Alright, I’m spilling the beans: sweet potatoes are my absolute favourite thing to cook with. They’re colorful, crazy delicious, and can go from dessert-sweet to dinner-savory without missing a beat. Whether I’m scrambling for a quick snack or planning a big dinner, they’ve got my back. This is my sweet potato love note, starting with a frozen treat that completely blew my mind and working its way through all the means by which I highlight them. Let’s get started and talk about why these potatoes are my kitchen BFFs.
1. My Freakily Incredible Frozen Sweet Potato Dessert
Think about a dessert that’s essentially just a sweet potato, no extras needed. I discovered this hack some time ago, and now I’m addicted. Grab a sweet potato, give it a good scrub, poke it a few times with a fork so it doesn’t burst, and roast it at 400°F for 45-60 minutes until it’s soft and smells like warm caramel. Then, toss it in the freezer until it’s solid. When you’re craving something, let it sit out for 5-10 minutes, peel the skin off, and eat it. It’s creamy, sweet, and has the taste of a cheat-day dessert without any work.
Sweet Potato Souffle
Equipment
- 1 Baking Sheet
- 1 2 1/2-Quart Baking Dish
- 1 Large Mixing Bowl
- 1 Electric Mixer or hand mixer
- 1 Medium Bowl for topping
Ingredients
Main
- 1/2 cup butter 1 stick, at room temperature, plus more to grease pan
- 5 medium sweet potatoes
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- Pinch of salt
- 1 cup finely chopped pecans
- 1 cup brown sugar packed
- 1/2 cup all-purpose flour
- 1/4 cup butter 1/2 stick, softened
Instructions
- For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
- Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
- For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.
Notes
I’m a fanatic for Japanese or Taiwanese sweet potatoes the yellow-skinned, purple-fleshed ones because they’re obscenely sweet and creamy. The starchier and less sweet varieties, like Hannah or Jewel, I save for savory dishes. My Korean friend swears her grandmother used to feed her these frozen potatoes as a kid, and I totally get why it’s a milestone moment. It’s obscenely simple but so bloody delicious.
2. What Makes Sweet Potatoes Great
Not only are sweet potatoes tasty they’re basically superfoods. They’re packed with so much fiber, vitamin A, potassium, and vitamin C that I kind of feel like I’m being a good human being when I eat them. In all seriousness, the real gem is that they play well with anyone’s flavor. A drizzle of maple syrup for a sweet touch, some chili powder for heat, or a sprinkle of cinnamon for homey feelings they’re like the ultimate team player. I’ve thrown them in soups, turned them into fries, even blended them into smoothies, and they always come through.
Roasted Sweet Potato Salad with Warm Chutney Dressing
Equipment
- 1 Roasting pan
- 1 Large Skillet
- 1 Small Saucepan
- 1 Whisk
- 1 Chef's knife
Ingredients
Main
- 4 medium-sized sweet potatoes peeled and cut into 1-inch pieces
- 5 tablespoons olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon salt plus more as needed
- 1 teaspoon freshly ground black pepper plus more as needed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1 cup raw green pumpkin seeds also known as pepitas
- 1 cup dried cranberries
- 1 cup chopped scallions green and white
- 1 cup julienned roasted red pepper
- 6 tablespoons balsamic vinegar
- 1/3 cup mango chutney
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 garlic cloves minced
- 1/4 cup olive oil
Instructions
- Make the Salad: Preheat oven to 425 degrees F.
- In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.
- Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.
- Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.
Notes
They’re so flexible. On a chill night, I’ll roast one as a side dish. For a fancy party, I’ll make them into something cool like hassle back potatoes. No matter what I’m cooking, sweet potatoes just work, and I’m all about it.
3. Keeping Sweet Potatoes Fresh
I don’t like wasting food, so I’ve got sweet potatoes on reserve to a tee. Raw sweet potatoes are stored in a dry cool place in my pantry where air can move freely never the refrigerator, which turns them into hard rocks and makes them go bad sooner. I store them away from onions or garlic because those give off gases which make them sprout too soon.
