10 SWEET POTATO RECIPES you'll fall in love with!
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10 recipes
Sweet potato muffins are a delightful twist on traditional muffins, combining the natural sweetness of sweet potatoes with rich chocolate flavor. This recipe reflects the growing trend of incorporating healthier ingredients into baked goods, making them more nutritious without sacrificing taste. These muffins are perfect for breakfast or as a snack, and their popularity has led to various adaptations, including vegan and gluten-free versions.
Ingredients
- ●sweet potatoes
- ●all-purpose flour
- ●cocoa powder
- ●baking powder
- ●baking soda
- ●salt
- ●sugar
- ●brown sugar
- ●eggs
- ●vanilla extract
- ●milk
- ●chocolate chips
- ●cinnamon
- ●nutmeg
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease a muffin tin or line it with muffin liners.
- 3Peel and cube the sweet potatoes, then steam until tender, about 15-20 minutes.
- 4Mash the sweet potatoes in a bowl until smooth and let cool slightly.
- 5In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 6In another bowl, mix the sugar, brown sugar, eggs, and vanilla extract until well combined.
- 7Add the mashed sweet potatoes and milk to the sugar mixture, stirring until smooth.
- 8Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 9Fold in the chocolate chips gently until evenly distributed.
- 10Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 11Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- 12Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: oat flour
Whole wheat flour adds fiber and nutrients.
chocolate chips
Healthier: dark chocolate chips
Cheaper: chocolate chunks
Dark chocolate chips have less sugar.
milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories.
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar has a lower glycemic index.
Techniques
steamingmixingbaking
Equipment
muffin tinmixing bowlswhiskpotato mashermeasuring cupsmeasuring spoons
🌶️🌶️🌶️Lowmilkeggswheat
Also Known As
Chocolate Sweet Potato MuffinsSweet Potato Muffins with Chocolate
Ingredients
- ●2 cups all-purpose flour
- ●1 cup mashed sweet potatoes
- ●1/4 cup sugar
- ●1/2 cup milk
- ●1/4 cup butter, melted
- ●1 packet (2 1/4 tsp) active dry yeast
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/4 tsp nutmeg
- ●1/4 cup brown sugar
- ●1/4 cup chopped pecans (optional)
- ●1/2 cup powdered sugar (for icing)
- ●1-2 tbsp milk (for icing)
Instructions
- 1In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until frothy.
- 2In a large mixing bowl, combine flour, sugar, salt, cinnamon, and nutmeg.
- 3Add the mashed sweet potatoes, melted butter, and the yeast mixture to the dry ingredients. Mix until a dough forms.
- 4Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 5Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 6Preheat the oven to 350°F (175°C).
- 7Roll out the dough into a rectangle about 1/4 inch thick. Spread brown sugar and chopped pecans evenly over the surface.
- 8Roll the dough tightly into a log and slice into 12 equal pieces. Place the rolls in a greased baking dish.
- 9Cover the rolls and let them rise for another 30 minutes.
- 10Bake in the preheated oven for 25-30 minutes or until golden brown.
- 11In a small bowl, mix powdered sugar with enough milk to reach desired icing consistency. Drizzle over warm rolls before serving.
Equipment
mixing bowlrolling pinbaking dishovensmall bowl
Ingredients
- ●2 medium sweet potatoes
- ●1/4 cup almond butter
- ●2 tbsp soy sauce
- ●1 tbsp maple syrup
- ●1 tbsp rice vinegar
- ●1 clove garlic, minced
- ●1 tsp ginger, grated
- ●1/4 tsp red pepper flakes
- ●1/4 cup water
- ●1 tbsp sesame oil
- ●2 green onions, chopped
- ●1 tbsp sesame seeds
Instructions
- 1Peel the sweet potatoes and spiralize them into noodles using a spiralizer or a vegetable peeler.
- 2In a bowl, combine almond butter, soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, red pepper flakes, and water. Whisk until smooth to create the sauce.
- 3In a large skillet, heat sesame oil over medium heat.
- 4Add the sweet potato noodles to the skillet and sauté for about 5-7 minutes, or until they are tender but still slightly firm.
- 5Pour the almond sauce over the noodles and toss to coat evenly.
- 6Cook for an additional 2-3 minutes, allowing the sauce to warm through.
- 7Remove from heat and garnish with chopped green onions and sesame seeds.
