15 Savory Sweet Potato Recipes

Sweet potatoes aren't just for marshmallow-topped casseroles. These 15 savory sweet potato recipes prove how versatile they are — roasted, mashed, stuffed, and spiralized into weeknight dinners, hearty sides, and cozy fall bowls.

1. Loaded Baked Sweet Potatoes

Fluffy baked sweet potatoes loaded with black beans, corn, and melty cheddar.

Ingredients

• 4 large sweet potatoes
• 1 cup black beans
• 1/2 cup corn
• 1 cup shredded cheddar
• 1/2 cup sour cream
• 2 tbsp olive oil
• 1 tsp cumin
• 1/4 cup chopped cilantro

Instructions

1. Rub sweet potatoes with olive oil and salt.
2. Bake at 400°F for 45-55 minutes until soft.
3. Warm beans, corn, and cumin in a skillet.
4. Split potatoes and fluff the flesh.
5. Load with the bean mixture and cheddar.
6. Top with sour cream and cilantro.

2. Sweet Potato Black Bean Chili

Smoky turkey chili with tender sweet potato chunks — hearty and wholesome.

Ingredients

• 2 large sweet potatoes, cubed
• 1 lb ground turkey
• 1 onion, diced
• 2 tbsp chili powder
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) black beans
• 2 cups chicken broth
• 1 cup shredded cheddar

Instructions

1. Brown turkey with onion; stir in chili powder.
2. Add sweet potatoes, tomatoes, beans, and broth.
3. Bring to a boil, then simmer 30 minutes.
4. Mash a few sweet potato cubes to thicken.
5. Season with salt and a squeeze of lime.
6. Top with cheddar and serve.

3. Crispy Sweet Potato Fries

Shatteringly crisp oven fries with smoky garlic seasoning.

Ingredients

• 3 large sweet potatoes
• 3 tbsp cornstarch
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Cut sweet potatoes into even 1/4-inch sticks.
2. Toss with cornstarch until lightly coated.
3. Add olive oil and seasonings; toss well.
4. Arrange in a single layer on two sheet pans.
5. Bake at 425°F for 25-30 minutes, flipping once.
6. Sprinkle with parsley and serve hot.

4. Sweet Potato Shepherd's Pie

Classic shepherd's pie crowned with creamy mashed sweet potatoes.

Ingredients

• 3 large sweet potatoes
• 1 lb ground beef
• 1 onion, diced
• 2 cups frozen mixed vegetables
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 tbsp butter
• 1/2 cup milk

Instructions

1. Boil sweet potato chunks 15 minutes; mash with butter and milk.
2. Brown beef with onion; stir in tomato paste.
3. Add vegetables and broth; simmer 8 minutes.
4. Spread beef mixture in a baking dish.
5. Top with mashed sweet potatoes.
6. Bake at 400°F for 20 minutes until golden.

5. Roasted Sweet Potato & Kale Salad

Warm roasted sweet potatoes over massaged kale with maple-Dijon dressing.

Ingredients

• 2 large sweet potatoes, cubed
• 4 cups chopped kale
• 1/3 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 cup crumbled feta
• 1/3 cup toasted pecans
• 1/2 red onion, sliced

Instructions

1. Roast sweet potato cubes at 425°F for 25 minutes.
2. Whisk olive oil, vinegar, mustard, and 1 tbsp maple syrup.
3. Massage kale with half the dressing.
4. Top with warm sweet potatoes, feta, and pecans.
5. Add red onion and drizzle with remaining dressing.
6. Serve warm or at room temperature.

6. Sweet Potato Gnocchi

Pillowy homemade gnocchi in brown butter with crispy sage.

Ingredients

• 2 large sweet potatoes
• 1 cup ricotta
• 1 egg
• 1 1/2 cups flour, plus more
• 1/2 tsp salt
• 4 tbsp butter
• 8 sage leaves
• 1/2 cup grated Parmesan

Instructions

1. Bake sweet potatoes at 400°F for 45 minutes; scoop flesh.
2. Mix with ricotta, egg, salt, and flour until a soft dough forms.
3. Roll into ropes and cut into 1-inch pieces.
4. Boil in batches until they float, about 2-3 minutes.
5. Brown butter with sage leaves until fragrant.
6. Toss gnocchi in brown butter; top with Parmesan.

7. Stuffed Sweet Potatoes with Chicken

BBQ chicken stuffed sweet potatoes with crunchy slaw — weeknight magic.

Ingredients

• 4 medium sweet potatoes
• 2 cups shredded rotisserie chicken
• 1/2 cup barbecue sauce
• 1 cup coleslaw mix
• 2 tbsp ranch
• 1/4 cup sliced green onions
• 1 tbsp olive oil
• 1 tsp salt

Instructions

1. Bake sweet potatoes at 400°F for 45-50 minutes.
2. Toss chicken with barbecue sauce and warm through.
3. Split potatoes and fluff the flesh.
4. Pile in the BBQ chicken.
5. Top with ranch-tossed coleslaw.
6. Garnish with green onions.

