27+ Delicious Vegan Sweet Potato Recipes to Try Tonight

If you’re looking to spice up your meals with some delicious vegan options, sweet potatoes are a fantastic choice! Packed with nutrients and flavor, these versatile tubers can be transformed into a variety of tasty dishes. From hearty mains to satisfying desserts, our collection of 27+ vegan sweet potato recipes will inspire you to get creative in the kitchen. Let’s dig in!

Sweet Potato and Spinach Frittata

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This Sweet Potato and Spinach Frittata is a colorful and nutritious dish that makes for a perfect breakfast or brunch option. The vibrant orange of the sweet potatoes pairs beautifully with the deep green of the spinach, creating a visually appealing meal. The combination of flavors is delightful, making it a favorite among both vegans and non-vegans alike.

To make this frittata, you’ll need a few simple ingredients. Start with fresh spinach and sweet potatoes, which are packed with vitamins and minerals. You can also add some spices for extra flavor, like garlic powder or paprika. This dish is not only tasty but also filling, thanks to the hearty sweet potatoes.

Cooking this frittata is straightforward. You can bake it in the oven or cook it on the stovetop, depending on your preference. Either way, it’s a great way to use up any leftover vegetables you have on hand. Serve it warm or at room temperature, and enjoy it with a side salad or some crusty bread.

Maple Glazed Sweet Potato Wedges

Maple glazed sweet potato wedges are a delightful treat that combines the natural sweetness of sweet potatoes with the rich flavor of maple syrup. These wedges are not only visually appealing but also packed with nutrients. The golden-brown color and glossy finish from the maple glaze make them irresistible.

To make these tasty wedges, you’ll need some simple ingredients. Start with fresh sweet potatoes, maple syrup, olive oil, salt, and pepper. The preparation is straightforward, making it a perfect dish for both beginners and seasoned cooks.

Once you slice the sweet potatoes into wedges, toss them in a mixture of olive oil, maple syrup, salt, and pepper. Spread them out on a baking sheet and roast until they are tender and caramelized. The result is a sweet and savory side dish that pairs well with any meal.

Ingredients

• 2 large sweet potatoes
• 1/4 cup maple syrup
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh herbs for garnish (optional)

Instructions

1. Preheat your oven to 425°F (220°C).
2. Wash and peel the sweet potatoes. Cut them into wedges.
3. In a large bowl, mix maple syrup, olive oil, salt, and pepper.
4. Add the sweet potato wedges to the bowl and toss until evenly coated.
5. Spread the wedges on a baking sheet in a single layer.
6. Bake for 25-30 minutes, flipping halfway through, until golden and tender.
7. Garnish with fresh herbs if desired and serve warm.

Sweet Potato Pancakes with Vegan Butter

Sweet potato pancakes are a delightful twist on a breakfast classic. They bring a warm, comforting flavor that pairs perfectly with maple syrup. The image shows a stack of fluffy pancakes topped with a pat of vegan butter, slowly melting under a drizzle of syrup. This visual is sure to make your mouth water!

Making these pancakes is simple and fun. You can enjoy them for breakfast or even as a snack. They are not just tasty but also packed with nutrients from sweet potatoes, making them a healthy choice.

To make these pancakes, you’ll need some basic ingredients like mashed sweet potatoes, flour, plant-based milk, and a few spices. The pancakes are easy to whip up and can be customized with your favorite toppings, such as fresh fruits or nuts.

Ingredients

• 1 cup mashed sweet potatoes
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup plant-based milk
• 2 tablespoons maple syrup
• 1 tablespoon vegetable oil
• Vegan butter for serving

Instructions

1. In a bowl, mix the mashed sweet potatoes, flour, baking powder, cinnamon, and nutmeg.
2. Add the plant-based milk and maple syrup, stirring until combined.
3. Heat a non-stick skillet over medium heat and lightly grease it with oil.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
5. Serve warm with a pat of vegan butter and a drizzle of maple syrup.

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 day. The vibrant orange sweet potatoes and golden chickpeas create a beautiful contrast, making the dish as pleasing to the eye as it is to the palate. Topped with fresh greens and a drizzle of tahini sauce, it’s a delightful combination of flavors and textures.

The chickpeas add a hearty protein boost, while the sweet potatoes provide a comforting sweetness. Fresh herbs like cilantro enhance the flavor, making each bite refreshing. This bowl is not just filling; it’s also packed with vitamins and minerals, making it a healthy choice.

Creating this bowl is simple. Start by roasting the sweet potatoes until they’re tender and slightly caramelized. While they roast, prepare the chickpeas and any additional toppings you like, such as leafy greens or a squeeze of lemon for brightness. Finally, drizzle with tahini or your favorite dressing for an extra layer of flavor.

