures—creamy sweet potatoes, tender kale, and crunchy pecans. Serve it warm for a cozy side dish or chill it for a refreshing lunch option.

Sweet Potato Casserole with Pecan Topping

You know those dishes that just scream comfort? This sweet potato casserole with pecan topping is exactly that. Perfect for when you’re craving something sweet, savory, and utterly satisfying.

Ingredients

• Sweet potatoes – 3 cups, mashed
• Brown sugar – 1 cup
• Eggs – 2
• Butter – ½ cup, melted
• Vanilla extract – 1 tsp
• Pecans – 1 cup, chopped
• Flour – ½ cup

Instructions

1. Preheat your oven to 350°F. This ensures it’s hot enough to bake the casserole evenly.
2. In a large bowl, mix the mashed sweet potatoes, brown sugar, eggs, ¼ cup of the melted butter, and vanilla extract until smooth. Tip: For extra creamy potatoes, use a hand mixer.
3. Spread the sweet potato mixture into a greased 9×13 inch baking dish.
4. In a separate bowl, combine the chopped pecans, flour, and remaining ¼ cup of melted butter. Sprinkle this mixture evenly over the sweet potatoes. Tip: For a crunchier topping, press the pecan mixture lightly into the sweet potatoes.
5. Bake for 25-30 minutes, or until the topping is golden brown and the edges are bubbly. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld.

With its creamy sweet potato base and crunchy pecan topping, this casserole is a textural dream. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Sweet Potato and Chickpea Curry

Sweet potato and chickpea curry is the kind of dish that feels like a warm hug on a chilly evening. You’ll love how the spices meld together, creating a cozy, flavorful meal that’s both satisfying and simple to make.

Ingredients

• Sweet potatoes – 2 cups, diced
• Chickpeas – 1 can (15 oz), drained
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 2 cloves, minced
• Onion – 1 medium, chopped
• Vegetable oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Tip: Make sure the oil is hot before adding the onions to get them perfectly translucent.
2. Add the chopped onion and minced garlic to the pot. Sauté for about 3 minutes, until the onion is soft.
3. Stir in the curry powder and cook for 1 minute to toast the spices, releasing their flavors.
4. Add the diced sweet potatoes to the pot. Stir to coat them in the spice mixture.
5. Pour in the coconut milk and add the drained chickpeas. Tip: For a creamier curry, you can lightly mash some of the chickpeas before adding them.
6. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, or until the sweet potatoes are tender. Tip: Stir occasionally to prevent sticking.
7. Season with salt, then taste and adjust the seasoning if needed.

Rich and creamy, this curry has a delightful balance of sweetness from the potatoes and earthiness from the chickpeas. Serve it over a bed of fluffy rice or with warm naan bread for dipping.

Baked Sweet Potatoes with Butter and Chives

Now, imagine coming home to the comforting aroma of baked sweet potatoes, their skins crisping to perfection in the oven. You’re just a few simple steps away from a side dish that’s as nourishing as it is delicious.

Ingredients

• Sweet potatoes – 2 large
• Butter – 2 tbsp
• Chives – 1 tbsp, chopped

Instructions

1. Preheat your oven to 400°F. This ensures your sweet potatoes cook evenly and develop a nice skin.
2. Wash the sweet potatoes thoroughly under running water to remove any dirt. Tip: Scrubbing them with a brush helps get into all the nooks.
3. Pat the sweet potatoes dry with a clean towel. Moisture on the skin can prevent it from getting crispy.
4. Pierce each sweet potato several times with a fork. This allows steam to escape during baking, preventing them from bursting.
5. Place the sweet potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, depending on their size. Tip: They’re done when a fork slides in easily with no resistance.
6. Remove the sweet potatoes from the oven. Let them cool for a few minutes until they’re safe to handle.
7. Slice each sweet potato open lengthwise. Fluff the insides gently with a fork.
8. Add 1 tbsp of butter to each sweet potato. Tip: Letting the butter melt into the warm flesh enhances the flavor.
9. Sprinkle chopped chives over the top for a fresh, oniony bite.

Velvety inside with a hint of sweetness, these baked sweet potatoes are a canvas for your favorite toppings. Try a drizzle of honey or a sprinkle of cinnamon for a twist on the classic.

Sweet Potato Pancakes

Sweet potato pancakes are the cozy breakfast upgrade you didn’t know you needed. They’re fluffy, slightly sweet, and packed with all the good stuff to start your day right.

