Top Sweet Potato Recipes You’ll Love

Sweet potatoes check more boxes than almost any other pantry staple. They bring natural sweetness, a velvety texture, and a nutrient profile that fits everyday cooking. They roast into candy-like bites, blend into silky soups, and even anchor tacos and skillet breakfasts. If you keep a few on hand, dinner rarely feels out of reach.

Below you will find a mix of weeknight-friendly and special-occasion dishes, perfect for your collection of sweet potato recipes. Some lean savory, some lean sweet, and all of them use straightforward techniques with big payoffs. Pick one based on time, mood, or what you already have in the kitchen.

Quick look at the lineup

Recipe	Prep	Cook	Total	Yield	Difficulty	Dietary notes
Crispy Roasted Sweet Potato Cubes	10m	30m	40m	4 side servings	Easy	Vegan, gluten free
Coconut Lime Sweet Potato Soup	15m	25m	40m	4 bowls	Easy	Vegan, gluten free
Sweet Potato and Black Bean Tacos	15m	25m	40m	8 to 10 tacos	Easy	Vegetarian, gluten free
Skillet Sweet Potato Hash with Eggs	15m	25m	40m	4 servings	Easy	Gluten free
Miso Maple Glazed Sweet Potato Wedges	10m	30m	40m	4 side servings	Easy	Vegetarian
Sweet Potato Casserole with Pecan Crumble	25m	35m	60m	8 servings	Easy	Gluten free option

A few prep pieces make everything smoother:

• Choose firm, heavy sweet potatoes with smooth skin and no soft spots.
• For extra crisp edges, dry the cut pieces well before roasting.
• Line pans with parchment to prevent sticking and promote even browning.
• Salt lightly early, then finish with flaky salt at serving for pop.

Crispy Roasted Sweet Potato Cubes

A high-heat roast and a touch of cornstarch deliver a crisp exterior and tender center. These cubes work beside salmon or roasted chicken, or tossed into salads with arugula and feta.

Ingredients

• 2 pounds sweet potatoes, peeled and cut into 1 inch cubes
• 2 tablespoons olive oil
• 1 tablespoon cornstarch
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne, optional
• 1 tablespoon chopped fresh parsley, for serving
• Flaky salt, to finish

Instructions

1. Heat oven to 425°F. Line a large rimmed baking sheet with parchment.
2. Rinse the cubed sweet potatoes, then pat very dry with clean towels. Moisture prevents crisping.
3. In a large bowl, whisk oil, cornstarch, smoked paprika, garlic powder, salt, pepper, and cayenne until smooth.
4. Add sweet potato cubes and toss until coated evenly. Spread on the baking sheet in a single layer with space between pieces.
5. Roast 15 minutes. Flip with a spatula, then roast 12 to 15 minutes more until deep golden with crisp edges and tender centers.
6. Transfer to a serving bowl, sprinkle with parsley and flaky salt, and serve hot.

Make it yours

• Swap smoked paprika for chili powder or curry powder.
• Add a squeeze of lime and a dusting of cotija for a taco-ready side.

Coconut Lime Sweet Potato Soup

This soup is lush without any cream. Coconut milk, ginger, and lime pair with sweet potato for a bright, silky bowl that works year round.

Ingredients

• 2 tablespoons coconut oil or olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 1/2 pounds sweet potatoes, peeled and diced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 4 cups low sodium vegetable broth
• 1 can full-fat coconut milk, 13.5 ounces
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Zest of 1 lime and juice of 1 to 2 limes
• Fresh cilantro and chili flakes, for garnish

Instructions

1. Warm oil in a large pot over medium heat. Add onion and cook 4 to 5 minutes until translucent.
2. Stir in garlic and ginger and cook 30 seconds until fragrant. Add coriander and cumin and stir for 15 seconds.
3. Add sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer 15 to 18 minutes until the sweet potatoes are very tender.
4. Stir in coconut milk, salt, and pepper. Heat gently for 2 minutes without boiling.
5. Blend until smooth using an immersion blender. If using a countertop blender, vent the lid and blend in batches.
6. Add lime zest and juice. Taste and adjust salt, pepper, and lime.
7. Ladle into bowls and top with cilantro and chili flakes.

