18 Creative Unique Sweet Potato Recipes Deliciously Diverse

Sweet potatoes are the ultimate kitchen chameleon—equally at home in cozy comfort food and vibrant seasonal dishes. Whether you’re craving quick weeknight dinners, decadent desserts, or something delightfully unexpected, these 18 creative recipes prove there’s no limit to their versatility. Get ready to fall in love with this humble veggie all over again—your taste buds are in for a treat!

Sweet Potato and Black Bean Tacos

These hearty tacos are packed with smoky-sweet roasted sweet potatoes and protein-rich black beans—a crowd-pleasing combo that comes together in under 30 minutes.

Ingredients

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 (15 oz) can black beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp salt
• 8 small corn or flour tortillas, warmed
• ¼ cup crumbled feta or cotija cheese
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. Preheat oven to 425°F. Toss sweet potatoes with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp garlic powder, and ½ tsp salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender and caramelized.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add black beans and cook for 3–4 minutes, stirring occasionally, until warmed through.
3. Fill warmed tortillas with roasted sweet potatoes and black beans. Top with crumbled cheese, cilantro, and a squeeze of lime.

The contrast of creamy beans, crispy-edged sweet potatoes, and tangy cheese makes every bite irresistible. Plus, it’s a meal that’s equally satisfying for weeknights or casual gatherings.

Tip: For extra flavor, mash half the black beans lightly with a fork before adding them to the skillet—this creates a thicker, more cohesive filling.

Maple Glazed Sweet Potato Wedges

These sweet potato wedges are caramelized to perfection with a sticky-sweet maple glaze—just crispy on the outside, tender on the inside, and totally irresistible.

Ingredients:

• 2 large sweet potatoes, cut into 1-inch wedges
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss sweet potato wedges with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange wedges in a single layer on the baking sheet. Bake for 20 minutes, flipping halfway.
4. Drizzle with 2 tbsp maple syrup, toss gently, and bake another 5–7 minutes until glossy and caramelized at the edges.
5. Sprinkle with fresh parsley (if using) and serve warm.

The magic here? The maple syrup transforms into a glossy, crackly glaze in the oven—no stovetop reduction needed!

Tip: For extra crispiness, space the wedges apart so they roast instead of steam.

Sweet Potato Gnocchi with Sage Butter

These pillowy gnocchi get a cozy upgrade with sweet potato and a nutty brown butter sauce—perfect for impressing guests or treating yourself!

Ingredients:

• 1 large sweet potato (about 1 cup mashed)
• 1 cup all-purpose flour, plus extra for dusting
• 1 large egg, lightly beaten
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 tbsp unsalted butter
• 10 fresh sage leaves
• 1/4 tsp grated nutmeg
• Parmesan cheese, for serving

Instructions:

1. Roast the sweet potato: Pierce the sweet potato with a fork, wrap in foil, and bake at 400°F for 45 minutes until tender. Scoop out the flesh and mash until smooth (you’ll need 1 cup). Let cool slightly.
2. Make the dough: In a bowl, combine the mashed sweet potato, 1 cup flour, egg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until a soft dough forms (add a touch more flour if sticky).
3. Shape the gnocchi: On a floured surface, divide the dough into 4 pieces. Roll each into a 1-inch-thick rope, then cut into 1-inch pieces. Press lightly with a fork for ridges.
4. Cook the gnocchi: Boil a pot of salted water. Drop in gnocchi in batches; they’re done when they float (about 2 minutes). Remove with a slotted spoon.
5. Make the sage butter: In a skillet, melt 4 tbsp butter over medium heat. Add 10 sage leaves and cook until crisp (2 minutes). Stir in 1/4 tsp nutmeg.
6. Toss and serve: Gently toss the gnocchi in the sage butter. Top with Parmesan and extra sage leaves.

The sweet potato adds just enough earthy sweetness to balance the toasty butter, while the crispy sage gives every bite a fragrant crunch.

Tip: For extra-light gnocchi, avoid overworking the dough—stop mixing as soon as it comes together.

Spicy Sweet Potato Soup

Spicy Sweet Potato Soup

This velvety soup balances sweet and heat with a kick of smoked paprika—perfect for cozy nights when you crave something bold but comforting.