Ingredients

• Sweet potato – 1 cup, mashed
• Flour – 1 cup
• Egg – 1
• Milk – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Cinnamon – ½ tsp
• Butter – 2 tbsp, melted

Instructions

1. In a large bowl, mix the mashed sweet potato, egg, and melted butter until smooth.
2. Add the milk to the sweet potato mixture and stir to combine.
3. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
4. Gently fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can make the pancakes tough.
5. Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
6. Pour ¼ cup of batter onto the skillet for each pancake. Tip: Wait until bubbles form on the surface before flipping to ensure they’re cooked through.
7. Cook for 2-3 minutes on each side, or until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Absolutely delightful, these pancakes have a tender crumb and a warm, spiced flavor that pairs perfectly with a drizzle of maple syrup or a dollop of whipped cream. Try topping them with toasted pecans for an extra crunch.

Sweet Potato and Marshmallow Casserole

Just when you think sweet potatoes can’t get any better, this casserole comes along. It’s the perfect mix of sweet and savory, with a gooey marshmallow topping that’ll have you coming back for seconds.

Ingredients

• Sweet potatoes – 3 cups, mashed
• Butter – ½ cup, melted
• Brown sugar – ½ cup
• Marshmallows – 2 cups

Instructions

1. Preheat your oven to 350°F. This ensures even cooking from the get-go.
2. In a large bowl, mix the mashed sweet potatoes, melted butter, and brown sugar until well combined. Tip: For smoother potatoes, peel and boil them until tender before mashing.
3. Transfer the mixture to a greased baking dish, spreading it out evenly. A little butter on your spatula helps prevent sticking.
4. Bake for 25 minutes. The edges should start to bubble slightly.
5. Remove the dish from the oven and evenly scatter the marshmallows on top. Tip: Use mini marshmallows for more even coverage and melting.
6. Return to the oven for another 10 minutes, or until the marshmallows are golden and puffy. Keep an eye on them to avoid burning.
7. Let the casserole sit for 5 minutes before serving. This allows the marshmallow layer to set slightly, making it easier to scoop.

Rich and creamy with a crispy marshmallow top, this casserole is a showstopper. Try serving it with a sprinkle of cinnamon or alongside your favorite roasted meats for a delightful contrast.

Sweet Potato Soup with Coconut Milk

Hey, you know those days when you crave something cozy but don’t want to spend hours in the kitchen? This sweet potato soup with coconut milk is your answer. It’s creamy, dreamy, and packed with flavor.

Ingredients

• Sweet potatoes – 2 large, peeled and cubed
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 4 cups
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated
• Olive oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Make sure the oil is shimmering but not smoking.
2. Add minced garlic and grated ginger. Sauté for 1 minute until fragrant. Tip: Keep stirring to prevent burning.
3. Add cubed sweet potatoes to the pot. Stir to coat with the garlic and ginger.
4. Pour in vegetable broth and bring to a boil. Then, reduce heat to simmer for 20 minutes, or until sweet potatoes are fork-tender.
5. Remove pot from heat. Use an immersion blender to puree the soup until smooth. Tip: For extra creaminess, blend in the coconut milk now.
6. Return the pot to low heat. Stir in coconut milk and salt. Heat for 5 minutes, stirring occasionally.

Creamy and rich, this soup has a velvety texture that’s balanced by the subtle sweetness of coconut milk. Serve it with a sprinkle of toasted coconut or a drizzle of chili oil for an extra kick.

Sweet Potato and Quinoa Salad

Ready to shake up your salad game? This sweet potato and quinoa salad is a breeze to make and packs a punch of flavor and nutrition. Perfect for meal prep or a quick lunch, it’s as satisfying as it is simple.

Ingredients

• Sweet potatoes – 2 cups, diced
• Quinoa – 1 cup, uncooked
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 400°F. This ensures your sweet potatoes roast evenly.
2. Toss the diced sweet potatoes with 1 tbsp olive oil, ¼ tsp salt, and ¼ tsp black pepper. Spread them on a baking sheet in a single layer for even roasting.
3. Roast for 25 minutes, flipping halfway through, until they’re golden and tender. Tip: Don’t overcrowd the pan to avoid steaming instead of roasting.
4. While the sweet potatoes roast, rinse the quinoa under cold water to remove any bitterness. Tip: Use a fine mesh strainer to prevent losing any grains.
5. Cook the quinoa according to package instructions, then fluff with a fork. Let it cool slightly to avoid a mushy salad.
6. In a large bowl, combine the roasted sweet potatoes, cooked quinoa, remaining 1 tbsp olive oil, ¼ tsp salt, and 1 tbsp lemon juice. Gently toss to mix. Tip: Add the lemon juice while the quinoa is still warm to better absorb the flavors.

