25 Amazing Sweet Potato Recipes

Sweet, sweet potatoes

By Benjamin Plackett

It's no surprise that sweet potatoes are at the top of nearly everyone's healthiest foods list. One baked, medium-sized sweet potato contains 438% of your daily value of vitamin A (a white potato contains 1%), 37% of your vitamin C, and some calcium, potassium, and iron too. All this at just 105 calories!

What's more, they also deliver 4 grams of dietary fiber—16% of the daily value—and absolutely zip in terms of fat. And luckily there are many ways to whip them up. Here are 25 great (even kid-friendly!) sweet potato recipes.

Oven-Roasted Sweet-Potato Wedges

Craving french fries? Whip up these oven-roasted sweet-potato wedges instead. A healthier way to satisfy those cravings, this recipe delivers more taste too, with a kick provided by mustard, garlic, and rosemary. Try them with a dip, as a snack all by themselves, or as a side dish; they pair particularly well with lamb.

• 3 small sweet potatoes (about 2 pounds)
• 1 1/2 tablespoons garlic-flavored olive oil
• 1/2 teaspoon dry mustard
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon salt

Preheat oven to 450°.
Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat.
Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450° for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately.

Curried Carrot, Sweet Potato, and Ginger Soup

This dish is a great way to get more vitamin A and beta carotene. Both the carrots and the sweet potatoes deliver oodles of both, making this recipe particularly good for both your skin and vision.

Pair it with a whole grain baguette for a hearty and satisfying meal.

Ingredients

• 2 teaspoons canola oil
• 1/2 cup chopped shallots
• 3 cups (1/2-inch) cubed peeled sweet potato
• 1 1/2 cups (1/4-inch) sliced peeled carrots
• 1 tablespoon grated ginger
• 2 teaspoons curry powder
• 3 cups fat-free, less-sodium chicken broth
• 1/2 teaspoon salt
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Preparation

Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.

Sweet Potato Casserole

This rich and cozy dish is perfect for the holiday season, or really any time you need a hearty and healthy comfort food. The marshmallow and pecan topping will have kids (and adults!) clamoring for more.

To make this dish even healthier, use half-and-half instead of butter and lose two-thirds of the fat and half the calories. 

Ingredients

• Potatoes:
• 2 1/4 pounds sweet potatoes, peeled and chopped
• 1 cup half-and-half
• 3/4 cup packed brown sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 large eggs
• Cooking spray
• Topping:
• 1 1/2 cups miniature marshmallows
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 2 tablespoons chilled butter, cut into small pieces
• 1/2 cup chopped pecans, toasted
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Preparation

Preheat oven to 375°.
To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.
To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.

Spicy Sweet Potato Wedges

These wedges should be baked at a high heat, which gives them a crispy, caramelized outside and a soft and tasty inside—no frying necessary!

This peppery dish pairs particularly well with roasted meat, and delivers all of your daily vitamin A along with one-third of your vitamin C. 

 

 

 

Ingredients

• 6 medium sweet potatoes (about 2 1/4 pounds)
• Cooking spray
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon black pepper
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Preparation

Preheat oven to 500°.
Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.

Buttered Sweet Potato Knot Rolls

Cute and tasty, these knot rolls are proof that you can use sweet potatoes in almost anything. What's more, this recipe contains only one-third the calories and fat of traditional knot rolls because of the sweet potatoes' natural sweetness. 

Ingredients

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 cup warm 2% reduced-fat milk (100° to 110°)
• 3/4 cup canned mashed sweet potatoes
• 3 tablespoons butter, melted and divided
• 1 1/4 teaspoons salt
• 2 large egg yolks, lightly beaten
• 5 cups bread flour, divided
• Cooking spray
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Preparation

Dissolve yeast in milk in a large bowl; let stand 5 minutes.
Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk.
Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/2 cups flour; stir until a soft dough forms.
Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes.
Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope. Carefully shape rope into a knot; tuck top end of knot under roll. Place roll on a prepared pan.
Repeat procedure with remaining dough, placing 12 rolls on each pan. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size.
Preheat oven to 400°.
Uncover rolls. Bake at 400° for 8 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 7 minutes or until rolls are golden brown on top and sound hollow when tapped.
Remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter. Serve warm or at room temperature.