24 Sweet Potato Recipes That Taste Like a Hug

Sweet potatoes offer that perfect blend of earthy sweetness and comfort, ideal when you want something hearty yet light. These recipes range from quick sides to full meals and treats, each one designed to feel like a warm embrace on your plate. Dive in and find your new favorites for cozy gatherings or solo evenings.

1. Classic Baked Sweet Potatoes

This dish highlights the pure flavor of sweet potatoes through straightforward baking, turning them into a soft, sweet center with a chewy exterior that pairs well with many meals. It’s easy to prepare ahead and holds warmth for serving later. The natural sugars caramelize slightly, adding depth without extra steps. Families often turn to this for its reliability and adaptability to different tastes. You can scale it up for crowds or keep it small for one.

Ingredients

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon sea salt

Instructions

1. Preheat your oven to 425°F and line a baking sheet with foil for easy cleanup.
2. Scrub the sweet potatoes under running water, then pat them dry with a towel.
3. Prick each potato several times with a fork to allow steam to escape during baking.
4. Rub the skins with olive oil and sprinkle evenly with sea salt.
5. Place on the baking sheet and bake for 45-60 minutes, or until a knife slides in easily; flip halfway for even cooking.
6. Remove from oven, let cool slightly, then slice open lengthwise.

How to Serve It

Offer them straight from the oven while still hot to capture that fresh-baked aroma. Top with a dollop of Greek yogurt or sour cream for creaminess. Sprinkle chopped chives or parsley for a fresh contrast. In cooler months, add a dash of nutmeg or cinnamon to enhance the cozy feel. Pair with roasted vegetables or a simple salad for balance. Fluff the flesh with a fork before adding any extras to mix flavors well.

2. Crispy Sweet Potato Fries

These fries deliver a satisfying crunch outside with a tender, sweet bite inside, making them a fun alternative to regular potatoes for snacks or sides. The baking method keeps them lighter than fried versions while preserving that addictive texture. A touch of spice can turn them into something bold. They’re great for dipping and sharing at casual get-togethers. Kids and adults alike reach for seconds.

Ingredients

• 4 large sweet potatoes, peeled and cut into 1/4-inch sticks
• 3 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F and line two baking sheets with parchment paper to prevent sticking.
2. Toss the sweet potato sticks in a bowl with cornstarch until evenly coated, then shake off excess.
3. Drizzle with vegetable oil, add paprika, garlic powder, salt, and pepper, and mix well.
4. Spread in a single layer on the sheets, ensuring no overlap for maximum crispiness.
5. Bake for 15 minutes, flip each fry, then bake another 10-15 minutes until golden and crisp.
6. Let cool on the sheet for a few minutes to firm up before serving.

How to Serve It

Present in a basket lined with paper for that casual vibe. Dip in ketchup, aioli, or a spicy mayo for variety. Add fresh rosemary or thyme sprigs as garnish for aroma. During game days, sprinkle with cheese while hot. In warmer weather, serve alongside burgers or sandwiches. Always shake off extra oil after baking for lighter bites.

3. Sweet Potato Casserole

This casserole combines mashed sweet potatoes with a crunchy topping, creating layers of smooth and crisp that comfort on chilly days. The sweetness balances with nuts for a hearty side. It’s a staple at holiday tables but works year-round. The marshmallows add a fun, melty element. Prep it ahead for stress-free meals.

Ingredients

• 6 medium sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 2 cups mini marshmallows

Instructions

1. Boil the cubed sweet potatoes in a pot of water for 15-20 minutes until fork-tender, then drain.
2. Mash them in a bowl with brown sugar, melted butter, milk, and vanilla until smooth.
3. Spread the mixture into a greased 9×13-inch baking dish.
4. Sprinkle chopped pecans evenly over the top.
5. Preheat oven to 350°F, then bake for 20 minutes.
6. Add mini marshmallows on top and bake another 5-10 minutes until golden and bubbly.

How to Serve It

Scoop generous portions onto plates while warm. Garnish with extra pecans for crunch. Drizzle with maple syrup for added sweetness. In autumn, pair with turkey or ham. For lighter twists, add fresh berries on the side. Let it rest a bit after baking to set the layers.

