To get in a fall mood, I’ve found 20 fantastic sweet potato recipes that are a wonderful mixture of sweet and savory.
These dishes will have you dreaming of crisp, fresh air, and making cozy meals in the kitchen.
I actually make sweet potato recipes year-round, with chili and brownies being two of my go-to’s.
Although, I can’t resist a batch of tender sweet potato cookies either.
So, even if it’s still 90 degrees where you are, I suggest you put a bookmark on this page for later. You won’t want to miss out on a single recipe!
20 Best Ever Ways To Enjoy Sweet Potatoes – Roasted, Mashed, and More!
Sweet potatoes are wonderfully versatile and loaded with vitamin A, and one of my favorite ways to serve them is this whipped potato recipe.
Unlike regular potatoes, which I prefer with some texture, there’s nothing like a big bowl of silky smooth, vibrant sweet potatoes.
This recipe is extra indulgent, thanks to the butter, heavy cream, vanilla, and nutmeg.
But it’s not too sweet and will still pair well with chicken, pork, or beef.
I would happily eat a baked potato every day of the week, both sweet and regular!
They’re so comforting and easy to make, and they need nothing more than a bit of butter and salt.
Though you can pop your potatoes into a hot oven for 40 minutes and have them come out perfectly fluffy, I almost always just use the microwave.
Since sweet potato skins don’t turn crispy like, say, Russet potato skins, it’s way easier to pop them in the microwave for 5 to 10 minutes and save some time.
If you’re looking for something a little more unique, this sweet potato casserole is sure to impress your family and friends.
The base is a leveled-up version of the whipped potato recipe above, calling for evaporated milk, sugar, eggs, and warm spices.
This will give it more of a sweet potato pie texture.
Finally, the topping is a heavenly mix of pecans, brown sugar, flour, and butter.
It’s sweet, crunchy, and so good, you’ll forget to add anything else to your plate.
In many recipes, sweet potato and pumpkin are interchangeable.
They look almost the same and taste so similar that when you mix them into a batter, you’ll barely notice the difference.
But unlike pumpkin, sweet potatoes are easy to work with, and they’re often available for longer throughout the year.
So, if you’re craving spiced pumpkin bread in the middle of July, why not try this tender, moist, lightly spiced sweet potato bread instead? You won’t be sorry.
Sweet potato fries can be a little bit hit or miss, and I know you’ve had your fair share of soggy fries before. I know I have.
The trick to getting the best texture is to cut the fries evenly.
If you have some thick and some thin, the latter will likely burn before the chunkier fries are cooked.
Don’t add the salt until the end, and be sure to spread them out on your tray so they can cook all the way around, with no soggy sides.
It might not be your first thought, but if you’ve never tried sweet potato in a smoothie before, you’re missing out.
This recipe is pretty easy, calling for cooked frozen sweet potato (to make it thick), frozen bananas (to make it creamy), almond milk, and almond butter (for some sweet, nutty flavors), and some warm spices for good measure.
There’s also Greek yogurt in the mix for a nice boost of protein.
When you bake sweet potatoes in the oven, you’ll know they’re ready when you can see the juices starting to seep out and caramelize on the tray.
If you want to enhance that flavor, try roasting the sweet potatoes with brown sugar.
As it cooks, the juices will mix with the sugar and butter to make a sort of sweet glaze that’s just to die for.
Using sweet potato is such a clever way to make your favorite lasagne gluten-free.
It also means you’ll get an extra portion of veggies into your meal without a fight.
If you don’t have the relevant stand mixer attachment, just try to make your slices as thin as you can.
A mandolin would be a great second option or be careful when using a sharp knife.
Then, layer the sweet potatoes as you would in a potato gratin.
If you’re feeding a crowd, double this recipe and bake it covered with foil for the first 20 minutes to ensure the middle cooks without the top burning.
Adding sweet potato to chili is my favorite way to bulk it out and add flavor. Not to mention, it gives great color to a typically dark dish.
This vegetarian meal is super filling, thanks to the potatoes, peppers, and beans.
Although, it would be extra tasty if you threw in some leftover rotisserie chicken, too.
If you like a bit of heat with your chili, try adding a can of Rotel tomatoes and green chilis instead.
As much as I love chili and chunky soups, I have a deep love for creamy, velvety-smooth soups, like this carrot and sweet potato recipe.
For one thing, that color is irresistible. It’s bright, warm, and so inviting. I just want to dunk a piece of bread right in the middle.
But it’s not only the color that wows.
The sweet and savory flavors here are blended perfectly, and it has such a rich taste that you’ll want seconds before you finish the first bowl.
