20 Delicious Paleo Sweet Potato Recipes You Must Try

Sweet potatoes are the ultimate Paleo powerhouse—packed with nutrients, naturally sweet, and endlessly versatile. Whether you’re craving cozy comfort food, quick weeknight dinners, or seasonal favorites, these vibrant tubers deliver. From crispy fries to creamy soups and even decadent desserts, we’ve rounded up 20 must-try recipes that’ll make you fall in love with sweet potatoes all over again. Ready to get cooking? Let’s dive in!

Paleo Sweet Potato Breakfast Hash

This Paleo Sweet Potato Breakfast Hash is a hearty, veggie-packed way to start your day—savory, slightly sweet, and loaded with crispy edges.

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
• 1 tbsp avocado oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 small red bell pepper, diced
• ½ medium red onion, diced
• 2 cloves garlic, minced
• 4 large eggs
• 1 tbsp chopped fresh parsley (optional, for garnish)

1. Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, for 10 minutes until they begin to soften.
2. Sprinkle in ½ tsp garlic powder, ½ tsp smoked paprika, ½ tsp sea salt, and ¼ tsp black pepper. Stir to coat evenly.
3. Add the red bell pepper and red onion. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
4. Push the hash to one side of the skillet. Crack the eggs into the empty space, reduce heat to medium-low, and cover. Cook for 3–4 minutes until the whites are set but yolks are still runny (or longer for firmer yolks).
5. Sprinkle with fresh parsley (if using) and serve hot.

The trick to perfect hash? Letting the sweet potatoes caramelize slightly for those irresistible crispy bits. Tip: For extra protein, crumble cooked bacon or sausage into the hash before adding the eggs.

Roasted Garlic and Herb Sweet Potatoes

These sweet potatoes are caramelized to perfection with a savory garlic-herb punch—ideal for weeknights or impressing guests without the fuss.

Ingredients:

• 2 lbs sweet potatoes, peeled and cubed (1-inch pieces)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss sweet potatoes with 3 tbsp olive oil, 4 cloves minced garlic, 1 tbsp rosemary, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until edges are crispy and centers are tender.

The magic here? The high heat deepens the sweetness while the garlic and herbs create a savory crust—no sugary marshmallows needed!

Tip: For extra crispiness, space the potatoes well on the sheet—overcrowding steams them instead of roasting.

Sweet Potato and Kale Breakfast Skillet

This hearty skillet is a one-pan wonder, packing savory sweet potatoes, crispy kale, and perfectly runny eggs into a breakfast worth waking up for.

Ingredients:

• 2 tbsp olive oil
• 1 medium sweet potato (about 1 1/2 cups), diced into 1/2-inch cubes
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/2 tsp salt, divided
• 2 cups chopped kale, stems removed
• 1/4 tsp black pepper
• 4 large eggs
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Heat olive oil in a 10-inch cast-iron skillet over medium heat. Add sweet potato, smoked paprika, garlic powder, and 1/4 tsp salt. Cook, stirring occasionally, for 8–10 minutes until potatoes are tender and edges are crispy.
2. Add kale, remaining 1/4 tsp salt, and black pepper. Sauté for 2–3 minutes until kale is wilted but still bright green.
3. Create 4 small wells in the mixture with a spoon. Crack an egg into each well. Cover the skillet and cook for 4–5 minutes until egg whites are set but yolks are still runny (or longer for firmer yolks).
4. Sprinkle with feta cheese (if using) and serve immediately.

The contrast of creamy yolks against the smoky sweet potatoes and crunchy kale makes every bite dynamic. Tip: For extra crispiness, press the sweet potatoes flat in the skillet after the first 5 minutes of cooking.

Paleo Sweet Potato Shepherd’s Pie

This hearty, grain-free twist on classic shepherd’s pie swaps mashed potatoes for creamy sweet potatoes, adding a touch of natural sweetness to every bite.

