51 Sweet Potato Recipes You'll Swear By

The sweet potato is probably one of the most underrated ingredients in your kitchen. Not only is it healthy and chock-full of nutrients, it’s perfect for any meal of the day—and tastes great. That’s a win-win-win! (And, don't even get us started on how easy it is to grow sweet potatoes at home!) Whether you’re wondering how to bake sweet potatoes in the oven, want a few great ideas for stuffing your spuds full of toppings or just need some healthy sweet potato recipes, these ideas will help. Not sure where to start? We like Guy’s take; he adds a bit of whiskey to a mixture of sweet potatoes and apples for a super-flavorful fall side.

There are many advantages to baking sweet potatoes in an air fryer: It’s quicker than an oven (no preheating!) and the circulating hot air yields a perfectly crisp exterior and silky, creamy interior. We topped each potato simply with a pat of butter and some chopped fresh chives, but you can add any of your favorite toppings (mini marshmallows included).

This recipe puts a little twist on the classic potato gnocchi using sweet potato instead. I love its natural sweetness and beautiful color. I then coat the pillowy pieces with a rich, nutty and salty brown butter. (I felt that tomato sauce might be a bit too acidic and mask the sweetness.) To top it all off: crispy nuggets of pancetta and fried sage leaves.

Sweet potatoes are in the same family as other potatoes but cooking them requires a different approach to get the fluffy interior and sweet caramelized flavor we all love. After testing several techniques—wrapping in foil, pricking and not pricking, using a roasting pan—we found the following method delivered on all fronts, with minimal effort. Pricking with a fork allows steam to release and the potato flesh to separate from the skin, something that didn't always happen otherwise. Baking the potatoes on a wire rack nested in a baking sheet also helped the potatoes cook more evenly (and made cleaning up much easier). Lastly, allowing the potatoes to rest in the turned-off oven for 30 minutes after baking allowed the flavors to develop even further, though you can skip this step if you are short on time.

Here's a vibrantly colored and creamy dip that's a great alternative to hummus. We included instructions for making homemade pita chips but you can skip that part and use store-bought instead.

Bobby bakes sweet potatoes until they are just soft, then grills them to finish cooking. A mustard vinaigrette brings all of the salad's flavors together.

Think this bisque is all sweet? Garlic, ginger and chipotle peppers provide just the right amount of spice and aromatic kick.

These mashed sweet potatoes have all the elements of a classic sweet potato casserole, but they cook from start to finish in an Instant Pot. And the (optional) marshmallow swirl on top is deliciously decadent.

Sweet potatoes sub in for lasagna noodles in this twist on the classic, while spinach adds a pop of color (and plenty of nutrition). The result is a hearty and satisfying main dish that just happens to be vegetarian and gluten-free too!

Chinese candied sweet potatoes are a popular restaurant dessert consisting of tender, fluffy fried sweet potatoes coated in golden brown caramel. As it cools, the caramel becomes a crunchy shell that shatters when you bite into it, creating a wonderful contrast of textures. Some restaurants put the just-coated potatoes into a bowl of ice water tableside to quickly set the sugar; feel free to do the same at home. If you don’t, serve the dish as quickly as possible because as it cools, the caramel will stick to the plate. We used orange sweet potatoes, but any type is fine.

Who doesn’t love sweet potato fries? These oven-baked versions are great on their own or dipped in ranch dressing.

This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.

Roasted bananas are Tyler's secret weapon for an extra-sweet (and super rich) sweet potato casserole.

These simple roasted sweet potatoes get an extra hint of sweetness (and caramelization) from honey.

This dessert combines two of our favorite desserts: a sweet potato cheesecake and a gooey, melted s'more. All the flavors and textures are there — from the crispy chocolate graham cracker crust to the toasted marshmallows and rich chocolate sauce that gets drizzled over every slice.

Bobby's twist on scalloped potatoes is a no-brainer: use thinly sliced sweet potatoes for the perfect balance of sweet and savory.

Wondering what makes these twice-baked taters so special? Their insides are a mash of cooked sweet potato, cream cheese, brown sugar, butter and fragrant fall spices.

Giada's surprisingly easy homemade gnocchi is an irresistible Italian twist on the classic sweet potato side dish.

Sweet potato casserole gets a tricky makeover. What looks like a plate of poutine (french fries topped with gravy and cheese curds), is actually a familiar sweet trio: sweet potatoes, brown sugar and toasted marshmallows.

Anne takes sweet potato casserole to the next level by mixing in dried apricots, honey, cinnamon, and orange juice and zest. And, just when you thought it couldn't get any more delicious, she sprinkles it with an oatmeal crisp topping.

With smoky bacon, spicy jalapenos and plenty of sweet potatoes, Molly’s breakfast hash offers something for everyone.