4. Creamy Mashed Sweet Potatoes

Mashing sweet potatoes creates a silky side that’s naturally sweet and pairs with savory mains effortlessly. A hint of spice warms it up for fall flavors. It’s quick to whip up and forgiving for beginners. The creaminess comes from simple additions without overwhelming the potato’s taste. Serve it as a base for proteins or on its own.

Ingredients

• 5 large sweet potatoes, peeled and chopped
• 1/4 cup butter
• 1/2 cup heavy cream
• 1 teaspoon ground cinnamon
• Salt to taste

Instructions

1. Place chopped sweet potatoes in a large pot, cover with water, and boil for 20 minutes until soft.
2. Drain well and return to the pot.
3. Add butter, heavy cream, cinnamon, and salt.
4. Mash with a potato masher or electric mixer until creamy and lump-free; avoid over-mixing to keep texture.
5. Heat gently on the stove if needed to warm through.
6. Taste and adjust seasoning before serving.

How to Serve It

Spoon into a serving bowl and top with a swirl of butter. Scatter chopped nuts for texture contrast. Add a pinch of nutmeg for extra warmth in winter. Pair with roasted chicken or veggies. For holidays, pipe into individual dishes. Warm it briefly if made ahead.

5. Sweet Potato Pie

This pie captures the essence of sweet potatoes in a spiced filling encased in flaky crust, evoking homey desserts for gatherings. The custard-like center sets perfectly with eggs and milk. It’s less dense than pumpkin pie but equally satisfying. Bake it for that aromatic kitchen fill. A classic that’s always welcome.

Ingredients

• 2 cups mashed sweet potatoes (from about 3 baked)
• 1 cup sugar
• 2 eggs
• 1/2 cup evaporated milk
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat oven to 350°F.
2. Mix mashed sweet potatoes, sugar, eggs, milk, cinnamon, and nutmeg in a bowl until smooth.
3. Pour the filling into the unbaked pie crust.
4. Bake for 55-60 minutes until the center is set but slightly jiggly.
5. Cool on a wire rack for at least 2 hours to firm up.
6. Refrigerate if not serving immediately.

How to Serve It

Cut into wedges and serve at room temperature or chilled. Top with whipped cream for lightness. Dust with cinnamon for visual appeal. In summer, add fresh fruit like berries. For winter, warm slices slightly. Share with coffee or tea for a relaxed end to meals.

6. Roasted Sweet Potatoes with Herbs

Roasting brings out caramel notes in sweet potatoes, enhanced by fresh herbs for an aromatic side that’s simple yet flavorful. The high heat creates crisp outsides and soft insides. It’s versatile for salads or mains. Prep takes minutes, and the oven does the work. A go-to for healthy eating.

Ingredients

• 4 sweet potatoes, peeled and cubed
• 3 tablespoons olive oil
• 2 teaspoons dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment.
2. Toss cubed sweet potatoes with olive oil, rosemary, thyme, salt, and pepper in a bowl.
3. Spread evenly on the sheet in a single layer.
4. Roast for 25-30 minutes, stirring halfway, until tender and edges are browned.
5. Remove and let cool slightly.
6. Serve warm for best flavor.

How to Serve It

Transfer to a platter and garnish with fresh herb sprigs. Drizzle balsamic glaze for tang. In spring, mix with greens for a salad. Pair with fish or poultry year-round. For picnics, serve at room temp. Toss gently to distribute herbs evenly.

7. Sweet Potato Soup

Blending sweet potatoes into soup yields a thick, comforting bowl that’s naturally creamy without heavy additions. Spices add warmth for cooler days. It’s quick to simmer and purees smoothly. Great for meal prep as it reheats well. A nourishing option for lunches.

Ingredients

• 4 sweet potatoes, peeled and chopped
• 1 onion, diced
• 4 cups vegetable broth
• 1 teaspoon curry powder
• 1/2 cup coconut milk
• Salt to taste

Instructions

1. Sauté onion in a pot with a bit of oil over medium heat for 5 minutes until soft.
2. Add chopped sweet potatoes, broth, and curry powder; bring to a boil.
3. Reduce heat and simmer for 20 minutes until potatoes are tender.
4. Blend with an immersion blender until smooth.
5. Stir in coconut milk and heat through without boiling.
6. Season with salt and serve hot.