Swaps and extras

• Add a diced carrot with the sweet potato for extra sweetness.
• Stir in 1 tablespoon red curry paste with the spices for a Thai-style spin.

Sweet Potato and Black Bean Tacos

Roasted cubes meet spiced black beans and a quick lime slaw. Keep tortillas warm in a towel and let everyone build their own.

Ingredients

• 1 1/2 pounds sweet potatoes, peeled and cut into 3/4 inch cubes
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 can black beans, 15 ounces, drained and rinsed
• 1 garlic clove, minced
• 8 to 10 small corn or flour tortillas
• 1/3 cup crumbled feta or cotija
• 1 ripe avocado, sliced
• Lime wedges

Quick lime slaw

• 2 cups shredded cabbage
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• Pinch of sugar

Instructions

1. Heat oven to 425°F. Toss sweet potato cubes with olive oil, chili powder, smoked paprika, cumin, salt, and pepper. Spread on a parchment-lined sheet and roast 22 to 25 minutes, flipping once.
2. While roasting, stir together cabbage, cilantro, lime juice, olive oil, salt, and sugar in a bowl. Set aside to soften.
3. Warm a small skillet over medium heat. Add black beans and garlic with 2 tablespoons water. Cook 3 to 4 minutes until hot and fragrant. Lightly mash about one third of the beans for texture. Keep warm.
4. Warm tortillas over a burner or in a skillet until pliable, then wrap in a towel.
5. Build tacos with roasted sweet potatoes, black beans, slaw, avocado, and feta or cotija, incorporating sweet potato recipes for an added twist. Serve with lime wedges.

Tips

• Add pickled red onions for snap.
• Swap feta for a dairy-free cheese or skip for vegan tacos.

Skillet Sweet Potato Hash with Eggs

A hearty breakfast or weeknight dinner, this hash brings crisp-edged sweet potatoes, peppers, and onions together with runny yolks.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter, optional
• 1 pound sweet potatoes, peeled and cut into 1/2 inch dice
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 large eggs
• 2 green onions, thinly sliced
• Hot sauce, for serving

Instructions

1. Heat oil and butter in a large cast iron or nonstick skillet over medium heat.
2. Add sweet potatoes and cook 8 to 10 minutes, stirring occasionally, until starting to brown and soften.
3. Stir in onion and bell pepper. Cook 5 to 7 minutes more until vegetables are tender and lightly charred.
4. Add garlic, smoked paprika, thyme, salt, and pepper. Cook 30 seconds.
5. Make 4 small wells in the hash. Crack an egg into each well. Reduce heat to medium low and cover the skillet.
6. Cook 4 to 6 minutes until whites are set and yolks are to your liking. Rotate the pan once to encourage even cooking.
7. Sprinkle with green onions and serve with hot sauce.

Notes

• For a chorizo version, brown 6 ounces fresh chorizo first, then build the hash in the rendered fat and oil.
• If you prefer firm yolks, finish the pan in a 375°F oven for 4 to 5 minutes.

Miso Maple Glazed Sweet Potato Wedges

Salty-sweet glaze, charred edges, and a little sesame crunch. These wedges pair well with roasted salmon, tofu, or a grain bowl.

Ingredients

• 2 pounds sweet potatoes, scrubbed, cut into thick wedges
• 2 tablespoons neutral oil, like avocado oil
• 1 tablespoon white miso paste
• 2 tablespoons pure maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce or tamari
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1 tablespoon toasted sesame seeds
• 2 tablespoons sliced green onions

Instructions

1. Heat oven to 450°F. Line a large sheet pan with parchment.
2. Toss wedges with oil and salt. Arrange cut sides down for better browning.
3. Roast 15 minutes. Meanwhile whisk miso, maple syrup, rice vinegar, soy or tamari, ginger, and red pepper flakes until smooth.
4. Remove pan and spoon half the glaze over wedges. Flip each wedge and brush with more glaze.
5. Roast 10 to 12 minutes more until wedges are tender and deeply caramelized.
6. Transfer to a platter and drizzle any remaining glaze. Sprinkle with sesame seeds and green onions.

