Venture into the world of sweet potato possibilities where leftovers transform into culinary treasures! Whether you’re craving quick dinners, seasonal favorites, or just some good old comfort food, these 18 delicious recipes are your ticket to turning last night’s side dish into today’s star meal. Get ready to be inspired and give those sweet potatoes a delicious second life—your taste buds will thank you!
Sweet Potato Pancakes
Sweet potato pancakes are the cozy, comforting breakfast you didn’t know you needed. They’re fluffy, slightly sweet, and packed with nutrients to start your day right.
Ingredients
- 1 cup of mashed sweet potato (cooled)
- 1 cup of all-purpose flour
- 2 tbsp of brown sugar
- 1 tsp of baking powder
- 1/2 tsp of cinnamon
- A pinch of salt
- 1 egg
- 3/4 cup of milk
- A splash of vanilla extract
- 2 tbsp of melted butter, plus a bit more for the pan
Instructions
- In a large bowl, whisk together the mashed sweet potato, egg, milk, and vanilla extract until smooth.
- Add the flour, brown sugar, baking powder, cinnamon, and salt to the wet ingredients. Stir until just combined—don’t overmix, or your pancakes will be tough.
- Heat a non-stick pan over medium heat and add a small pat of butter to coat the surface.
- Pour 1/4 cup of batter for each pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for another 2 minutes until golden brown and cooked through.
- Repeat with the remaining batter, adding more butter to the pan as needed.
Unbelievably soft and moist, these pancakes have a subtle sweetness that pairs perfectly with a drizzle of maple syrup or a dollop of whipped cream. Try topping them with toasted pecans for an extra crunch.
Sweet Potato Hash
Warm mornings call for something hearty, and this sweet potato hash is just the ticket. You’ll love how the caramelized edges meet the soft, spiced centers—perfect for a lazy weekend brunch.
Ingredients
- 2 medium sweet potatoes, diced into 1/2-inch cubes
- 1 large onion, chopped
- 2 tbsp olive oil
- A pinch of salt
- A couple of dashes of smoked paprika
- 1/2 tsp garlic powder
- 4 eggs
- A splash of water
Instructions
- Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
- Toss in the sweet potatoes and onion, spreading them out in an even layer. Let them sit for 5 minutes to get a good sear.
- Sprinkle the salt, smoked paprika, and garlic powder over the top. Stir everything together and cook for another 10 minutes, stirring occasionally, until the sweet potatoes are tender.
- Make four small wells in the hash with the back of a spoon. Crack an egg into each well.
- Add a splash of water to the skillet, then cover with a lid. Cook for 5 minutes, or until the eggs are set to your liking.
- Tip: For extra crispy sweet potatoes, don’t stir them too often. Let them sit to develop those golden edges.
- Tip: If you’re not a fan of runny yolks, cook the eggs a minute or two longer until they’re fully set.
- Tip: Feel free to throw in some chopped bell peppers or spinach for added color and nutrients.
Golden and satisfying, this hash is a beautiful mix of sweet and savory. Serve it straight from the skillet with a side of toast for scooping up the yolks, or top it with avocado slices for a creamy contrast.
Sweet Potato Soup
Ready to cozy up with a bowl of something delicious? Sweet potato soup is your go-to for a comforting, easy meal that feels like a hug in a bowl.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- A splash of olive oil
- 4 cups vegetable broth
- A pinch of salt
- A couple of dashes of black pepper
- 1/2 cup coconut milk
- A sprinkle of cinnamon
Instructions
- Heat a splash of olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Toss in the sweet potato cubes, stirring to coat them in the oil and onion mixture.
- Pour in the vegetable broth, ensuring the sweet potatoes are fully submerged.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook until the sweet potatoes are tender, about 20 minutes.
- Once the sweet potatoes are soft, remove the pot from the heat and let it cool slightly.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
- Stir in the coconut milk, a pinch of salt, and a couple of dashes of black pepper. Warm the soup gently if needed.
- Serve hot, with a sprinkle of cinnamon on top for a little extra warmth.
