20 Sweet and Savory Yam & Sweet Potato Recipes

If there ever was a vegetable that was meant for those with a sweet tooth, it's the humble sweet potato. With a tender texture, a crispy exterior, and an unmistakable sweet flavor, these potatoes are somehow good for you, too!'

But if you only ever enjoy sweet potatoes around the holidays, we're here to tell you that there are plenty of recipes that are perfect for year-round grubbing!

Read on to check out some of our favorite ways to utilize sweet potatoes, and yams, for weeknight dinners too!

Photo Courtesy of Co+op

Spicy Sweet Potato Wedges with Jalapeño Sour Cream

Whether you serve them alongside burgers, chili, or just as a snack, these sweet potato wedges are the perfect combination of spicy and sweet.

Ingredients

  • 2 pounds sweet potatoes, washed and cut lengthwise into large wedges

  • 2 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 1 teaspoon chili powder

  • 1 teaspoon paprika

  • 1/2 teaspoon cumin powder

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon chili flakes

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • Pinch of cayenne pepper

For the Jalapeño Sour Cream

  • 1/2 cup light sour cream

  • 1 jalapeño pepper, seeded and minced

  • 2 tablespoons fresh lime juice

  • Pinch of salt

Directions

  1. Preheat the oven to 400° F.

  2. In a large bowl, mix together the oil and spices. Add the sweet potato wedges and toss until well coated. Spread the seasoned wedges out on a large sheet pan. Place in oven and bake for 20 minutes, stir or flip the wedges, and bake an additional 20 minutes until browned and tender.

  3. While potatoes are roasting, mix together the sour cream, jalapeño pepper, lime and salt in a small bowl. Refrigerate until ready to serve.

  4. Remove the wedges from the oven and let them rest for 5 minutes before serving with the jalapeño sour cream.

Recipe and photo adapted from Co+op

smashed sweet potato recipe

Photo Courtesy of Co+op

Garlic Parmesan Smashed Sweet Potato Rounds

Consider this recipe a simple twist on a good old-fashioned baked potato. Smashing them with a fork gives them a nice texture while herbed butter and parmesan add a salty contrast to that classic sweet flavor.

Ingredients

  • 4 small sweet potatoes

  • 1/4 cup unsalted butter, divided

  • 4 cloves garlic, pressed

  • 1 tablespoon fresh rosemary

  • 1/2 teaspoon salt

  • Freshly ground black pepper

  • 1/4 cup grated Parmesan cheese

Directions

  1. Heat the oven to 400°F. Use about one tablespoon of butter to grease a large sheet pan with a rim. Score the skin of each sweet potato with a paring knife, cutting four evenly spaced lines from tip to tip. This will make it easier to flatten the rounds after baking. Cut into 1 1/2-inch-thick rounds. Place the rounds on the sheet pan, cover tightly with foil or another baking pan, and roast for about 20 minutes, until soft when pierced with a paring knife. Remove the pan from the oven, and set the oven on broil. Use a fork to flatten each slice to about a 3/4-inch-thick round.

  2. Melt the remaining butter in a small pan; add garlic and rosemary, and stir for a few seconds. Use a spoon to drizzle a little bit of the butter mixture over the sweet potato rounds. Sprinkle with salt, pepper and Parmesan cheese, and place under the broiler for 2 minutes or so, until crispy and browned. Serve hot.

Recipe and photo adapted from Co+op

millet yam cakes

Photo Courtesy of Co+op

Millet Yam Cakes

Healthy, satisfying, and vegetarian-friendly, serve these yam cakes with your favorite dipping sauce and roasted veggies.

Ingredients

  • 1 pound sweet potatoes

  • 1 cup millet

  • 2 cups water

  • 1/4 cup parsley, minced

  • 2 cloves garlic, minced

  • 2 tablespoons fresh sage, or 2 t dried

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 large egg

  • oil, for frying

  • Aioli, ketchup, or hot sauce

Directions

  1. Preheat the oven to 400° F, and place the sweet potatoes on a sheet pan. Roast until completely soft, about 30 minutes. Let cool, then strip off the skins and mash thoroughly in a large bowl.

  2. Toast millet in a skillet over medium-high heat or in the oven until golden. Boil water and add toasted millet, return to a boil, lower heat and simmer covered 20-30 minutes, until all the water is absorbed. When millet is done, add to the sweet potato, parsley, garlic, sage, salt, pepper and egg. Stir and mash with your hands until the mixture holds together.

  3. Use an oiled half cup measure or 8 ounce ice cream scoop to form 1/2 cup portions of the millet mixture. Flatten them gently into 3/4 inch thick patties, place on an oiled plate, and chill until time to cook.

  4. Coat a large frying pan with oil, then heat until very hot. Carefully place the cakes in the hot pan. Reduce the heat to medium. Fry for 3 minutes on the first side to brown before turning. Flip the cakes carefully and brown on the second side. Turn every two minutes, until the cakes are golden brown and cooked through. They will be firm to the touch.