Great for a hearty side or a standalone meal, this salad boasts a delightful mix of creamy sweet potatoes and fluffy quinoa with a zesty kick. Try topping it with avocado slices or a sprinkle of feta for an extra layer of flavor.

Sweet Potato Bread

Perfect for those cozy mornings or when you’re craving something sweet yet wholesome, this sweet potato bread is a game-changer. You’ll love how simple it is to whip up, and the aroma? Absolutely divine.

Ingredients

• Sweet potato puree – 1 cup
• Flour – 1 ½ cups
• Sugar – ¾ cup
• Eggs – 2
• Butter – ½ cup, melted
• Baking powder – 1 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mix the sweet potato puree, melted butter, and sugar until well combined.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Out of the oven, this bread is moist, subtly sweet, and packed with flavor. Try it toasted with a smear of butter or as a base for your favorite sandwich for a delightful twist.

Sweet Potato and Apple Bake

Now, imagine coming home to the cozy aroma of sweet potatoes and apples mingling in the oven. This Sweet Potato and Apple Bake is your ticket to a hassle-free, comforting side dish that’s as nutritious as it is delicious.

Ingredients

• Sweet potatoes – 2 large, peeled and sliced
• Apples – 2 large, cored and sliced
• Butter – ¼ cup, melted
• Brown sugar – ¼ cup
• Cinnamon – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the sweet potato and apple slices with melted butter until evenly coated.
3. Sprinkle brown sugar and cinnamon over the mixture, tossing again to ensure everything is well combined.
4. Transfer the mixture to a greased baking dish, spreading it out evenly.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the sweet potatoes are tender and the apples are soft.
7. Let it sit for 5 minutes before serving to allow the flavors to meld together.

Golden and bubbling straight from the oven, this bake offers a delightful contrast between the creamy sweet potatoes and the tender, slightly tart apples. Serve it alongside your favorite protein for a balanced meal, or enjoy it as a sweet standalone treat.

Sweet Potato Gnocchi

Did you know that sweet potato gnocchi is the cozy, comforting dish you didn’t know you needed? It’s surprisingly simple to make and packs a flavorful punch.

Ingredients

• Sweet potatoes – 2 large
• Flour – 1 1/2 cups
• Salt – 1/2 tsp
• Egg – 1

Instructions

1. Preheat your oven to 400°F. Poke the sweet potatoes all over with a fork, then bake for 45-50 minutes until soft.
2. Let the sweet potatoes cool for 10 minutes, then peel and mash them in a large bowl. Tip: A ricer gives the smoothest mash.
3. Add the flour, salt, and egg to the mashed sweet potatoes. Mix until a dough forms. Tip: Don’t overmix to keep the gnocchi light.
4. Divide the dough into 4 parts. On a floured surface, roll each part into a long rope, about 1/2 inch thick.
5. Cut each rope into 1-inch pieces. Optionally, roll each piece over a fork to create ridges. Tip: Ridges help sauce cling better.
6. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes.
7. Remove the gnocchi with a slotted spoon and serve immediately.

Absolutely delightful, these gnocchi are pillowy with a subtle sweetness. Try them tossed in brown butter and sage for an extra flavor boost.

Sweet Potato and Bacon Hash

Ready to whip up something delicious that feels like a hug on a plate? This sweet potato and bacon hash is your go-to for a hearty, flavorful meal that’s as easy to make as it is to love.

Ingredients

• Sweet potatoes – 2 cups, diced
• Bacon – 6 slices, chopped
• Onion – 1/2 cup, diced
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Olive oil – 1 tbsp

Instructions

1. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
2. Remove the bacon with a slotted spoon and set aside. Keep the bacon fat in the skillet.
3. Add the olive oil to the skillet with the bacon fat. Tip: Combining oils prevents burning and adds depth.
4. Toss in the diced sweet potatoes and onions. Season with salt and black pepper. Cook, stirring occasionally, until the sweet potatoes are tender and slightly caramelized, about 15 minutes. Tip: Don’t stir too often to get a nice crust.
5. Return the cooked bacon to the skillet. Stir to combine and heat through for about 2 minutes.

Enjoy the crispy edges of the sweet potatoes against the smoky bacon. Serve it topped with a fried egg for an extra layer of deliciousness.

