30 Sweet Potato Recipes to Add to Your Repertoire

While they come into season in September and reach their peak around late November, a variety of sweet potatoes are in stock in the majority of supermarkets year-round, and they can be just as delicious and nutritious in a summer salad as they are in a warm and comforting casserole.

To round out your sweet potato repertoire, we’ve collected 30 recipes where this ingredient shines.

This supernutritious recipe uses a spiralizer to produce strands of sweet potato that roast for a mere 12 minutes, producing a nice touch of carmelization. The creaminess and crunch of feta and walnuts simply highlight the sweet potato’s natural sweetness in this simple but perfectly balanced dish by Nicole Konstantinakos.

Quesadillas are the perfect conduit for sweet potato in this hearty recipe by Steve Dunn. Shredding the sweet potatoes and microwaving them concentrates the root vegetable, avoiding a soggy end result that still bursts with vegetal flavor.

Baked sweet potatoes are undoubtedly delicious, but for the silkiest mash, we braise the sweet potatoes in a mixture of butter and heavy cream for extra richness and the perfect texture (we prefer using a food mill for the perfect puree consistency). Ground black pepper adds a little kick to this sweet and creamy side.

After chopping sweet potato into  thick planks, we coated them with a cornstarch slurry that quickly turned crispy when fried for the ultimate crunch. For well-seasoned, creamy, sweet interiors, we first treated the sweet potatoes to a blanch in water spiked with salt. Adding baking soda to the blanching water caused the potatoes’ exteriors to turn a little mushy, creating more surface area for a substantial, pleasingly orange crust to develop when baked.

This Cajun recipe highlights the caramel sweetness of these spuds, shallow-frying them in lard, dusting them with cinnamon and sugar, and adding a splash of vanilla to make their natural sweetness sing. Bryan Roof’s recreation of this Louisiana method is a surefire crowd-pleaser.

The majority of sweet potato casseroles have you roast the sweet potatoes. This recipe steams them for the perfect silky texture, and whole pecans made the final result not only beautiful but also just sweet enough to please both the kids and the adults. A pinch of cayenne slightly offsets that sweetness for a hint of complexity.

This wonderfully nutrient-dense dish is just as at home on the dinner table as it is at breakfast. Whatever meal you’re making it for, it’ll be done in a flash, as sweet potato is pre-cooked in the microwave before being tossed into a skillet for ultimate caramelization. This mouthwatering dish is lighter, fresher, and easier on the gut than your average hash, and one you won’t regret making.

This holiday-worthy dish is both simple and showstopping, and can be enjoyed as leftovers for days to come . . . that is, unless your guests devour it first. One reader’s thoughts on the recipe make us think it won’t last too long: “My guests and I LOVED this. The orange and Grand Marnier elevated this standard side dish into something special. Also, very easy to make. Highly recommend.”

Sweet potato shines when it stars in a fresh side salad such as Mark Huxsoll’s recipe. A hot oven highlights all the best features of the sweet potato from the inside out, with fluffy, creamy interiors and crisp, caramelized exteriors. Scallions, cilantro, and toasted almonds garnish this simple side where cubed sweet potato is the hero.

Many recipes tend to mask sweet potato’s naturally rich and earthy flavors with overly sweet or too-robust flavors. Sweet potato fan Ashley Moore wanted to do away with all the unnecessary additions when she created this unique mash. Boiling the vegetables in only 6 tablespoons of water avoids diluting their flavor, and a smattering of autumnal ingredients finish cooking in the same pan, making clean-up a breeze.

A tall, fluffy biscuit perfumed with the flavor of sweet potato sounds delicious but can result in a soggy mess. To cut down on moisture, we didn’t use any buttermilk in this recipe, instead relying solely on sweet potatoes bolstered with a bit of cider vinegar to offset the sweetness and replicate buttermilk’s tang. We microwave the sweet potatoes to concentrate their flavor and release their moisture, making for lighter, more flavorful biscuits.

This reimagined potato gratin uses sweet potato to its advantage, switching up the traditional casserole toppings for something a little more reminiscent of a loaded potato: sharp cheddar cheese, crumbled crispy bacon, sour cream, and scallions.

Who ever said that comforting food can’t be nutritious too? This paleo-friendly hash does away with white potatoes and adds celery root; not only does the celery root offer good textural contrast, but its earthy flavor is also a perfect complement to the sweet potatoes. To speed things up, we parcooked the veggies in the microwave until tender and then moved them to the skillet to brown and crisp.

These wedges are cut to the perfect size that allows them to bake long enough to crisp up without falling apart and have beautifully balanced crispy outsides with fluffy, creamy insides. One of the best things about this recipe (besides the superior flavor) is how simple and weeknight-friendly it is.