Ingredients

• 2 medium sweet potatoes, diced
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup mixed greens
• Fresh cilantro, for garnish
• 1/4 cup tahini sauce
• Juice of 1 lemon

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread them on a baking sheet.
3. Roast the sweet potatoes for about 25-30 minutes, or until tender and golden.
4. While the sweet potatoes are roasting, prepare the chickpeas. You can sauté them in a pan with a bit of olive oil and seasoning for extra flavor.
5. Once everything is cooked, assemble your bowl. Start with a base of mixed greens, add the roasted sweet potatoes and chickpeas, and top with fresh cilantro.
6. Drizzle with tahini sauce and a squeeze of lemon juice before serving.

Spicy Sweet Potato and Lentil Soup

This Spicy Sweet Potato and Lentil Soup is a warm and comforting dish, perfect for any season. The vibrant orange color of the soup, combined with the hearty lentils and sweet potatoes, makes it visually appealing and inviting. The fresh herbs sprinkled on top add a nice touch of brightness.

The soup is not only delicious but also packed with nutrients. Sweet potatoes provide a good source of vitamins, while lentils are rich in protein and fiber. This combination makes it a filling meal that can be enjoyed on its own or paired with crusty bread.

Making this soup is straightforward. Start by sautéing onions and garlic in a pot, then add diced sweet potatoes and lentils. Pour in vegetable broth and let it simmer until everything is tender. A sprinkle of spices adds that extra kick, making each spoonful exciting.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 cup dried lentils (green or brown)
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in diced sweet potatoes and lentils, mixing well.
4. Pour in vegetable broth and add cumin, smoked paprika, cayenne pepper, salt, and pepper.
5. Bring to a boil, then reduce heat and let it simmer for about 25-30 minutes, or until sweet potatoes and lentils are tender.
6. Use an immersion blender to blend the soup to your desired consistency, or leave it chunky if preferred.
7. Serve hot, garnished with fresh cilantro.

Stuffed Sweet Potatoes with Quinoa and Kale

Stuffed sweet potatoes are a fantastic way to enjoy a nutritious meal. The image showcases vibrant sweet potatoes filled with a hearty mix of quinoa and kale. This dish is not only colorful but also packed with flavor and nutrients.

The sweet potatoes are roasted to perfection, providing a soft and sweet base. The quinoa adds a nice texture, while the kale brings in a fresh, green crunch. Drizzled with a creamy sauce, this meal is satisfying and healthy.

Perfect for lunch or dinner, these stuffed sweet potatoes are easy to prepare and can be customized with your favorite toppings. You can add avocado, nuts, or seeds for extra crunch.

Ingredients

• 2 large sweet potatoes
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups kale, chopped
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup tahini or your favorite sauce

Instructions

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for about 45 minutes until tender.
2. While the sweet potatoes are baking, cook the quinoa. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until the liquid is absorbed.
3. In a skillet, heat olive oil over medium heat. Add chopped kale and sauté until wilted. Season with garlic powder, salt, and pepper.
4. Once the quinoa is cooked, mix it with the sautéed kale.
5. When the sweet potatoes are done, cut them in half and fluff the insides with a fork. Fill each half with the quinoa and kale mixture.
6. Drizzle with tahini or your preferred sauce before serving.

Creamy Sweet Potato Coconut Curry

This creamy sweet potato coconut curry is a delightful blend of flavors and textures. The vibrant orange of the sweet potatoes contrasts beautifully with the creamy coconut milk, creating a dish that is as pleasing to the eye as it is to the palate. Fresh cilantro adds a pop of color and a hint of freshness, making each bite even more enjoyable.

To make this dish, you’ll need sweet potatoes, coconut milk, and a few spices to bring it all together. Serve it over rice for a complete meal that’s both comforting and nourishing. It’s perfect for a cozy night in or when you want to impress guests with something unique.

Ingredients

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

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
2. Add minced garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, followed by the diced sweet potatoes. Mix well to coat the sweet potatoes with the spices.
4. Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer.
5. Cover and cook for about 20 minutes, or until the sweet potatoes are tender.
6. Season with salt and pepper to taste. Serve hot over cooked rice, garnished with fresh cilantro.

Savory Sweet Potato and Black Bean Tacos

Sweet potato and black bean tacos are a fantastic way to enjoy a healthy meal. The combination of sweet potatoes and black beans creates a filling and nutritious dish. These tacos are colorful and packed with flavor, making them a hit for any meal.

