26+ Delicious Sweet Potato Dinner Recipes for a Hearty Meal

Sweet potatoes are not only delicious but also incredibly versatile, making them a fantastic choice for creating hearty, healthy dinners. Whether you’re craving a comforting casserole, a flavorful stir-fry, or a protein-packed stuffed dish, sweet potatoes can do it all.

Packed with vitamins, fiber, and antioxidants, sweet potatoes are a nutritious base for a variety of meals that are perfect for any time of year.

In this blog, we’ve gathered over 26 sweet potato dinner recipes that will help you get creative with this humble vegetable.

Whether you’re looking for a quick weeknight meal or a dish to impress guests, there’s something for everyone.

These recipes are perfect for both vegetarians and meat lovers alike, offering a blend of savory, sweet, and spicy flavors that will leave your taste buds satisfied and your stomach full.

From crispy roasted sweet potatoes to flavorful curries and one-pan wonders, you’ll find plenty of inspiration to incorporate sweet potatoes into your dinner rotation.

Let’s dive into the world of sweet potato goodness!

26+ Delicious Sweet Potato Dinner Recipes for a Hearty Meal

With their natural sweetness, versatility, and nutritional value, sweet potatoes are the perfect ingredient to base a dinner around.

The 26+ recipes in this article offer a wide range of dishes, from easy weeknight meals to more elaborate dinners that will impress friends and family.

Whether you prefer something light and healthy, or you’re in the mood for a comforting, hearty meal, there’s a sweet potato recipe to suit every taste.

Next time you’re looking for a satisfying dinner, look no further than the incredible variety of sweet potato recipes that can be made in so many different ways.

With endless flavor possibilities and a host of health benefits, sweet potatoes will quickly become a go-to ingredient in your kitchen.

So, grab a sweet potato (or a few) and start cooking your way through these 26+ creative and delicious dinner ideas!

Southwest Stuffed Sweet Potatoes

These Southwest Stuffed Sweet Potatoes bring bold flavors and nourishing ingredients to your dinner table. Perfectly roasted sweet potatoes are packed with a zesty filling of black beans, corn, tomatoes, and spices, then topped with creamy avocado and a drizzle of lime. This recipe is both satisfying and vegetarian-friendly, making it a weeknight go-to for busy households looking for something hearty yet wholesome.

Ingredients:

• 4 medium sweet potatoes
• 1 tbsp olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup canned or frozen corn (thawed)
• 1 cup diced tomatoes (fresh or canned)
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place on a baking sheet. Roast for 45–50 minutes, or until tender.
2. While potatoes roast, heat olive oil in a skillet over medium heat. Add black beans, corn, tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally.
3. Once sweet potatoes are cooked, slice each one open lengthwise and gently mash the inside with a fork.
4. Spoon the bean mixture evenly into each sweet potato.
5. Top with avocado slices, fresh cilantro, and a squeeze of lime.

This meal is proof that dinner can be both vibrant and filling without meat or dairy. The sweetness of the potato pairs beautifully with the smoky, savory bean mixture, and the fresh avocado adds a luxurious creaminess. It’s perfect for Meatless Mondays or any time you want to nourish your body with something naturally delicious.

Sweet Potato and Chicken Skillet with Spinach and Garlic

This one-pan Sweet Potato and Chicken Skillet is the kind of hearty, comforting meal that feels like a warm hug. Juicy, seared chicken pieces are tossed with caramelized sweet potatoes, tender baby spinach, and fragrant garlic. It’s simple, satisfying, and full of flavor—ideal for a cozy dinner that won’t leave a mess of dishes behind.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 cups baby spinach
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp paprika
• Salt and pepper to taste
• Optional: shredded Parmesan or feta cheese for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced sweet potatoes, season with salt and pepper, and sauté for 10–12 minutes, stirring occasionally, until tender and golden.
2. Remove sweet potatoes and set aside. Add the remaining tablespoon of oil and chicken pieces to the same skillet.
3. Sprinkle chicken with paprika, and cook for 6–8 minutes, or until cooked through and lightly browned.
4. Add garlic and sauté for 1 minute until fragrant.
5. Return sweet potatoes to the skillet, add spinach, and cook until wilted—about 2 minutes.
6. Taste and adjust seasoning. Top with cheese if using.

This savory skillet dish hits all the right notes—tender, flavorful chicken, sweet, caramelized potatoes, and fresh greens all in one pan. It’s a simple yet deeply satisfying meal that you’ll want to make again and again, especially on those nights when quick and nourishing are top priorities.