  5. Serve hot with sauces of your choice.

Recipe and photo adapted from Co+op

Photo Courtesy of Co+op

Turkey and Sweet Potato Chili

Toss together a warming fall chili with this recipe that features ground turkey, onion, bell pepper, and sweet potatoes. And don't forget the cornbread!

Ingredients

  • 2 tablespoons canola oil

  • 1/2 pound turkey sausage, casings removed

  • 1 medium yellow onion, chopped

  • 1 red bell pepper, seeded and chopped

  • 3 sweet potatoes, chopped into small pieces

  • 2 cloves garlic, minced

  • 1 14.5-ounce can diced fire-roasted tomatoes, undrained

  • 2 cups chicken broth

  • 1 cup water

  • 1 tablespoon chili powder

  • 1 tablespoon cumin

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon salt

  • 1 15-ounce can cannellini beans, drained and rinsed

  • Additional salt and pepper to taste

Directions

  1. Warm oil in a large pot over medium-high heat. Add sausage; break up any large chunks and sauté until no pink remains. Using a slotted spoon, transfer meat to a bowl; cover. Add onion, bell pepper and sweet potato to pot and cook, stirring occasionally, until softened, about 6 minutes. Add garlic and sauté for 1 minute. Return meat to pot.

  2. Stir in tomatoes, beans, broth, water, spices and salt. Bring to a boil, then reduce heat to medium-low and stir in beans. Cover and simmer until chili thickens slightly, about 30 minutes. Season with additional salt and pepper to taste.

Recipe and photo adapted from Co+op

Oaxacan-Style Baked Sweet Potatoes

Vegan-friendly and perfect for meatless Monday, these stuffed sweet potatoes are packed full of veggies and lots of rich Mexican-inspired flavors.

Though it's not a requirement, this recipe includes instructions for crafting your own mole sauce to go along with your sweet potatoes.

Serve these over rice and add black beans for a little extra protein.

Find the full recipe at Feasting at Home

Healthy Chipotle Chicken Sweet Potato Skins

Here's another stuffed sweet potato recipe of sorts that adds shredded chicken and chickpeas into the mix!

Sweet potatoes are oven-roasted before being stuffed with shredded chicken and topped with cheese and cilantro.

Serve these with black beans or rice and your favorite roasted veggies.

Find the full recipe at Half Baked Harvest

Yam Quiche

There's something about yams and sage that go together so well.

In this light, yet rich quiche recipe, a creamy sage filling is paired with tender pieces of yam to result in a flavorful fall dish.

Serve your quiche at brunch with fresh fruit and breakfast sausage, or serve it at dinner with roasted chicken!

Find the full recipe at Food & Wine

Spiced Sweet Potato Sandwich with Feta

Sweet potato sandwich? Why not!

Vegetarian-friendly and full of all sorts of veggies, this might be the most colorful, beautfiul sandwich of all time.

Enjoy this sandwich at lunch with your favorite crunchy chips, and sub-in Just Mayo and plant-based cheese if you want to make it vegan.

Find the full recipe at Bon Appetit

Spicy Sweet Potato and Green Rice Burrito Bowls

Vegan-friendly and fairy simple to toss together on a weeknight, these rice bowls are comprised of sweet potatoes, black beans, and a homemade green rice.

This recipe is easy to adapt to fit your cravings, whether that be adding tortillas to make tacos or wrapping them up into a burrito.

If you want a little more protein and aren't vegan, feel free to sub in chicken or shredded cheese.

Find the full recipe at Cookie and Kate

Sweet Potato Carbonara with Kale

If you feel like this recipe list is missing some pasta, we've got you.

In this recipe, spiralized sweet potatoes take the place of wheat pasta before being tossed with traditional carbonara ingredients like eggs, parmesean, bacon, and black pepper.

Serve your carbonara with a big caesar salad, a slice of crunchy bread, and lots of cheese.

Find the full recipe at EatingWell

Moroccan Chickpea & Sweet Potato Salad

We've covered a lot of warm and cozy sweet potato recipes, so we might as well mention a cool and crisp one, too!

Diced sweet potatoes are paired with chickpeas, massaged kale, and a bunch of herbs and spices to create a filling, zesty, and a satisfying salad.

Enjoy this salad as-is or add in shredded chicken for extra protein.

Find the full recipe at Feasting at Home

Sweet Potato Gnocchi

Utilizing sweet potatoes rather than russets for homemade gnocchi results in a meal that's subtly sweet and super cozy.

In this recipe, homemade sweet potato gnocchi is paired with and herbed white wine pan sauce that's rich and flavorful.

Top your gnocchi with shredded cheese and serve it with your favorite side salad.

Find the full recipe at Half Baked Harvest

Even More Yam & Sweet Potato Recipes

Co-op RecipesLeigha Staffenhagen