Ingredients

• 2 large sweet potatoes (about 2 lbs), peeled and cubed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin
• 4 cups vegetable broth
• 1/2 cup full-fat coconut milk
• 1 tbsp maple syrup
• 1 tsp salt
• Fresh cilantro and lime wedges, for serving

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until translucent. Stir in 2 cloves garlic, 1 tsp smoked paprika, 1/2 tsp cayenne, and 1/2 tsp cumin; cook for 1 minute until fragrant.
2. Add the sweet potatoes and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until the potatoes are fork-tender.
3. Blend the soup until smooth using an immersion blender (or carefully transfer to a countertop blender). Stir in 1/2 cup coconut milk, 1 tbsp maple syrup, and 1 tsp salt.
4. Ladle into bowls and top with fresh cilantro and a squeeze of lime. The coconut milk adds a silky richness that mellows the spice—just wait for that first creamy, smoky bite! Tip: For extra depth, roast the sweet potatoes at 400°F for 25 minutes before adding to the pot.

Sweet Potato and Kale Salad

This hearty salad combines roasted sweet potatoes with fresh kale for a dish that’s both nourishing and packed with flavor—perfect for a quick lunch or a colorful side.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 4 cups chopped kale (stems removed)
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized.
2. While potatoes roast, massage kale with your hands for 1 minute to soften. Add to a large bowl.
3. Whisk together 2 tbsp maple syrup and 1 tbsp apple cider vinegar. Drizzle over kale and toss to coat.
4. Add roasted sweet potatoes, 1/4 cup dried cranberries, and 1/4 cup crumbled feta. Gently toss everything together.

The smoky sweetness of the potatoes pairs perfectly with the tangy feta and chewy cranberries—making every bite a mix of textures and flavors.

Tip: For extra crunch, sprinkle with toasted pecans just before serving.

Sweet Potato Pancakes with Cinnamon Syrup

These fluffy sweet potato pancakes are spiced just right and drizzled with a warm cinnamon syrup—comfort food at its coziest.

Ingredients:

• 1 cup mashed cooked sweet potato (about 1 medium)
• 1 cup all-purpose flour
• 1 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg
• 3/4 cup milk
• 2 tbsp melted butter, plus extra for cooking
• For the syrup: 1/2 cup maple syrup, 1/4 tsp ground cinnamon, 1 tbsp butter

Instructions:

1. In a bowl, whisk together the flour, 1 tbsp brown sugar, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt.
2. In another bowl, mix the mashed sweet potato, egg, milk, and 2 tbsp melted butter. Gently fold the wet ingredients into the dry until just combined (small lumps are okay).
3. Heat a skillet over medium-low and melt a pat of butter. Pour 1/4 cup batter per pancake, cooking for 3–4 minutes until bubbles form on top. Flip and cook for 2–3 minutes more until golden.
4. For the syrup, warm 1/2 cup maple syrup, 1/4 tsp cinnamon, and 1 tbsp butter in a small saucepan over low heat, stirring until combined.

The sweet potato keeps these pancakes extra tender, while the cinnamon syrup adds a cozy, caramel-like finish—no plain maple syrup here!

Tip: For smoother batter, blend the sweet potato with the wet ingredients before mixing.

Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry

This cozy, spiced curry is a hug in a bowl—creamy sweet potatoes and hearty chickpeas simmered in a fragrant coconut sauce. It’s weeknight-friendly but tastes like it simmered all day.

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (13.5 oz) can coconut milk
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and diced (about 3 cups)
• 1/2 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until soft. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using), stirring for 30 seconds to toast the spices.
3. Pour in 1 can coconut milk and 1 cup water, scraping up any browned bits. Add the chickpeas, sweet potatoes, and 1/2 tsp salt. Bring to a simmer, then reduce heat to low, cover, and cook for 20–25 minutes until the sweet potatoes are tender.
4. Stir in 1 tbsp lime juice. Taste and adjust salt if needed. Garnish with cilantro.

The magic here? The sweet potatoes melt slightly into the sauce, making it luxuriously thick without any cream. Serve with fluffy rice or naan for soaking up every drop.

Tip: For extra depth, swap half the water with vegetable broth.