Air Fryer Fried Oreo
Equipment
- 1 Air Fryer 3.5-quart capacity recommended
- 1 Medium Bowl
- 1 Whisk
- 2 Parchment paper sheets Pre-cut to fit air fryer basket
- 1 Nonstick Cooking Spray
Ingredients
Main
- 1 large egg
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 1 cup pancake and baking mix such as Bisquick, plus more if needed
- 2 tablespoons granulated sugar
- Nonstick cooking spray for the parchment
- 12 chocolate sandwich cookies such as Oreos
- Confectioners' sugar for dusting
Instructions
- Cut 2 sheets of parchment to fit the basket of a 3.5-quart air fryer without hanging over the edges and set aside. Preheat the air fryer to 350 degrees F.
- Whisk together the egg, milk and vanilla in a medium bowl. Add the pancake mix and granulated sugar and whisk until smooth. The batter should be the consistency of thick cake batter to allow it to coat the cookie and hold its shape. If necessary, adjust the consistency by adding more pancake mix 1 tablespoon at a time.
- Line the basket of the air fryer with a parchment piece and spray lightly with cooking spray. Dip 6 cookies in the batter, letting the excess drip back into the bowl. Arrange the cookies on the parchment in a single layer without touching. (Make sure to place a cookie on each of the four corners so the parchment doesn’t fly up during cooking.) Air fry at 350 degrees F until the battered coating is golden brown and puffed, about 7 minutes. Remove and repeat with the remaining sheet of parchment and cookies.
- Dust the fried Oreos with confectioners' sugar just before serving.
Notes
For reheated leftovers, I place them in a covered dish in the refrigerator, where they’ll last for a five-day period. If I desire them to last longer, I wrap them in plastic wrap, put them in a freezer bag, and they’ll last for up to six months. It’s a convenient way to have them available for a quick meal.
4. All the Ways I Cook Sweet Potatoes
Sweet Potato Fries
Equipment
- 1 Heavy-bottomed Dutch Oven or Deep Fryer
- 2 Mixing Bowls
- 1 Whisk
- 1 Wire Rack
- 1 Baking Sheet
Ingredients
Main
- 6 cups peanut oil for frying
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon sugar
- 1 cup cornstarch
- 3/4 cup club soda cold
- 2 pounds sweet potatoes cut into 1/2 by 1/4-inch fries
Instructions
- Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer. Preheat the oven to 200 degrees F.
- Mix the salt, garlic powder, paprika and sugar in a bowl and set aside.
- Whisk the cornstarch and club soda in a mixing bowl. In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack. Repeat with rest of the potatoes.
- Fry half the potatoes, stirring occasionally until golden brown and crispy, 6 to 8 minutes. Sprinkle with the seasoning and hold in the oven on a paper towel-lined baking sheet. Repeat with the last batch of potatoes.
Notes
2. The cornstarch and club soda batter creates a light, crisp coating. Ensure the club soda is very cold for the best reaction and a truly airy texture.
3. Season the fries immediately after they come out of the oil. The heat will help the seasoning adhere and penetrate, enhancing the flavor.
4. For an even crispier result, consider a double-fry: fry once at 325°F (160°C) until cooked through but not browned, then increase oil temperature to 375°F (190°C) and fry again until golden and crispy.
Sweet potatoes are my culinary Swiss Army knife regardless of how you prepare them, they’re something else. Here’s how I make them, from traditional to a bit quirky.
Baking for Warm Vibes
Mashed Sweet Potatoes
Equipment
- 1 Large Pot For boiling potatoes and combining ingredients.
- 1 Potato Masher Or ricer/food mill for smoother consistency.
- 1 Chef's knife For peeling and cutting sweet potatoes.
- 1 Cutting Board For prep work.
- 1 Microplane or Zester For grating orange zest.
Ingredients
Main
- 3 pounds sweet potatoes peeled and cut into chunks
- 1/2 stick butter
- 1 banana sliced
- 1 orange zested and juiced
- 1 cup chicken stock
- 1/2 cup brown sugar
- 1/2 teaspoon grated nutmeg
- Salt and pepper
Instructions
- Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.