Serving ideas

• Serve with a dollop of Greek yogurt mixed with a little lime juice.
• Add to a bowl with brown rice, cucumber, and crispy tofu.

Sweet Potato Casserole with Pecan Crumble

Silky, lightly spiced sweet potatoes topped with a nubby pecan crust. Great for a holiday table, but simple enough for a weekend dinner.

Ingredients

Sweet potato base

• 3 pounds sweet potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter, melted
• 1/2 cup whole milk or evaporated milk
• 1/4 cup pure maple syrup or brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon kosher salt
• 2 large eggs, lightly beaten

Pecan crumble

• 1 cup pecans, chopped
• 1/2 cup old fashioned rolled oats
• 1/3 cup brown sugar, packed
• 1/2 cup almond flour or all purpose flour
• 1/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, melted

Instructions

1. Heat oven to 375°F. Grease a 9 by 13 inch baking dish.
2. Place sweet potato chunks in a large pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then simmer 12 to 15 minutes until very tender. Drain well and let steam off for 2 minutes.
3. Mash sweet potatoes in the pot or a bowl until smooth. Stir in melted butter, milk, maple syrup or brown sugar, vanilla, cinnamon, nutmeg, and salt. Taste and adjust sweetness and salt.
4. Stir in beaten eggs until fully combined, then spread the mixture in the prepared baking dish.
5. In a bowl, combine pecans, oats, brown sugar, almond flour or all purpose flour, salt, and cinnamon. Mix in melted butter until clumps form.
6. Scatter the crumble evenly over the sweet potato base.
7. Bake 28 to 35 minutes until the topping is golden and the edges bubble.
8. Let rest 10 minutes before serving to set.

Make it gluten free

• Use almond flour and certified gluten free oats in the topping.

Tips for buying, storing, and prepping

A few small habits keep sweet potatoes at their best.

• Storage: Keep in a cool, dark spot with good airflow, not in the fridge. The cold can change texture and taste.
• Scrubbing: Rinse and scrub well if leaving the skins on. The skins add fiber and roast up nicely.
• Knife work: Aim for even pieces to cook at the same rate. Smaller dice cook faster and caramelize more.
• Oil: Use enough oil to coat but not drench. Puddles of oil can prevent browning.
• Heat: Hot ovens help. Most roasting recipes here call for 425 to 450°F for good color and crisp edges.

Chocolate Sweet Potato Brownies

Sweet potato puree delivers moisture and a fudgy crumb without losing that classic brownie feel. No mixer needed.

Ingredients

• 1 cup mashed sweet potato, cooled and very smooth
• 1/2 cup melted coconut oil or unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup cocoa powder, unsweetened
• 1/2 cup almond flour or all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup dark chocolate chips
• Flaky salt, optional

Instructions

1. Heat oven to 350°F. Line an 8 inch square pan with parchment with overhang for easy lifting.
2. In a large bowl whisk mashed sweet potato, melted coconut oil or butter, granulated sugar, brown sugar, eggs, and vanilla until glossy and smooth.
3. Sift in cocoa powder, almond flour or all purpose flour, baking powder, and salt. Stir just until no dry spots remain.
4. Fold in chocolate chips. Spread batter evenly in the prepared pan.
5. Bake 22 to 26 minutes until the center is just set and a toothpick comes out with a few moist crumbs.
6. Sprinkle with flaky salt if using. Cool completely in the pan before slicing into squares.

Pro tips

• Roast sweet potatoes for puree at 400°F until very tender, then mash for the smoothest texture.
• Chill sliced brownies for a clean cut and extra fudgy bite.

A few smart pairings

Round out a plate or build a full menu around these sweet potato recipes.

• Crisp greens with a lemony vinaigrette balance the sweetness of the casseroles and wedges.
• Pickled elements add contrast. Keep a jar of pickled onions or jalapeños in the fridge.
• Sauces make repeats feel new. Try chimichurri with roasted cubes or a cumin yogurt with the hash.
• Keep limes, cilantro, and feta on hand. They match sweet potatoes in a way that feels effortless.

With a bag of sweet potatoes and this set of recipes, you have warm, bright, and reliable options for weeknights, weekends, and any table that welcomes comforting food.