How to Serve It

Ladle into bowls and top with pumpkin seeds for crunch. Swirl in yogurt for creaminess. Add chopped cilantro for freshness. In fall, serve with crusty bread. For lighter meals, thin with more broth. Garnish just before eating to keep textures intact.

8. Sweet Potato Breakfast Hash

This hash mixes diced sweet potatoes with veggies for a hearty breakfast that’s filling and colorful. The sweetness contrasts with savory elements like eggs. Pan-frying creates crisp bits throughout. It’s customizable with what you have on hand. Starts the day with energy.

Ingredients

• 3 sweet potatoes, diced
• 1 bell pepper, chopped
• 1 onion, chopped
• 4 eggs
• 2 tablespoons oil
• 1 teaspoon cumin
• Salt and pepper

Instructions

1. Heat oil in a large skillet over medium heat.
2. Add diced sweet potatoes, bell pepper, onion, cumin, salt, and pepper; cook for 15-20 minutes, stirring occasionally, until potatoes are tender and browned.
3. Make wells in the hash and crack eggs into them.
4. Cover and cook for 3-5 minutes until eggs are set to your liking.
5. Remove from heat.
6. Serve directly from the skillet.

How to Serve It

Plate with eggs on top for that runny yolk mix. Sprinkle green onions for bite. Add avocado slices for creaminess. In winter, spice it up with hot sauce. Pair with fruit for balance. Cook in batches if serving many.

9. Sweet Potato Salad

Roasted sweet potatoes tossed in a salad bring sweetness to greens, making it a refreshing yet substantial dish for lunches. Nuts add crunch, and a vinaigrette ties it together. It’s great cold or warm. Packs well for on-the-go. Balances flavors nicely.

Ingredients

• 4 sweet potatoes, cubed and roasted
• 4 cups mixed greens
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts, chopped
• 1/4 cup dried cranberries
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil

Instructions

1. Roast cubed sweet potatoes at 400°F for 25 minutes until tender.
2. Whisk balsamic vinegar and olive oil for dressing.
3. Combine greens, roasted potatoes, feta, walnuts, and cranberries in a bowl.
4. Drizzle with dressing and toss gently.
5. Let sit for 5 minutes to meld flavors.
6. Serve at room temperature.

How to Serve It

Arrange on a large platter for sharing. Top with extra cheese for indulgence. Add lemon zest for brightness. In summer, chill before serving. Mix with proteins like chicken for heartiness. Toss lightly to avoid bruising greens.

10. Sweet Potato Pancakes

Incorporating sweet potatoes into pancakes adds moisture and a subtle sweetness, resulting in fluffier stacks for breakfast treats. Spices enhance the cozy factor. They’re easy to batch and freeze. Toppings make them versatile. A fun twist on classics.

Ingredients

• 1 cup mashed sweet potato
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 1/4 cups milk
• 2 eggs
• 2 tablespoons butter, melted

Instructions

1. Mix flour, baking powder, and cinnamon in a bowl.
2. In another bowl, whisk mashed sweet potato, milk, eggs, and melted butter.
3. Combine wet and dry ingredients until just mixed; lumps are okay.
4. Heat a griddle over medium heat and grease lightly.
5. Scoop 1/4 cup batter per pancake and cook 2-3 minutes per side until golden.
6. Keep warm in a low oven if making batches.

How to Serve It

Stack high and pour maple syrup over. Add banana slices for natural sweetness. Dust with powdered sugar for looks. In fall, incorporate pumpkin spice. Serve with bacon for contrast. Flip carefully to keep shape.

11. Sweet Potato Bread

Baking sweet potatoes into bread creates a moist loaf with a tender crumb that’s perfect for toasting or snacking. Cinnamon swirls through for warmth. It’s straightforward to mix and bakes evenly. Great for using leftovers. Slices well for sandwiches too.

Ingredients

• 1 1/2 cups mashed sweet potato
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 cup sugar
• 1/2 cup oil

Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Mix flour, baking soda, cinnamon, and salt in a bowl.
3. In another, beat eggs, sugar, oil, and mashed sweet potato.
4. Stir dry into wet until combined.
5. Pour into pan and smooth top.
6. Bake for 50-60 minutes until a toothpick comes out clean; cool in pan 10 minutes, then on rack.