Velvety smooth with a hint of sweetness and spice, this soup is perfect with a slice of crusty bread or topped with roasted chickpeas for crunch.
Sweet Potato Bread
Fancy a cozy bake that fills your kitchen with warmth? Sweet potato bread is your go-to, blending sweet, spiced flavors into a moist, tender loaf that’s perfect any time of day.
Ingredients
- 1 cup mashed sweet potato (about 1 medium, baked and peeled)
- 1/2 cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- A pinch of ground cloves
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together the mashed sweet potato, melted butter, eggs, buttermilk, and vanilla extract until smooth. Tip: Room temperature eggs blend more easily, preventing overmixing.
- In another bowl, sift together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures your spices are evenly distributed.
- Gradually fold the dry ingredients into the wet mixture until just combined. Overmixing can lead to a dense loaf, so stop when you no longer see flour streaks.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 50 minutes to avoid overbaking.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This resting period makes slicing easier and prevents crumbling.
Kick back and enjoy a slice of this sweet potato bread, where the spices and sweet potato create a harmony of flavors. Toast it lightly and slather with butter for an extra indulgent treat, or enjoy as is with your morning coffee.
Sweet Potato Muffins
Just imagine biting into a warm, spiced sweet potato muffin on a cozy morning—sounds perfect, right? These muffins are your new go-to for a quick breakfast or snack, packed with flavor and super easy to make.
Ingredients
- 1 cup of mashed sweet potato (about 1 medium potato, baked and peeled)
- 1/2 cup of brown sugar, packed
- A splash of vanilla extract
- 2 large eggs
- 1/3 cup of melted butter
- 1 1/2 cups of all-purpose flour
- A pinch of salt
- 1 tsp of baking powder
- 1/2 tsp of cinnamon
- A couple of dashes of nutmeg
Instructions
- Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mix the mashed sweet potato, brown sugar, vanilla, eggs, and melted butter until smooth. Tip: Make sure your sweet potato is cool to avoid cooking the eggs.
- In another bowl, whisk together the flour, salt, baking powder, cinnamon, and nutmeg.
- Gently fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing can lead to dense muffins, so stop when you no longer see flour streaks.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Lightly spiced and moist, these muffins are a delightful treat any time of day. Try them with a dollop of cream cheese or a drizzle of honey for an extra special touch.
Sweet Potato Pie
Oh, sweet potato pie is like a hug in dessert form—comforting, sweet, and totally irresistible. You’ll love how simple it is to whip up, especially with this no-fuss recipe that’s perfect for any occasion.
Ingredients
- 2 cups of mashed sweet potatoes (about 2 medium ones)
- 1 cup of sugar (feel free to adjust a tad if you like it less sweet)
- A half cup of melted butter (because butter makes everything better)
- A couple of eggs (to bind it all together)
- A splash of vanilla extract (for that cozy flavor)
- 1/2 cup of milk (whole milk gives the creamiest texture)
- 1 tsp of cinnamon (for a warm spice kick)
- A pinch of salt (to balance the sweetness)
- 1 unbaked pie crust (homemade or store-bought, no judgment here)
Instructions
- Preheat your oven to 350°F (175°C). This ensures it’s hot enough to bake the pie evenly.
- In a large bowl, mix the mashed sweet potatoes, sugar, and melted butter until smooth. Tip: Make sure your sweet potatoes are cooled to avoid cooking the eggs.
- Beat in the eggs one at a time, then stir in the vanilla, milk, cinnamon, and salt. Tip: Mixing the eggs in one by one helps avoid lumps.
- Pour the filling into the unbaked pie crust. Smooth the top with a spatula for an even bake.
- Bake for 55 to 60 minutes, or until the filling is set and a knife inserted comes out clean. Tip: If the crust edges brown too quickly, cover them with foil.
- Let the pie cool on a wire rack for at least 2 hours before slicing. This helps the filling set properly.
