27+ Delicious Sweet Potato Meal Ideas to Try Today

If you’re looking for delicious and creative ways to enjoy sweet potatoes, you’ve come to the right place! Here are over 27 meal ideas that showcase this versatile vegetable, from simple sides to hearty main dishes. Whether you’re a long-time fan or just starting to explore sweet potato recipes, there’s something here for everyone.

Sweet Potato Curry with Coconut Milk

Sweet potato curry with coconut milk is a delightful dish that brings warmth and comfort to any meal. The vibrant orange of the sweet potatoes contrasts beautifully with the creamy coconut milk, creating a visually appealing dish. This curry is not only tasty but also packed with nutrients, making it a great choice for a healthy dinner.

To make this dish, you’ll need a few simple ingredients. Start with sweet potatoes, coconut milk, and your favorite spices. You can add vegetables like bell peppers or spinach for extra flavor and nutrition. Serve it over rice to soak up all that delicious sauce.

Here’s how to whip up this tasty curry:

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 can (400 ml) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. In a large pot, sauté the onion, garlic, and ginger until fragrant.
2. Add the sweet potatoes, curry powder, and turmeric. Stir for a few minutes.
3. Pour in the coconut milk and vegetable broth. Bring to a simmer.
4. Cook until the sweet potatoes are tender, about 15-20 minutes.
5. Season with salt and pepper. Serve over rice and garnish with fresh cilantro.

Sweet Potato and Lentil Soup

Sweet potato and lentil soup is a warm and comforting dish that’s perfect for any season. The vibrant orange color of the soup is inviting and hints at the delicious flavors within. Sweet potatoes add a natural sweetness, while lentils provide a hearty texture and protein. This combination makes for a nutritious meal that can be enjoyed on its own or paired with some crusty bread.

The soup is not only tasty but also easy to make. You can whip it up in under an hour, making it a great option for a weeknight dinner. Plus, it’s versatile! Feel free to add your favorite spices or vegetables to customize it to your liking.

Here’s a simple recipe to get you started:

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 cup lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil for sautéing

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
2. Add the diced sweet potatoes and carrots, cooking for about 5 minutes.
3. Stir in the lentils, cumin, and paprika. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and let it simmer for about 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Season with salt and pepper to taste. Use an immersion blender to puree the soup to your desired consistency, or leave it chunky if you prefer.
6. Serve hot, garnished with fresh herbs if desired. Enjoy!

Sweet Potato and Chickpea Buddha Bowl

This Sweet Potato and Chickpea Buddha Bowl is a colorful and nutritious meal that’s perfect for any time of the day. The vibrant orange of the sweet potatoes pairs beautifully with the golden chickpeas, creating a feast for the eyes as well as the palate. Fresh greens and a sprinkle of herbs add a refreshing touch, making this bowl not just healthy but also satisfying.

To make this dish, start by roasting diced sweet potatoes until they are tender and slightly caramelized. Meanwhile, prepare your chickpeas by tossing them in olive oil, salt, and your favorite spices before roasting them until crispy. Combine these with fresh greens, like spinach or arugula, and add toppings like sliced red onions and a squeeze of lemon for brightness.

This bowl is versatile, so feel free to mix in other ingredients like avocado, nuts, or seeds for added texture and flavor. It’s a great way to enjoy a wholesome meal that’s packed with protein and fiber.

Ingredients

• 2 medium sweet potatoes, diced
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups fresh greens (spinach, arugula, etc.)
• 1/2 red onion, thinly sliced
• 1 lemon, cut into wedges
• Fresh herbs (cilantro or parsley) for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender.
3. In a bowl, mix the chickpeas with the remaining olive oil, paprika, garlic powder, salt, and pepper. Spread them on another baking sheet and roast for 20-25 minutes until crispy.
4. In a large bowl, layer the fresh greens, roasted sweet potatoes, and chickpeas. Top with sliced red onions and garnish with fresh herbs.
5. Serve with lemon wedges on the side for an extra zing!