- 8Serve immediately, either warm or at room temperature.
Equipment
spiralizerlarge skilletwhiskmixing bowl
🌶️🌶️🌶️Low
Ingredients
- ●2 medium sweet potatoes
- ●1 cup black beans, drained and rinsed
- ●1/2 cup breadcrumbs
- ●1/4 cup chopped onion
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1/2 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●4 whole wheat burger buns
- ●Lettuce and tomato for serving
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Peel and cube the sweet potatoes, then place them on a baking sheet.
- 3Drizzle with olive oil and roast in the oven for about 25-30 minutes, or until tender.
- 4In a large bowl, mash the roasted sweet potatoes with a fork or potato masher.
- 5Add the black beans, breadcrumbs, onion, garlic, cumin, paprika, salt, and pepper to the mashed sweet potatoes. Mix until well combined.
- 6Form the mixture into burger patties, about 1/2 inch thick.
- 7Heat a non-stick skillet over medium heat and add a little olive oil.
- 8Cook the patties for about 4-5 minutes on each side, or until golden brown.
- 9Toast the burger buns lightly on the skillet or in the oven.
- 10Assemble the burgers by placing a patty on each bun and topping with lettuce and tomato.
Equipment
baking sheetmixing bowlnon-stick skilletspatula
Ingredients
- ●2 cups cooked sweet potatoes, mashed
- ●1 cup canned chickpeas, drained and rinsed
- ●1/2 cup fresh parsley, chopped
- ●1/4 cup onion, finely chopped
- ●2 cloves garlic, minced
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●1/4 cup all-purpose flour (or gluten-free flour)
- ●Oil for frying
Instructions
- 1In a large bowl, combine the mashed sweet potatoes and chickpeas. Mash them together until well combined but still slightly chunky.
- 2Add the chopped parsley, onion, garlic, cumin, coriander, salt, black pepper, and cayenne pepper (if using) to the bowl. Mix until evenly distributed.
- 3Gradually add the flour to the mixture, stirring until the mixture holds together. If it's too wet, add a little more flour.
- 4Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the mixture.
- 5Heat oil in a deep frying pan over medium heat.
- 6Once the oil is hot, scoop about 2 tablespoons of the falafel mixture and form it into a ball or patty.
- 7Carefully place the falafel into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown.
- 8Remove the falafel from the oil and drain on paper towels to remove excess oil.
- 9Serve warm with tahini sauce, yogurt, or in a pita with fresh vegetables.
Equipment
Mixing bowlFrying panSpatulaPaper towels
🌶️🌶️🌶️Low
Sweet potato hummus is a modern twist on traditional Middle Eastern hummus, which typically uses chickpeas as the base. The addition of sweet potatoes not only enhances the flavor but also adds vibrant color and nutritional benefits. This dish is often served as a healthy snack or appetizer, enjoyed with pita bread or fresh vegetables. Its popularity has grown in recent years as people seek flavorful, plant-based options that are both satisfying and nutritious.
Ingredients
- ●sweet potatoes
- ●chickpeas
- ●tahini
- ●lemon juice
- ●garlic
- ●olive oil
- ●cumin
- ●salt
- ●black pepper
- ●paprika
- ●water
- ●fresh parsley
Instructions
- 1Roast sweet potatoes until tender, about 45 minutes at 400°F.
- 2Let sweet potatoes cool, then peel and chop.
- 3Combine sweet potatoes, chickpeas, tahini, lemon juice, and garlic in a food processor.
- 4Blend until smooth, adding water as needed to reach desired consistency.
- 5Drizzle in olive oil while blending until well incorporated.
- 6Season with cumin, salt, black pepper, and paprika to taste.
- 7Blend again to mix all ingredients thoroughly.
- 8Transfer to a serving bowl and drizzle with additional olive oil if desired.
- 9Garnish with fresh parsley before serving.
- 10Serve with pita chips or fresh vegetables.
Ingredient Alternatives
tahini
Healthier: sunflower seed butter
Cheaper: peanut butter
Sunflower seed butter is nut-free and offers a similar creamy texture.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is more affordable while maintaining a neutral flavor.
fresh parsley
Healthier: fresh cilantro
Cheaper: dried parsley
Dried parsley is a cost-effective option, though flavor will differ.
sweet potatoes
Healthier: butternut squash
Cheaper: carrots
Carrots are less expensive and can add sweetness.