Sweet Potato Curry with Chickpeas and Coconut Milk

Rich, creamy, and aromatic, this Sweet Potato Chickpea Curry is a plant-based dinner that doesn’t skimp on flavor. The blend of coconut milk, curry spices, and tender sweet potatoes creates a comforting dish that’s great for cool evenings or meal prep. It’s naturally gluten-free, vegan, and endlessly customizable with your favorite vegetables.

Ingredients:

• 1 tbsp coconut oil or olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh grated ginger
• 2 tbsp curry powder
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth or water
• Salt and pepper to taste
• Fresh cilantro and lime for garnish
• Cooked rice or naan for serving

Instructions:

1. In a large pot or deep skillet, heat coconut oil over medium heat. Add onion and cook until soft, about 5 minutes.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add curry powder and sweet potatoes, stirring to coat everything in the spices.
4. Pour in coconut milk and vegetable broth. Bring to a simmer, cover, and cook for 15–20 minutes until sweet potatoes are fork-tender.
5. Add chickpeas and simmer uncovered for another 5 minutes to thicken.
6. Season with salt and pepper to taste. Serve over rice and garnish with fresh cilantro and a squeeze of lime.

This curry is a hug in a bowl—creamy, warm, and packed with spice and sweetness. It’s the kind of dish that’s both luxurious and nourishing, and it tastes even better the next day. Whether you’re vegan or just looking to cut back on meat, this curry proves that plant-based meals can be deeply flavorful and satisfying.

Sweet Potato Shepherd’s Pie

A comforting twist on a classic, this Sweet Potato Shepherd’s Pie swaps traditional mashed potatoes for a velvety sweet potato topping. Beneath the golden orange crust lies a savory filling of seasoned ground beef, vegetables, and rich gravy. It’s a cozy, all-in-one meal that brings comfort food up a nutritional notch while still feeling indulgent.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1/4 cup milk (or plant-based milk)
• 2 tbsp butter or olive oil
• Salt and pepper to taste
• 1 lb ground beef or turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1/2 cup beef or vegetable broth
• 1 tsp dried thyme

Instructions:

1. Boil sweet potatoes in salted water until tender, about 12–15 minutes. Drain and mash with milk, butter, salt, and pepper.
2. In a skillet, cook ground meat over medium heat until browned. Add onion and garlic, cooking until soft.
3. Stir in tomato paste, Worcestershire sauce, thyme, peas and carrots, and broth. Simmer until thickened, about 5 minutes.
4. Preheat oven to 375°F (190°C). Spread the meat mixture in a baking dish. Top with mashed sweet potatoes.
5. Bake for 20–25 minutes or until bubbling and slightly golden on top.

This wholesome spin on Shepherd’s Pie balances comfort with nourishment. The naturally sweet and creamy topping adds a unique flavor that pairs beautifully with the hearty filling. It’s a perfect make-ahead dinner or freezer-friendly favorite for busy weeknights.

Sweet Potato and Kale Quesadillas

These Sweet Potato and Kale Quesadillas are a quick and flavor-packed vegetarian dinner that’s anything but boring. Creamy mashed sweet potatoes and sautéed kale are sandwiched between crispy tortillas with melty cheese, making them perfect for dipping in salsa or sour cream. They’re a great way to sneak in veggies and please even picky eaters.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 2 cups chopped kale
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
• 6 medium flour or whole wheat tortillas
• Sour cream or salsa for dipping

Instructions:

1. Boil sweet potatoes in water until soft, then mash with a fork and season with smoked paprika, cumin, salt, and pepper.
2. In a skillet, heat olive oil and sauté kale until wilted, about 3–4 minutes. Season lightly.
3. Spread mashed sweet potato on half of each tortilla. Add sautéed kale and sprinkle with cheese. Fold tortillas in half.
4. Cook each quesadilla in a dry skillet over medium heat for 2–3 minutes per side until crispy and golden.
5. Slice and serve with sour cream or salsa.

These quesadillas are a fantastic way to turn a few humble ingredients into something crave-worthy. The contrast of creamy sweet potatoes, hearty greens, and melted cheese all wrapped in a crisp tortilla is irresistible—and they’re quick enough for any busy weeknight.

Sweet Potato and Lentil Stew

This Sweet Potato and Lentil Stew is a warm, hearty, and deeply satisfying meal that’s packed with plant-based protein and fiber. Gently spiced with turmeric and cumin, the stew brings together tender lentils, soft sweet potatoes, and a medley of vegetables in a rich, flavorful broth. It’s perfect for batch cooking and even better the next day.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 2 large sweet potatoes, peeled and cubed
• 1 cup dried brown or green lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups chopped kale or spinach
• Salt and pepper to taste
• Optional: lemon juice or fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic for 3–4 minutes until soft.
2. Add cumin, turmeric, sweet potatoes, and lentils. Stir to coat in the spices.
3. Pour in broth and tomatoes. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until lentils and sweet potatoes are tender.
4. Stir in kale or spinach and cook until wilted, 5 more minutes. Season with salt, pepper, and a splash of lemon juice if desired.
5. Serve hot, garnished with parsley.