Creamy Sweet Potato and Spinach Risotto

This creamy sweet potato and spinach risotto is a delightful dish that combines the natural sweetness of sweet potatoes with the richness of creamy risotto. The vibrant orange cubes of sweet potato add a pop of color, while the fresh spinach leaves bring a touch of green, making it visually appealing and nutritious.

The dish is perfect for a cozy dinner or a special occasion. It’s comforting, filling, and packed with flavor. The creamy texture pairs wonderfully with the tender sweet potatoes and the slight crunch of the spinach. Plus, it’s a great way to incorporate more vegetables into your meals.

To make this risotto, you’ll need some basic ingredients. Start with arborio rice, which is key for that creamy consistency. You’ll also need vegetable broth, onion, garlic, and parmesan cheese for added flavor. The sweet potatoes are diced and cooked until tender, and the spinach is added at the end for a fresh finish.

Ingredients

• 1 cup arborio rice
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and diced
• 2 cups fresh spinach
• 1/2 cup grated parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm on low heat.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
3. Add the diced sweet potato and cook for about 5 minutes until slightly tender.
4. Stir in the arborio rice, cooking for another 2 minutes until the rice is lightly toasted.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.
6. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
7. Stir in the fresh spinach and parmesan cheese, mixing until the spinach wilts and the cheese melts. Season with salt and pepper to taste.
8. Serve warm, garnished with extra parmesan if desired.

Spicy Sweet Potato and Quinoa Salad

This Spicy Sweet Potato and Quinoa Salad is a fantastic blend of flavors and textures. The vibrant orange sweet potatoes contrast beautifully with the fluffy quinoa and crunchy veggies. It’s not just a feast for the eyes; it’s packed with nutrients too!

The salad features roasted sweet potatoes, which add a warm sweetness, and quinoa, known for its protein content. Toss in some fresh veggies like bell peppers and green onions for a refreshing crunch. A zesty dressing ties everything together, making each bite a delightful experience.

This dish is perfect for meal prep or as a side for your next gathering. It’s easy to make and can be enjoyed warm or cold. Plus, it’s vegan and gluten-free, making it suitable for various diets!

Ingredients

• 2 cups cooked quinoa
• 2 medium sweet potatoes, peeled and diced
• 1 cup black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 green onion, sliced
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt, pepper, chili powder, and cumin. Roast for 25-30 minutes until tender.
2. In a large bowl, combine the cooked quinoa, black beans, roasted sweet potatoes, diced bell pepper, and green onion.
3. In a small bowl, whisk together olive oil and lime juice. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro before serving. Enjoy your healthy and spicy salad!

Sweet Potato and Kale Frittata

This sweet potato and kale frittata is a delightful dish that combines the earthy flavors of sweet potatoes with the nutritious crunch of kale. Perfect for breakfast or brunch, it’s a colorful and satisfying meal that everyone will love.

The frittata is easy to make and can be customized with your favorite ingredients. You can add cheese, herbs, or even other veggies to make it your own. The vibrant colors of the sweet potatoes and kale make it visually appealing, too!

To prepare this dish, start by sautéing diced sweet potatoes until they are tender. Then, add chopped kale and cook until wilted. Whisk together eggs, season with salt and pepper, and pour over the veggies. Cook until the edges set, then finish under the broiler for a golden top.

Ingredients

• 2 cups sweet potatoes, diced
• 2 cups kale, chopped
• 6 large eggs
• 1/2 cup milk
• 1/2 cup cheese (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add diced sweet potatoes and cook until tender, about 10 minutes.
3. Add chopped kale to the skillet and cook until wilted.
4. In a bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture over the sweet potatoes and kale.
5. Cook on the stovetop until the edges start to set, about 5 minutes.
6. Transfer the skillet to the oven and broil for 5-7 minutes until the top is golden and set.
7. Let it cool slightly before slicing and serving.

Stuffed Sweet Potatoes with Feta and Spinach

Stuffed sweet potatoes are a delightful and nutritious meal option. They are not only visually appealing but also packed with flavor. The vibrant orange of the sweet potato contrasts beautifully with the green spinach and white feta cheese. This dish is perfect for a quick weeknight dinner or a cozy weekend meal.

