12 Easy Sweet Potato Recipes

While you might think sweet potatoes are just for Thanksgiving, you'll be surprised by how versatile these nutrient-rich tubers can be in your everyday cooking. Whether you're craving something crispy, creamy, or somewhere in between, these 12 recipes will transform the humble sweet potato into dishes that'll make you rethink your dinner routine. From quick weeknight sides to impressive party appetizers, you're about to discover why sweet potatoes deserve a permanent spot in your meal planning lineup.

Classic Roasted Sweet Potato Wedges

Roasted sweet potato wedges are a healthier alternative to regular french fries, offering a perfect balance of sweet and savory flavors. When roasted properly, they develop a beautifully caramelized exterior while maintaining a soft, tender interior that melts in your mouth.

These wedges make an excellent side dish for almost any meal, from burgers to grilled chicken, and can be seasoned in countless ways to match your main course. Their natural sweetness is enhanced through the roasting process, while the right combination of seasonings adds depth and complexity to their flavor profile.

Ingredients:

• 4 medium sweet potatoes
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

Preheat your oven to 425°F (220°C). Wash and dry the sweet potatoes thoroughly, then cut them lengthwise into wedges about 1/2 inch thick. In a large bowl, toss the wedges with olive oil and all seasonings until evenly coated. Arrange the wedges on a baking sheet in a single layer, ensuring they don't overlap. Roast for 25-30 minutes, flipping halfway through, until the edges are crispy and golden brown, and the centers are tender when pierced with a fork.

For best results, using a preheated oven is crucial, as this helps achieve the crispy exterior. Avoid overcrowding the baking sheet, as this will cause the wedges to steam rather than roast. Let the wedges rest for 5 minutes after removing from the oven to allow them to crisp up further.

Creamy Sweet Potato Mash

Creamy sweet potato mash is a comforting side dish that transforms humble sweet potatoes into a silky, luxurious accompaniment perfect for any meal. The natural sweetness of the potatoes combines with rich dairy elements to create a dish that's both sophisticated and satisfying.

This version elevates the traditional sweet potato mash by incorporating carefully selected ingredients that enhance the natural flavors while creating an irresistibly smooth texture. The cooking method ensures the sweet potatoes retain their nutritional benefits while achieving the perfect consistency.

• 4 large sweet potatoes (about 2 pounds)
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon nutmeg
• 2 tablespoons maple syrup (optional)

Peel the sweet potatoes and cut them into 1-inch cubes. Place them in a large pot and cover with cold water. Add a pinch of salt to the water and bring to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Drain thoroughly in a colander.

Return the potatoes to the pot and heat over low heat for 1-2 minutes to remove excess moisture. Add the butter and let it melt. Begin mashing the potatoes using a potato masher or ricer. Gradually add the warm heavy cream while continuing to mash. Mix in the salt, white pepper, and nutmeg until well combined. For additional sweetness, stir in the maple syrup if desired.

For the best results, heat the cream before adding it to the potatoes, as cold dairy products can make the mash gummy. If the mixture seems too thick, add warm cream tablespoon by tablespoon until reaching the desired consistency. Avoid overmixing, as this can make the mash gluey. Store any leftovers in an airtight container in the refrigerator for up to three days.

Sweet Potato and Black Bean Tacos

Sweet potato and black bean tacos combine the hearty sweetness of roasted sweet potatoes with the rich, earthy flavor of black beans, creating a satisfying vegetarian meal that's both nutritious and flavorful. The natural sweetness of the potatoes perfectly complements the savory beans, while traditional taco seasonings add a Mexican-inspired kick to this unique fusion dish.

This recipe transforms simple ingredients into a memorable meal that's perfect for weeknight dinners or casual entertaining. The combination provides a healthy dose of protein, fiber, and complex carbohydrates, making it a well-balanced option that appeals to both vegetarians and meat-eaters alike.

• 2 large sweet potatoes, cubed
• 2 cans black beans, drained and rinsed
• 12 corn tortillas
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 lime
• 1 avocado, sliced
• 1/2 red onion, diced
• Fresh cilantro
• Crumbled queso fresco

Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and slightly crispy on the edges. While the potatoes roast, heat the black beans in a saucepan over medium heat, seasoning with additional cumin and salt to taste.

Warm the tortillas and assemble the tacos by layering the roasted sweet potatoes and black beans. Top with sliced avocado, diced red onion, fresh cilantro, and crumbled queso fresco. Finish with a squeeze of fresh lime juice.