The image showcases vibrant tacos filled with black beans, diced sweet potatoes, fresh tomatoes, and creamy avocado. The bright colors of the ingredients make these tacos visually appealing and inviting. Topped with fresh cilantro, they are not just tasty but also a feast for the eyes.

Making these tacos is simple. Start by roasting sweet potatoes until they are tender. Then, mix them with black beans and your choice of spices. Load the mixture into warm tortillas and add toppings like diced tomatoes and avocado. It’s a quick and satisfying meal that everyone will love.

Ingredients

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

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
3. Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender.
4. In a pan, heat black beans over medium heat until warmed through.
5. Warm tortillas in a separate pan or microwave.
6. Assemble the tacos by adding sweet potatoes and black beans to each tortilla.
7. Top with diced tomatoes, avocado slices, and fresh cilantro.
8. Serve immediately and enjoy!

Sweet Potato and Peanut Stew

This Sweet Potato and Peanut Stew is a warm and comforting dish that brings together the rich flavors of sweet potatoes and creamy peanut butter. The vibrant colors in the image showcase chunks of sweet potato, beans, and fresh herbs, making it as appealing to the eyes as it is to the taste buds.

The combination of sweet potatoes and peanuts creates a delightful balance of sweetness and nuttiness. This stew is perfect for a cozy dinner or a hearty lunch. It’s not just filling; it’s also packed with nutrients, making it a great choice for anyone looking for a healthy meal.

To make this delicious stew, you’ll need a few simple ingredients. Gather sweet potatoes, peanut butter, vegetable broth, beans, and spices. The steps are straightforward, making it easy to whip up even on a busy day.

Sweet Potato and Apple Casserole

Sweet Potato and Apple Casserole is a delightful dish that brings together the natural sweetness of sweet potatoes and apples. The combination creates a warm, comforting flavor that’s perfect for any occasion. Topped with a crunchy oat mixture, this casserole is both satisfying and nutritious.

This recipe is simple to make and requires just a few ingredients. It’s a fantastic way to enjoy seasonal produce while keeping things vegan. Whether you serve it as a side dish or a dessert, it’s sure to impress everyone at the table.

Let’s gather the ingredients and get cooking!

Ingredients

• 4 cups sweet potatoes, peeled and cubed
• 2 cups apples, peeled and sliced
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup coconut oil, melted
• 1 cup rolled oats
• 1/2 cup brown sugar
• 1/4 cup chopped nuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the sweet potatoes and apples. Add maple syrup, cinnamon, and nutmeg. Mix well to coat the fruit and veggies.
3. Transfer the mixture to a greased baking dish.
4. In another bowl, mix rolled oats, melted coconut oil, brown sugar, and nuts if using. Stir until combined.
5. Spread the oat mixture evenly over the sweet potato and apple layer.
6. Bake for 30-35 minutes until the sweet potatoes are tender and the topping is golden brown.
7. Let it cool slightly before serving. Enjoy your delicious Sweet Potato and Apple Casserole!

Sweet Potato Chocolate Chip Cookies

Sweet potato chocolate chip cookies are a delightful twist on the classic treat. The vibrant orange hue of sweet potatoes adds a unique flavor and a boost of nutrition. These cookies are soft, chewy, and packed with chocolate chips that melt in your mouth. Perfect for satisfying your sweet tooth, they also offer a hint of earthiness from the sweet potatoes.

Making these cookies is simple and fun. You can whip them up for a cozy afternoon snack or to impress friends at a gathering. The combination of sweet potatoes and chocolate creates a comforting flavor that everyone will love.

Ingredients

• 1 cup mashed sweet potatoes
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed sweet potatoes, melted coconut oil, brown sugar, maple syrup, and vanilla until well combined.
3. In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chocolate chips.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Sweet Potato Hummus with Pita Chips

Sweet potato hummus is a delightful twist on traditional hummus. Its vibrant orange color makes it visually appealing, and it offers a creamy texture that’s perfect for dipping. This dish pairs wonderfully with crispy pita chips, making it a fantastic snack or appetizer for gatherings.

The ingredients are simple and wholesome. You’ll need cooked sweet potatoes, tahini, garlic, lemon juice, olive oil, and spices. Blend them together for a smooth and flavorful dip. The sweetness of the potatoes balances the savory notes from the garlic and tahini, creating a unique taste experience.

To serve, arrange some pita chips around the hummus. You can also add fresh veggie sticks like carrots and celery for a colorful platter. This dish is not only tasty but also packed with nutrients, making it a guilt-free indulgence.

Ingredients

• 1 cup cooked sweet potatoes
• 1/4 cup tahini
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Pita chips for serving

Instructions

1. In a blender or food processor, combine cooked sweet potatoes, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper.
2. Blend until smooth and creamy. Adjust seasoning if needed.
3. Transfer the hummus to a serving bowl and drizzle with a bit more olive oil if desired.
4. Serve with pita chips and fresh veggie sticks.