Techniques
roastingblending
Equipment
ovenfood processorbaking sheetmixing bowlknifecutting board
🌶️🌶️🌶️Low
Also Known As
Sweet Potato DipSweet Potato Spread
Ingredients
- ●2 cups mashed sweet potatoes
- ●1 cup rolled oats
- ●1/2 cup almond butter
- ●1/4 cup maple syrup
- ●1/2 tsp cinnamon
- ●1/4 tsp nutmeg
- ●1/4 cup chopped walnuts
- ●1/4 cup dried cranberries
- ●1/4 cup shredded coconut
- ●1/4 tsp salt
Instructions
- 1In a large bowl, combine the mashed sweet potatoes, rolled oats, almond butter, and maple syrup.
- 2Add the cinnamon, nutmeg, and salt to the mixture and stir until well combined.
- 3Fold in the chopped walnuts, dried cranberries, and shredded coconut.
- 4Line an 8x8 inch baking dish with parchment paper.
- 5Press the mixture evenly into the prepared baking dish.
- 6Refrigerate for at least 2 hours to set.
- 7Once set, remove from the dish and cut into bars.
- 8Store any leftovers in an airtight container in the refrigerator.
Equipment
mixing bowlspatulabaking dishparchment paper
vegetariangluten-freedairy-free
Sweet potato hash is a popular dish in American cuisine, often enjoyed as a hearty breakfast or brunch option.
Ingredients
- ●2 medium sweet potatoes, peeled and diced
- ●1 red bell pepper, diced
- ●1 green bell pepper, diced
- ●1 small onion, diced
- ●2 cloves garlic, minced
- ●2 tablespoons olive oil
- ●1 teaspoon paprika
- ●1/2 teaspoon cumin
- ●Salt and pepper to taste
- ●Fresh parsley for garnish
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
- 3Add the diced onion and bell peppers to the skillet and cook for another 5-7 minutes until the vegetables are tender.
- 4Stir in the minced garlic, paprika, cumin, salt, and pepper. Cook for an additional 2-3 minutes until the garlic is fragrant.
- 5Remove from heat and garnish with fresh parsley before serving.
Equipment
large skilletspatulaknifecutting board
Ingredients
- ●2 medium sweet potatoes, peeled and cubed
- ●1 cup quinoa, rinsed
- ●2 cups vegetable broth
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●2 cups kale, chopped
- ●1 avocado, sliced
- ●1/4 cup tahini
- ●2 tbsp lemon juice
- ●1 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp smoked paprika
- ●Salt and pepper to taste
- ●Sesame seeds for garnish
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Toss the cubed sweet potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
- 3While the sweet potatoes are roasting, cook the quinoa. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
- 4In a large skillet, sauté the chopped kale over medium heat until wilted, about 5 minutes. Season with salt and pepper.
- 5In a bowl, whisk together tahini, lemon juice, and a little water to thin it out to your desired consistency.
- 6To assemble the Buddha bowl, divide the quinoa among serving bowls. Top with roasted sweet potatoes, sautéed kale, chickpeas, and avocado slices.
- 7Drizzle the tahini dressing over the top and sprinkle with sesame seeds.
- 8Serve immediately and enjoy your nutritious Buddha bowl.
Equipment
OvenBaking sheetMedium saucepanSkilletMixing bowl
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 block (8 oz) tempeh, cubed
- ●1 large sweet potato, peeled and diced
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 can (14 oz) coconut milk
- ●2 tbsp tikka masala paste
- ●1 tbsp olive oil
- ●1 tsp cumin
- ●1 tsp coriander
- ●1/2 tsp turmeric
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●Fresh cilantro for garnish
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- 4Add the diced sweet potato and cook for about 5 minutes, stirring occasionally.
- 5Stir in the cubed tempeh and cook for another 5 minutes until slightly browned.
- 6Add the tikka masala paste, cumin, coriander, turmeric, salt, and black pepper, stirring to coat the tempeh and sweet potato evenly.
- 7Pour in the coconut milk and bring the mixture to a simmer.
- 8Reduce heat to low and cover, cooking for 15-20 minutes until the sweet potato is tender.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh cilantro.
Equipment
large skilletspatulaknifecutting board
🌶️🌶️🌶️Low
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