How to Serve It

Slice thick and spread with butter. Toast for extra crisp. Add nuts to batter for texture. In mornings, pair with coffee. For gifts, wrap in foil. Store in airtight container to keep moist.

12. Sweet Potato Curry

Simmering sweet potatoes in curry sauce infuses them with spices, creating a hearty vegetarian main that’s fragrant and filling. Coconut milk adds creaminess. It’s adjustable for heat levels. Pairs with rice or naan. A warming dish for evenings.

Ingredients

• 4 sweet potatoes, peeled and cubed
• 1 can coconut milk (14 oz)
• 2 tablespoons curry paste
• 1 onion, sliced
• 2 cups spinach
• 2 tablespoons oil
• Salt to taste

Instructions

1. Heat oil in a pot and sauté onion for 5 minutes.
2. Add curry paste and cook 1 minute until fragrant.
3. Stir in cubed sweet potatoes and coconut milk; bring to simmer.
4. Cover and cook 15-20 minutes until potatoes are soft.
5. Add spinach and wilt for 2 minutes.
6. Season with salt and serve over rice.

How to Serve It

Spoon over steamed rice for absorption. Garnish with lime wedges for acidity. Add yogurt dollops for cooling. In rainy seasons, make it spicier. Mix in chickpeas for protein. Stir gently to keep chunks intact.

13. Stuffed Sweet Potatoes

Halving baked sweet potatoes and filling them turns a simple bake into a meal with varied textures from beans and cheese. It’s customizable and nutritious. Baking twice melts everything together. Great for lunches. Feels like a treat without fuss.

Ingredients

• 4 sweet potatoes, baked
• 1 can black beans (15 oz), drained
• 1 cup shredded cheese
• 1/2 cup salsa
• 1 teaspoon cumin
• Chopped cilantro for garnish

Instructions

1. Bake sweet potatoes at 425°F for 45 minutes until soft.
2. Cut in half lengthwise and scoop out some flesh, leaving skins intact.
3. Mash scooped flesh with black beans, salsa, and cumin.
4. Stuff back into skins and top with cheese.
5. Bake at 375°F for 10-15 minutes until cheese melts.
6. Garnish with cilantro.

How to Serve It

Place on plates and add sour cream on top. Scatter avocado for creaminess. Use fresh salsa for brightness. In summer, grill instead of bake. For groups, offer topping bar. Scoop carefully to avoid tearing skins.

14. Sweet Potato Tacos

Roasting sweet potatoes for tacos provides a sweet base that complements tangy toppings, making each bite balanced and exciting. Shells hold everything neatly. Quick assembly after prep. Ideal for weeknights. Brings fusion flavors home.

Ingredients

• 3 sweet potatoes, cubed and roasted
• 8 corn tortillas
• 1 cup shredded cabbage
• 1/4 cup crema or sour cream
• 1 lime, juiced
• 1 teaspoon chili powder
• Fresh cilantro

Instructions

1. Roast sweet potatoes at 400°F with chili powder for 25 minutes.
2. Warm tortillas in a dry skillet.
3. Toss cabbage with lime juice.
4. Fill each tortilla with sweet potatoes, cabbage, and crema.
5. Add cilantro.
6. Fold and serve immediately.

How to Serve It

Arrange on a tray with extra lime. Drizzle hot sauce for kick. Add pickled onions for tang. In warm weather, eat outdoors. Pair with beans for fullness. Warm tortillas to prevent cracking.

15. Sweet Potato Gnocchi

Making gnocchi from sweet potatoes results in light, pillowy dumplings that absorb sauces well for a comforting pasta alternative. Boiling and sautéing adds texture. Flour binds it simply. Fun to shape by hand. A step up for dinners.

Ingredients

• 2 cups mashed sweet potato
• 2 cups flour
• 1 egg
• Salt
• 4 tablespoons butter
• Fresh sage leaves

Instructions

1. Mix mashed sweet potato, flour, egg, and salt into a dough.
2. Roll into ropes and cut into 1-inch pieces; indent with fork.
3. Boil in salted water for 2-3 minutes until floating.
4. Drain and sauté in butter with sage until lightly browned.
5. Toss to coat.
6. Serve hot.