Comforting, nutrient-rich, and budget-friendly, this stew is a perfect dinner option for colder nights or anytime you want a healthy, one-pot meal. It’s proof that wholesome ingredients can come together to create a deeply flavorful and soul-satisfying dish.

Sweet Potato Tacos with Avocado and Black Beans

These Sweet Potato Tacos are a vibrant and flavorful plant-based dinner option that’s quick and simple to make. Roasted sweet potatoes, seasoned with cumin and chili powder, are combined with black beans, fresh avocado, and a tangy lime dressing all tucked inside soft corn tortillas. This dish is not only delicious but also packed with nutrients, making it a go-to choice for Taco Tuesday or any night of the week.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 avocado, sliced
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 8 small corn tortillas
• Optional: salsa or hot sauce for topping

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25–30 minutes until tender and slightly crispy.
2. While the sweet potatoes are roasting, heat black beans in a small saucepan over low heat.
3. Warm tortillas in a dry skillet or microwave until pliable.
4. Assemble tacos by filling each tortilla with roasted sweet potatoes, black beans, avocado slices, and a sprinkle of cilantro. Drizzle with lime juice and add salsa or hot sauce if desired.
5. Serve immediately with a side of extra lime wedges.

These Sweet Potato Tacos are a colorful and nutritious way to enjoy a classic dish with a twist. The roasted sweet potatoes add sweetness and depth, while the creamy avocado and tangy lime juice provide a refreshing contrast. They’re an easy, healthy, and satisfying meal that’s sure to be a hit at the dinner table.

Sweet Potato and Chickpea Buddha Bowl

This Sweet Potato and Chickpea Buddha Bowl is a nourishing, wholesome meal full of vibrant flavors and textures. Roasted sweet potatoes and crispy chickpeas are paired with quinoa, fresh vegetables, and a creamy tahini dressing. It’s the ultimate in balanced eating, combining fiber, protein, and healthy fats in one delicious and customizable bowl.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 cup quinoa
• 1 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red cabbage, shredded
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil (for dressing)
• 2 tbsp water (to thin dressing)

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes and chickpeas separately with olive oil, smoked paprika, cumin, salt, and pepper. Spread each on a baking sheet in a single layer and roast for 20–25 minutes, turning halfway through, until sweet potatoes are tender and chickpeas are crispy.
2. While the sweet potatoes and chickpeas roast, cook quinoa according to package instructions.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, and water to make the dressing. Add more water as needed to reach a pourable consistency.
4. Assemble the Buddha bowls by layering quinoa, roasted sweet potatoes, chickpeas, cucumber, tomatoes, and cabbage. Drizzle with tahini dressing.
5. Serve immediately or store in the fridge for a meal prep option.

This Sweet Potato and Chickpea Buddha Bowl is a delicious and satisfying meal that covers all the nutritional bases—protein, fiber, healthy fats, and plenty of vitamins. It’s versatile, so feel free to swap in your favorite vegetables or grains, and the creamy tahini dressing ties everything together in a perfect balance of flavors.

Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is a hearty, vegetarian take on classic chili. The combination of tender sweet potatoes, black beans, and spices creates a rich, comforting dish that’s perfect for a chilly evening. Packed with flavor and nutrition, this chili is ideal for meal prep, as it tastes even better the next day.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Optional toppings: sour cream, shredded cheese, or avocado slices

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté for 3–4 minutes until soft.
2. Add sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Bring to a simmer and cook for 25–30 minutes, or until the sweet potatoes are tender and the chili has thickened.
4. Taste and adjust seasoning as necessary. Garnish with cilantro and your choice of optional toppings.
5. Serve hot with cornbread or over rice for a complete meal.

This Sweet Potato and Black Bean Chili is the perfect warming meal that combines a delightful mix of textures and flavors. The sweetness of the potatoes balances beautifully with the savory beans and spices. It’s easy to prepare and ideal for batch cooking, making it a great option for both busy nights and meal prep.