Notes
Baking is my specialty. I preheat the oven to 400°F, scrub the potatoes, and poke some holes in them. I place them in a foil-lined baking dish to avoid a mess and bake for 45-60 minutes until tender with a crispy exterior. They’re good plain, but a pat of butter or drizzle of maple syrup makes them unbelievable.
Slow Cooker for Lazy Days
Glazed Sweet Potatoes
Equipment
- 1 9x13 inch Baking Dish
- 1 Small Saucepan
- 1 Whisk or heat-proof spoon
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 4 tablespoons butter plus 1 tablespoon for greasing
- 4 medium yams or sweet potatoes peeled
- 1/2 cup brown sugar
- 3 tablespoons maple syrup
- Freshly grated nutmeg to taste
Instructions
- Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
- Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
- Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.
Notes
When things get hectic, my slow cooker’s a lifesaver. I add whole sweet potatoes and cook them on low for 6-8 hours or high for 3-4 hours. A splash of water keeps them moistened, but they don’t require it. They’re soft and edible, no trouble.
Instant Pot for Quick Wins
Roasted Kale, Sweet Potatoes, and Broccoli
Equipment
- 2 Baking Sheets Large, rimmed for even roasting without overcrowding.
- 1 Large Mixing Bowl For tossing vegetables with oil and seasonings.
- 1 Chef's knife For chopping sweet potatoes, broccoli, and kale.
- 1 Cutting Board Sturdy surface for vegetable preparation.
- 1 Vegetable Peeler For peeling sweet potatoes efficiently.
Ingredients
Main
- 4 small sweet potatoes or two medium (a little under 1.5 lbs)
- 1 bunch broccoli
- 2 bunches curly kale
- juice from 1/2 a lemon
- olive oil
- salt and pepper
Instructions
- Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for roasting.
- Wash sweet potatoes thoroughly. Peel them, then chop into approximately 1-inch cubes. Wash and cut broccoli into small, bite-sized florets.
- In a large mixing bowl, combine the chopped sweet potatoes and broccoli florets. Drizzle generously with olive oil, then season with salt and pepper, tossing until everything is evenly coated.
- Divide the seasoned sweet potatoes and broccoli evenly across one or two large, rimmed baking sheets, spreading them in a single layer to avoid overcrowding.
- Roast for 15-20 minutes, or until the sweet potatoes start to soften and the broccoli begins to tender-crisp and lightly brown.
- While the vegetables are roasting, wash the curly kale. Remove the tough stems and tear the leaves into bite-sized pieces.
- Add the torn kale to the same large mixing bowl, drizzle with a small amount of olive oil, and season with a pinch of salt and pepper, tossing to coat.
- After the initial roasting period, carefully add the seasoned kale to the baking sheets with the sweet potatoes and broccoli. Gently toss everything together.
- Return the baking sheets to the oven and continue to roast for another 8-10 minutes, or until the kale is slightly crispy and the other vegetables are tender and lightly caramelized.
- Remove from the oven, immediately squeeze the fresh juice from half a lemon over the roasted vegetables, toss gently, and serve warm.
Notes
When I’m in a hurry, my Instant Pot’s the ticket. I wash the potatoes, set a trivet in the pot, add water to the bottom, and stack them in one layer. I cook for 30 minutes at high pressure, depending on size, then natural release for 10 minutes followed by quick release. They’re creamy and done in seconds.
Air Fryer for Crunchy Snacks
Hasselback Sweet Potatoes with Roasted Marshmallows
Equipment
- 1 Baking Sheet
- 1 Sharp Chef's Knife
- 1 Mixing Bowl
- 1 Whisk
- 4 Metal Skewers or Wooden Sticks
Ingredients
Main
- 4 medium sweet potatoes
- 6 tablespoons unsalted butter melted
- 2 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- Pinch kosher salt plus more for sprinkling
- 8 large marshmallows
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Scrub the sweet potatoes. Slice each one thinly, stopping about three-quarters of the way through. Place on the lined baking sheet.
- Whisk together the melted butter, brown sugar, cinnamon, ginger, nutmeg and salt in a bowl. Pour the mixture over the sweet potatoes very thoroughly. Sprinkle with kosher salt. Cover with foil and bake for 40 minutes.