This pie comes out silky smooth with a perfect balance of sweetness and spice. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Sweet Potato Casserole
Alright, let’s dive into making this cozy sweet potato casserole that’s perfect for any gathering. You’ll love how the creamy sweet potatoes pair with that crunchy topping—it’s a crowd-pleaser every time.
Ingredients
- 3 cups of mashed sweet potatoes (about 3 large ones, baked and peeled)
- 1/2 cup of granulated sugar
- 2 large eggs, beaten
- 1/2 cup of milk (whole or 2% works great)
- 1/4 cup of melted butter
- 1 tsp of vanilla extract
- A pinch of salt
- 1 cup of packed brown sugar
- 1/3 cup of all-purpose flour
- 1/3 cup of melted butter
- 1 cup of chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix the mashed sweet potatoes, granulated sugar, eggs, milk, 1/4 cup melted butter, vanilla, and salt until smooth. Tip: For extra creamy potatoes, use a hand mixer.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate bowl, combine the brown sugar, flour, 1/3 cup melted butter, and pecans until crumbly. Tip: If you’re not a fan of pecans, walnuts make a great substitute.
- Sprinkle the pecan mixture over the sweet potatoes, covering them completely.
- Bake for 25-30 minutes, or until the topping is golden and crispy. Tip: Keep an eye on it after 20 minutes to prevent over-browning.
Just imagine pulling this casserole out of the oven—the topping is irresistibly crunchy, and the sweet potatoes underneath are velvety smooth. Serve it warm with a scoop of vanilla ice cream for an extra special treat.
Sweet Potato Fries
Did you know sweet potato fries are not just delicious but also packed with nutrients? Perfect for a cozy night in or a fun gathering, they’re surprisingly easy to make at home.
Ingredients
- 2 large sweet potatoes, peeled and cut into fries
- A couple of tablespoons of olive oil
- A good pinch of salt
- A sprinkle of paprika for that extra kick
Instructions
- Preheat your oven to 425°F. This high heat is key for crispy fries.
- Toss the sweet potato fries with olive oil, salt, and paprika in a large bowl. Make sure they’re evenly coated for the best flavor.
- Spread them out on a baking sheet in a single layer. Crowding the pan leads to steaming, not crisping.
- Bake for 20 minutes, then flip the fries for even browning. This step ensures they’re golden all over.
- Bake for another 10-15 minutes until they’re crispy on the outside and tender inside. Keep an eye on them to avoid burning.
Perfectly crispy on the outside with a soft, sweet center, these fries are a game-changer. Try serving them with a spicy aioli or a cool ranch dip for an extra flavor boost.
Sweet Potato Salad
Zesty and vibrant, this sweet potato salad is your go-to for a quick, nutritious side that’s bursting with flavor. You’ll love how the natural sweetness of the potatoes pairs with the tangy dressing, making it a hit at any gathering.
Ingredients
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- A couple of tablespoons of olive oil
- A pinch of salt and pepper
- 1/4 cup of mayonnaise
- A splash of apple cider vinegar
- 1 teaspoon of honey
- 1/2 teaspoon of smoked paprika
- 2 green onions, thinly sliced
- A handful of chopped pecans
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the sweet potato cubes with olive oil, salt, and pepper until evenly coated. Spread them out on the baking sheet in a single layer.
- Roast for 25-30 minutes, flipping halfway through, until the potatoes are tender and slightly caramelized. Tip: Don’t overcrowd the pan to ensure they roast instead of steam.
- While the potatoes cool, whisk together mayonnaise, apple cider vinegar, honey, and smoked paprika in a large bowl. Tip: Adjust the honey to your liking for more or less sweetness.
- Add the roasted sweet potatoes and green onions to the bowl, gently tossing to coat everything in the dressing.
- Sprinkle chopped pecans on top for a crunchy finish. Tip: Toast the pecans beforehand for an extra layer of flavor.
Hearty and satisfying, this salad offers a delightful contrast between the creamy dressing and the crunchy pecans. Serve it alongside grilled chicken or as a standalone dish for a light lunch.