How to Serve It

Plate with extra butter sauce. Grate Parmesan over top. Add spinach for greens. In cooler times, pair with soup. For elegance, use brown butter. Dust flour lightly when shaping to prevent sticking.

16. Sweet Potato Smoothie

Blending cooked sweet potatoes into smoothies adds thickness and natural sweetness, making a nutritious drink for mornings or snacks. Fruits complement the earthiness. Blends smoothly in minutes. Keeps you full longer. A healthy sip option.

Ingredients

• 1 baked sweet potato, flesh scooped
• 1 banana
• 1 cup almond milk
• 1/2 teaspoon cinnamon
• 1 tablespoon honey
• Ice cubes

Instructions

1. Bake sweet potato at 425°F for 45 minutes, then cool and scoop flesh.
2. Add to blender with banana, almond milk, cinnamon, honey, and ice.
3. Blend on high until smooth.
4. Pour into glasses.
5. Adjust thickness with more milk if desired.
6. Drink immediately.

How to Serve It

Pour into tall glasses and top with nuts. Straw for easy sipping. Add protein powder for boost. In hot seasons, freeze banana first. Layer with yogurt for parfait. Blend in batches for groups.

17. Baked Sweet Potato Chips

Slicing and baking sweet potatoes thin creates crunchy chips that satisfy snack cravings with a sweet twist. Seasoning options abound. Oven method keeps them light. Great for dipping. A healthier munch.

Ingredients

• 3 sweet potatoes, thinly sliced
• 2 tablespoons oil
• 1 teaspoon sea salt
• 1/2 teaspoon smoked paprika

Instructions

1. Preheat oven to 250°F and line sheets with parchment.
2. Toss slices with oil, salt, and paprika.
3. Arrange in single layer without overlapping.
4. Bake for 1-2 hours, flipping halfway, until crisp; watch to avoid burning.
5. Cool on sheets to harden.
6. Store in airtight container.

How to Serve It

Pile in a bowl for easy grabbing. Pair with hummus or dip. Sprinkle herbs for variety. In parties, mix flavors. For crispness, bake low and slow. Eat soon after cooling.

18. Sweet Potato Latkes

Grating sweet potatoes for latkes yields crispy pancakes with a sweet interior, perfect for holidays or brunches. Frying locks in flavor. Binders hold them together. Serve with traditional toppings. A festive bite.

Ingredients

• 4 sweet potatoes, grated
• 1 onion, grated
• 2 eggs
• 1/4 cup flour
• Salt and pepper
• Oil for frying

Instructions

1. Squeeze excess moisture from grated sweet potatoes and onion.
2. Mix with eggs, flour, salt, and pepper.
3. Heat oil in skillet over medium-high.
4. Drop spoonfuls and flatten; fry 3-4 minutes per side until golden.
5. Drain on paper towels.
6. Keep warm in low oven.

How to Serve It

Stack and top with applesauce. Add sour cream for tang. Garnish with chives. During festivals, make large batches. For lighter, bake at 425°F. Pat dry before frying.

19. Sweet Potato Muffins

Mixing sweet potatoes into muffin batter keeps them moist with a spiced kick, ideal for grab-and-go breakfasts. Tops crown nicely. Simple to bake in batches. Freezes well. A portable treat.

Ingredients

• 1 cup mashed sweet potato
• 1 1/2 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 cup milk
• 1/4 cup oil
• 1 egg

Instructions

1. Preheat oven to 375°F and line muffin tin.
2. Mix flour, sugar, baking powder, and cinnamon.
3. Whisk mashed sweet potato, milk, oil, and egg.
4. Combine wet and dry; stir until just mixed.
5. Fill cups 3/4 full.
6. Bake 20-25 minutes until toothpick clean; cool.

How to Serve It

Serve warm from basket. Spread butter inside. Add raisins to batter for chew. In mornings, with tea. For variety, top with streusel. Cool fully before storing.

20. Sweet Potato Quesadillas

Layering mashed sweet potatoes in quesadillas adds sweetness to cheesy melts, creating quick lunches with flair. Grilling crisps the outside. Fillings vary easily. Kid-friendly format. A fast fusion.

