10 Creative Ways to Use Sweet Potatoes in Recipes

10 Creative Ways to Use Sweet Potatoes in Recipes

Let’s have a heart-to-heart about the most misunderstood vegetable in the produce aisle: the sweet potato. For too long, we’ve relegated this nutritional powerhouse to a sugary casserole topped with marshmallows once a year in November. It’s a crime, honestly. Sweet potatoes are the Swiss Army knife of the kitchen, yet most people treat them like a one-trick pony.

I used to be one of those people who only thought of sweet potatoes as a "healthier" French fry alternative. But after a few years of desperate "what’s in the pantry?" cooking, I realized these orange tubers can do basically anything. They can be savory, sweet, creamy, or crunchy. They can be your breakfast, your dinner, and even your dessert.

If you’re looking to shake up your meal prep or just want to stop eating the same three vegetables every week, you’re in the right place. I’ve found ten ways to use sweet potatoes that will actually make you excited to eat your veggies. We’re moving way beyond the basic baked potato here. Ready to see what this root vegetable is actually capable of?

1. Sweet Potato "Toast" (The Ultimate GF Hack)

I know, it sounds like peak internet trend nonsense, but hear me out. If you cut a sweet potato into thick slices and toast them, they become a sturdy, nutrient-dense base for all your favorite toppings. It’s a total game-changer for my gluten-free friends or anyone just trying to sneak more fiber into their morning routine.

Ingredients

  • 1 large, wide sweet potato

  • Avocado, mashed

  • Red pepper flakes

  • Everything Bagel seasoning

  • Optional: A soft-boiled egg

Instructions

  1. Slice the sweet potato lengthwise into 1/4-inch thick "planks." Use a sharp knife and be careful—these things are sturdy.

  2. Pop the slices into your toaster on the highest setting. You’ll probably need to run them through two or three times until they are tender and slightly browned.

  3. If you don’t trust your toaster, bake them at 400°F for 15–20 minutes.

  4. Top with mashed avocado, a sprinkle of seasoning, and a pinch of red pepper flakes.

  5. Eat it like a regular piece of toast and wonder why you ever used bread. :)

2. Thai-Inspired Sweet Potato and Peanut Soup

Sweet potatoes have a natural sweetness that plays incredibly well with spicy and salty flavors. This soup is my go-to when it’s raining outside and I need a hug in a bowl. The peanut butter adds a richness that makes it feel like a gourmet meal, even though it’s mostly just vegetables.

Ingredients

  • 2 large sweet potatoes, peeled and cubed

  • 1 can (14 oz) full-fat coconut milk

  • 3 tablespoons red curry paste

  • 2 tablespoons creamy peanut butter

  • 4 cups vegetable broth

  • 1 tablespoon ginger, minced

  • Juice of 1 lime

Instructions

  1. Sauté the ginger and red curry paste in a large pot until fragrant (about 2 minutes).

  2. Add the sweet potato cubes and toss them in the paste.

  3. Pour in the vegetable broth and bring to a boil; simmer until the potatoes are fork-tender.

  4. Stir in the coconut milk and peanut butter.

  5. Use an immersion blender to get it silky smooth—this is the most satisfying part.

  6. Finish with lime juice to cut through the richness and serve hot.

3. Sweet Potato and Black Bean Tacos

If you’re trying to do "Meatless Monday" without feeling like you’re eating grass, these tacos are the answer. The sweet potatoes provide a hearty, "meaty" texture that keeps you full. I like to roast them until the edges are almost burnt for that extra smoky flavor.

Ingredients

  • 2 sweet potatoes, diced small

  • 1 tablespoon olive oil

  • 1 teaspoon cumin and 1 teaspoon chili powder

  • 1 can black beans, rinsed

  • Corn tortillas

  • Pickled red onions for topping

Instructions

  1. Toss the diced sweet potatoes with oil, cumin, and chili powder.

  2. Roast at 400°F for 25 minutes until they are crispy on the outside.

  3. Warm the black beans in a pan with a splash of lime juice.

  4. Char your tortillas over an open flame (carefully!) for that authentic vibe.

  5. Pile the potatoes and beans into the tortillas and top with pickled onions.

4. The "Healthier" Sweet Potato Brownies

I can hear your skepticism from here. "Vegetables in my dessert? No thanks." But trust me, the sweet potato acts as a moisture-maker and a natural sweetener, allowing you to use way less oil and sugar. They end up being incredibly fudgy, and IMO, they’re better than the boxed stuff.

Ingredients

  • 1 cup mashed cooked sweet potato (smooth, no lumps!)

  • 1/2 cup almond butter

  • 1/4 cup cocoa powder

  • 1/4 cup maple syrup

  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat your oven to 350°F and grease a small square baking pan.

  2. Mix the sweet potato, almond butter, cocoa powder, and maple syrup until a thick batter forms.

  3. Fold in the chocolate chips—don't be stingy here.

  4. Bake for 20–25 minutes.

  5. Let them cool completely before cutting. If you cut them warm, they’ll fall apart, and you’ll be sad. :/

5. Savory Sweet Potato Gnocchi

Making traditional gnocchi can be a finicky nightmare, but sweet potato gnocchi is much more forgiving. You only need two main ingredients, and the result is a vibrant orange pasta that looks like it belongs in a fancy Italian bistro.