For best results, avoid overcrowding the sweet potatoes on the baking sheet as this can lead to steaming rather than roasting. The tortillas can be warmed directly over a gas flame for 10-15 seconds per side, or wrapped in damp paper towels and microwaved for 30 seconds. Store any leftover filling components separately in the refrigerator for up to 3 days.

Honey-Glazed Sweet Potato Coins

Honey-glazed sweet potato coins are a delightful side dish that combines the natural sweetness of sweet potatoes with a golden, caramelized honey coating. The simple preparation method creates perfectly tender slices with slightly crispy edges that make an excellent accompaniment to any main course.

These medallions of sweet potato aren't only visually appealing but also pack a nutritional punch, being rich in vitamins A and C, fiber, and antioxidants. The honey glaze creates a beautiful sheen and adds depth to the natural flavors while helping to achieve the perfect caramelization during cooking.

Ingredients:

• 2 large sweet potatoes
• 3 tablespoons honey
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Preheat the oven to 400°F (200°C). Wash and peel the sweet potatoes, then slice them into 1/4-inch thick rounds. In a large bowl, whisk together honey, olive oil, salt, pepper, cinnamon, and nutmeg. Add the sweet potato coins and toss until evenly coated. Arrange the coins in a single layer on a lined baking sheet, ensuring they don't overlap. Bake for 20-25 minutes, flipping halfway through, until the coins are tender and lightly caramelized on both sides.

For best results, avoid slicing the sweet potatoes too thin as they may burn easily, or too thick as they won't cook evenly. Let the coins rest for 5 minutes after removing from the oven, as this allows the honey glaze to set and makes them easier to handle. The natural sugars in both the sweet potatoes and honey can burn quickly, so keep a close eye on them during the final minutes of cooking.

Spicy Sweet Potato Fries

Spicy sweet potato fries are a healthier alternative to regular french fries, offering a perfect balance of sweet and heat. These crispy, oven-baked fries deliver a satisfying crunch on the outside while maintaining a tender interior that showcases the natural sweetness of the root vegetable.

The key to achieving the perfect spicy sweet potato fries lies in the combination of spices and proper cutting technique. When sliced uniformly and seasoned generously, these fries develop a beautiful caramelization in the oven, creating an irresistible side dish that pairs well with burgers, sandwiches, or as a standalone snack.

Ingredients:

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder

Preheat the oven to 425°F (220°C). Wash and peel the sweet potatoes, then cut them into uniform strips about 1/4 inch thick. Place the cut potatoes in a large bowl and toss with olive oil until evenly coated. In a separate small bowl, mix all the spices together, then sprinkle over the oiled sweet potatoes, tossing to ensure even coverage.

Arrange the seasoned sweet potato strips in a single layer on a baking sheet lined with parchment paper, ensuring they don't overlap. Bake for 20-25 minutes, then flip the fries and continue baking for another 10-15 minutes until they're crispy and lightly browned on the edges.

For best results, soak the cut sweet potato strips in cold water for 30 minutes before cooking to remove excess starch, then pat them completely dry before seasoning. Avoid overcrowding the baking sheet, as this will cause the fries to steam rather than crisp. If making a large batch, use multiple baking sheets and rotate them during cooking for even browning.

Sweet Potato and Chickpea Curry

Sweet potato and chickpea curry combines the heartiness of root vegetables with the protein-rich goodness of legumes, creating a satisfying plant-based meal. The natural sweetness of sweet potatoes perfectly complements the earthy chickpeas, while aromatic Indian spices bring depth and warmth to this comforting dish.

This curry isn't only nutritious but also budget-friendly and easy to prepare. It's a one-pot wonder that can be made in advance, and the flavors actually improve when left overnight, making it an excellent meal prep option for busy weekdays.

Ingredients:

• 2 large sweet potatoes, cubed
• 2 cans chickpeas, drained and rinsed
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 can coconut milk
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Heat oil in a large pot over medium heat and sauté onions until translucent. Add garlic and ginger, cooking until fragrant. Stir in all the spices and cook for another minute to release their flavors. Add sweet potatoes and chickpeas, stirring to coat with the spice mixture. Pour in coconut milk, vegetable broth, and tomato paste, bringing the mixture to a boil. Reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender and the sauce has thickened.