Sweet Potato Brownies

These fudgy sweet potato brownies sneak in a dose of veggies while delivering rich chocolate flavor—no one will guess the secret ingredient!

Ingredients

• 1 cup mashed cooked sweet potato (about 1 medium)
• 1/2 cup creamy almond butter
• 1/3 cup maple syrup
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together mashed sweet potato, almond butter, maple syrup, cocoa powder, vanilla extract, baking soda, and salt until smooth.
3. Fold in dark chocolate chips, then spread batter evenly into the prepared pan.
4. Bake for 20–22 minutes until the edges are set but the center is still slightly soft.
5. Cool completely before slicing—they’ll firm up as they sit!

The sweet potato keeps these brownies ultra-moist while adding subtle earthy sweetness that pairs perfectly with the deep cocoa flavor.

Tip: For extra gooeyness, sprinkle a few extra chocolate chips on top right after baking.

Sweet Potato and Marshmallow Casserole

This cozy casserole strikes the perfect balance between creamy sweet potatoes and gooey toasted marshmallows—comfort food at its finest.

Ingredients:

• 3 lbs sweet potatoes, peeled and cubed
• 1/4 cup unsalted butter, melted
• 1/3 cup heavy cream
• 1/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 cups mini marshmallows

Instructions:

1. Preheat oven to 375°F. Boil sweet potatoes in a large pot of water for 15–20 minutes until fork-tender. Drain.
2. Mash sweet potatoes with melted butter, heavy cream, brown sugar, vanilla extract, cinnamon, and salt until smooth. Spread evenly into a greased 9×13-inch baking dish.
3. Bake uncovered for 20 minutes, then remove from oven. Sprinkle marshmallows evenly over the top and return to the oven for 5–7 minutes, just until marshmallows are golden and puffed.

The contrast of the spiced sweet potato base with the crackly, caramelized marshmallow topping is downright irresistible. Serve it warm for maximum stretchy marshmallow pulls!

Tip: For extra flavor, swap brown sugar for maple syrup or add a pinch of nutmeg to the mix.

Sweet Potato Fries with Garlic Aioli

These golden, oven-baked sweet potato fries are perfectly crispy outside and tender inside, paired with a creamy garlic aioli for dipping—your new go-to snack or side!

Ingredients:

• 2 medium sweet potatoes, cut into ¼-inch sticks
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup mayonnaise
• 1 clove garlic, minced
• 1 tsp lemon juice
• Pinch of salt

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss sweet potatoes with 2 tbsp olive oil, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until evenly coated. Spread in a single layer on the baking sheet.
3. Bake for 20 minutes, flip fries, then bake another 10–15 minutes until crispy and browned at the edges.
4. Meanwhile, stir together ½ cup mayonnaise, 1 minced garlic clove, 1 tsp lemon juice, and a pinch of salt. Chill until serving.

The smoky-sweet fries and punchy garlic aioli balance each other brilliantly—just try not to eat it all straight from the tray!

Tip: For extra crispiness, soak the cut sweet potatoes in cold water for 30 minutes before drying and seasoning.

Sweet Potato and Quinoa Stuffed Peppers

These vibrant stuffed peppers are a hearty, nutrient-packed meal that’s as satisfying as it is colorful—perfect for a cozy weeknight dinner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 medium sweet potato, peeled and diced into ½-inch cubes
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 (15-oz) can black beans, drained and rinsed
• ½ cup shredded Monterey Jack cheese (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 400°F. Toss sweet potato with 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender.
2. In a large bowl, mix roasted sweet potato, cooked quinoa, black beans, and (if using) ¼ cup cheese. Stuff mixture evenly into peppers.
3. Place peppers upright in a baking dish. Sprinkle with remaining ¼ cup cheese (if using). Cover with foil and bake for 25 minutes. Uncover and bake 5 more minutes until cheese melts.
4. Garnish with fresh cilantro before serving.

The smoky-sweet filling and tender pepper create a fantastic contrast, while the quinoa keeps it light yet filling. Tip: For extra crunch, top with toasted pepitas before serving!

Sweet Potato Pie with Pecan Crust

This Southern-inspired pie swaps the classic pastry for a buttery pecan crust, adding a nutty depth that pairs perfectly with the spiced sweet potato filling.

