Try These 20 Simple Sweet Potato Recipes This Fall

Vanilla Roasted Sweet Potatoes

Ingredients

• 2 pounds sweet potatoes, peeled and sliced into 1-inch wedges
• 2 tablespoons olive oil
• 1 finely sliced red chile
• salt kosher
• 1 tsp vanilla bean
• 1 tablespoon maple syrup

Directions

Step 1

Preheat the oven to 400°F. Toss potatoes, oil, chile, and 1/2 teaspoon salt in a large mixing basin. Cut the vanilla bean in half lengthwise and scoop the seeds into the potatoes. 

Step 2

Transfer to a large rimmed baking sheet and roast for 25 to 30 minutes, or until potatoes are cooked.

Pork With Grilled Sweet Potato “Fries”

• a third cup of walnuts
• 1 garlic clove, tiny
• 1 tiny jalapeno, peeled and diced
• 1 cup mint leaves
• 1 tablespoon capers
• Kosher salt with black pepper
• 1 tablespoon honey
• 1 tablespoon lemon juice
• Extra virgin olive oil
• 3 huge sweet potatoes (1-inch wedges)
• 4 bone-in pork chops, approximately 1 inch thick

Directions

Step 1

Preheat the grill to medium. To make the salsa verde: Finely chop walnuts, garlic, jalapeno, mint leaves, capers, and a pinch of salt in a food processor. Blend in the honey, lemon juice, and 13 cups of oil. Place aside.

Step 2

Toss sweet potatoes with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Brush 2 tablespoons oil over pork chops and season with 14 teaspoon salt and pepper.

Step 3

5 to 7 minutes per side, grill potatoes and pork chops on medium, covered, until pork is barely cooked through and potatoes are soft. Serve with green salsa.

Grilled Sweet Potatoes With Lemon-Herb Sauce

Ingredients: 

• 1/2 small roughly chopped red onion
• 2 teaspoons lemon zest plus 1/4 cup juice
• 2 pound sweet potatoes, cleaned and sliced into 1/4-inch slices
• -dense rounds
• 3 tablespoons olive oil, divided, plus additional for serving
• Kosher salt with black pepper
• 1 seeded and finely chopped tiny Fresno chile
• 2 tablespoons hemp seed (optional)
• 1/4 cup chopped fresh mint
• To serve, plain Greek yogurt

Directions

Step 1

Preheat the grill to medium. Combine the onion and lemon juice in a small bowl. Allow standing, tossing occasionally.

Step 2

Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt and pepper in a large mixing bowl. 4 to 5 minutes per side, until slightly browned and soft.

Step 3

Combine lemon zest, chile, hemp (if using), and the remaining tablespoon oil in a mixing dish with the onions, then stir in mint. This recipe yields 1/2 cup relish.

Step 4

Place the Greek yogurt (if using) on a dish and drizzle with the oil. Arrange sweet potatoes over yogurt and top with mint relish.

Roasted Sausages and Sweet Potato-White Bean Stew

• 2 medium sweet potatoes are used in this recipe.
• 1 sweet onion, tiny
• 4 fresh thyme sprigs
• 2 garlic cloves
• 3/4 teaspoon Kosher salt
• 3/4 tsp. black pepper, freshly ground
• 2 tablespoons olive oil
• 8 links of fresh pork sausage
• 1 can chicken broth (low sodium)
• Swiss chard, 1 bunch (or other hearty greens)
• 1 cannellini bean can
• 1 tablespoon red wine vinegar
• 1 pound baguette
• 4 tablespoons garlic-herb butter

Directions

Step 1

Preheat the oven to 450°F. In a large roasting pan, combine the first 7 ingredients. Arrange vegetables in a single layer and top with sausage.

Step 2

Bake for 20 minutes at 450°F. Remove the skillet from heat and mix in broth and the next three ingredients. Bake for 10 minutes more, or until the sausage is browned and the potatoes are tender. Meanwhile, butter the cut sides of the bread and set it on a baking pan. Place the bread in the oven for the remaining 8 minutes of cooking time, and bake until toasted.