Ingredients

  • 1 cup mashed sweet potato (cold)

  • 1.5 to 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • Sage and butter for the sauce

Instructions

  1. Mix the cold mashed sweet potato with the salt and slowly add flour until a dough forms.

  2. Roll the dough into long "snakes" and cut into 1-inch pieces.

  3. Boil in salted water; as soon as they float to the top, they’re done (usually 2–3 minutes).

  4. Pan-fry the cooked gnocchi in brown butter and fresh sage for a crispy finish.

6. Sweet Potato and Kale Breakfast Hash

Forget those greasy diner home fries. A sweet potato hash with kale and onions is the ultimate "power breakfast." It’s the perfect balance of complex carbs and vitamins to keep your energy stable all morning.

Ingredients

  • 1 large sweet potato, grated or finely diced

  • 2 cups chopped kale

  • 1/2 onion, diced

  • 2 eggs

  • Red pepper flakes

Instructions

  1. Sauté the onion and sweet potato in a skillet until the potato is tender and slightly browned.

  2. Add the kale and cook until it wilts and turns bright green.

  3. Make two little "wells" in the hash and crack an egg into each one.

  4. Cover the pan and cook for 3–4 minutes until the whites are set but the yolks are still runny.

7. Stuffed "Sloppy Joe" Sweet Potatoes

Instead of a white flour bun that gets soggy in five seconds, use a baked sweet potato as the vessel for your Sloppy Joe mix. It adds a layer of flavor that bread just can't compete with, and it makes the whole meal feel much more substantial.

Ingredients

  • 4 medium sweet potatoes, baked

  • 1 lb lean ground turkey or beef

  • 1/2 cup tomato sauce

  • 1 tablespoon yellow mustard

  • 1 tablespoon honey

Instructions

  1. Brown the meat in a skillet and stir in the tomato sauce, mustard, and honey.

  2. Slice your baked sweet potatoes down the middle and fluff the insides with a fork.

  3. Ladle the meat mixture into the center of the potatoes.

  4. Top with a few jalapeño slices if you like a little heat.

8. Sweet Potato Hummus

Want to confuse and delight your guests at your next party? Swap half the chickpeas in your hummus for roasted sweet potato. It gives the dip a gorgeous orange glow and a hint of sweetness that pairs perfectly with salty pita chips.

Ingredients

  • 1 cup roasted sweet potato

  • 1 can chickpeas, drained

  • 1/4 cup tahini

  • 2 tablespoons lemon juice

  • 1 clove garlic

Instructions

  1. Throw everything into a food processor.

  2. Process until it’s smooth and creamy. If it’s too thick, add a tablespoon of olive oil or water.

  3. Taste and add more salt or lemon as needed.

9. Crispy Sweet Potato "Croutons"

If you’re bored of salads, you probably just need better toppings. I love roasting tiny cubes of sweet potato until they are super crispy and using them instead of bread croutons. They add a sweet crunch and a ton of Vitamin A to your bowl.

Ingredients

  • 1 sweet potato, peeled and cut into tiny 1/2-inch cubes

  • 1 tablespoon avocado oil

  • 1/2 teaspoon garlic powder

Instructions

  1. Toss the tiny cubes in oil and garlic powder.

  2. Spread them out on a baking sheet—give them space so they roast instead of steam!

  3. Bake at 425°F for 15–20 minutes, shaking the pan halfway through.

  4. Throw them on top of a kale or spinach salad for instant satisfaction.

10. Sweet Potato Casserole Smoothie

Stay with me here. If you freeze cooked sweet potato chunks, they blend into a texture that is identical to a thick milkshake. It’s a great way to use up leftovers and get a boost of nutrients in your morning smoothie without it tasting like a salad.

Ingredients

  • 1/2 cup frozen cooked sweet potato

  • 1 frozen banana

  • 1 cup almond milk

  • 1/2 teaspoon cinnamon

  • 1 tablespoon almond butter

Instructions

  1. Put everything in the blender.

  2. Blend on high until smooth.

  3. Add a pinch of nutmeg if you want it to taste exactly like a holiday pie.

  4. Drink it and feel incredibly smug about eating vegetables for breakfast.

Why You Should Obsess Over Sweet Potatoes

Beyond the fact that they taste incredible, sweet potatoes are a literal superfood. They are packed with Beta-carotene, which is great for your skin and eyes, and they have a lower glycemic index than white potatoes. This means you don't get that massive energy crash after eating them.

I’ve found that having a few roasted sweet potatoes in the fridge at all times makes healthy eating 100% easier. FYI, they stay good for about 4–5 days, so they are perfect for meal prepping. :)

Final Thoughts

Stop letting those sweet potatoes sit in the dark corner of your pantry. Whether you're making "toast," pasta, or even brownies, these tubers are ready to step up and be the star of the show. Pick one of these ten ways and try it out tonight—I promise you won't regret it.

Which one of these creative swaps are you trying first? Personally, I think the Thai soup is the winner, but those brownies are a close second!

Health Disclaimer: While I’m a total sweet potato enthusiast, please consult a doctor or dietitian if you have specific dietary needs or health conditions. Stay healthy, friends!

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