Ingredients:

• 1.5 lbs ground beef (or lamb)
• 2 large sweet potatoes, peeled and cubed (about 4 cups)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup frozen peas
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp sea salt (divided)
• 1/2 tsp black pepper
• 1/4 cup coconut milk (full-fat)
• 1 tbsp ghee (or butter)

Instructions:

1. Prep sweet potatoes: Boil sweet potatoes in salted water for 15 minutes until fork-tender. Drain, then mash with coconut milk, ghee, and 1/2 tsp salt. Set aside.
2. Cook filling: Heat olive oil in a skillet over medium. Add onion, garlic, and carrots; sauté 5 minutes until softened. Add ground beef, breaking it apart, and cook until browned (8 minutes). Stir in tomato paste, thyme, 1/2 tsp salt, pepper, and peas; cook 2 more minutes.
3. Assemble & bake: Spread beef mixture in a 9″ pie dish. Top evenly with sweet potato mash. Bake at 375°F for 20 minutes until edges bubble and top is lightly browned.

The coconut milk in the mash keeps this dairy-free while adding a subtle richness that pairs perfectly with the savory filling. For a crispy top, broil for the last 2 minutes!

Tip: Swap peas for diced mushrooms if you prefer an earthy flavor.

Spicy Sweet Potato and Chorizo Stuffed Peppers

These stuffed peppers are a flavor explosion—smoky chorizo, creamy sweet potatoes, and just the right kick of spice make them a weeknight winner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tbsp olive oil
• 8 oz fresh chorizo, casings removed
• 1 medium sweet potato, peeled and diced into ½-inch cubes (about 2 cups)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded Monterey Jack cheese
• ¼ cup chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F. Place peppers cut-side-up in a baking dish and lightly drizzle with 1 tsp olive oil. Set aside.
2. Heat remaining 2 tsp olive oil in a large skillet over medium-high. Add chorizo, breaking it up with a spoon, and cook until browned, about 5 minutes. Transfer to a bowl.
3. In the same skillet, add sweet potato, onion, and garlic. Cook, stirring occasionally, until sweet potato is tender, about 8 minutes. Stir in smoked paprika, cumin, salt, and black pepper.
4. Combine chorizo with the sweet potato mixture. Divide filling evenly among peppers, top with cheese, and bake for 25 minutes until peppers are tender and cheese is bubbly.
5. Sprinkle with cilantro before serving.

The contrast of the crispy-edged cheese and the smoky-sweet filling is downright addictive—you’ll want seconds before you’ve finished firsts!

Tip: For extra heat, add a diced jalapeño to the sweet potato mixture.

Sweet Potato and Avocado Salad

This vibrant salad combines creamy avocado, roasted sweet potatoes, and a zesty lime dressing for a dish that’s as satisfying as it is colorful.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 2 ripe avocados, diced
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp honey
• 1/4 cup crumbled feta cheese (optional)

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 1/4 tsp smoked paprika. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized.
2. In a small bowl, whisk together 2 tbsp lime juice and 1 tbsp honey to make the dressing.
3. In a large bowl, gently combine roasted sweet potatoes, diced avocados, and 1/4 cup chopped cilantro. Drizzle with dressing and toss lightly.
4. Sprinkle with 1/4 cup crumbled feta cheese (if using) just before serving.

The contrast of warm sweet potatoes and cool avocado makes every bite exciting, while the honey-lime dressing ties it all together with a bright, sweet-tangy kick.

Tip: For extra crunch, add toasted pepitas or sunflower seeds right before serving.

Paleo Sweet Potato Gnocchi

These pillowy-soft gnocchi are a grain-free dream, with a subtle sweetness from roasted sweet potatoes and a satisfying bite thanks to almond flour.

Ingredients:

• 2 medium sweet potatoes (about 1 lb total), peeled and cubed
• 1 1/2 cups almond flour
• 1 large egg
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• 1 tbsp olive oil (for cooking)

Instructions:

1. Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil and roast for 25 minutes until fork-tender. Let cool slightly.
2. Mash sweet potatoes in a large bowl until smooth. Stir in almond flour, egg, 1/2 tsp sea salt, and 1/4 tsp garlic powder until a dough forms (it will be slightly sticky).
3. Divide dough into 4 sections. Roll each into a 1-inch-thick rope on a lightly floured surface, then cut into 1-inch pieces. Press gently with a fork for ridges.
4. Bring a pot of salted water to a boil. Cook gnocchi in batches for 2-3 minutes until they float. Drain and toss with your favorite sauce.

The secret? Roasting the sweet potatoes deepens their flavor, giving these gnocchi a caramelized richness you won’t get from boiling.

Tip: Freeze uncooked gnocchi in a single layer on a baking sheet, then transfer to a bag for quick weeknight meals.