The combination of creamy feta and sautéed spinach adds a savory touch to the naturally sweet potato. You can enjoy them as a main dish or as a side. Plus, they are easy to customize with your favorite herbs and spices!

Here’s a simple recipe to make your own stuffed sweet potatoes:

Ingredients

• 4 medium sweet potatoes
• 2 cups fresh spinach
• 1 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Optional: red pepper flakes for a kick

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash the sweet potatoes and poke holes in them with a fork. Place them on a baking sheet and bake for about 45-60 minutes, or until tender.
3. While the sweet potatoes are baking, heat olive oil in a pan over medium heat. Add the spinach and sauté until wilted, about 3-5 minutes.
4. Once the sweet potatoes are done, let them cool slightly. Cut them in half lengthwise and scoop out a bit of the flesh to create space for the filling.
5. Mix the sautéed spinach with feta cheese, garlic powder, salt, and pepper. Fill each sweet potato half with the mixture.
6. Return the stuffed sweet potatoes to the oven for an additional 10 minutes to warm through.
7. Serve warm, and enjoy your delicious stuffed sweet potatoes!

Savory Sweet Potato and Black Bean Tacos

Sweet potato and black bean tacos are a fantastic way to enjoy a healthy meal that’s bursting with flavor. The combination of roasted sweet potatoes and hearty black beans creates a satisfying filling that’s perfect for any taco night. Top it off with fresh avocado and cilantro for a refreshing touch.

These tacos are not only delicious but also easy to make. You can customize them with your favorite toppings, like salsa or lime juice, to add an extra zing. They’re great for a quick weeknight dinner or a fun gathering with friends.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
3. Spread the sweet potatoes on a baking sheet and roast for about 25-30 minutes, until tender and slightly caramelized.
4. While the sweet potatoes are roasting, warm the corn tortillas in a skillet or microwave.
5. Once the sweet potatoes are ready, assemble the tacos by placing a scoop of sweet potatoes and black beans on each tortilla.
6. Top with avocado slices and fresh cilantro. Serve immediately and enjoy!

Sweet Potato and Apple Casserole

Sweet potato and apple casserole is a delightful dish that brings together the earthy sweetness of sweet potatoes and the crisp, tart flavor of apples. This combination creates a warm and comforting meal, perfect for any gathering or family dinner. The image shows a beautifully baked casserole, with chunks of sweet potato and apple topped with a crumbly, golden-brown topping. The colors are vibrant, making it visually appealing and inviting.

This casserole is not just tasty; it’s also packed with nutrients. Sweet potatoes are rich in vitamins and fiber, while apples add a refreshing twist. Together, they create a dish that’s both healthy and satisfying.

Making this casserole is simple and fun. You can enjoy it as a side dish or even as a dessert. It’s versatile enough to fit into any meal plan. Plus, it’s a great way to use seasonal ingredients!

Ingredients

• 4 cups sweet potatoes, peeled and cubed
• 2 cups apples, peeled and chopped
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup unsalted butter, melted
• 1 cup oats
• 1/2 cup flour
• 1/4 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine sweet potatoes and apples. Add brown sugar, cinnamon, and nutmeg. Mix well.
3. Transfer the sweet potato and apple mixture to a greased baking dish.
4. In another bowl, mix oats, flour, and melted butter until crumbly. If using nuts, add them to this mixture.
5. Sprinkle the oat mixture evenly over the sweet potato and apple layer.
6. Bake for 35-40 minutes, or until the topping is golden and the sweet potatoes are tender.
7. Let it cool slightly before serving. Enjoy your delicious sweet potato and apple casserole!

Sweet Potato Pancakes with Maple Syrup

Sweet potato pancakes are a delightful twist on the classic breakfast favorite. They bring a warm, earthy flavor that pairs perfectly with the sweetness of maple syrup. Imagine fluffy pancakes stacked high, drizzled with rich syrup, and topped with a pat of butter melting into the warm cakes. This dish is not just tasty; it’s also packed with nutrients from the sweet potatoes, making it a great way to start your day.