Sweet Potato Muffins

Baking sweet potato muffins is like wrapping yourself in a warm hug on a chilly morning. You’ll love how simple they are to make, and the cozy, spiced aroma filling your kitchen is just a bonus.

Ingredients

• Sweet potato puree – 1 cup
• Flour – 1 ½ cups
• Baking powder – 1 tsp
• Cinnamon – 1 tsp
• Egg – 1
• Milk – ½ cup
• Brown sugar – ¾ cup
• Butter – ¼ cup, melted

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the sweet potato puree, egg, milk, melted butter, and brown sugar until smooth.
3. Tip: For extra fluffy muffins, make sure all your wet ingredients are at room temperature before mixing.
4. In another bowl, sift together the flour, baking powder, and cinnamon.
5. Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can lead to dense muffins.
6. Tip: A few lumps in the batter are okay; they’ll disappear during baking.
7. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Rotate the muffin tin halfway through baking to ensure even browning.
10. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These muffins come out moist with a tender crumb, thanks to the sweet potato. The cinnamon adds a warm spice that pairs perfectly with a dollop of whipped cream or a drizzle of honey for an extra treat.

Sweet Potato and Spinach Lasagna

Wondering what to make for dinner that’s both comforting and packed with nutrients? This Sweet Potato and Spinach Lasagna is your answer. It’s a hearty, flavorful dish that’ll satisfy your cravings and impress your family.

Ingredients

• Sweet potatoes – 2 large, peeled and thinly sliced
• Spinach – 4 cups, fresh
• Lasagna noodles – 12, no-boil
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Marinara sauce – 2 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add spinach to the skillet, cooking until just wilted, about 2 minutes. Season with ½ tsp salt and ¼ tsp black pepper. Remove from heat and set aside.
4. In a bowl, mix ricotta cheese with the remaining salt and pepper.
5. Spread ½ cup marinara sauce at the bottom of the prepared baking dish. Layer 4 lasagna noodles over the sauce.
6. Top noodles with half of the ricotta mixture, half of the spinach, and a third of the sweet potato slices. Sprinkle with ⅓ of the mozzarella cheese.
7. Repeat the layers: sauce, noodles, remaining ricotta, spinach, another third of sweet potatoes, and another third of mozzarella.
8. For the final layer, add the remaining noodles, sauce, sweet potatoes, and mozzarella.
9. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until bubbly and golden.
10. Let the lasagna sit for 10 minutes before slicing. This helps the layers set for cleaner cuts.

Deliciously creamy with a slight crunch from the sweet potatoes, this lasagna is a crowd-pleaser. Serve it with a crisp green salad for a complete meal that’s as nutritious as it is satisfying.

Sweet Potato and Peanut Stew

Sometimes you just need a bowl of something hearty, comforting, and packed with flavor—this Sweet Potato and Peanut Stew is exactly that. It’s a breeze to whip up, and the combo of sweet potatoes and peanut butter is downright irresistible.

Ingredients

• Sweet potatoes – 2 large, peeled and cubed
• Vegetable oil – 1 tbsp
• Onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Peanut butter – ½ cup
• Vegetable broth – 4 cups
• Salt – 1 tsp

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
4. Add the cubed sweet potatoes to the pot, stirring to coat them in the onion and garlic mixture.
5. Whisk together the peanut butter and 1 cup of vegetable broth until smooth, then pour into the pot along with the remaining broth.
6. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 20 minutes or until the sweet potatoes are tender.
7. Season with salt, then taste and adjust if necessary.

Here’s the deal: this stew is creamy, slightly sweet, and has a rich peanut flavor that’s balanced by the tanginess of the tomato paste. Serve it over a bed of rice or with a side of crusty bread to soak up all that delicious sauce.

Sweet Potato and Turkey Chili

Unbelievably cozy and packed with flavor, this sweet potato and turkey chili is your go-to for chilly evenings. You’ll love how the sweetness of the potatoes balances the savory turkey.

Ingredients

• Ground turkey – 1 lb
• Sweet potatoes – 2 cups, diced
• Tomato sauce – 1 can (15 oz)
• Chicken broth – 2 cups
• Chili powder – 2 tbsp
• Cumin – 1 tsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in diced sweet potatoes, cooking for another 3 minutes to slightly soften.
4. Pour in tomato sauce and chicken broth, stirring to combine.
5. Add chili powder and cumin, mixing well.
6. Bring the mixture to a boil, then reduce heat to low.
7. Simmer uncovered for 20 minutes, stirring occasionally, until sweet potatoes are tender.
8. For a thicker chili, let it simmer for an additional 5 minutes.