Ingredients

• For the crust: 1 1/2 cups finely ground pecans, 1/4 cup granulated sugar, 1/4 tsp salt, 5 tbsp melted unsalted butter
• For the filling: 2 cups mashed cooked sweet potatoes (about 2 medium), 3/4 cup packed light brown sugar, 2 large eggs, 1/2 cup heavy cream, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp salt

Instructions

1. Make the crust: Preheat oven to 350°F. Mix 1 1/2 cups ground pecans, 1/4 cup granulated sugar, and 1/4 tsp salt in a bowl. Stir in 5 tbsp melted butter until crumbs clump together. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then cool while preparing filling.
2. Make the filling: Whisk together mashed sweet potatoes, 3/4 cup brown sugar, eggs, 1/2 cup heavy cream, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp salt until smooth. Pour into crust.
3. Bake at 350°F for 45–50 minutes until filling is set (center should jiggle slightly). Cool completely before slicing.

The pecan crust stays crisp against the velvety filling, and the warm spices let the sweet potato shine without overpowering it.

Tip: For extra flavor, roast the sweet potatoes whole at 400°F for 1 hour instead of boiling—it concentrates their natural sweetness!

Sweet Potato and Bacon Hash

This hearty hash is the ultimate comfort breakfast—sweet potatoes caramelize beautifully alongside crispy bacon, with a touch of maple syrup for balance.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 small yellow onion, diced
• 2 tbsp pure maple syrup
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, leaving 2 tbsp of bacon fat in the pan.
2. Add the sweet potatoes and onion to the skillet. Cook, stirring occasionally, until the potatoes are tender and lightly browned, about 12–15 minutes.
3. Stir in the maple syrup, smoked paprika, garlic powder, salt, and black pepper. Cook for another 2 minutes until the syrup glazes the potatoes.
4. Return the bacon to the skillet and toss to combine. Garnish with fresh parsley before serving.

The maple syrup caramelizes into a sticky-sweet glaze, while the smoked paprika adds a subtle depth that makes this hash anything but basic.

Tip: For extra crispiness, press the hash into an even layer in the skillet and let it cook undisturbed for the last 3 minutes.

Sweet Potato and Coconut Soup

This creamy, dreamy soup blends sweet potatoes and coconut milk for a bowl of comfort that’s both rich and subtly spiced.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional)
• 4 cups peeled and cubed sweet potatoes (about 2 large)
• 4 cups vegetable broth
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp maple syrup
• 1 tsp salt, plus more to taste
• Fresh cilantro and lime wedges, for serving

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in garlic, ginger, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Cook for 1 minute until fragrant.
2. Add the sweet potatoes and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until the sweet potatoes are fork-tender.
3. Carefully blend the soup until smooth using an immersion blender (or transfer to a countertop blender in batches). Stir in 1 can coconut milk, 1 tbsp maple syrup, and 1 tsp salt. Simmer for 5 more minutes.
4. Ladle into bowls and top with cilantro and a squeeze of lime.

The coconut milk adds a luxurious silkiness, while the ginger and lime keep it bright—no one will guess how simple it is to make!

Tip: For extra depth, roast the sweet potatoes at 400°F for 25 minutes before adding them to the soup.

Sweet Potato and Spinach Lasagna

This cozy, veggie-packed lasagna layers creamy sweet potato, garlicky spinach, and gooey cheese for a comforting twist on the classic.

Ingredients:

• 12 no-boil lasagna noodles
• 2 cups mashed roasted sweet potato (about 2 medium)
• 10 oz fresh spinach, roughly chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 1/2 cups ricotta cheese
• 1/4 tsp ground nutmeg
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium. Add garlic and cook 30 seconds until fragrant. Add spinach and 1/4 tsp salt; sauté 3 minutes until wilted. Drain excess liquid.
2. In a bowl, mix ricotta, nutmeg, 1/4 tsp salt, and black pepper.
3. Spread 1/2 cup mashed sweet potato in a 9×13″ baking dish. Layer 4 noodles, half the ricotta mixture, half the spinach, 1/2 cup mozzarella, and 1/2 cup sweet potato. Repeat layers once.
4. Top with remaining noodles, sweet potato, mozzarella, and Parmesan. Cover with foil and bake 30 minutes. Uncover and bake 15 more minutes until bubbly and golden.