Cornbread infused with the caramelly notes of sweet potato is a no-brainer, and Christie Morrison’s recipe makes for a speedy and perfectly textured result by utilizing the microwave. A combination of cornmeal and flour keeps the cornbread light and avoids the denseness that sweet potato might otherwise add. 

These stuffed sweet potatoes are reminiscent of the decadently comforting loaded potato, but take on a more elegant, nutritious note with a few ingredient swaps. Greek yogurt, Parmesan, hazelnuts, and zingy herbs all contribute vital nutrients and flavor to the sweet potatoes.

As delicious as sweet potato is whole, when juiced, its sweet and earthy flavors can make for a uniquely satisfying beverage. The starch from the sweet potato gives both body and pleasing texture to this juice by Hannah Fenton, which combines it with tart cranberries and orange juice.

Cutting sweet potatoes into rounds—rather than the more traditional chopped cubes—allows for a greater surface area, so the vegetables hold together nicely in the oven while also developing fluffy, well-cooked interiors. They’re also coated in a sweet (but not too-sweet) caramelly glaze.

In typical ATK fashion, we put hours of testing into discovering the ideal internal temperature for the very best baked sweet potato. We then turned everything we learned into this perfect recipe. Another thing we learned was that we needed to hold the sweet potatoes at 200 degrees for about an hour, which allowed time for the cell walls to break down, starches to gelatinize, and moisture to evaporate so that flavor concentrated. You won’t regret making these creamy, fluffy spuds, perfected by science.

For anybody who loves the depth of sweet potato’s flavor, Matthew Fairman’s lightly spicy, very creamy and deliciously savory soup magnifies it for a celebration of the vegetable’s earthy notes. Cayenne and ginger complement the spud’s creaminess with a delectable and necessary kick.

A hugely popular dessert during the colder months, sweet potato pie is easy to come by, but hard to perfect. Hard, but not impossible: This streamlined recipe does away with grainy filling and overly sweet flavors to bring you the sweet potato pie you’re truly craving.

By mashing boiled sweet potatoes, Morgan Bolling created sweet potato fritters that were texturally interesting but remained creamy and sweet when fried. Shallow-frying made for easier cleanup and shatteringly crisp, caramelized edges to this perfect preparation of the sweet potato.

Toaster oven aficionados know why this popular appliance makes serving sweet potato a cinch. But what really saves on time in this clever recipe is halving and stuffing the root veg, which slashes the roasting time from one hour to 20 minutes, and the veggies and tofu cook together to result in a simple, quick, and supernutritious weeknight dinner.

Too often, sweet potato casseroles can be cloyingly sweet, but others that omit as much sweetness as possible end up displeasingly vegetal and without flavor. This recipe hits the sweet spot (so to speak). One reader sums it up perfectly: “I think it’s the best sweet potato recipe I’ve ever tasted. It’s a keeper.”

Sweet potato can make the perfect base for a creamy, comforting stew, as it does in this recipe by Steve Dunn, which is loosely inspired by maafe (Senegalese peanut stew). Sautéing chopped sweet potato with aromatics boosts the citrusy and fruity flavor of this stew, and chickpeas add further body and buttery creaminess to this deliciously nutritious meal.

Sweet potatoes are a perfect staple for a plant-based diet, whether you’re fully vegan or simply exploring meat-alternative dishes. When cooked with other robust vegetables and fiber-rich legumes, sweet potato curry comes together quickly and easily for an ultrasatisfying weeknight meal.

For too long, sweet potato wedges have been viewed as an “alternative” to their traditional white potato counterparts. Elevating the wedges on a wire rack during roasting helped to crisp them up instead of letting them roast in their own juices, which would result in soggy sweet potatoes. Using a ripping-hot preheated pan also helps develop a shatteringly crisp exterior.

Chopping the sweet potato into small cubes ensures that they cook evenly and all the way through in this gently spiced dish, alongside perfectly seasoned chicken. Baharat and pomegranate molasses added earthy spice and tangy sweetness to these skillet-roasted sweet potatoes, which are the perfect answer to your weeknight cravings.

Sweet potatoes should be no stranger to the grill, as they both steam and develop a delectably smoky char on the fire, eliminating the need to precook the spuds. Tossing the sweet potatoes in a vinaigrette generated steam and helped cook the potatoes through while also seasoning them, making Alli Berkey’s grilled sweet potato salad recipe the embodiment of summer flavors.

Vegetables aren’t just the garnish for these succulent tacos—they’re the main attraction. Spreading the sweet potatoes onto a sheet pan with corn and peppers allowed them to become caramelized and crispy but still fitting for an easy-to-eat soft taco filling. Tangy pickled shallots and radishes complement the sweet potatoes’ creaminess beautifully.