For best results, use sweet potatoes cut into uniform sizes to ensure even cooking. The curry can be made milder or spicier by adjusting the amount of curry powder, and the consistency can be altered by adding more broth or allowing it to reduce further. Serve over rice or with naan bread for a complete meal.

Maple-Pecan Sweet Potato Casserole

This classic holiday side dish combines the natural sweetness of sweet potatoes with the rich flavors of maple syrup and buttery pecans. The creamy, whipped sweet potato base is topped with a crunchy pecan streusel that creates an irresistible contrast of textures.

Maple-Pecan Sweet Potato Casserole elevates the traditional marshmallow-topped version by incorporating pure maple syrup and a generous amount of pecans, making it sophisticated enough for special occasions while maintaining its comfort food appeal. The dish can be prepared in advance and baked just before serving.

• 4 large sweet potatoes (about 3 pounds)
• 1/2 cup butter, softened
• 1/3 cup pure maple syrup
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon

Topping:

• 1 cup chopped pecans
• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 4 tablespoons melted butter
• 1/4 teaspoon salt

Preheat oven to 375°F. Wash sweet potatoes and pierce several times with a fork. Place on a baking sheet and bake for 1 hour or until tender. Once cooled, peel and mash the sweet potatoes. Mix in softened butter, maple syrup, milk, eggs, vanilla, salt, and cinnamon until smooth. Transfer to a greased 9×13 inch baking dish. For the topping, combine pecans, flour, brown sugar, melted butter, and salt in a bowl until crumbly. Sprinkle evenly over the sweet potato mixture. Bake for 30-35 minutes until the topping is golden brown and the casserole is heated through.

For best results, let the casserole rest for 10 minutes before serving to allow it to set properly. The dish can be assembled up to 24 hours in advance and refrigerated, but add the pecan topping just before baking to maintain its crunch. If baking from refrigerated, add 10-15 minutes to the cooking time.

Sweet Potato Hash Browns

Sweet potato hash browns offer a delicious and nutritious twist on the classic breakfast staple. The natural sweetness of the root vegetable pairs beautifully with crispy, golden-brown edges, creating a satisfying combination of flavors and textures that can elevate any morning meal.

This healthier alternative to traditional hash browns is packed with vitamin A, fiber, and antioxidants. The key to achieving the perfect sweet potato hash browns lies in removing excess moisture from the shredded potatoes and maintaining the right cooking temperature to ensure crispiness without burning.

• 2 large sweet potatoes, peeled
• 1 small onion, finely diced (optional)
• 2 tablespoons olive oil or butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon paprika

Grate the peeled sweet potatoes using a box grater or food processor with a shredding attachment. Place the shredded sweet potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Transfer to a bowl and mix with the diced onion, salt, pepper, garlic powder, and paprika until well combined.

Heat oil or butter in a large skillet over medium heat. Once hot, add the sweet potato mixture, spreading it evenly in the pan. Press down with a spatula to form a uniform layer. Cook for 5-7 minutes until the bottom is golden brown and crispy. Flip the hash browns in sections and cook for an additional 4-5 minutes until the other side is equally crispy.

For best results, avoid overcrowding the pan and cook in batches if necessary. The sweet potatoes can be grated up to a day in advance and stored in water in the refrigerator – just be sure to drain and dry thoroughly before cooking. If the hash browns start to brown too quickly, reduce the heat to medium-low to ensure they cook through without burning.

Loaded Sweet Potato Skins

Loaded sweet potato skins are a healthier twist on the classic potato skin appetizer, offering a perfect balance of sweet and savory flavors. These crowd-pleasing bites combine the natural sweetness of roasted sweet potatoes with crispy skin and indulgent toppings, making them an excellent choice for game day snacks or party appetizers.

The key to perfect loaded sweet potato skins lies in achieving the right texture – crispy on the outside while maintaining a soft, creamy interior. This recipe transforms simple sweet potatoes into an elevated dish that can be customized with various toppings to suit different taste preferences and dietary requirements.

Ingredients:

• 4 medium sweet potatoes
• 4 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• 1/2 cup sour cream
• 3 green onions, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Preheat the oven to 400°F (200°C). Wash and dry the sweet potatoes thoroughly, then pierce them several times with a fork. Rub the skins with olive oil and place them on a baking sheet. Bake for 45-50 minutes or until tender. Once cooled slightly, cut the potatoes in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato attached to the skin.