Making these pancakes is simple and fun. You can whip them up for a cozy weekend breakfast or even for a special brunch with friends. The vibrant orange color of sweet potatoes adds a lovely touch to your plate, making it visually appealing too.

Ingredients

• 1 cup mashed sweet potatoes
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• Maple syrup for serving

Instructions

1. In a bowl, mix the mashed sweet potatoes, flour, sugar, baking powder, and salt.
2. In another bowl, whisk together the milk, egg, and melted butter.
3. Combine the wet and dry ingredients, stirring until just mixed.
4. Heat a non-stick skillet over medium heat and pour in batter for each pancake.
5. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Serve warm with maple syrup drizzled on top.

Roasted Sweet Potato and Brussels Sprouts Salad

This roasted sweet potato and Brussels sprouts salad is a colorful and nutritious dish that combines the earthy flavors of sweet potatoes with the slight bitterness of Brussels sprouts. The vibrant colors make it visually appealing, while the mix of textures keeps every bite interesting. The addition of grapes or cranberries adds a sweet touch, balancing the flavors perfectly.

To make this salad, start by roasting cubed sweet potatoes and halved Brussels sprouts until they are tender and slightly caramelized. Toss them with fresh greens, nuts, and your favorite dressing for a delightful meal or side dish. This salad is not only tasty but also packed with vitamins and minerals.

Ingredients

• 2 cups sweet potatoes, peeled and cubed
• 2 cups Brussels sprouts, halved
• 1 cup grapes or dried cranberries
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 4 cups mixed greens
• 1/4 cup nuts (like walnuts or pecans)
• 1/4 cup feta cheese (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potatoes and Brussels sprouts with olive oil, salt, pepper, garlic powder, and paprika.
3. Spread the mixture on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and golden.
4. In a large salad bowl, combine the roasted vegetables, grapes or cranberries, mixed greens, and nuts.
5. Drizzle with your favorite dressing and toss gently to combine. Top with feta cheese if desired.
6. Serve warm or at room temperature.

Sweet Potato Hash with Eggs

Sweet potato hash with eggs is a delightful dish that combines the natural sweetness of roasted sweet potatoes with the richness of eggs. This meal is colorful and inviting, making it perfect for breakfast or brunch. The crispy edges of the sweet potatoes pair beautifully with the soft, runny yolks of the eggs. Fresh herbs sprinkled on top add a touch of brightness.

This dish is not only tasty but also packed with nutrients. Sweet potatoes are high in fiber and vitamins, while eggs provide protein and healthy fats. Together, they create a satisfying meal that keeps you energized throughout the day.

Making sweet potato hash is simple and fun. Start by dicing sweet potatoes and sautéing them until they are tender and golden. Then, create little wells in the hash and crack eggs into them. Cover the pan and let the eggs cook until the whites are set but the yolks remain runny. Finish with a sprinkle of salt, pepper, and fresh herbs for a delicious touch.

Ingredients

• 2 medium sweet potatoes, diced
• 1 small onion, chopped
• 1 bell pepper, diced
• 4 large eggs
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (like parsley or cilantro) for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced sweet potatoes, onion, and bell pepper. Season with salt and pepper. Cook for about 10-15 minutes, stirring occasionally, until the sweet potatoes are tender.
3. Create small wells in the hash and crack an egg into each well.
4. Cover the skillet and cook for an additional 5-7 minutes, or until the eggs are cooked to your liking.
5. Garnish with fresh herbs before serving.

Sweet Potato Gnocchi with Sage Butter

Sweet potato gnocchi is a delightful twist on the classic Italian dish. The vibrant orange color of the gnocchi, paired with the rich green of fresh sage, creates a beautiful presentation. This dish is not only visually appealing but also packed with flavor. The buttery sage sauce adds a warm, earthy note that complements the sweetness of the potatoes.

