Ten Sweet Potato Recipes You've Never Tried (2024)
Ah, Thanksgiving dinner: home of the sweet potato casserole. I’m not a big fan, because the traditional casserole tastes more like dessert than dinner. Plus, I always forget that I put the casserole under the broiler to toast the marshmallows.
Then I have to spend extra time trying to scrape the now-charred marshmallows off the top to salvage the dish. Blech. This year, I decided to research some options that don’t involve mini-marshmallows. Check out these great sweet potato recipes!
Don’t miss our otherThanksgiving Side Dishes,How to Cook a Turkey, Thanksgiving DessertsandThanksgiving Pumpkin Desserts.
Holiday eating isn’t about making good choices, right? Excellent, because this dish is not health food, people. But it incorporates alcohol and bacon, so we forgive it its flaws.
WHIPPED BOURBON BACON SWEET POTATOES
Oh and in case your eyes are deceiving you, this is one heck of an indulgent side dish.
According to Pinterest, Hasselback potatoes are a thing. So here they are sweetened with maple and cinnamon and ready for your Thanksgiving meal.
Hasselback Sweet Potatoes with Maple Cinnamon Butter
Hasselback Sweet Potatoes with Maple Cinnamon Butter are a deliciously elegant way to serve sweet potatoes this holiday season. Carefully slice sweet potatoes — without cutting all the way through — and fan them slightly apart. Drizzle them with olive oil and bake in cast iron until the sweet potatoes are tender through and through.
Sweet sweet potatoes, savory sweet potatoes—how do you decide? How about you don’t? Instead, whip up some twice-baked sweet potatoes and let guests top their own potatoes at a potato bar stocked with a variety of toppings! And yes, you can put mini-marshmallows out. If you have to.
Soup is a fantastic addition to any big dinner if for no other reason than it’s a perfect dish to make ahead. I don’t know about you, but I think soup always tastes better the day after it’s made. For the holidays, try this simple roasted sweet potato soup.
Roasted Sweet Potato Soup
EASY roasted sweet potato soup! With shallots, cumin, thyme, and stock. Swirl in a little sour cream or yogurt and serve with some crusty bread.
Okay, this recipe had me at “gratin.” Then there’s the whole horseradish and Dijon thing and now I’m drooling. Oh yeah—I also love that this combines sweet and regular potatoes into one dish!
Sweet Potato-Russet Potato Gratin with Horseradish and Dijon Crust
Here’s a recipe to please both sweet potato lovers and regular potato fans. To make this in advance, cool the cooked components of the gratin before combining and assembling.
Since sweet potatoes are, you know, sweet, they don’t have to stay on the dinner table. Why not try them on the dessert buffet in the form of this yummy cobbler. Fancy maple-leaf-shaped crust optional.
Sweet Potato-Apple Cobbler
This fall-friendly recipe makes a scrumptious finale to a fine meal.
We all know sweet potato pie is a thing. In fact, it’s a thing that looks exactly like a pumpkin pie. Make your sweet potato pie stand out by serving this gorgeous sliced version instead.
Sliced Sweet Potato Pie
We love the layered look of this ever-so-sweet streusel-topped treat.
I kind of melted into a little puddle when I saw this picture: It just. Looks. So. Good. I’m a sucker for spoon bread. Toss in some spices that scream “fall” (or PSL, as the case may be) and you’ve got a winner!
Sweet Potato Spoon Bread
Martha first tasted this delicious sweet-potato spoon bread at The Elms, a restaurant and tavern owned by Brendan and Cris Walsh in Ridgefield, Connecticut. This recipe, part of Martha’s Ultimate Thanksgiving Menu 2007, was adapted from Martha Stewart Living, November 1997.
I love homemade bread, but I am such a lazy bread maker. These sweet potato rolls started calling my name as soon as I noticed they’re no-knead. Woo hoo!
Sweet Potato Rolls
These soft and airy sweet potato rolls are perfect for the job. They’re also very nearly foolproof, making them one less thing to worry about when planning the meal.