Sweet Potato and Avocado Toast

Sweet potato and avocado toast is a delightful twist on a classic breakfast favorite. The creamy texture of avocado pairs perfectly with the natural sweetness of mashed sweet potatoes. This combination not only looks vibrant but is also packed with nutrients.

To make this toast, start with a slice of your favorite whole grain bread. Toast it until golden brown. While the bread is toasting, prepare the sweet potato. You can either steam or bake it until soft, then mash it with a fork. Spread the mashed sweet potato generously over the toast.

Next, slice up some ripe avocado and layer it on top of the sweet potato. For an extra crunch, sprinkle some pumpkin seeds or sunflower seeds over the avocado. A dash of salt and pepper can enhance the flavors even more. Fresh herbs like cilantro or parsley can add a nice touch too!

This toast is not only quick to prepare but also makes for a filling breakfast or snack. Enjoy it with a cup of your favorite beverage for a complete meal.

Ingredients

• 1 slice whole grain bread
• 1 medium sweet potato
• 1 ripe avocado
• Salt and pepper to taste
• 2 tablespoons pumpkin seeds or sunflower seeds
• Fresh herbs (like cilantro or parsley) for garnish

Instructions

1. Toast the bread until golden brown.
2. Cook the sweet potato until soft, then mash it in a bowl.
3. Spread the mashed sweet potato over the toasted bread.
4. Slice the avocado and layer it on top of the sweet potato.
5. Sprinkle with seeds, salt, and pepper.
6. Garnish with fresh herbs before serving.

Vegan Sweet Potato Mac and Cheese

Vegan sweet potato mac and cheese is a creamy, comforting dish that makes for a perfect meal any day of the week. The vibrant orange color from the sweet potatoes not only looks appealing but also adds a natural sweetness to the dish. This recipe is simple and uses wholesome ingredients that are both nutritious and delicious.

The base of this mac and cheese is made from cooked sweet potatoes blended with plant-based milk, nutritional yeast, and spices. This combination creates a rich and cheesy flavor without any dairy. You can use your favorite pasta shape, but elbow macaroni is a classic choice.

To make it even more delightful, consider adding some sautéed vegetables like spinach or broccoli for extra nutrition. A sprinkle of breadcrumbs on top before baking gives it a nice crunch. This dish is not just for vegans; it’s a hit with everyone!

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 8 oz elbow macaroni (or any pasta of choice)
• 1 cup unsweetened plant-based milk
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Cook the Pasta: Boil a pot of salted water and cook the pasta according to package instructions. Drain and set aside.
2. Prepare the Sweet Potatoes: In a separate pot, boil the sweet potatoes until tender, about 15 minutes. Drain and let cool slightly.
3. Blend the Sauce: In a blender, combine the cooked sweet potatoes, plant-based milk, nutritional yeast, olive oil, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
4. Combine: In a large bowl, mix the cooked pasta with the sweet potato sauce until well coated.
5. Bake (optional): If you like a crispy top, transfer the mixture to a baking dish, sprinkle breadcrumbs on top, and bake at 350°F (175°C) for about 20 minutes.
6. Serve: Garnish with fresh parsley if desired, and enjoy your delicious vegan sweet potato mac and cheese!

Roasted Sweet Potato and Brussels Sprouts Salad

This roasted sweet potato and Brussels sprouts salad is a colorful and nutritious dish that’s perfect for any meal. The vibrant orange of the sweet potatoes pairs beautifully with the green Brussels sprouts, making it not only tasty but visually appealing too. Tossed with fresh greens, this salad is a delightful mix of flavors and textures.

Start by roasting the sweet potatoes and Brussels sprouts until they are tender and slightly caramelized. This brings out their natural sweetness and adds a lovely depth to the salad. Combine them with fresh greens like spinach or arugula for a refreshing crunch.

To elevate the dish, consider adding nuts or seeds for a bit of crunch, and a simple vinaigrette to tie everything together. This salad is not just a side; it can easily be a main dish, especially when topped with some protein like chickpeas or quinoa.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups fresh spinach or arugula
• 1/4 cup walnuts or pecans, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced sweet potatoes and halved Brussels sprouts with olive oil, salt, and pepper.
3. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and golden, stirring halfway through.
4. In a large serving bowl, combine the roasted vegetables with fresh spinach or arugula.
5. Top with chopped nuts and drizzle with balsamic vinegar and maple syrup if using. Toss gently to combine.
6. Serve warm or at room temperature.