Making gnocchi from scratch is easier than you might think. You start with cooked sweet potatoes, which are mashed and mixed with flour and a pinch of salt. The dough is rolled out and cut into small pieces, creating those signature pillowy bites. Cooking them is quick; they float to the surface when done, signaling that they’re ready to be tossed in the sage butter.

This meal is perfect for a cozy dinner or a special occasion. Serve it with a sprinkle of Parmesan cheese and a few extra sage leaves for garnish. It’s a comforting dish that will impress your family and friends.

Ingredients

• 2 cups sweet potatoes, cooked and mashed
• 1 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 egg, beaten
• 4 tablespoons unsalted butter
• 10 fresh sage leaves
• Parmesan cheese, for serving

Instructions

1. Make the Dough: In a bowl, combine the mashed sweet potatoes, flour, salt, and beaten egg. Mix until a soft dough forms.
2. Shape the Gnocchi: On a floured surface, roll the dough into long ropes about ½ inch thick. Cut into 1-inch pieces. Optionally, use a fork to create ridges.
3. Cook the Gnocchi: Boil a large pot of salted water. Add the gnocchi in batches. They are done when they float to the top, about 2-3 minutes. Remove with a slotted spoon.
4. Prepare the Sage Butter: In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and the leaves are crispy.
5. Toss and Serve: Add the cooked gnocchi to the skillet and toss to coat in the sage butter. Serve hot with grated Parmesan on top.

Sweet Potato and Corn Chowder

Sweet potato and corn chowder is a comforting dish that brings warmth to any meal. The vibrant orange color of sweet potatoes pairs beautifully with the golden corn, creating a visually appealing bowl. This chowder is creamy, hearty, and packed with flavor, making it a favorite for chilly days.

To make this chowder, you’ll need a few simple ingredients. Start with sweet potatoes, fresh or frozen corn, onions, garlic, vegetable broth, and your choice of seasonings. The combination of sweet potatoes and corn creates a delightful sweetness that balances perfectly with savory spices.

Cooking this chowder is straightforward. Begin by sautéing onions and garlic until fragrant. Then, add diced sweet potatoes and corn, followed by the vegetable broth. Let it simmer until the sweet potatoes are tender. For a creamy texture, blend a portion of the soup and return it to the pot. Finish with a sprinkle of fresh herbs for a burst of flavor.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 2 cups corn (fresh or frozen)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream)
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions

1. In a large pot, sauté the chopped onion and minced garlic over medium heat until translucent.
2. Add the diced sweet potatoes and corn, stirring for a few minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
4. Blend a portion of the soup using an immersion blender for a creamy texture, then stir in the coconut milk.
5. Season with smoked paprika, salt, and pepper. Serve hot, garnished with fresh chives or parsley.

Grilled Sweet Potato and Avocado Salad

This Grilled Sweet Potato and Avocado Salad is a colorful and nutritious dish that’s perfect for any meal. The sweet potatoes are roasted to perfection, bringing out their natural sweetness. Paired with creamy avocado and fresh veggies, this salad is both filling and refreshing.

The combination of textures makes every bite enjoyable. The grilled sweet potatoes add a smoky flavor, while the avocado provides a creamy contrast. Toss in some crunchy cucumbers and fresh herbs for an extra burst of flavor.

This salad is versatile. You can serve it as a side dish or make it a main course by adding protein like grilled chicken or chickpeas. It’s great for meal prep too, as it holds up well in the fridge.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 ripe avocado, sliced
• 1 cucumber, diced
• 1/2 red onion, chopped
• 2 cups mixed greens
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your grill to medium heat.
2. Toss the sweet potato cubes with olive oil, salt, and pepper. Grill them for about 15-20 minutes, turning occasionally, until they are tender and slightly charred.
3. In a large bowl, combine the mixed greens, diced cucumber, and red onion.
4. Add the grilled sweet potatoes and sliced avocado to the bowl.
5. Drizzle with lime juice and toss gently to combine.
6. Garnish with fresh cilantro before serving.