Sweet Potato Curry
You know those nights when you’re craving something hearty, a little spicy, and totally comforting? Sweet potato curry is your answer. It’s a breeze to whip up and packs a punch of flavor that’ll have you going back for seconds.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- a splash of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- a thumb-sized piece of ginger, grated
- 1 can of coconut milk
- a couple of tablespoons of red curry paste
- a handful of spinach
- a squeeze of lime juice
Instructions
- Heat a splash of olive oil in a large pot over medium heat.
- Add the chopped onion and cook until it’s soft and translucent, about 5 minutes.
- Toss in the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- Stir in the red curry paste and cook for another minute to wake up the flavors.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the diced sweet potatoes, cover, and let them cook until tender, about 15-20 minutes.
- Throw in a handful of spinach and stir until just wilted.
- Finish with a squeeze of lime juice for a bright kick.
Every bite of this curry is a cozy hug with the sweet potatoes melting into the creamy coconut milk, and the spinach adding a fresh contrast. Serve it over a bed of fluffy rice or with some naan to scoop up all that delicious sauce.
Sweet Potato Gnocchi
Warm, pillowy, and just a little bit sweet, this sweet potato gnocchi is your next comfort food obsession. Perfect for those cozy nights in, it’s easier to make than you might think.
Ingredients
- 2 medium sweet potatoes (about 2 cups mashed)
- 1 1/2 cups all-purpose flour, plus a little extra for dusting
- 1 large egg
- A pinch of salt
- A splash of olive oil
- A couple of tablespoons of butter
- A handful of fresh sage leaves
Instructions
- Preheat your oven to 400°F. Poke the sweet potatoes a few times with a fork, then bake them on a baking sheet for about 45 minutes, or until they’re super soft.
- Let the sweet potatoes cool a bit, then peel off the skins. Mash them up in a bowl until smooth—no lumps allowed!
- Add the flour, egg, and a pinch of salt to the mashed sweet potatoes. Mix it all together until it forms a dough. Tip: If the dough feels too sticky, add a little more flour, but don’t overdo it.
- Divide the dough into 4 parts. On a floured surface, roll each part into a long rope, about 1/2 inch thick. Cut the ropes into little 1-inch pieces.
- Bring a large pot of salted water to a boil. Drop in the gnocchi in batches, cooking them for about 2-3 minutes, or until they float to the top. Scoop them out with a slotted spoon.
- While the gnocchi cooks, heat a splash of olive oil and a couple of tablespoons of butter in a pan over medium heat. Add the sage leaves and fry until crispy, about 1 minute. Tip: Keep an eye on the sage—it burns fast!
- Toss the cooked gnocchi in the sage butter until they’re nicely coated. Serve immediately. Tip: For an extra touch, grate some Parmesan on top.
Golden and tender, these gnocchi have a subtle sweetness that pairs beautifully with the earthy sage butter. Try serving them with a sprinkle of chili flakes for a little heat.
Sweet Potato Waffles
Forget about your usual breakfast routine because these sweet potato waffles are about to change the game. They’re fluffy, slightly sweet, and packed with all the good stuff to start your day right.
Ingredients
- 1 cup of mashed sweet potato (cooled)
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 2 large eggs
- 1 1/2 cups of milk
- 1/4 cup of melted butter
- A splash of vanilla extract
- A couple of tablespoons of maple syrup (plus extra for serving)
Instructions
- Preheat your waffle iron to 375°F. This ensures a crispy exterior.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix the mashed sweet potato, eggs, milk, melted butter, vanilla extract, and maple syrup until smooth.
- Combine the wet and dry ingredients, stirring just until mixed. Tip: Overmixing leads to tough waffles.
- Lightly grease the waffle iron with butter or cooking spray. Pour about 1/2 cup of batter onto the iron, depending on its size.
- Close the lid and cook for about 5 minutes, or until the waffles are golden brown and crisp. Tip: Don’t peek too early; let them cook undisturbed for the best texture.
- Serve immediately with extra maple syrup. Tip: For an extra treat, top with whipped cream and toasted pecans.