Sweet Potato and Chicken Skillet

This Sweet Potato and Chicken Skillet is a one-pan dinner that’s both easy to make and full of flavor. Tender pieces of chicken breast are cooked alongside crispy, golden sweet potatoes, and seasoned with savory herbs like rosemary and thyme. The result is a satisfying, balanced meal that’s perfect for busy weeknights.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil, divided
• 4 boneless, skinless chicken breasts
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to brown and soften.
2. Season chicken breasts with rosemary, thyme, salt, and pepper. Push the sweet potatoes to the side of the skillet and add chicken breasts to the pan. Cook for 5–6 minutes on each side until browned and cooked through. Remove chicken from the skillet and set aside.
3. In the same skillet, add garlic and cook for 1 minute until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
4. Return the chicken to the skillet, nestling it into the sweet potatoes. Cover and cook for 5 more minutes to heat everything through.
5. Garnish with fresh parsley and serve.

This Sweet Potato and Chicken Skillet is a hearty, one-pan meal that’s as simple as it is delicious. The chicken stays juicy, while the sweet potatoes become perfectly crispy, creating a comforting dinner with minimal cleanup. It’s a great option for a wholesome meal that’s packed with flavor and nutrients.

Sweet Potato and Spinach Stuffed Chicken Breast

This Sweet Potato and Spinach Stuffed Chicken Breast is a show-stopping dinner that’s perfect for impressing guests or making a special weeknight meal. Tender chicken breasts are stuffed with mashed sweet potatoes and spinach, then baked to perfection. The creamy filling and savory chicken make for a flavorful combination that’s as satisfying as it is nutritious.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme or rosemary (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Boil the sweet potatoes in salted water until tender, about 10–12 minutes. Drain and mash with olive oil, garlic powder, salt, and pepper.
2. While the sweet potatoes cook, sauté spinach in a skillet over medium heat until wilted, about 2–3 minutes. Remove from heat and set aside.
3. Carefully cut a pocket into the chicken breasts, being careful not to cut all the way through.
4. Stuff each chicken breast with mashed sweet potatoes and sautéed spinach. Season with salt, pepper, and a sprinkle of Parmesan cheese.
5. Place the stuffed chicken breasts in a baking dish and bake for 25–30 minutes or until the chicken is cooked through and the filling is hot.
6. Garnish with fresh herbs if desired, and serve.

This stuffed chicken breast recipe is a delightful way to bring together the richness of sweet potatoes and the freshness of spinach in one savory package. It’s a perfect balance of flavors and textures that will make any dinner feel special, and it’s an easy yet impressive dish to serve to guests.

Sweet Potato and Quinoa Casserole

This Sweet Potato and Quinoa Casserole is a nutrient-packed, comforting dish that makes for a fantastic vegetarian dinner or a side dish to any meal. Layers of roasted sweet potatoes and protein-rich quinoa are topped with a savory herb sauce, creating a cozy, satisfying meal that’s perfect for any occasion.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, and roast for 20–25 minutes until tender and slightly caramelized.
2. While the sweet potatoes roast, cook quinoa. In a medium pot, bring vegetable broth to a boil, add quinoa, and reduce heat to low. Cover and simmer for 15 minutes until all the liquid is absorbed. Fluff with a fork.
3. In a skillet, sauté onion with oregano, cinnamon, and nutmeg until soft and fragrant, about 4 minutes.
4. In a large bowl, combine roasted sweet potatoes, cooked quinoa, and sautéed onions. Season with additional salt and pepper to taste.
5. Transfer the mixture to a greased casserole dish and top with crumbled feta cheese (if using).
6. Bake for 10–15 minutes, or until everything is heated through and the cheese is melted.
7. Garnish with fresh parsley and serve.

This Sweet Potato and Quinoa Casserole is a hearty, flavorful dish that packs a punch in both taste and nutrition. The roasted sweet potatoes and quinoa create a wholesome base, while the savory spices add depth of flavor. Whether enjoyed as a main or side dish, it’s sure to become a new favorite in your recipe rotation.

Sweet Potato and Sausage Skillet

This Sweet Potato and Sausage Skillet is a hearty and satisfying one-pan meal that’s perfect for a weeknight dinner. The combination of savory sausage, tender roasted sweet potatoes, and fresh vegetables creates a flavorful and balanced dish. The best part? It only requires minimal prep and cleanup, making it ideal for busy nights.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 lb sausage (chicken or turkey sausage works well)
• 1 red bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy on the edges.
2. While the sweet potatoes roast, heat a large skillet over medium heat. Remove the sausage from its casing and crumble it into the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 7-10 minutes.
3. Add the chopped onion, bell pepper, and garlic to the skillet with the sausage. Sauté for 3-4 minutes, until softened.
4. Once the sweet potatoes are done roasting, add them to the skillet with the sausage and vegetables. Stir to combine and cook for an additional 2-3 minutes, allowing the flavors to meld together.
5. Garnish with fresh parsley and serve hot.