Rosemary-Pecan Sweet Potato Mash

• 3 pounds tiny sweet potatoes
• 1 1/2 cups pecans, peeled and chopped
• 2 tablespoons olive oil
• 1/4 cup shredded Parmesan cheese
• 1/8 teaspoon cayenne
• 3 tsp fresh rosemary, coarsely chopped
• 3 tablespoons pure maple syrup
• salt kosher

Directions

Step 1

Preheat the oven to 425°F. Place sweet potatoes on a platter and prick with a fork. Microwave on High for 6 minutes, then turn each potato over and cook for another 6 minutes, or until tender. Allow cooling until you can handle it.

Step 2

In the meantime, combine pecans with oil, then Parmesan, cayenne, 2 teaspoons rosemary, and 12 teaspoon salt on a rimmed baking sheet. Roast for 3 minutes, or until aromatic. Toss with the last teaspoon of rosemary.

Step 3

Peel and mash potatoes with maple syrup and 12 tsp salt until smooth. Transfer and top with pecans.

Sweet Potato-Ricotta Pierogies

Ingredients

• 1 (15 oz.) can of sweet potato puree
• 1 cup ricotta
• 1 teaspoon lemon zest
• 1/2 teaspoon sugar
• nutmeg pinch
• salt kosher
• Wrappers for round dumplings (about 15)
• Optional: 2 tbsp canola oil for frying

BUTTER SAGE BROWN

• 4 tablespoons unsalted butter
• 8 finely sliced sage leaves
• 2 teaspoon lemon juice

Directions

Step 1

Make the filling: 1 cup pureed sweet potatoes, ricotta, lemon zest, sugar, nutmeg, and salt

Step 2

Put 2 rounded teaspoons of filling in the center of each wrapper. Damp your finger and lightly wet the edges of the wrapper. Fold in half and push with fork tines to seal. Place the sealed dumpling on a baking sheet that has been floured or lined with parchment paper. Continue with the remaining filling and wrappers.

Step 3

To a large pot of simmering water, add 1 tablespoon salt. Cook dumplings in three batches, stirring occasionally until the filling is heated through, 3 to 6 minutes. Transfer to a plate lined with paper towels using a slotted spoon.

Step 4

Heat a large skillet over medium-high heat for pan-fried dumplings. Cook the cooked dumplings in canola oil until golden brown and crisp, 1 to 2 minutes per side.

Step 5

To make Sage Brown Butter, melt the butter in a small pot over medium heat. Cook, stirring periodically, until light golden brown. Remove from the heat and add the sage and lemon juice. Serve with pierogis right away.

Mac ‘n’ Cheese With Crispy Bacon and Sweet Potatoes

Ingredients

• 6 bacon slices
• 1 large sweet potato (about 1 1/4 pounds), peeled and cut into 3/4″ cubes
• 1 tablespoon olive oil
• 2 teaspoons fresh thyme leaves, plus more for garnish
• Kosher salt with black pepper
• 12 oz. mezzi or rigatoni normal
• Mascarpone cheese, 1/2 cup
• 3 oz. razor-sharp Finely grated Cheddar

Directions

Step 1

Preheat the oven to 450°F. A large pot of water should be brought to a boil.

Step 2

Arrange the bacon in a single layer on a rimmed baking sheet and roast for 12 to 15 minutes, or until browned and beginning to crisp; transfer to a paper towel-lined platter (the bacon will crisp as it cools). Once cool, cut into pieces.

Step 3

Toss the sweet potato with the oil, thyme, and 1/2 teaspoon salt and pepper on a second-rimmed baking sheet. Cook for 12 minutes in the same oven as the bacon. Cook until the potatoes are golden brown and soft, 6 to 9 minutes more.