8. Sweet Potato Hash with Eggs

Crispy sweet potato hash with jammy eggs — a brunch-worthy skillet.

Ingredients

• 2 large sweet potatoes, diced
• 1 bell pepper, diced
• 1 onion, diced
• 4 eggs
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 1/2 cup shredded cheddar
• 2 tbsp chopped chives

Instructions

1. Crisp sweet potatoes in olive oil 10-12 minutes.
2. Add pepper, onion, and paprika; cook 6 minutes.
3. Make 4 wells in the hash.
4. Crack an egg into each well.
5. Cover and cook 4-5 minutes until whites set.
6. Top with cheddar and chives.

9. Mashed Sweet Potatoes

Silky brown-sugar mashed sweet potatoes — the ultimate cozy side.

Ingredients

• 3 lb sweet potatoes
• 4 tbsp butter
• 1/3 cup warm milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp brown sugar
• 2 tbsp chopped pecans

Instructions

1. Peel and chunk sweet potatoes.
2. Boil 15-18 minutes until very tender; drain.
3. Mash with butter and warm milk.
4. Stir in salt, pepper, nutmeg, and brown sugar.
5. Whip until smooth and fluffy.
6. Top with toasted pecans.

10. Sweet Potato & Sausage Skillet

One-skillet sweet potatoes, sausage, and Brussels sprouts with maple glaze.

Ingredients

• 2 large sweet potatoes, cubed
• 1 lb Italian sausage, sliced
• 1 red onion, wedged
• 2 cups Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Italian seasoning
• 2 tbsp maple syrup

Instructions

1. Brown sausage slices in a large skillet; remove.
2. Crisp sweet potatoes in olive oil 8 minutes.
3. Add Brussels sprouts and onion; cook 8 more minutes.
4. Return sausage; drizzle with maple syrup and vinegar.
5. Toss with Italian seasoning.
6. Cook 2 more minutes and serve.

11. Sweet Potato Soup

Velvety coconut-curried sweet potato soup with crunchy pepitas.

Ingredients

• 3 large sweet potatoes, cubed
• 1 onion, diced
• 3 cups vegetable broth
• 1 cup coconut milk
• 1 tsp curry powder
• 1/2 tsp ginger
• 2 tbsp olive oil
• 1/4 cup toasted pepitas

Instructions

1. Sauté onion in olive oil 5 minutes.
2. Add curry powder and ginger; cook 1 minute.
3. Add sweet potatoes and broth; simmer 20 minutes.
4. Blend until completely smooth.
5. Stir in coconut milk and season.
6. Serve topped with pepitas.

12. Sweet Potato Tacos

Roasted sweet potato and black bean tacos — meatless Monday never tasted better.

Ingredients

• 2 large sweet potatoes, cubed
• 1 can (15 oz) black beans
• 8 corn tortillas
• 1 cup corn
• 1 tsp cumin
• 1 cup shredded Monterey Jack
• 1/2 cup salsa
• 1/4 cup chopped cilantro

Instructions

1. Roast sweet potato cubes with cumin at 425°F for 25 minutes.
2. Warm beans and corn in a skillet.
3. Char tortillas over a gas flame.
4. Fill with sweet potatoes, beans, and corn.
5. Top with cheese, salsa, and cilantro.
6. Serve with lime wedges.

13. Sweet Potato Gratin

Layers of sweet potato in garlicky cream under a golden cheese crust.

Ingredients

• 3 large sweet potatoes, thinly sliced
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 cup shredded Gruyère
• 1/2 cup grated Parmesan
• 2 tbsp butter
• 1 tsp salt

Instructions

1. Heat cream with garlic, thyme, and salt.
2. Layer sweet potato slices in a buttered dish.
3. Pour cream over each layer.
4. Top with Gruyère and Parmesan.
5. Cover and bake at 375°F for 40 minutes.
6. Uncover and bake 15 more minutes until golden.

14. Sweet Potato Curry

Thai red curry with sweet potatoes and chickpeas — cozy with a kick.

Ingredients

• 2 large sweet potatoes, cubed
• 1 onion, diced
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 cups chickpeas
• 1 tbsp fish sauce (or soy)
• 1/4 cup chopped basil

Instructions

1. Sauté onion and curry paste 2 minutes.
2. Add sweet potatoes, coconut milk, and broth.
3. Simmer 18-20 minutes until tender.
4. Stir in chickpeas and fish sauce.
5. Simmer 5 more minutes.
6. Serve over jasmine rice with basil.

15. Roasted Sweet Potato Wedges

Crispy-edged wedges with rosemary and smoked paprika — the perfect side.

Ingredients

• 3 large sweet potatoes, cut into wedges
• 3 tbsp olive oil
• 1 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped rosemary

Instructions

1. Toss wedges with cornstarch, then oil and seasonings.
2. Arrange cut-side down on a sheet pan.
3. Roast at 425°F for 30-35 minutes, flipping once.
4. Check that edges are deeply crisp.
5. Sprinkle with fresh rosemary.
6. Serve with aioli for dipping.