Brush the inside and outside of the skins with remaining olive oil and season with salt, pepper, and garlic powder. Return them to the oven for 10 minutes to crisp up. Remove from oven, fill with cheese and bacon, then return to oven for an additional 5 minutes until cheese melts. Top with sour cream and green onions before serving.

For best results, choose sweet potatoes that are similar in size to ensure even cooking. The skins can be prepared up to a day in advance and reheated just before adding the toppings. To make them extra crispy, broil for the final 1-2 minutes, but watch carefully to prevent burning.

Sweet Potato Brownies

Sweet Potato Brownies combine the rich, fudgy texture of traditional brownies with the nutritional benefits of sweet potatoes. This innovative twist on a classic dessert creates a naturally sweet, moist treat that satisfies chocolate cravings while incorporating wholesome ingredients.

These brownies are gluten-free when made with appropriate flour alternatives and offer a good source of vitamins A and C from the sweet potatoes. The natural sweetness of the potatoes allows for a reduction in added sugars while maintaining the decadent taste that makes brownies so irresistible.

• 1 cup mashed sweet potato
• 1/2 cup almond flour
• 1/2 cup cocoa powder
• 1/3 cup maple syrup
• 2 eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips

Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a large bowl, combine the mashed sweet potato, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth. In a separate bowl, mix the almond flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until well combined, then fold in the chocolate chips.

Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Allow the brownies to cool completely in the pan before cutting into squares.

For best results, steam or bake the sweet potato until very soft before mashing, and ensure it has cooled to room temperature before mixing with other ingredients. These brownies can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 3 months. For a fudgier texture, refrigerate the brownies for at least 2 hours before serving.

Thai-Style Sweet Potato Soup

This vibrant Thai-style sweet potato soup combines the natural sweetness of sweet potatoes with classic Thai flavors like coconut milk, lemongrass, and ginger. The result is a creamy, aromatic soup that balances sweet, spicy, and savory notes in perfect harmony.

The beauty of this recipe lies in its versatility. While traditional Thai soups often use regular potatoes or pumpkin, sweet potatoes add a unique depth and natural sweetness that complements the Thai herbs and spices exceptionally well. This soup can be served as a starter or main course and is particularly comforting during colder months.

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 inches fresh ginger, grated
• 2 stalks lemongrass, bruised
• 2 red chilies, sliced (optional)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon fish sauce
• 1 lime, juiced
• Salt to taste
• Fresh cilantro for garnish
• Chopped peanuts for garnish

Heat coconut oil in a large pot over medium heat. Sauté onions until translucent, then add garlic, ginger, lemongrass, and chilies. Cook for 2-3 minutes until fragrant. Add sweet potatoes and curry paste, stirring to coat vegetables evenly. Pour in vegetable broth and coconut milk, bringing the mixture to a boil. Reduce heat and simmer for 15-20 minutes until sweet potatoes are tender.

Remove lemongrass stalks and blend the soup until smooth using an immersion blender or regular blender. Return to pot if using a regular blender. Stir in fish sauce and lime juice. Adjust seasoning with salt to taste. Serve hot, garnished with fresh cilantro and chopped peanuts.

For best results, choose sweet potatoes with orange flesh as they tend to be sweeter and creamier. The soup can be made ahead and stored in the refrigerator for up to 3 days, though you may need to thin it with additional broth when reheating. For a vegetarian version, replace fish sauce with soy sauce or tamari.

Mediterranean Sweet Potato Buddha Bowl

The dish draws inspiration from traditional Mediterranean cuisine while incorporating modern bowl-style presentation. Each component can be prepared in advance, making it an excellent option for meal prep or a quick assembly dinner when time is limited.

Ingredients:

• 2 large sweet potatoes, cubed
• 1 can chickpeas, drained and rinsed
• 2 cups mixed greens
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste

For the Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 2-3 tablespoons water
• Salt to taste

Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly crispy on the edges.

Meanwhile, prepare the tahini dressing by whisking together all dressing ingredients until smooth, adding water as needed to reach desired consistency.

To assemble, divide the mixed greens between bowls and arrange the roasted sweet potatoes, chickpeas, cucumber, tomatoes, red onion, and olives in sections around the bowl. Sprinkle with feta cheese and drizzle with the tahini dressing just before serving.

For best results, serve the sweet potatoes warm while keeping the other components at room temperature. The sweet potatoes can be roasted up to 3 days in advance and reheated before serving. If meal prepping, store the dressing separately and add it just before eating to maintain the freshness of the vegetables and prevent the greens from wilting.