Step 4

In the meantime, cook the pasta according to the package directions. Drain the pasta and return it to the pot with 1/2 cup of the cooking liquid.

Step 5

Toss the pasta with the mascarpone until coated, then add the Cheddar and toss until melted, adding some of the conserved pasta water if the pasta appears dry. Fold in the sweet potato and bacon, and season with more thyme if desired.

Sorghum-Glazed Sweet Potatoes

• 6 medium sweet potatoes are used in this recipe.
• 1 cup fresh apple cider
• 1/2 cup sorghum 3 tablespoons butter
• 2 teaspoons whole-grain Mustard Dijon
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon Kosher salt
• 1 teaspoon ground cinnamon
• 3/4 cup candied or seasoned pecans

Directions

Step 1

Preheat the oven to 350°F. Peel potatoes and cut them into 1-inch-thick slices; put in a single layer in two 13- x 9-inch baking dishes that have been lightly oiled.

Step 2

Combine cider and the next 6 ingredients in a mixing bowl; pour evenly over potatoes. Wrap securely with aluminum foil.

Step 3

Bake for 45 minutes, or until fork-tender, at 350°F. Uncover and bake for 5 minutes more, or until the glaze becomes syrupy.

Place the potatoes in a shallow serving dish. Garnish with pecans and sorghum glaze.

Sweet Potato Kale Frittata

• 6 big eggs are required.
• 1 cup of half-and-half
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground pepper
• 2 cups of sweet potatoes
• 2 tablespoons olive oil
• 2 cups chopped kale, tightly packed
• 1/2 medium red onion
• 2 garlic cloves
• 3 ounces of goat cheese

Directions

Step 1

Preheat the oven to 350°F. Whisk together the eggs and the following three ingredients.

Step 2

In a 10-inch ovenproof nonstick skillet, sauté sweet potatoes in 1 tablespoon heated oil for 8 to 10 minutes, or until soft and golden; remove and keep warm. In the remaining 1 tablespoon oil, sauté the kale and the next two ingredients for 3 to 4 minutes, or until the kale is wilted and tender; toss in the potatoes. Cook for 3 minutes after pouring the egg mixture over the vegetables then cook for 3 minutes more Sprinkle goat cheese over the egg mixture.

Step 3

Bake at 350°F for 10 to 14 minutes, or until set.

Supercarb Loaded Sweet Potatoes

• 4 medium sweet potatoes are used in this recipe.
• 1 can (15 oz.) rinsed and drained black beans
• 1/4 cup feta crumbles
• roasted red peppers, 1/4 cup
• three tablespoons extra-virgin olive oil
• 3 tablespoons parsley, finely chopped
• 1/4 teaspoon salt

Directions

Step 1

Poke sweet potatoes all over with a little knife; arrange them in a large microwave-safe baking dish. Microwave for 10 to 12 minutes on High, or until readily punctured with a knife.

Step 2

Combine the black beans, feta, roasted peppers, olive oil, parsley, and salt in a mixing bowl. Slit the tops of the sweet potatoes lengthwise. Scrape sweet potato flesh with a fork to fluff; place black bean mixture into each potato half. Bake for 10 minutes at 400 degrees F on a baking sheet lined with foil, or until the beans are heated.

Arugula, Sweet Potato, and Spiced Steak Salad

• 1 piece of sirloin or top-round steak (London broil)
• 1 teaspoon cumin powder
• Kosher salt with black pepper
• 1 tablespoon olive oil
• 1 1/2 pounds of sweet potatoes
• 1 garlic clove
• 1 lime
• three scallions
• 1 baby arugula or mixed greens package
• 2 cups fresh cilantro

Directions

Step 1

Preheat the broiler and prepare a baking sheet with nonstick foil.

Step 2

Season the steak with cumin, 1/2 teaspoon salt and pepper, and broil until done to preference, 7 to 8 minutes per side for medium-rare. Allow it to rest for at least 5 minutes on a chopping board before slicing.