Ingredients

• 2 cups mashed sweet potato
• 8 flour tortillas
• 2 cups shredded cheese
• 1/2 cup black beans
• Oil for cooking

Instructions

1. Spread mashed sweet potato on half the tortillas.
2. Top with cheese and beans.
3. Cover with remaining tortillas.
4. Heat oil in skillet over medium.
5. Cook each 2-3 minutes per side until golden and cheese melts.
6. Cut into wedges.

How to Serve It

Cut and arrange with dips. Add guacamole for cream. Garnish with cilantro. In busy times, prep fillings ahead. Pair with salad. Press firmly when cooking.

21. Sweet Potato Veggie Burgers

Mashing sweet potatoes for burgers binds veggies into patties that hold shape and offer sweet-savory bites. Grilling adds smokiness. Toppings customize. Plant-based option. Satisfies hunger well.

Ingredients

• 2 cups mashed sweet potato
• 1 cup cooked quinoa
• 1/2 cup oats
• 1 teaspoon cumin
• Salt
• Buns and toppings

Instructions

1. Mix mashed sweet potato, quinoa, oats, cumin, and salt.
2. Form into patties.
3. Chill 30 minutes to firm.
4. Grill or pan-fry 4-5 minutes per side until browned.
5. Assemble on buns with toppings.
6. Serve hot.

How to Serve It

Stack on buns with sauce. Add onion rings for crunch. Use lettuce wraps for light. In barbecues, grill outdoors. For spice, add jalapeños. Chill patties before cooking.

22. Sweet Potato Gratin

Slicing sweet potatoes thin for gratin layers them with cheese for a bubbly, comforting bake that’s elegant yet easy. Cream binds it. Bakes to tender perfection. Side or main. Impresses at tables.

Ingredients

• 5 sweet potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup grated cheese
• 2 garlic cloves, minced
• Salt and pepper
• Thyme

Instructions

1. Preheat oven to 375°F and grease dish.
2. Layer half sweet potatoes, sprinkle garlic, salt, pepper, thyme, half cream and cheese.
3. Repeat layers.
4. Cover and bake 45 minutes.
5. Uncover and bake 15 more until top browns.
6. Rest 10 minutes.

How to Serve It

Scoop onto plates warm. Sprinkle fresh thyme. Pair with meats. In holidays, make larger. For creamier, use more cheese. Slice evenly for cooking.

23. Sweet Potato Biscuits

Adding sweet potatoes to biscuits makes them tender and slightly sweet, perfect for buttering fresh from the oven. They rise well. Quick dough. Breakfast or dinner rolls. Homey aroma.

Ingredients

• 1 cup mashed sweet potato
• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter, cold
• 3/4 cup milk

Instructions

1. Preheat oven to 425°F.
2. Mix flour, baking powder, salt.
3. Cut in butter until crumbly.
4. Stir in mashed sweet potato and milk to form dough.
5. Pat out and cut into rounds.
6. Bake 12-15 minutes until golden.

How to Serve It

Split and butter hot. Jam for sweetness. With soups in winter. For brunches, stack high. Handle dough gently. Bake close for soft sides.

24. Sweet Potato Brownies

Blending sweet potatoes into brownies adds fudginess without altering the chocolate depth, creating moist treats that feel indulgent yet lighter. They bake evenly. Simple mix. Dessert or snack. Surprises with hidden veggie.

Ingredients

• 1 cup mashed sweet potato
• 1/2 cup cocoa powder
• 1/2 cup flour
• 1 cup sugar
• 1/2 cup melted butter
• 2 eggs
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350°F and grease 8×8 pan.
2. Mix mashed sweet potato, cocoa, flour, sugar, butter, eggs, vanilla until smooth.
3. Pour into pan.
4. Bake 25-30 minutes until set.
5. Cool completely.
6. Cut into squares.

How to Serve It

Plate with ice cream scoop. Dust powdered sugar. Add nuts for crunch. In evenings, with milk. For parties, cut small. Cool fully for clean cuts.

These sweet potato recipes bring comfort to your table in so many ways—pick one to try today or bookmark for later meals. Share your twists with friends and enjoy the warmth they add to any day.