Sweet potato recipes get a bad rap for being a boring, sugary side dish only served around the holidays. But these flavour-packed sweet potato recipes prove that with the right spices, mix-ins, and dressings, sweet potato salads can be a crave-worthy complement to any meal, any time of year. Whether you favour heat, tang, crunch, or creaminess, you’ll find a new favourite way to spice up this hearty orange spud.
From zingy vinaigrettes to crunchy toppings and unexpected mix-ins like kale or quinoa, we’ve rounded up 5 sweet potato recipes that transform sweet potatoes from a side sleeper into the superstar of your cookout or family dinner spread. Keep reading to discover easy sweet potato recipes with bold flavours you’ll be eager to enjoy again and again.
Top 5 Easy & Delicious Sweet Potato Recipes For Any Meal
1. Sweet Potato & Black Bean Tacos
To serve 2 to 4 people
- Preheat oven to 425°F. Halve lengthwise then slice 1-2 sweet potatoes (unpeeled) into 1/2-inch strips. Toss sweet potato strips with 1-2 Tbsp vegetable oil on a baking sheet; season generously with salt. Roast 20-25 minutes, turning once, until tender and browned.
- Meanwhile, finely chop a handful of cilantro including stems. Juice 1-2 limes; add lime juice and 2 Tbsp white wine vinegar to a bowl with cilantro. Stir in 1-2 Tbsp olive oil and season with salt. Add a splash of hot water if needed to reach a pesto-like consistency.
- In the last 5 minutes of roasting time, melt 1-2 Tbsp butter in a skillet over medium heat. Add 1 tsp smoked paprika and 1-2 tsp chipotle paste; cook for 1 minute this one of the best oven sweet potato recipes. Stir in 1 can black beans (undrained) and a large pinch of salt. Reduce heat to low; cook 5 minutes to warm through.
- Just before the sweet potatoes are done, place 4-8 tortillas on a baking sheet and warm for 1 minute.
- To assemble, set roasted sweet potatoes, warmed beans, lime-cilantro salsa, plain yoghurt, and warmed tortillas on the table for DIY tacos.
2. Sweet Potato & Spinach Curry With Saffron & Lemon Rice
To serve 2 to 4 people
- Slice 1-2 brown onions thinly. In a large nonstick pan, heat 2-4 Tbsp vegetable oil over medium-low heat. Add onions and a pinch of salt. Cook 10-12 minutes, stirring occasionally, until softened.
- In a pot, combine 1 cup basmati rice, 1 1/2 to 2 cups cold water, 3-4 lemon slices, and a pinch of saffron. Bring to a boil, then reduce heat to very low. Cover and simmer for 10-12 minutes until rice is tender and water is absorbed. Cut the remaining lemon into wedges.
- While rice cooks, peel and chop 1-2 sweet potatoes into bite-size pieces. Mince 2-4 garlic cloves. Add sweet potatoes, garlic, and 1-2 Tbsp curry powder to the onion pan. Cook 5 minutes more.
- Dissolve 4-6 Tbsp creamed coconut and 1 vegetable stock cube in 1 1/2 – 2 1/2 cups boiled water to make coconut stock. Chop 1-2 tomatoes into wedges.
- Pour coconut stock and tomatoes into the pan. Raise heat to medium-high, cover, and cook 10 minutes until sweet potatoes are tender.
- Rinse spinach. Add to pan, cover, and cook for 2 minutes until wilted.
- Fluff rice with a fork. Squeeze lemon wedge over rice, discard used slices. Season rice generously with salt and pepper.
Serve curry over rice. Garnish with lemon wedges.
3. Indian-Style Beans, Fried Egg And Sweet Potato Wedges
To serve 2 to 4 people
- Preheat oven to 230°C/210°C (fan)/gas 8. Cut 2-3 unpeeled sweet potatoes into wedges. Toss on the baking tray with oil, salt, and pepper. Roast for 30 minutes until crispy.