Step 3

In the meantime, heat the oil and 3/4 cup water in a large nonstick skillet over medium heat. Toss in the sweet potatoes, cover, and simmer for 4 minutes, stirring twice. Remove the lid and simmer for 5 minutes, or until golden brown and just soft.

Step 4

Add the garlic to the pan and mix for 1 minute before removing it from the heat. Grate 1 lime zest over the potatoes, then squeeze the juice over the top. Toss with the parsley, scallions, and 1/4 teaspoon salt and pepper to coat.

Step 5

Toss the arugula, cilantro (if using), sweet potatoes, and cut steak in a large mixing bowl.

Sweet Potato, Avocado, and Black Bean Tacos

• 1 3/4 pound sweet potatoes, cleaned and cut into 1/2″ chunks
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 can (15 oz) (15 oz.) washed and drained black beans with no salt added
• 1/2 cup green salsa
• 1 finely sliced avocado
• 8 tortillas de maiz
• 1/4 cup crumbled cotija or feta
• Cilantro as a garnish

Directions

Step 1

Toss sweet potatoes with olive oil, chile powder, and 12 tsp salt in a mixing bowl. Place on a large rimmed baking sheet and roast for 30 minutes at 450°F.

Step 2

Heat black beans and salsa verde in a saucepan over medium heat, stirring occasionally.

Step 3

Arrange sweet potatoes and beans on a platter with avocado, corn tortillas, cotija or feta cheese, and cilantro.

Sweet Potato Cakes With Kale and Bean Salad

Ingredients: 

• 3 peeled and shredded sweet potatoes
• 2 finely sliced green onions
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon light mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 5 ounces of baby kale
• 2 14-ounce cans of washed and drained black beans with no salt added
• 2 cups frozen shelled edamame

Directions

Step 1

Preheat the oven to 450°F. Coat a cookie sheet with nonstick cooking spray.

Step 2

Toss sweet potatoes, green onions, and salt and pepper in a large mixing basin. Scoop packed sweet potatoes onto the pan in 12 mounds, 2 inches apart, using a 1/4 measuring cup. Slightly flatten. Coat the tops with cooking spray. Bake for 25 minutes, or until the edges are golden.

Step 3

In a large mixing bowl, combine the mayonnaise, lime juice, and soy sauce. When the cakes are done, combine the dressing with the baby kale, black beans, and edamame. Toss until evenly coated.

Step 4

Arrange the cakes on top of the salad.

Sweet Potato Spoon Bread With Caramel Pecan Topping

• 2 cups leftover roasted or boiled sweet potatoes 
• 1 1/4 cups light brown sugar 
• 3 large eggs whole milk orange juice
• 2 tablespoons vanilla extract
• 1 teaspoon ground cinnamon
• 14 teaspoon ground ginger
• 1/4 teaspoon salt 4 tablespoons unsalted butter
• 1 cup sugar, granulated
• 1 cup heavy cream
• 1 teaspoon of sea salt 1 cup roasted pecan halves

Directions

Step 1

Preheat the oven to 350°F. Pulse the first 9 ingredients in a food processor until smooth. Six 4-ounce ramekins, melted butter Divide the sweet potato mixture among the ramekins; set on a baking sheet and bake for 30 minutes, or until golden and slightly puffy. Allow cooling for 10 minutes.

Step 2

In the meantime, simmer 1/4 cup water and granulated sugar in a medium, heavy-bottomed saucepan over medium-low heat until sugar dissolves, about 5 minutes; do not stir. Increase the heat to medium-high and continue to cook, without stirring, until the syrup turns a rich golden color, 5 to 6 minutes. Take the pan from the heat and whisk in the cream. Mix in the butter and sea salt. Stir in the pecans to coat. Allow cooling for 10 minutes.

Step 3

To serve, sprinkle 1/6 cup of salted caramel pecans on top of each spoon of bread.