Rich and hearty, this chili’s texture is wonderfully chunky with a slight creaminess from the sweet potatoes. Serve it with a dollop of sour cream or over a bed of rice for an extra comforting meal.

Sweet Potato and Carrot Soup

Let’s dive into making a cozy bowl of sweet potato and carrot soup that’s perfect for any day. It’s simple, nutritious, and packed with flavors that’ll warm you right up.

Ingredients

• Sweet potatoes – 2 cups, peeled and cubed
• Carrots – 1 cup, peeled and sliced
• Vegetable broth – 4 cups
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add sweet potatoes and carrots to the pot. Stir to coat them in oil, cooking for 5 minutes to slightly soften.
3. Pour in vegetable broth, ensuring it covers the vegetables. Bring to a boil, then reduce heat to low.
4. Simmer uncovered for 20 minutes, or until vegetables are tender when pierced with a fork.
5. Remove pot from heat. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend half the soup.
6. Season with salt and black pepper, stirring well to combine. Tip: Taste and adjust seasoning if needed, but remember the broth already has salt.
7. Serve hot. Tip: Garnish with a drizzle of coconut milk or a sprinkle of roasted seeds for extra flavor and texture.

Perfectly creamy with a sweet and savory balance, this soup is a hug in a bowl. Try pairing it with crusty bread or a crisp salad for a complete meal.

Sweet Potato and Pecan Cookies

Mmm, you’re going to love these sweet potato and pecan cookies. They’re the perfect blend of cozy and crunchy, just right for a lazy afternoon or a quick snack.

Ingredients

• Sweet potato puree – 1 cup
• Pecans – ½ cup, chopped
• Flour – 1 ½ cups
• Brown sugar – ¾ cup
• Butter – ½ cup, softened
• Egg – 1
• Vanilla extract – 1 tsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the egg and vanilla extract until well combined.
4. Mix in the sweet potato puree until the mixture is smooth.
5. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
7. Fold in the chopped pecans.
8. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: The cookies will look soft in the middle but will firm up as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies are wonderfully soft with a slight crunch from the pecans. The sweet potato adds a moist, cake-like texture, while the cinnamon brings a warm spice. Try serving them with a dollop of whipped cream for an extra special treat.

Sweet Potato and Chicken Curry

Wondering what to make for dinner that’s both comforting and packed with flavor? You’ve got to try this sweet potato and chicken curry—it’s a one-pot wonder that’s as easy to make as it is delicious.

Ingredients

• Chicken thighs – 1 lb
• Sweet potatoes – 2 cups, cubed
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Olive oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs to the pot, seasoning with salt, and cook until browned on both sides, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in sweet potatoes and curry powder, cooking for 2 minutes to toast the spices. Tip: Toasting spices releases their full flavor.
4. Pour in coconut milk, bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally. Tip: Simmering gently prevents the coconut milk from separating.
5. Remove from heat and let sit for 5 minutes before serving.

Rich and creamy with a hint of sweetness from the potatoes, this curry is perfect over rice or with a side of naan for dipping. The chicken stays juicy, and the sweet potatoes soak up all the curry goodness, making every bite a delight.

Sweet Potato and Lentil Soup

Kick off your cozy evening with this hearty Sweet Potato and Lentil Soup. It’s the perfect blend of sweet and savory, packed with nutrients to keep you full and satisfied.

Ingredients

• Sweet potatoes – 2 cups, diced
• Lentils – 1 cup
• Vegetable broth – 4 cups
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add minced garlic and sauté for 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Stir in diced sweet potatoes and lentils, coating them in the oil and garlic.
4. Pour in vegetable broth and bring to a boil. Tip: Use a wooden spoon to scrape any bits off the bottom of the pot for extra flavor.
5. Reduce heat to low, cover, and simmer for 25 minutes. Tip: The soup is ready when the sweet potatoes are fork-tender.
6. Stir in cumin and salt, then remove from heat.
7. Use an immersion blender to puree half the soup for a creamy texture with some chunks. Alternatively, leave it as is for a chunkier version.

You’ll love the creamy texture with a hint of spice from the cumin. Serve it with a dollop of yogurt or a sprinkle of fresh herbs for an extra touch.

Conclusion

Unleash the versatility of sweet potatoes with our roundup of 25 delicious recipes perfect for any season! Whether you’re craving something sweet, savory, or somewhere in between, there’s a dish here to satisfy. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this collection? Share the sweet potato love by pinning this article on Pinterest for others to enjoy!