This Sweet Potato and Sausage Skillet is the perfect balance of savory and sweet. The roasted sweet potatoes pair wonderfully with the spicy sausage and the freshness of the bell peppers, creating a flavorful, filling dish. It’s simple, delicious, and sure to become a go-to recipe for busy weeknights.

Sweet Potato and Kale Gratin

This Sweet Potato and Kale Gratin is a comforting and creamy dish that’s perfect for a cozy dinner. Layers of thinly sliced sweet potatoes and kale are baked in a rich cream sauce and topped with melted cheese. It’s a great side dish or a main course for vegetarians, offering a nutritious and indulgent meal.

Ingredients:

• 2 large sweet potatoes, peeled and thinly sliced
• 2 cups kale, chopped and stems removed
• 1 1/2 cups heavy cream
• 1/2 cup milk
• 2 cloves garlic, minced
• 1/2 cup grated Gruyère cheese
• 1/2 cup Parmesan cheese
• Salt and pepper to taste
• 1/4 tsp nutmeg (optional)
• 2 tbsp butter, for greasing

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
2. In a saucepan, heat the cream, milk, and garlic over medium heat. Once it begins to simmer, remove from heat and stir in a pinch of salt, pepper, and nutmeg. Set aside.
3. Layer half of the sliced sweet potatoes in the prepared baking dish. Top with half of the chopped kale. Pour half of the cream mixture over the vegetables. Repeat the layers with the remaining sweet potatoes, kale, and cream mixture.
4. Cover the dish with foil and bake for 40 minutes. Remove the foil, sprinkle the grated cheeses on top, and bake uncovered for an additional 15-20 minutes, or until the top is golden and bubbly.
5. Allow the gratin to cool for 5-10 minutes before serving.

This Sweet Potato and Kale Gratin is a decadent yet nutritious dish that combines the sweetness of the potatoes with the savory creaminess of the sauce and the richness of melted cheese. It’s a comforting meal that’s perfect for cold nights or as a side dish to a larger meal. The kale adds a nice touch of freshness and color, balancing out the creamy layers.

Sweet Potato and Chickpea Curry

This Sweet Potato and Chickpea Curry is a hearty, flavorful, and filling vegetarian dish that’s bursting with spices and warmth. The combination of tender sweet potatoes and protein-packed chickpeas simmered in a coconut milk-based sauce makes for a comforting and satisfying curry. Serve this with rice or naan for a complete meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional for heat)
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Rice or naan, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened.
2. Add garlic and ginger and cook for another minute until fragrant.
3. Stir in the curry powder, turmeric, cumin, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
4. Add the sweet potatoes, chickpeas, and coconut milk to the pot. Stir to combine and bring to a simmer.
5. Cover the pot and cook for 20-25 minutes, or until the sweet potatoes are tender and the curry has thickened slightly.
6. Season with salt to taste. Garnish with fresh cilantro and serve over rice or with naan.

This Sweet Potato and Chickpea Curry is a warming and flavorful dish that’s perfect for a cozy dinner. The rich coconut milk and bold spices create a satisfying sauce that pairs wonderfully with the sweet potatoes and chickpeas. It’s a great vegetarian option that’s packed with nutrients and sure to satisfy your cravings for comfort food.

Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are a healthy, flavorful vegetarian option for Taco Tuesday or any night of the week. The roasted sweet potatoes add a touch of sweetness, while the black beans provide protein and richness. Topped with fresh avocado, salsa, and a squeeze of lime, these tacos are a satisfying meal that’s full of flavor.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup red onion, finely chopped
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving
• Salsa, for topping

Instructions:

1. Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
2. While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat, stirring occasionally until heated through.
3. Warm the tortillas in a dry skillet over medium heat for 1–2 minutes per side.
4. To assemble the tacos, place a few spoonfuls of roasted sweet potatoes and black beans on each tortilla. Top with avocado slices, chopped red onion, cilantro, salsa, and a squeeze of lime juice.
5. Serve immediately with extra lime wedges and salsa on the side.

These Sweet Potato and Black Bean Tacos are a delicious and satisfying meal that’s perfect for anyone craving a vegetarian dish with bold flavors. The combination of sweet roasted potatoes and hearty black beans makes for a filling and nutritious taco, while the toppings like avocado and salsa add freshness and vibrancy. They’re simple to make and sure to please everyone at the table!

