20 Simple Sweet Potato Recipes

Spoon bread, a cross between corn bread and soufflé, is a Southern classic. Robert Stehling likes to add cooked spinach or fresh corn and chopped and sautéed bacon or ham to his plain sweet potato version.

Bourekas are crisp, savory little parcels filled with anything from vegetables and cheese to ground meat. Inspired by his grandmother’s recipe, Michael Solomonov’s version is stuffed with sweet potato, Bulgarian feta, dill, and olives.

Precooked cornmeal, ground from cooked corn kernels, is the key to quick tamales.

A red wine braise, complete with other mulling ingredients like fresh orange and whole spices, makes the oxtails in this stew fall-apart tender and flavorful.

Millet, often used as a gluten-free substitute for oats, is linked to healthy digestion and has a high protein content. This porridge will be creamier than regular oatmeal and is comparable to the texture of polenta or grits.

Marcus Samuelsson drew on African staples like yams and okra to create this completely original recipe of roasted sweet potatoes tossed with red potatoes, wilted spinach and sautéed okra. Toasted mustard seeds and a caper vinaigrette give this delicious salad a nutty, tangy flavor.

This recipe is made with ají limo paste, a Peruvian ceviche staple made from tiny ají chiles.

This silky soup gets its smoky sweetness from pureed chipotle peppers, a Mexican staple, and the surprising addition of apples.

This easy and healthy shrimp stir-fry comes together in less than 20 minutes and tastes delicious over simple jasmine rice.

Use soppressata to top this clever prebaked-crust pizza, along with mashed sweet potatoes and mozzarella cheese.

This sweet-potato pie looks like a pumpkin pie, but the filling is actually made with sweet potato.

These sweet potato tots are unlike anything you can buy at the store. They have a crisp, cornmeal-dusted exterior while the inside tastes like the world’s best barbecue-flavored potato chip. We like our tots dipped in ketchup, but a spicy Sriracha mayo would be delicious, too.

Here, sweet potatoes add a hint of sweetness to regular hummus.

Tempeh has a long way to go before it becomes as popular as other soy products, but its wonderfully firm texture and versatility make it an excellent protein source. Here, it’s a stand-in for ground meat in a vegan baked empanada.

Parboiling the sweet potatoes shortens the cooking time and keeps them moist.

This chunky almond pesto is an excellent complement to potatoes, and it's also good on pasta.

Using sweet potatoes in place of white potatoes makes these hash browns a little sweet; mixing them with poblanos and lemon juice makes the dish taste bright.

This hearty vegetarian tortilla soup pulls its flavor from plenty of seasonings and bright and tender sweet potatoes. To make this soup vegan, substitute vegan sour cream and cheese.

In this delicious vegetable pan roast, sweet potatoes are tossed with fennel wedges and then roasted until tender and carmelized.

The rice in this casserole filling is cooked until it starts to fall apart, thickening the liquid.