Maple Cinnamon Roasted Sweet Potatoes

Maple Cinnamon Roasted Sweet Potatoes

These caramelized sweet potatoes strike the perfect balance between cozy cinnamon warmth and rich maple sweetness—ideal for turning a simple side into something special.

Ingredients

• 2 large sweet potatoes (about 1.5 lbs), peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss sweet potatoes with 2 tbsp olive oil, 2 tbsp maple syrup, 1 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread in a single layer on the prepared sheet. Roast for 25–30 minutes, flipping halfway, until tender and edges are deeply caramelized.

The magic here? The maple syrup reduces into a glossy glaze that clings to every crispy corner.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Sweet Potato and Bacon Breakfast Casserole

This hearty casserole combines smoky bacon, sweet potatoes, and melty cheese for a breakfast that’s as satisfying as it is simple to make.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 2 cups peeled and diced sweet potatoes (½-inch cubes)
• 1 small yellow onion, diced
• 1 tbsp olive oil
• 6 large eggs
• ½ cup whole milk
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a skillet over medium heat, cook the chopped bacon until crispy (about 8 minutes). Transfer to a paper towel-lined plate, reserving 1 tbsp of bacon fat in the pan.
3. Add the sweet potatoes and onion to the skillet with the reserved bacon fat and olive oil. Sauté for 6–8 minutes until the sweet potatoes are slightly tender. Spread evenly in the prepared baking dish.
4. In a bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and black pepper. Pour over the sweet potato mixture. Sprinkle with cooked bacon and cheddar cheese.
5. Bake for 25–30 minutes until the eggs are set and the top is lightly golden. Garnish with green onions.

The crispy bacon and creamy sweet potatoes create a perfect contrast, while the smoked paprika adds a subtle depth that takes this casserole to the next level.

Tip: For extra flavor, swap the cheddar for pepper jack cheese and add a pinch of cayenne.

Paleo Sweet Potato and Beef Chili

This hearty chili swaps beans for tender sweet potatoes, making it a protein-packed, veggie-loaded meal that’s naturally gluten-free and full of cozy spices.

Ingredients:

• 1 tbsp avocado oil
• 1 yellow onion, diced
• 1 lb ground beef (85% lean)
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups beef broth
• 1 tbsp tomato paste

Instructions:

1. Heat avocado oil in a large pot over medium heat. Add onion and cook for 3 minutes until softened. Add ground beef, breaking it apart with a spoon, and cook until browned (about 5 minutes).
2. Stir in sweet potatoes, garlic, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Cook for 1 minute until fragrant.
3. Pour in diced tomatoes, beef broth, and tomato paste. Stir well, bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, stirring occasionally, until sweet potatoes are fork-tender.

The smoky-sweet balance of spices and melt-in-your-mouth sweet potatoes makes this chili feel indulgent while keeping it wholesome. Tip: For extra heat, add a pinch of cayenne with the spices!

Sweet Potato and Coconut Curry

This creamy sweet potato and coconut curry is the ultimate comfort food—warming spices, velvety coconut milk, and tender veggies come together in one irresistible bowl.

• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tsp salt
• 2 medium sweet potatoes, peeled and cubed (about 4 cups)
• 1 (15 oz) can chickpeas, drained and rinsed
• Fresh cilantro, for garnish

1. Heat 2 tbsp coconut oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in 3 cloves garlic, 1 tbsp ginger, 2 tbsp red curry paste, 1 tsp turmeric, and 1 tsp cumin. Cook for 1 minute until fragrant.
2. Pour in 1 can coconut milk and 1 cup vegetable broth, scraping up any browned bits. Add 1 tbsp brown sugar, 1 tbsp lime juice, and 1 tsp salt. Bring to a gentle simmer.
3. Add the sweet potatoes and chickpeas. Cover and simmer for 15–18 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
4. Serve topped with fresh cilantro. The magic here? The coconut milk caramelizes slightly with the brown sugar, giving the curry a subtly rich depth.

Tip: For extra creaminess, stir in a spoonful of cashew butter at the end.

Herb-Roasted Sweet Potato Wedges

These Herb-Roasted Sweet Potato Wedges are the perfect balance of crispy edges, tender centers, and earthy-sweet flavor—ideal for weeknights or impressing guests.

• 2 large sweet potatoes (about 1.5 lbs), scrubbed and cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potato wedges with 2 tbsp olive oil until evenly coated.
3. Sprinkle with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp rosemary, 1/2 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Toss again to distribute the spices.
4. Arrange wedges in a single layer on the baking sheet, leaving space between each.
5. Roast for 25–30 minutes, flipping halfway, until caramelized at the edges and fork-tender.