Delightfully crispy on the outside and tender on the inside, these waffles have a warm, spiced flavor that pairs perfectly with the sweetness of maple syrup. Try serving them with a side of crispy bacon for a sweet and savory combo that’s hard to beat.
Sweet Potato Smoothie
This sweet potato smoothie is your new go-to for a cozy morning or a quick pick-me-up. Trust me, it’s as nutritious as it is delicious, blending the natural sweetness of sweet potatoes with a hint of spice for that perfect kick.
Ingredients
- 1 cup of cooked sweet potato, cooled
- 1 cup of almond milk (or any milk you love)
- A splash of vanilla extract
- A couple of ice cubes
- 1/2 tsp of cinnamon
- 1 tbsp of maple syrup (because why not?)
Instructions
- Peel and cube the sweet potato, then steam or boil until fork-tender, about 15 minutes. Let it cool completely to avoid a warm smoothie.
- Throw the cooled sweet potato into your blender. Tip: Freezing the sweet potato cubes beforehand makes your smoothie extra thick and frosty.
- Add the almond milk, vanilla extract, ice cubes, cinnamon, and maple syrup to the blender.
- Blend on high for about 30 seconds, or until everything is smooth and creamy. If it’s too thick, a little more almond milk will loosen it up.
- Pour into your favorite glass and enjoy immediately. Tip: A sprinkle of cinnamon on top adds a nice touch and enhances the flavor.
Velvety smooth with a comforting warmth from the cinnamon, this smoothie feels like a hug in a glass. Try it with a dollop of whipped cream for an indulgent twist or as a post-workout refresher—it’s versatile like that.
Sweet Potato Brownies
Perfect for when you’re craving something sweet but want to keep it somewhat healthy, these sweet potato brownies are a game-changer. You won’t believe how moist and chocolatey they turn out, thanks to the secret ingredient.
Ingredients
- 1 cup mashed sweet potato (about 1 medium)
- 1/2 cup almond butter
- 1/3 cup maple syrup
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- A pinch of salt
- 1/2 tsp baking soda
- A handful of dark chocolate chips
Instructions
- Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
- In a large bowl, mix the mashed sweet potato, almond butter, and maple syrup until smooth.
- Stir in the cocoa powder, vanilla extract, and salt until well combined.
- Gently fold in the baking soda, then sprinkle in the dark chocolate chips.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20-25 minutes, or until a toothpick comes out mostly clean. Tip: Don’t overbake; they’ll continue to set as they cool.
- Let them cool in the pan for at least 10 minutes before slicing. Tip: For cleaner slices, chill them in the fridge for an hour.
- Serve and enjoy! Tip: A dollop of coconut whipped cream takes these to the next level.
Craving something decadent yet wholesome? These brownies strike the perfect balance with their fudgy texture and rich chocolate flavor. Try them warmed up with a scoop of vanilla ice cream for an irresistible treat.
Sweet Potato Tacos
Hey, you’re going to love these sweet potato tacos—they’re packed with flavor, super easy to make, and perfect for a quick weeknight dinner or a fun weekend meal.
Ingredients
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- A couple of tablespoons of olive oil
- A pinch of salt and pepper
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- A splash of lime juice
- 8 small corn tortillas
- A handful of fresh cilantro, chopped
- 1 avocado, sliced
- A dollop of sour cream
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the diced sweet potatoes with olive oil, salt, pepper, cumin, and smoked paprika until evenly coated. Tip: Make sure the sweet potatoes are in a single layer for even roasting.
- Roast in the oven for 25 minutes, or until tender and slightly caramelized. Tip: Give them a stir halfway through to ensure all sides get crispy.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them wrapped in a towel to stay warm until serving.
- Assemble the tacos by dividing the roasted sweet potatoes among the tortillas, then top with cilantro, avocado slices, and a dollop of sour cream. Finish with a splash of lime juice for a zesty kick.
Out of the oven, these tacos are a delightful mix of sweet and smoky, with a creamy avocado contrast. Serve them with a side of black beans or a crisp salad for a complete meal.