Sweet Potato and Lentil Shepherd’s Pie

This Sweet Potato and Lentil Shepherd’s Pie is a comforting, plant-based twist on the classic dish. The lentils provide a rich and hearty filling, while the mashed sweet potatoes on top offer a naturally sweet, creamy layer. It’s a nutritious and filling dinner that’s perfect for colder nights and makes for excellent leftovers.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup green or brown lentils, cooked
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup milk (or dairy-free alternative)
• 1 tbsp butter (or dairy-free alternative)

Instructions:

1. Preheat the oven to 375°F (190°C). Boil the sweet potatoes in salted water until tender, about 12 minutes. Drain and mash with milk, butter, salt, and pepper. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and carrots, and cook until softened, about 5–7 minutes. Add garlic and cook for another minute.
3. Stir in the cooked lentils, vegetable broth, tomato paste, thyme, cumin, salt, and pepper. Simmer for 5-10 minutes until the mixture thickens and is well combined.
4. Transfer the lentil mixture to a baking dish, spreading it evenly. Spoon the mashed sweet potatoes on top and spread them out to cover the lentils.
5. Bake for 20 minutes, or until the top is golden and slightly crispy.
6. Let the shepherd’s pie cool for 5 minutes before serving.

This Sweet Potato and Lentil Shepherd’s Pie is a nourishing and flavorful dish that’s perfect for a cozy, plant-based dinner. The hearty lentils and savory vegetables are complemented by the naturally sweet and creamy mashed sweet potatoes, creating a filling and comforting meal. It’s a great option for vegetarians and meat-eaters alike and is perfect for feeding a crowd.

Sweet Potato and Shrimp Stir-Fry

This Sweet Potato and Shrimp Stir-Fry is a quick and easy weeknight meal that’s full of vibrant colors and flavors. The sweet potatoes are sautéed until golden and crispy, and then paired with juicy shrimp and colorful vegetables in a savory stir-fry sauce. It’s light yet filling, making it a perfect balanced dinner option.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp sesame seeds (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for 10–12 minutes, or until tender and slightly crispy. Remove from the skillet and set aside.
2. In the same skillet, add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside with the sweet potatoes.
3. In the same skillet, add the red bell pepper, snap peas, and garlic. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, and red pepper flakes (if using). Pour the sauce over the vegetables and cook for an additional minute to coat everything.
5. Return the sweet potatoes and shrimp to the skillet, stirring to combine everything. Cook for another 2-3 minutes, until heated through.
6. Garnish with sesame seeds and fresh cilantro before serving.

This Sweet Potato and Shrimp Stir-Fry is a deliciously balanced meal that brings together sweet, savory, and slightly spicy flavors. The crispy sweet potatoes and juicy shrimp are complemented by the fresh vegetables and flavorful sauce, creating a quick yet satisfying dinner. It’s perfect for busy weeknights when you want something healthy, flavorful, and easy to prepare.

Sweet Potato and Chickpea Buddha Bowl

This Sweet Potato and Chickpea Buddha Bowl is a nourishing, vibrant, and filling meal that is perfect for lunch or dinner. Roasted sweet potatoes and crispy chickpeas are paired with fresh greens, avocado, and a tangy tahini dressing, making it a deliciously healthy and satisfying option. This plant-based bowl is packed with fiber, protein, and nutrients, perfect for fueling your body.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 cups mixed greens (spinach, kale, arugula, etc.)
• 1 avocado, sliced
• 1/4 cup red cabbage, thinly sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin out the dressing)
• 1 tsp maple syrup
• Sesame seeds, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the diced sweet potatoes and chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes, or until the sweet potatoes are tender and the chickpeas are crispy.
2. While the sweet potatoes and chickpeas roast, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and water in a small bowl until smooth.
3. To assemble the bowls, divide the mixed greens between two bowls. Top with the roasted sweet potatoes, chickpeas, avocado slices, and red cabbage.
4. Drizzle with tahini dressing and garnish with sesame seeds.
5. Serve immediately and enjoy!

This Sweet Potato and Chickpea Buddha Bowl is a delicious, nutrient-packed meal that offers a great balance of flavors and textures. The sweetness of the roasted sweet potatoes pairs beautifully with the crispy chickpeas, creamy avocado, and tangy tahini dressing. It’s a versatile, filling, and vibrant dish that’s perfect for any time of the day and is sure to leave you feeling satisfied.

Sweet Potato and Turkey Chili

This Sweet Potato and Turkey Chili is a hearty and wholesome meal that combines lean turkey with the rich flavor of sweet potatoes. It’s spiced just right, with a perfect balance of savory and slightly sweet flavors. This chili is ideal for colder weather, packed with protein and vegetables, and is a great option for meal prepping or feeding a crowd.