The sweet potato adds a velvety richness that balances the savory spinach and cheese—no one will miss the meat!

Tip: For extra depth, roast the sweet potatoes with a drizzle of maple syrup before mashing.

Sweet Potato and Apple Crumble

This cozy crumble combines the earthy sweetness of roasted sweet potatoes with tart apples, all topped with a buttery, cinnamon-spiced oat crunch—comfort food at its finest.

Ingredients:

• 2 medium sweet potatoes (about 1 lb), peeled and diced into 1/2-inch cubes
• 2 large apples (like Granny Smith or Honeycrisp), peeled and diced
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tsp ground cinnamon, divided
• 1/4 tsp salt
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 cup cold unsalted butter, cubed

Instructions:

1. Preheat oven to 375°F. Toss sweet potatoes, apples, maple syrup, lemon juice, vanilla, 1/2 tsp cinnamon, and salt in a 9-inch baking dish. Roast for 20 minutes.
2. Meanwhile, make the topping: In a bowl, mix oats, flour, brown sugar, and remaining 1/2 tsp cinnamon. Cut in butter with a fork until crumbly.
3. Sprinkle the topping evenly over the partially roasted filling. Bake another 25–30 minutes until the fruit is bubbly and the topping is golden.

The magic here? Roasting the sweet potatoes first deepens their flavor and keeps the apples from turning mushy, so every bite has perfect texture.

Tip: For extra crunch, add 1/4 cup chopped pecans to the topping!

Sweet Potato and Chorizo Empanadas

These flaky, savory empanadas are packed with smoky chorizo and sweet potato—a match made in handheld heaven!

Ingredients:

• 1 medium sweet potato (about 1 cup), peeled and diced
• 8 oz fresh Mexican chorizo, casings removed
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium. Add sweet potato and cook for 5 minutes, stirring occasionally, until slightly softened. Add chorizo, breaking it up with a spoon, and cook for 6–7 minutes until browned. Stir in cumin, smoked paprika, and salt. Remove from heat.
3. Place dough discs on a flat surface. Spoon 2 tbsp filling onto one half of each disc, leaving a 1/2-inch border. Fold dough over, crimp edges with a fork, and transfer to the baking sheet. Brush tops with beaten egg.
4. Bake for 20–22 minutes until golden and crisp. Cool for 5 minutes before serving.

The contrast of the buttery crust with the spicy-sweet filling is downright addictive—perfect for game day or a fuss-free appetizer.

Tip: For extra crunch, brush the empanadas with melted butter instead of egg wash before baking.

Sweet Potato and Avocado Toast

This hearty twist on avocado toast swaps bread for crispy roasted sweet potato slices, adding a cozy, nutrient-packed base for creamy avocado and zesty toppings.

Ingredients:

• 1 medium sweet potato, sliced into 1/2-inch-thick rounds
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 ripe avocado, mashed
• 1 tbsp lime juice
• 1/4 tsp red pepper flakes
• 2 tbsp crumbled feta cheese
• Fresh cilantro leaves, for garnish

Instructions:

1. Preheat oven to 400°F. Toss sweet potato rounds with 1 tbsp olive oil, 1/2 tsp smoked paprika, and 1/4 tsp salt. Arrange in a single layer on a baking sheet.
2. Roast for 25 minutes, flipping halfway, until tender and lightly caramelized at the edges.
3. While the sweet potatoes roast, mash the avocado with 1 tbsp lime juice and 1/4 tsp red pepper flakes.
4. Spread the mashed avocado over the roasted sweet potato slices. Top with 2 tbsp feta cheese and fresh cilantro leaves.

The smoky-sweet potatoes balance the cool, tangy avocado perfectly, while the feta adds a salty crunch. Tip: For extra crispiness, broil the sweet potatoes for 1–2 minutes after roasting—just watch closely!

Conclusion

With 18 creative and delicious sweet potato recipes, there’s something here for every taste and occasion! Whether you’re craving something savory, sweet, or downright unique, these dishes are sure to inspire. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to share the love—pin this roundup on Pinterest so others can enjoy these tasty ideas too. Happy cooking!