Sweet Potato Burgers
Zesty and wholesome, these sweet potato burgers are your next go-to for a meatless meal that doesn’t skimp on flavor. You’ll love how easy they are to whip up, perfect for those busy weeknights.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup breadcrumbs
- 1 egg, lightly beaten
- A couple of garlic cloves, minced
- A splash of olive oil
- 1 tsp smoked paprika
- Salt and pepper, just a pinch
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Toss the diced sweet potatoes with a splash of olive oil, then spread them out on the baking sheet. Roast for 25 minutes, or until they’re soft and slightly caramelized.
- Tip: Don’t overcrowd the pan, or the sweet potatoes will steam instead of roast.
- In a large bowl, mash the black beans with a fork until they’re mostly smooth but still have some texture.
- Add the roasted sweet potatoes, breadcrumbs, egg, minced garlic, smoked paprika, salt, and pepper to the bowl. Mix everything together until well combined.
- Tip: If the mixture feels too wet, add a little more breadcrumbs to help it bind.
- Shape the mixture into 4 patties, about 1/2 inch thick each.
- Heat a splash of olive oil in a skillet over medium heat. Cook the patties for about 4 minutes on each side, until they’re golden and crispy.
- Tip: Let the patties sit for a minute after cooking; they’ll hold together better when you serve them.
Golden and crispy on the outside, tender and flavorful on the inside, these burgers are a dream. Try them topped with avocado slices and a dollop of spicy mayo for an extra kick.
Sweet Potato Mash
Oh, you’re going to love this sweet potato mash—it’s like a hug in a bowl, perfect for those cozy nights in or as a standout side at your next gathering.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- A splash of milk (about 1/4 cup)
- A couple of tablespoons of butter
- A pinch of salt
- A dash of cinnamon (optional, but oh-so-good)
Instructions
- Start by boiling the sweet potato cubes in a large pot of water until they’re fork-tender, about 15-20 minutes.
- Drain the potatoes well—let them sit in the colander for a minute to steam off any excess water. This keeps your mash from being watery.
- Return the potatoes to the pot and add the butter, milk, and salt. Mash everything together until smooth. Tip: For extra creaminess, warm the milk before adding it.
- If you’re using cinnamon, stir it in now. Taste and adjust the salt if needed. Tip: A handheld mixer can make your mash even smoother, but don’t overmix or it’ll get gluey.
- Serve warm. Tip: For a fancy twist, top with a little extra butter and a sprinkle of cinnamon right before serving.
What you’ll get is a velvety, slightly sweet mash with just the right buttery richness. Try it under a pile of pulled pork or as a base for your breakfast eggs—it’s versatile like that.
Sweet Potato Chips
Let’s talk about making your own sweet potato chips at home. They’re crispy, slightly sweet, and totally addictive—perfect for snacking any time of day.
Ingredients
- 2 medium sweet potatoes, thinly sliced
- A couple of tablespoons of olive oil
- A pinch of salt
- A sprinkle of your favorite spices (think cinnamon or paprika)
Instructions
- Preheat your oven to 250°F. This low and slow method ensures they crisp up without burning.
- Wash and thinly slice the sweet potatoes. A mandoline slicer works wonders for even thickness.
- Toss the slices in a bowl with olive oil, just enough to lightly coat each piece.
- Lay them out in a single layer on a baking sheet. Crowding leads to steaming, not crisping.
- Sprinkle with salt and your chosen spices. Go easy—you can always add more after baking.
- Bake for about 2 hours, flipping halfway through. They’re done when golden and crisp.
- Let them cool on the sheet for 5 minutes. They’ll crisp up even more as they sit.
These chips come out with a delightful crunch and a natural sweetness that’s hard to resist. Try serving them with a creamy dip or just enjoy them straight off the tray.
Conclusion
Outstanding! This roundup of 18 delicious leftover sweet potato recipes is a treasure trove for home cooks looking to spice up their meals. From hearty breakfasts to decadent desserts, there’s something for everyone. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.