Historically, sweet potatoes served as a reminder of home for many Southerns who moved north after the Civil War. They’re rich in nutrients and pair beautifully with ingredients from other cultures. For this roasted sweet potato dish, furikake and yellow miso paste bring an earthy umami to balance the potatoes’ sweetness. Japanese furikake is usually made with seaweed, but in this version you use collard greens. Benne seeds, the West African name for sesame seeds, were brought from the Caribbean in the 1700s and used by enslaved Africans to enrich dishes when meat was scarce. The seeds eventually became a Southern staple whose flavor and richness elevated sweet and savory dishes alike. Here the seeds are blended into a tahini-like butter that’s drizzled over the potatoes.

Mini chocolate chips are the perfect size for these tiny sweet potato muffins.

These tender sweet potatoes, glazed with butter and spices, are just sweet enough to make them the perfect accompaniment to your favorite poultry or pork dish.

Molly’s meat-free burritos are the perfect make-ahead meal. After rolling the burritos, tightly wrap them in plastic wrap and store in the freezer for up to 3 months. When you’re ready to eat, simply unwrap a burrito and pop it in the microwave for just a few minutes.

This simple recipe might just become your new go-to for family dinners and special occasions. Baking sweet potatoes at a really high temperature caramelizes the outside. Finishing them in chicken broth gives them their creamy texture.

Alton always hated sweet potatoes — until he built an episode of Good Eats around them. Instead of smothering them in marshmallows, he lets them sing by mashing them with smoky spices.

"This is a rendition of my grandmother's world-famous pie — although she didn't have booze in hers!" says Eddie.

These twice-baked breakfast potatoes contain all the elements of a brunch feast — eggs, sausage, spuds — contained in one tidy package. It's just a bonus that they also follow the Whole30 program (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes).

Fresh sweet potato is balanced with savory garlic and a touch of cayenne in this creamy soup.

We love the combo of sweet potato and spicy salsa verde in this healthy version of an appetizer classic. Mash up the leftover scooped-out sweet potatoes and add them to a cheese quesadilla or regular twice-baked potatoes for a marbled effect.

This gluten-free pizza crust is giving the cauliflower variety a run for its money. Geoffrey tops his with sausage and broccoli rabe for a healthy pizza you can feel good about eating.

Lyonnaise potatoes are traditionally made with regular potatoes, but work just as well with sweet potatoes. If you have some on hand, try adding toasted chopped pecans or a dollop of Greek yogurt.

In a potato slump? We've got the cure. Hasselback sweet potatoes served with a Greek yogurt dipping sauce reimagines the classic baked potato for a tasty (and healthy) show stopping presentation.

Elegant and colorful enough to wow dinner guests, but easy enough to whip up on a school night, this warm salad is a healthy addition to any meal. Add more or less jalapeno depending on your spice preference.

Almond milk makes this dairy-free. The heat from the ginger and curry counter the sweetness of the potatoes, and the lime adds a bright kick at the end.

Want to make the ultimate sweet-and-salty sweet potato souffle? Use toasted cashews and shredded coconut.

Ina's 5-ingredient sweet potato fries are baked rather than fried which means you don't have to feel bad about going back for seconds. Her secret to crispy skin sans deep fryer? A bit of light brown sugar helps the fries caramelize and crisp up in the oven.

These sweet potatoes get popped into the microwave for a quick cook. Then they're mashed and topped with brown butter and fried sage. We'll have a second scoop, please!

Give your sweet potatoes a little extra sweetness like Sunny does; Make a simple syrup of brown sugar, butter and water.

This mostly-microwaved side is the easiest way to get sweet potato haters on board with the spud. Brown butter adds a nutty richness to classic mashed potatoes.

Start these off in the microwave to cut down on cook time, plus it'll help you achieve a super soft interior and crispy-charred exterior. And the 4-ingredient herb sauce will taste great on almost anything else that goes on the grill.

GZ's ultra-creamy and comforting chowder starts out with a decadent base of rendered bacon and butter. It seems like a lot, but it's the perfect start to a delicious roux that will both flavor and thicken up the chowder to the right consistency.

Thought potato skins couldn't get any better? Jeff loads sweet potatoes with beans, chorizo and avocado for a hearty and satisfying bite.

Rachael says, “This scratch soup is a delicious meal or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.”

Give sweet potatoes a major upgrade by cooking them with a zesty homemade butter flavored with molasses, cilantro, orange zest and nutmeg.

This one-pot soup is loaded with flavor, thanks to spicy chorizo and earthy cumin, but it's also packed with good-for-you veggies like tomato, spinach, avocado and sweet potato, so you can feel good about dishing this mid-week.