- Meanwhile, peel and finely chop 1-2 small red onions and 2-4 garlic cloves. Heat oil in a pot over medium-low heat. Add onions, garlic, and a pinch of salt. Cook for 3 minutes until softened. Stir in 1-2 tsp curry powder and cook 1 minute more.
- In a measuring cup, dissolve 1 vegetable stock cube in 100-200mL of boiled water. Add to pot along with 1 can chopped tomatoes, 2-3 tbsp Henderson’s Relish, and 1-2 tbsp sugar. Simmer for 10-15 minutes until thickened. Drain and rinse 1 can of cannellini beans and add to the pot to warm through.
- When sweet potatoes are done, heat oil in a nonstick skillet over medium-low heat. Crack 2-4 eggs into pan, cover, and cook 2-3 minutes until set.
- Serve fried eggs atop the curried bean mixture with sweet potato wedges on the side. Garnish with chopped cilantro and nigella seeds.
4. Chilli Lime Sweet Potato & Rice Salad
To serve 2 to 4 people
- Preheat oven to 240°C/220°C (fan)/gas 9. Chop 1-2 sweet potatoes into bite-size pieces. Toss on a tray with olive oil and salt. Roast 25 minutes until crisp-tender.
- Rinse 1 cup brown rice. Boil in plenty of water for 15-20 minutes until tender.
- Spread cashews and pumpkin seeds on a baking tray. Toast 7 minutes. Let cool.
- Mince 2-4 garlic cloves and a 1-2 inch piece of peeled ginger. Finely chop 1-2 deseeded red chilis.
- Whisk together soy sauce, garlic, ginger, chilli, 2-3 tsp brown sugar, and 3-6 tbsp olive oil. Squeeze in juice of 1-2 limes.
- Drain and rinse 1 can black beans. Once rice is tender, add beans and cook for 4 minutes more. Drain rice and beans; let steam dry slightly.
- Chop cilantro, including stems. Coarsely chop toasted cashews and seeds, reserving some whole cashews. Toss roasted sweet potato, rice and bean mixture, cilantro, and most of the nuts and seeds with dressing. Garnish with reserved cashews and cilantro.
5. Seeded Goats’ Cheese & Sweet Potato Salad
To serve 2 to 4 people
- Preheat the oven to 220°C/200°C (fan)/gas mark 7. After peeling, cut the sweet potatoes into small pieces. Cut the red onions into quarters, leaving the skins and roots intact to prevent them from drying out.
- Place the chopped sweet potatoes and onion quarters on a baking tray. Roast in the oven for 20-30 minutes until onions are tender and sweet potatoes start to crisp.
- While vegetables roast, wash and dry the baby leaf salad. Place leaves in a large mixing bowl and set aside.
- Spread the pine nut and seed mix on a separate baking tray. Toast in the oven for 5 minutes until seeds are slightly darkened.
- Make the dressing by whisking together white wine vinegar and 2-4 tbsp olive oil. Season with salt and pepper. Finely chop the dates.
- Once cooled, add pine nut mix and chopped dates to a chopping board. Generously grind black pepper over the top. Press goat cheese rounds into the seed and date mixture to coat.
- When vegetables are done roasting, remove skins from onion quarters. Separate onions into petals. Add roasted sweet potatoes, onions, and any remaining seed mix to the salad bowl.
- After adding the goat cheese crumbles to the salad, serve right away.
Conclusion
Give boring, predictable sweet potato salads the boot and try these boldly flavoured recipes that will have you looking for reasons to enjoy this hearty side year-round. Whether you love a spicy kick, crispy texture, or aromatic herbs, our creative twists on roasted sweet potato recipes offer something for every palate. Make one as the perfect potluck contribution or enjoy leftovers all week long atop fresh greens for a satisfying salad.
Get the meal kit from Gousto today to make these easy and delicious sweet potato recipes.
Besides, for more such blogs, follow our website Feedhour.