The smoky paprika and rosemary create a savory depth that makes these wedges irresistible—no ketchup required!

Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely!).

Sweet Potato and Spinach Frittata

This hearty frittata is packed with earthy sweet potatoes and fresh spinach, making it a perfect one-pan meal for brunch or a quick weeknight dinner.

Ingredients

• 1 medium sweet potato, peeled and diced into 1/2-inch cubes (about 2 cups)
• 2 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 2 cups fresh spinach, roughly chopped
• 6 large eggs
• 1/4 cup milk (or dairy-free alternative)
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Preheat oven to 375°F. In a 10-inch oven-safe skillet, heat olive oil over medium heat. Add sweet potato, 1/4 tsp salt, black pepper, and smoked paprika. Cook, stirring occasionally, for 8–10 minutes until tender.
2. Add spinach and cook for 1–2 minutes until wilted. Spread mixture evenly in the skillet.
3. In a bowl, whisk eggs, milk, and remaining 1/4 tsp salt. Pour over the sweet potato and spinach, tilting the pan to distribute evenly. Sprinkle with feta (if using).
4. Cook undisturbed for 3–4 minutes until edges set, then transfer to the oven. Bake for 12–15 minutes until the center is just firm.
5. Let cool for 5 minutes before slicing. The smoky paprika and creamy feta balance the sweetness of the potatoes, while the edges get delightfully crisp.

Tip: For extra flavor, caramelize a thinly sliced onion with the sweet potatoes in step 1.

Paleo Sweet Potato Brownies

These fudgy Paleo Sweet Potato Brownies sneak in a dose of veggies while tasting like pure decadence—no one will guess their secret ingredient!

• 1 cup mashed cooked sweet potato (about 1 medium)
• 1/2 cup creamy almond butter
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1/3 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/3 cup dark chocolate chips (dairy-free if needed)

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, and melted coconut oil until smooth.
3. Stir in cocoa powder, vanilla extract, baking soda, and sea salt until fully combined. Fold in chocolate chips.
4. Spread batter evenly into the prepared pan. Bake for 20–22 minutes until the edges are set but the center is still slightly soft.
5. Cool completely before slicing—this lets them firm up into the perfect chewy texture!

The sweet potato keeps these brownies irresistibly moist while letting the rich chocolate flavor shine. Tip: For extra gooeyness, warm slices for 10 seconds in the microwave before serving.

Sweet Potato and Cauliflower Mash

This creamy, slightly sweet mash is a lighter twist on classic mashed potatoes—packed with flavor and ready in under 30 minutes.

Ingredients:

• 1 large sweet potato (about 1 lb), peeled and cubed
• 1 small head cauliflower (about 2 cups), cut into florets
• 2 tbsp unsalted butter
• 1/4 cup whole milk
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large pot, cover sweet potato and cauliflower with water. Bring to a boil, then reduce heat and simmer for 15 minutes until fork-tender. Drain well.
2. Return the veggies to the pot over low heat. Add butter, milk, garlic powder, smoked paprika, salt, and black pepper. Mash with a potato masher or blend with an immersion blender until smooth and creamy.
3. Taste and adjust seasoning if needed, then serve warm.

The smoky paprika and natural sweetness of the potatoes make this mash crave-worthy—plus, the cauliflower keeps it fluffy without weighing it down.

Tip: For extra richness, swap the milk for coconut milk and add a pinch of cinnamon.

Sweet Potato and Chicken Skillet

This one-pan wonder is packed with cozy flavors—tender chicken, caramelized sweet potatoes, and a hint of smoky paprika for the perfect weeknight meal.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp maple syrup
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned.
2. Add the sweet potatoes, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Stir to coat everything evenly.
3. Reduce heat to medium, cover, and cook for 12–15 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
4. Drizzle with 2 tbsp maple syrup and toss to glaze. Cook uncovered for 1–2 minutes until the syrup thickens slightly.
5. Garnish with fresh parsley (if using) and serve warm.

The maple syrup caramelizes into a glossy glaze, balancing the smokiness of the paprika for a dish that’s sweet, savory, and totally crave-worthy.

Tip: For extra crispiness, broil the skillet for 2–3 minutes after adding the maple syrup.