Tuna Salad With Sweet Potato and Basil

Ingredients: 

• 3 thickly sliced sweet potatoes
• 14 cup water
• 2 tablespoons canola oil plus more for brushing
• Black pepper, kosher salt
• 2 rinsed and drained 15-ounce cans of black-eyed peas
• 2 drained 5 oz. cans oil-packed tuna
• 1 cup carrots, shredded
• 1/4 cup apple cider vinegar
• 1/4 cup chopped basil

Directions

Step 1

Microwave sweet potatoes and water, covered, them for 8 minutes on high, then drain. Brush the potatoes with canola oil and season with salt and pepper. Grill for 10 to 15 minutes on medium-high, flipping once. Cut into pieces.

Step 2

Toss black-eyed peas, oil-packed tuna, carrots, cider vinegar, basil, 2 tablespoons of canola oil, and salt in a large mixing dish. Stir in the potatoes.

Bacon Chicken Cutlets With Sweet Potato Mash

• 2 medium sweet potatoes
• 4 strips of bacon
• 1 pound chicken cutlets
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 14 cup flour
• 1/2 c. milk
• 1/2 teaspoon salt
• 1/2 teaspoon minced garlic
• 1 cup reduced-sodium chicken broth 2 tablespoons lemon juice
• 3 cups of steaming broccoli

Directions

Step 1

Prick sweet potatoes with a fork and microwave on high for 10 minutes, or until soft, rotating once.

Step 2

In the meantime, fry the bacon in a 12-inch skillet over medium-high heat for 5 minutes, or until crisp; set aside the drippings. Dredge chicken cutlets in flour after seasoning with 1/4 teaspoon salt and pepper. Cook the chicken in the drippings for 6 minutes, or until cooked through (165 degrees F), turning once.

Step 3

Scoop potato flesh into a medium mixing dish and combine with milk and 1/4 teaspoon salt.

Step 4

Place the chicken on plates. 30 seconds later, add pressed garlic to the skillet. Cook for 3 minutes after adding lower-sodium chicken broth and 2 teaspoons of lemon juice. Serve the chicken with the sauce, bacon, mashed potatoes, and steamed broccoli.

Maple Meringue Sweet Potato Casserole

Ingredients

• 4 pound sweet potatoes
• 1 1 teaspoon vanilla extract
• a half cup dark brown sugar
• 4 ounces of cream cheese
• 6 tablespoons butter
• 3/4 teaspoon Kosher salt
• 1 teaspoon ground cinnamon
• 14 teaspoon ground nutmeg
• two huge eggs
• 3 beaten egg whites
• 1 cup maple syrup
• 1 container marshmallow crème

Directions

Step 1

Preheat the oven to 400°F. 1 hour, or until soft, bake sweet potatoes on a baking pan lined with foil. Allow cooling to the touch before peeling. Reduce the oven temperature to 350°F.

Step 2

Using a heavy-duty electric stand mixer, combine the sweet potatoes, 1 teaspoon vanilla, and the following 6 ingredients on medium speed until smooth. Incorporate entire eggs. Fill a 13 x 9-inch baking dish halfway with potato mixture.

Step 3

Bake for 30 minutes at 350°F. Meanwhile, using a heavy-duty electric stand mixer, whip the egg whites, remaining 1/2 teaspoon vanilla, and a pinch of salt until frothy. Add maple syrup gradually, beating until stiff peaks form.

Step 4

Fold in one-third of the marshmallow crème into the egg white mixture; repeat with the remaining marshmallow crème until smooth (about 1 minute). On warm potatoes, pipe or distribute meringue in a beautiful pattern. Bake for another 13 to 15 minutes, or until the meringue is lightly browned.