Sweet potato casserole is typically pretty sweet, soft, and relatively creamy in both texture and taste.
It almost always pairs well with pork. If you want something with a layer of tartness, you’ll have to try this sweet potato and apple recipe.
Pork and apple are a match made in heaven, after all.
Using Granny Smith apples will guarantee you sweet yet tart flavors and a lovely crispy apple texture that won’t turn to mush in the oven.
Tater tots are such a nostalgic food, and I don’t know any grown-ups that can resist those nuggets of crunchy potato.
I enjoyed the coating on these, the spiced breadcrumbs adding a lovely layer of crunch to the exterior.
But I have to admit that the filling is more like a hush puppy than a tot.
Instead of shredding the potato, this recipe calls for mashed sweet potato. It’s still super tasty but not authentic.
If you want the real deal, only bake the potatoes for 20 minutes, until they just begin to soften. Then shred them with a box grater and form the tots.
Pancakes are universally kid-approved, so why not throw in some sneaky veggies to make them a little healthier?
You’ll need mashed sweet potato for this, which can be taken from leftovers or made in the microwave.
Although I would recommend whipping it until smooth, so you won’t get any lumps.
For the fluffiest pancakes around, start by fully emulsifying the wet ingredients. Then, be sure to mix in the flour until thoroughly combined.
Lastly, gently stir the buttermilk into the batter, being very careful not to overwork it. Cook over medium heat to prevent any burned edges.
One bite of this, and it will become a permanent addition to your dinner table.
It’s a warm sweet potato salad full of red onion, feta, dried cranberries, and tangy honey mustard dressing.
It makes such a nice change to the leafy salads we’re all used to, and it will fill you up with just one portion.
Serve it with sandwiches for lunch, roasted chicken for dinner, or add an egg to the top and devour it for breakfast.
Biscuits are classic comfort food, and they’re welcome on my table no matter the time of day.
I’ll just as happily eat them with bacon and eggs as I would with chili.
What I love about these is that you’ll get so much goodness in your biscuits along with great flavor.
And that honey and cinnamon butter is devilishly delectable. Make extra because you’ll need it!
Trust me; even your southern grandma would approve of this, and she might even ask for the recipe.
I couldn’t get through this list of sweet potato recipes without a tried-and-true sweet potato pie recipe.
It’s on the table at every holiday and some days in between, if you’re lucky!
It’s sweet, creamy, spiced, and so much more indulgent than a slice of apple pie.
I’m a fan of pastry crusts for this, but if you prefer graham cracker crumbs, go right ahead and use that instead.
For the smoothest filling ever, throw the ingredients into a blender and blitz until you can’t see any more lumps.
If you want sweet potato casserole flavors but need something more suited to mingling, these sweet potato crescent bites are the perfect middle ground.
You’ll use crescent rolls tucked into muffin tins to make the little cup shapes. Alternatively, you could use frozen tart shells, too.
Since these don’t need to be set (they won’t be sliced), you’ll only need to add brown sugar, cream, cinnamon, vanilla, and salt to the cooked mashed sweet potatoes.
Before popping them in the oven, add a few mini-marshmallows on top, which will toast and turn beautifully golden.
Brownies are one of the most perfect baked goods around, and the beauty of them is that they’re made to be fudgy.
In some recipes, when you try to add mashed sweet potatoes (or bananas), the batter will become dense, and you might not get the lift you need.
But that’s precisely what you want in a brownie. It should be dense, chewy, and bursting with chocolate flavor.
This fantastic recipe is both vegan and gluten-free, using sweet potato and almond butter to make sure it’s moist and oat flour in place of all-purpose.
If you’ve ever made pumpkin cookies before, you’ll know that they tend to be quite cakey.
Though they’re moist, they have a soft and tender texture, as opposed to that chewiness you get in chocolate chip cookies.
But these are the best of both worlds, and the light spices are so deliciously fragrant.
Just remember to let the dough chill before you bake these; otherwise, they’ll spread too far.
I like dark chocolate chips in these, and chopped pecans work well, too.
I don’t know about you, but whenever I make sweet potato pie, it just seems to vanish from the table in a matter of minutes.
This year, I’ll be making this sweet potato and marshmallow bar recipe. Hopefully, having extra will mean I’ll get a piece, too.
I like to add toasted pecans to the crust. Just pop them in the oven and bake for about 10 minutes.
Once they’re cool, blitz them with the other crust ingredients.
Another little variation could be to sprinkle over some dark chocolate chunks before adding the marshmallows.
It will leave a layer of creamy, rich chocolate you’ll want to scoop out with a spoon.
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