Finally, I’ll leave you with this dish. Its creator insists it’s a dessert, but with the sweet-salty combination of sweet potatoes, cranberries, potato chips, and pecans, I’ll let you choose where you’ll serve your crisp.
Sweet Potato-Cranberry Crisp
This Sweet Potato and Cranberry Crisp is a fun twist on the classic Thanksgiving side dish, made even sweet ‘n’ saltier with a potato chip and pecan topping. Post sponsored by Kettle Brand Chips.
Even non-sweet-potato-fans are sure to find something in here to try. (Try a bite to be polite, as my daughter’s preschool said!) These all look so delicious, though, that I’m pretty sure your guests will take more than a “polite helping”—be sure you have plenty of sweet potatoes on your shopping list.
Baking sweet potatoes caramelizes their natural sugars, especially when done whole. It intensifies their flavor and creates a richer taste compared to boiling, which can result in a watered-down, bland flavor.
Sweetpotatoes tend to pair nicely with pork, pork chops and other pork dishes. This sheet pan pork chops and sweetpotatoes are a favorite! Whether you're looking for color to complement the plate, or a sweet, chewy texture for the pork chops to blend with, sweetpotatoes are a natural option.
The most versatile and sweetest variation of sweet potatoes is the Beauregard. Throughout the United States, you will see this species stacked high in the grocery stores during the holiday season. Beauregard's have a bit of a stringy texture, but they stay soft: this is what makes them so popular.
There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.
Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.
Browning butter packs in tons of flavor, without dulling the sweet potatoes. Slow-roasting the sweet potatoes activates endogenous enzymes that bring out their natural sweetness. A touch of maple syrup, butter, and a bit of chopped thyme are the only embellishments these naturally sweet sweet potatoes need.
Boil the sweet potatoes in a large stockpot until soft, about 25 minutes; drain. When cool enough to handle, peel the potatoes and transfer them to a large bowl. While the potatoes are still warm, add the butter, cream, agave, cinnamon and salt, and mash until smooth. Sprinkle with the orange zest.
The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.
Can You Cook Sweet Potatoes in the Microwave? Yes, you can! In fact, the shorter cook time will help the sweet potatoes retain more nutrients that are often lost in the long oven-baking process. It's not all that different than baking a sweet potato in the oven, except it's a whole lot faster.
No, yams and sweet potatoes are not the same. Yams have rough, dark brown skin that is often compared to tree bark, and their flesh is dry and starchy like a regular potato. Sweet potatoes have smooth reddish skin, softer flesh (when cooked), and a sweet flavor.
Yams and sweet potatoes differ in flavor and appearance, and they are not related. Sweet potatoes are in the morning glory family, while yams belong to the lily family. Yams aren't as sweet as sweet potatoes, and they are starchier and drier. Their texture and flavor are more similar to potatoes or yuca.
Hannahs are dense, firm, and creamy, and much less prone to becoming waterlogged than orange sweet potatoes. Their firmness and dense texture makes Hannah sweet potatoes ideal for roasting in chunks, turning into fries, or mashing as a side dish.
In terms of micronutrients, boiled sweet potatoes come out on top in terms of vitamin C, magnesium, calcium, iron and phosphorus while the regular potato wins when it comes to potassium, Vitamin B1 and folic acid. Next up, we compared a baked sweet potato with a baked white potato.
Does it smell strange? Is it soft, wet, oozing, squishy, discolored, or sprouting? If yes to any, then toss it! If the sweet potato is firm and not sprouting, it's still fresh and safe to eat.
Boiled sweet potatoes affect blood sugar levels far less than other varieties, such as fried, roasted, or baked versions. Longer boiling times reduce the GI further. To support better blood sugar control, it's best to select healthy cooking methods and enjoy sweet potatoes in moderation.
Raw sweet potatoes are mostly starchy fibers, but they also contain an enzyme that will break down the starch into sugar at certain temperatures. According to food scientist Harold McGee, this enzyme happens to work best when the sweet potato is between 135°F and 170°F.
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