If You Love Sweet Potatoes, These 6 Recipes Will Hit The Savory Spot Every Time

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Do you want to hear the saddest thing ever? Here goes: I’m the only one in my family that likes sweet potatoes. Yeah. It’s been rough. I love them just about every way: soups, scones, biscuits, pies, granola…the list can go on and on. Here are some recipes that sound absolutely scrumptious and wonderfully sweet potato-y.


Sweet Potato Hashbrowns

Thanks to Spend With Pennies for this recipe!

sweet potato pancakes recipe


  • 1 large sweet potato peeled, about 3½ cups

  • 2 tablespoons onion grated

  • 2 eggs

  • 1 tablespoon flour

  • ¼ teaspoon kosher salt or to taste

  • 2 tablespoons vegetable oil or as needed


1. Preheat oven to 350°F.

2. Coarsely grate the potato and place in a bowl of cold water. Swirl a few times and drain. Gently squeeze out moisture from the potatoes.

3. Combine potato, onions, eggs, flour, salt & pepper to taste in a medium bowl.

4. Heat oil in a large skillet over medium heat. Scoop heaping tablespoons of the potato mixture onto the hot oil and gently flatten with a spatula. Cook until lightly browned, about 3-4 minutes. Flip and cook an additional 3-4 minutes or until browned. Repeat with remaining batter.

5. Place browned hashbrowns on a baking sheet and bake 10-12 minutes or until cooked through.

6. Serve with sour cream.

Sweet Potato and Black Bean Empanadas

Thanks to MyRecipes for this recipe!

sweet potato empanadas


  • 9 ounces all-purpose flour (2 cups)

  • ¾ teaspoon kosher salt

  • ⅓ cup canola oil

  • ¼ cup cold water

  • 1 tablespoon cider vinegar

  • 1 poblano chile


1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk.

2. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour. Preheat broiler.

3. Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop. Preheat oven to 400°.

4. Cook the cumin seeds in a large saucepan over medium heat for 1 minute, or until toasted, stirring constantly. Place cumin in a clean spice or coffee grinder; process until ground. Combine cumin, poblano, sweet potatoes, and next 5 ingredients in a large bowl; mash with a fork until almost smooth.

5. Divide dough into 10 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time, covering remaining dough to keep from drying, spoon 3 level tablespoons poblano mixture into the center of each circle.

6. Moisten the edges of the dough with egg white; fold dough over the filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across the top of each empanada. Bake at 400° for 16 minutes or until lightly browned.

Sweet Potato Lasagna

Thanks to Delish for this recipe!

sweet potato lasagna


  • 3 large sweet potatoes, peeled and sliced 1/8″-thick (about 2 lb.)

  • 2 tbsp. extra-virgin olive oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 lb. sweet Italian sausage, casings removed

  • Kosher salt

  • Freshly ground black pepper

  • 2 c. marinara

  • 1 (5-oz.) package baby spinach

  • 16 oz. ricotta

  • 1 large egg, beaten

  • 3/4 c. freshly grated Parmesan, divided

  • 1 tsp. dried oregano

  • 1 1/2 c. shredded mozzarella

  • Freshly chopped parsley, for serving


1. Preheat oven to 375° and grease a 9”x13” baking pan with cooking spray. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Season with salt and pepper. 

2. Pour in marinara sauce and bring to a simmer. Cook until sauce thickens slightly, 5 minutes. Add spinach and cook until spinach is wilted. Remove from heat. 

3. In a large bowl, stir together ricotta, egg, ½ cup Parmesan, and oregano. Season with salt and pepper. 

4. Spread a thin layer of marinara mixture evenly across the bottom of prepared dish. Layer sweet potatoes on top of sauce, slightly overlapping. Spread about ⅓ of ricotta mixture over sweet potatoes, then pour ⅓ of remaining meat sauce on top. Repeat to make two more layers. Top lasagna with mozzarella and remaining ¼ cup Parmesan. 

5. Cover with aluminum foil and bake until sweet potatoes are almost cooked through, about 45 minutes, then remove foil and bake until sweet potatoes are fork tender and cheese is lightly golden, 15 minutes more. 

6. Let rest 10 minutes, then garnish with parsley before serving.

Louisiana Sweet Potato Pancakes

Thanks to Allrecipes for this recipe!

sweet potato pancake recipe



1. Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.

2. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.

3. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Garlic Butter Sweet Potato Noodles

Thanks to eatwell101 for this recipe!

sweet potato noodles


  • 2 medium sweet potatoes, peeled and spiralized or julienned

  • 4 – 5 garlic cloves, minced

  • 3 tablespoons butter, divided (or ghee)

  • 1 coffee spoon Chili pepper paste

  • 1/2 cup (125ml) vegetable broth (or chicken broth)

  • Fresh cracked pepper

  • Sesame seeds and chopped cilantro for topping


1. Melt 1 tablespoon butter in a medium skillet. Add sweet potato noodles and stir fry gently for about 2 minutes, until cooked through but still crisp. (Don’t overcook sweet potato noodles.) Set aside.

2. In the same skillet, melt remaining butter, then add garlic and chili paste. Stir well and cook for 2 minutes, then add broth and simmer for another 2 minutes to thicken the sauce. You can add more chili paste if you like spicy dishes.

3. Add sweet potato noodles back to the skillet. Stir well to combine and cook for 2 to 3 minutes more — noodles should be still al dente.

4. Serve the garlic butter sweet potato noodles immediately, topped with sesame seeds, chopped cilantro, and additional black pepper if you want.

Sweet Potato Nachos

Thanks to Food52 for this recipe!

sweet potato nachos



  • 2 pounds (about 6 medium) sweet potatoes, scrubbed

  • 1/4 cup olive oil

  • Smashed Black Beans (see recipe below)

  • 16 ounces (about 4 cups) shredded cheese (I like a mix of Monterey Jack, pepperjack, and yellow cheddar)

  • 1/3 cup salsa or pico de gallo

  • 1 or 2 ripe avocados, sliced (or, for a bit more excitement, 1 or 2 batches of the Chunkiest, Herbiest, Greenest Guacamole)

  • For serving: thinly sliced radishes, shredded cabbage, thinly sliced raw or pickled jalapeños, thinly sliced raw or pickled onions, thinly sliced scallions, sour cream (for dolloping), gently crushed tortilla chips, roughly chopped cilantro

  • Lime wedges, for serving

Smashed Black Beans:

  • 2 tablespoons olive oil, divided

  • garlic cloves, smashed

  • yellow onion, roughly chopped

  • Kosher salt and freshly ground black pepper

  • 1 teaspoon hot smoked paprika

  • 2 teaspoons ground cumin

  • (15-ounce) can black (or pinto) beans, liquid reserved

  • 1/2 tablespoon red wine vinegar



1. Heat the oven to 450ºF.

2. Slice the (unpeeled) sweet potatoes into rounds, about 1/4 inch thick. Err on the thin side for more charred, crispy potatoes; thicker for creamier—both are excellent!

3. In a large bowl (or directly on two rimmed sheet pans) toss the potatoes with olive oil and season well with salt and pepper. Arrange in a single layer. Bake, with one pan on a rack in the top of the oven and the other on the bottom, for 12 to 14 minutes, until well charred. Flip the potatoes, swap the positions of the sheet pans, and continue cooking until cooked through and charred on the other side, another 10 to 15 minutes. Remove the trays from the oven and toss the potatoes to ensure none are stuck to the pan.

4. Reduce the heat to 350ºF. Spread about half the beans and sprinkle half the cheese over one tray of potatoes. Return the tray to the oven and cook until the cheese is melted, about 5 minutes.

5. Remove the sheet pan from the oven. Building on the one tray, layer the remaining sweet potatoes over the melted cheese. Cover the second layer of potatoes with spoonfuls of the beans (use the rest of the batch or however much you’d like). Sprinkle over the remaining cheese and return to the oven for another 5 minutes, or until the cheese is melted.

6. Dot the surface of the nachos with large spoonfuls of salsa or pico de gallo. Scatter avocado over the nachos (or dot with large spoonfuls of guacamole). Finish with the remaining desired toppings and serve immediately, with lime wedges for squeezing.

Smashed Black Beans:

1. While the potatoes are cooking, make the beans. Heat 1 tablespoon of oil in a medium saucepan over medium-high heat. Add the garlic and onion and season with salt and pepper.

2. Cook, stirring regularly, until translucent, about 5 minutes. Make a well in the center and add the remaining tablespoon of oil. Stir in the paprika and cumin and let sizzle for 30 seconds, until the spices are fragrant.

3. Dump the entire can of beans (yes, liquid, too!) into the pot. Fill the can halfway with water, pour into the pot as well, and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 20 minutes.

4. Taste and season with salt and pepper. Use the side of a spoon or spatula to gently smash the beans up a bit. Let cool slightly, then mix in the vinegar before serving.


Which sweet potato recipe are you going to cook next? Tell us in the comments!

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