Sweet Potato Croquettes

• 2 medium peeled and cut into 1-inch slices sweet potatoes
• 2 tablespoons melted butter
• 4 medium sage leaves, finely chopped
• 3 cups panko (Japanese bread crumbs)
• 1 big egg
• 1-quart veggie or canola oil
• For serving, finely grated parmesan and lemon peel

Directions

Step 1

Bring sweet potatoes to a boil in a big pot of salted water over high heat. Cook for 10 minutes, or until the vegetables are soft. Return to the pot after thoroughly draining. Mash sweet potatoes with a potato masher along with butter, sage, 1 cup panko, and 1/2 teaspoon salt and pepper. Allow cooling somewhat before adding the egg. Refrigerate, uncovered, for at least 5 hours, or until cold and stiff.

Step 2

Use parchment or waxed paper to line a large cookie sheet. Using two tablespoons, Scoop the sweet potato mixture into oval shapes, then roll in the remaining 2 cups of panko, pressing to adhere. Arrange on a cookie sheet that has been lined with parchment paper. Freeze for up to 5 days or until stiff.

Step 3

Heat the oil in a wide-bottomed 5- to 6-quart saucepot over medium-high heat until it registers 325 degrees F on a deep-fry thermometer. Carefully drop frozen croquettes into heated oil in batches. Fry for 3 to 4 minutes, or until golden brown, flipping once. Transfer to a wire rack placed over a big sheet of foil. Season with a pinch of salt. Rep with the remaining croquettes. Sprinkle with Parmesan and lemon peel before serving.

Roasted Sweet Potato Salad With Barley and Arugula

Ingredients

• 1 cup pearl barley
• Kosher salt with black pepper
• 1 pound of medium sweet potatoes
• 4 1 tablespoon olive oil
• 3/4 teaspoon cumin
• 3 tablespoons fresh lime juice
• 1 tsp cayenne
• 1 red onion, tiny
• 3 ounces of baby arugula
• feta crumbled 1/2 cup fresh mint or cilantro leaves

Directions

Step 1

Preheat the oven to 450°F. Bring the barley, 2 1/2 cups water, and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low and cover for 20 to 25 minutes, or until the barley is soft. Drain any excess water from the pan and spread the barley out to cool on a baking sheet.

Step 2

In the meantime, sprinkle the sweet potatoes with 3 tablespoons oil, 1/2 teaspoon cumin, and 1/2 teaspoon of salt and pepper on a second baking sheet. 15 to 18 minutes, or until golden brown and soft.

Step 3

Whisk together the lime juice, remaining 1 1/2 tablespoon oil, 1/4 teaspoon cumin, pinch cayenne pepper, and 1/4 teaspoon salt in a large mixing dish. Toss in the onion and let it aside for at least 5 minutes, tossing occasionally.

Step 4

Toss the barley into the basin to mix. Fold in the sweet potatoes, followed by the arugula and mint. If preferred, top with feta.

Salmon Burgers With Spiced Sweet Potato Fries

• 4 small sweet potatoes (approximately 1 1/2 pounds total) sliced into 1/2-inch thick wedges
• 3 tablespoons olive oil, divided 1 tablespoon five-spice powder
• salt kosher
• 1 1/4 pound skinless salmon fillet, cut into 1-inch cubes
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 2 finely sliced scallions 4 toasted buns 1 avocado, thinly sliced 1 cup radish or alfalfa sprouts

Directions

1. Preheat the oven to 450°F. Toss potatoes with 2 tablespoons oil, five-spice powder, and 1/4 teaspoon salt on a rimmed baking sheet. Transfer half of the mixture to the second baking sheet and arrange it in a single layer. Roast for 20 to 25 minutes, or until crisp.

2. In the meantime, pulse the salmon, soy sauce, and sesame oil in a food processor 4 to 5 times, just until finely chopped. Add Pulse in the scallions to combine. Make four 3/4-inch thick patties out of the mixture.

3. In a large nonstick skillet over medium heat, cook patties, rotating once (do not flatten), until opaque throughout, 2 to 3 minutes per side. Top with avocado and sprouts and serve on buns. Serve alongside sweet potato fries.