Ingredients:

• 1 lb ground turkey
• 2 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro, chopped (for garnish)
• Sour cream (optional, for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon as it cooks.
2. Add the chopped onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute to toast the spices.
4. Add the diced sweet potatoes, diced tomatoes, kidney beans, black beans, and chicken broth. Stir well to combine.
5. Bring the mixture to a simmer, then reduce the heat and cook for 30-40 minutes, or until the sweet potatoes are tender and the chili has thickened.
6. Taste and adjust seasoning as needed.
7. Serve the chili hot, garnished with fresh cilantro and a dollop of sour cream if desired.

This Sweet Potato and Turkey Chili is a comforting, satisfying dish that’s perfect for chilly evenings. The lean turkey provides a protein-packed base, while the sweet potatoes add a creamy texture and subtle sweetness. The combination of spices creates a rich, hearty flavor that’s perfect for a cozy dinner. It’s a filling and nutritious meal that can easily be doubled for meal prepping or feeding a crowd.

Sweet Potato and Spinach Frittata

This Sweet Potato and Spinach Frittata is a simple, healthy dish that’s perfect for breakfast, lunch, or dinner. The combination of creamy sweet potatoes, fresh spinach, and eggs creates a fluffy, savory frittata that’s packed with nutrients. It’s a great way to use up leftover sweet potatoes, and it can be customized with your favorite veggies or cheese.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 onion, diced
• 2 cups spinach, chopped
• 6 large eggs
• 1/2 cup milk
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (cheddar, feta, or goat cheese work well)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in a large, oven-safe skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, until tender, about 8–10 minutes.
2. Add the diced onion to the skillet and sauté for 3-4 minutes, until softened. Stir in the spinach and cook until wilted, about 2 minutes.
3. In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Pour the egg mixture over the sweet potato and spinach mixture in the skillet. Stir gently to combine.
4. Sprinkle the shredded cheese on top of the eggs. Transfer the skillet to the oven and bake for 20-25 minutes, or until the eggs are set and lightly golden on top.
5. Remove from the oven and let cool for 5 minutes before slicing. Garnish with fresh parsley.

This Sweet Potato and Spinach Frittata is a versatile and nutritious meal that’s perfect for any time of day. The soft and creamy sweet potatoes pair wonderfully with the earthy spinach, creating a well-rounded and satisfying dish. It’s quick to make, easy to customize, and a great way to enjoy the goodness of sweet potatoes in a new form. Whether you’re making it for breakfast or dinner, this frittata will leave you feeling nourished and content.

Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are a quick, flavorful, and plant-based dinner option that everyone will love. The combination of roasted sweet potatoes and seasoned black beans creates a satisfying filling, while the crunchy taco shells and fresh toppings add the perfect finishing touch. This recipe is perfect for Taco Tuesday or any night when you’re craving something healthy, easy, and delicious.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges
• Salsa or hot sauce (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy.
2. While the sweet potatoes roast, heat the black beans in a saucepan over medium heat, adding a pinch of cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Warm the tortillas in a dry skillet or microwave for 10-15 seconds.
4. To assemble the tacos, place a spoonful of black beans on each tortilla, followed by roasted sweet potatoes, red onion, avocado, and chopped cilantro.
5. Serve with lime wedges and your choice of salsa or hot sauce.

These Sweet Potato and Black Bean Tacos are a delightful combination of flavors and textures. The creamy sweetness of the roasted sweet potatoes pairs perfectly with the savory black beans and the fresh toppings. This recipe is not only simple to make but also incredibly satisfying, making it a great option for a meatless meal or Taco Tuesday. It’s full of fiber, protein, and healthy fats, ensuring a filling dinner that doesn’t skimp on flavor.

Sweet Potato and Chicken Skillet

The Sweet Potato and Chicken Skillet is a one-pan meal that combines juicy chicken with tender, roasted sweet potatoes and fresh vegetables. This dish is packed with protein, fiber, and vitamins, making it a healthy and convenient option for a busy weeknight dinner. The simple seasoning and quick cooking time make it a favorite for both beginners and experienced cooks.

Ingredients:

• 2 large boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, paprika, salt, and pepper. Cook the chicken for 6-7 minutes on each side until fully cooked through and browned. Remove from the skillet and set aside.
2. In the same skillet, add the diced sweet potatoes. Cook for 8-10 minutes, stirring occasionally, until they begin to soften.
3. Add the bell pepper and zucchini to the skillet, continuing to cook for another 5-7 minutes, until the vegetables are tender.
4. Slice the cooked chicken into strips and add it back to the skillet with the vegetables. Stir to combine and heat through.
5. Garnish with fresh parsley before serving.