Paleo Sweet Potato Pancakes

These Paleo Sweet Potato Pancakes are fluffy, subtly spiced, and packed with wholesome ingredients—perfect for a cozy weekend breakfast that feels indulgent but stays grain-free.

• 1 cup mashed cooked sweet potato (about 1 medium)
• 3 large eggs
• 2 tbsp almond butter
• 1 tbsp coconut flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tbsp coconut oil (for cooking)
• Pure maple syrup (optional, for serving)

1. In a blender, combine the mashed sweet potato, eggs, almond butter, coconut flour, 1 tsp cinnamon, 1/2 tsp baking soda, and 1/4 tsp sea salt. Blend until smooth.
2. Heat a large nonstick skillet over medium-low heat and melt 1 tbsp coconut oil.
3. Pour 1/4 cup batter per pancake into the skillet. Cook for 3–4 minutes until bubbles form on the surface, then flip and cook for another 2–3 minutes until golden and set.
4. Repeat with remaining batter, adding more coconut oil if needed.
5. Serve warm with a drizzle of maple syrup, if desired.

The secret to their fluffy texture? The sweet potato adds natural moisture without weighing them down, while almond butter gives a nutty richness. Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking—this helps the coconut flour absorb the liquid.

Sweet Potato and Apple Soup

This silky-smooth soup blends earthy sweet potatoes with a touch of tart apple for a cozy bowl that’s just sweet enough.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 lb sweet potatoes, peeled and cubed
• 2 medium apples (like Honeycrisp or Granny Smith), peeled and chopped
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream (optional)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft. Stir in the garlic and cook for 1 minute until fragrant.
2. Add the sweet potatoes, apples, 4 cups vegetable broth, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the sweet potatoes are fork-tender.
3. Use an immersion blender to purée the soup until smooth (or carefully transfer to a blender in batches). Stir in the 1/2 cup heavy cream (if using) and warm through.

The hint of cinnamon and nutmeg makes this soup taste like a hug in a bowl—comforting but never cloying.

Tip: For extra richness, top with a drizzle of maple syrup or a sprinkle of toasted pecans.

Sweet Potato and Mushroom Stir-Fry

This hearty stir-fry combines earthy mushrooms and sweet potatoes with a savory-sweet glaze—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 8 oz cremini mushrooms, sliced
• 3 tbsp olive oil, divided
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, for 10–12 minutes until tender and lightly browned.
2. Push the sweet potatoes to one side of the skillet. Add the remaining 1 tbsp olive oil and mushrooms. Cook undisturbed for 2 minutes, then stir and cook for 3–4 more minutes until golden.
3. Add the garlic, smoked paprika, and black pepper, stirring for 30 seconds until fragrant. Pour in the soy sauce and maple syrup, tossing everything to coat evenly. Cook for 1–2 minutes until the sauce glazes the vegetables.
4. Remove from heat and garnish with green onions.

The contrast of caramelized sweet potatoes and umami-rich mushrooms makes this dish irresistibly satisfying—plus, it’s ready in under 30 minutes!

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

Paleo Sweet Potato and Turkey Meatballs

These Paleo Sweet Potato and Turkey Meatballs are a wholesome twist on a classic, packing in sneaky veggies and cozy spices for a crowd-pleasing bite.

• 1 lb ground turkey
• 1 cup finely grated sweet potato (packed)
• 1 large egg
• 2 tbsp almond flour
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for cooking)

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, grated sweet potato, egg, almond flour, 2 tsp garlic powder, 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined—don’t overwork the meat.
3. Roll into 1.5-inch balls (about 18 total) and place on the prepared sheet. Drizzle with 1 tbsp olive oil, rolling to coat lightly.
4. Bake for 20–22 minutes, flipping halfway, until golden and cooked through (internal temp should reach 165°F).

The sweet potato keeps these meatballs tender and slightly sweet, while the smoked paprika adds a smoky depth that pairs perfectly with turkey. Tip: For extra crispiness, broil for 1–2 minutes at the end—just watch closely!

Conclusion

With so many tasty ways to enjoy sweet potatoes on a Paleo diet, this roundup is your go-to for wholesome, flavorful meals! Whether you’re craving something savory or sweet, there’s a recipe here for you. Give them a try, then let us know which ones you loved—and don’t forget to share your favorites on Pinterest for fellow foodies to discover. Happy cooking!