This Sweet Potato and Chicken Skillet is the perfect example of a hearty and well-rounded meal that’s easy to make and packed with flavor. The combination of juicy chicken, roasted sweet potatoes, and fresh vegetables makes for a satisfying dinner that is both nutritious and delicious. This one-pan dish saves time on cleanup while offering a filling meal that will leave you satisfied.

Sweet Potato and Lentil Curry

This Sweet Potato and Lentil Curry is a comforting, flavorful dish filled with the richness of sweet potatoes and lentils, all simmered in a fragrant, spiced coconut curry sauce. This vegetarian meal is hearty, aromatic, and full of nutrients, making it a perfect dinner option for anyone craving something warm and satisfying. Serve it with rice or naan for a complete meal.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan (for serving)

Instructions:

1. In a large pot, heat a little oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened.
2. Stir in the curry powder, cumin, turmeric, salt, and pepper, and cook for 1 minute to toast the spices.
3. Add the diced sweet potatoes, red lentils, coconut milk, diced tomatoes, and vegetable broth. Stir well to combine.
4. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender and the lentils are fully cooked.
5. Taste and adjust seasoning as needed.
6. Serve the curry over cooked rice or with warm naan, garnished with fresh cilantro.

This Sweet Potato and Lentil Curry is a cozy and comforting dish that is both nutritious and satisfying. The sweetness of the sweet potatoes complements the hearty lentils, while the coconut milk and spices create a rich, aromatic sauce that brings it all together. This curry is the perfect vegetarian option for a hearty dinner and can be easily made in one pot, making cleanup a breeze. Whether you’re a curry lover or new to the dish, this recipe is sure to become a favorite.

Sweet Potato and Spinach Stuffed Chicken Breast

This Sweet Potato and Spinach Stuffed Chicken Breast is a savory and hearty dinner that is both impressive and easy to make. The tender chicken is filled with a flavorful mix of roasted sweet potatoes, spinach, garlic, and cheese, then baked to perfection. This dish is a great way to elevate a simple chicken breast into a restaurant-quality meal, and it’s packed with protein and vitamins.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 medium sweet potato, peeled and diced
• 1 cup fresh spinach, chopped
• 1/4 cup shredded mozzarella or goat cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Add the diced sweet potato and cook for 8-10 minutes, until tender. Stir in the garlic and spinach, and cook for another 2 minutes, until the spinach wilts.
2. Remove from heat and let the mixture cool slightly. Stir in the shredded cheese and season with salt and pepper.
3. Carefully cut a pocket in the center of each chicken breast and stuff them with the sweet potato-spinach mixture.
4. Season the chicken breasts with paprika, garlic powder, salt, and pepper. Place the stuffed chicken breasts in a baking dish.
5. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
6. Garnish with fresh parsley before serving.

This Sweet Potato and Spinach Stuffed Chicken Breast is a deliciously filling dish with a balance of savory, sweet, and cheesy flavors. The creamy sweet potatoes paired with tender spinach and gooey cheese create an irresistible stuffing that makes the chicken extra special. It’s a great choice for a cozy family dinner or when hosting guests, and it’s sure to impress with its rich flavors and beautiful presentation.

Sweet Potato and Sausage Skillet

This Sweet Potato and Sausage Skillet is a quick and flavorful one-pan meal that’s perfect for busy weeknights. The spicy sausage is paired with tender sweet potatoes, bell peppers, and onions, creating a savory, hearty dish with a perfect blend of flavors. It’s a filling meal that can easily be adapted with your favorite vegetables or spices for a customized dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 lb sausage (chicken, turkey, or pork sausage)
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it apart with a spoon as it cooks.
2. Remove the sausage from the skillet and set aside. Add the remaining 1 tbsp of olive oil to the skillet. Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally, until they begin to soften.
3. Add the chopped bell pepper and onion to the skillet, cooking for another 5-7 minutes until the vegetables are tender.
4. Stir in the cooked sausage, smoked paprika, dried thyme, salt, and pepper. Continue to cook for another 5 minutes to combine the flavors.
5. Garnish with fresh parsley before serving.

This Sweet Potato and Sausage Skillet is a comforting, flavorful meal that’s both filling and simple to prepare. The combination of spicy sausage with sweet potatoes and vegetables creates a balanced dish full of rich flavors. The best part is that it’s all made in one pan, making cleanup easy. Perfect for busy evenings, this skillet meal delivers big on taste and satisfaction.