- When ready to serve, put 2 marshmallows on a stick or metal skewer and hold it over an open flame until roasted, slightly charred and golden brown (see Cook's Note). Top a sweet potato with the roasted marshmallows. Repeat with the remaining marshmallows and sweet potatoes.
Notes
My air fryer makes sweet potatoes amazing. For whole ones, I poke and cook at 400°F for about 30 minutes. For wedges or cubes, I toss with a little oil and cornstarch to get them crunchy, shaking half way through. Don’t pack them too tight, or they’ll steam. I love them with everything bagel seasoning or just sprinkle with cinnamon sugar.
Frying for Guilty Pleasures
Sweet Potato Gnocchi With Brussels Sprouts And Walnuts
Equipment
- 1 Large Pot For boiling gnocchi and steaming Brussels sprouts
- 1 Steamer Basket To perfectly steam Brussels sprouts
- 1 Large Frying Pan or Skillet For sautéing and finishing the dish
- 1 Slotted Spoon For transferring gnocchi
Ingredients
Main
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 8 oz Brussels sprouts trimmed, halved and steamed until just tender
- Salt and freshly-ground black pepper
- Half recipe Sweet Potato Gnocchi uncooked pasta only, not sauce
- 1/3 cup chopped walnuts toasted
- Grated Parmesan cheese to serve
Instructions
- Trim and halve the Brussels sprouts; steam them until just tender-crisp, then set aside.
- If not already toasted, gently toast the chopped walnuts in a dry skillet over medium heat until fragrant, then remove and set aside.
- Bring a large pot of generously salted water to a rolling boil for the sweet potato gnocchi.
- While water heats, in a large frying pan, melt the unsalted butter with olive oil over medium heat.
- Once hot, add the steamed Brussels sprouts to the frying pan and sauté for 3-5 minutes until lightly browned and heated through. Season with salt and freshly-ground black pepper.
- Carefully add the uncooked sweet potato gnocchi to the boiling water. Cook according to package directions, typically until they float to the surface (usually 2-3 minutes).
- Using a slotted spoon, transfer the cooked gnocchi directly from the boiling water to the frying pan with the Brussels sprouts. A small amount of starchy pasta water can be carried over.
- Toss the gnocchi and Brussels sprouts gently to combine and coat them in the butter-oil mixture, cooking for another 1-2 minutes until everything is well combined and heated through.
- Stir in the toasted walnuts. Taste and adjust seasoning as needed.
- Serve immediately, garnished generously with grated Parmesan cheese.
Notes
Sweet potato fries are my downfall. For a quick fix, I pan-fry thinly sliced in a little oil until crispy. To make actual fries, I deep-fry after dredging in cornstarch for crunch. A pinch of smoked paprika or cayenne provides some heat.
Boiling for Smooth Dishes
Old School Sweet Potato Souffle
Equipment
- 1 2-Quart Casserole Dish
- 1 Large Pot
- 1 Colander
- 1 Large Mixing Bowl
- 1 Potato Masher
Ingredients
Main
- Butter for casserole
- 3 pounds sweet potatoes peeled and cubed
- Salt
- 1 4.5-ounce can evaporated milk
- 1/2 cup brown sugar
- 5 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 eggs beaten
- Freshly ground black pepper
- 1 cup coarsely chopped roasted salted cashews
- 1/2 cup mini marshmallows
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
- Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
- Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
- In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.
Notes
Boiling is my trick to light mashed potatoes or gnocchi. I boil them whole with the skin left on to trap flavor, or cut them up if I am in a hurry. A sprinkle of salt in the water gives it flavor, and a dash of vinegar makes them not soggy. I steam-dry them first before mashing to make them airy.
Steaming for Healthy Bites
The Best Sweet Potato Casserole
Equipment
- 1 Large Pot For boiling sweet potatoes
- 1 Potato Masher Or ricer for smoother texture
- 1 2-Quart Baking Dish Oven-safe
- 2 Mixing Bowls One large for filling, one medium for topping
- 1 Whisk For combining ingredients
Ingredients
Main
- 1/2 stick 4 tablespoons unsalted butter, melted, plus more for buttering the baking dish
- 3 to 4 large sweet potatoes about 1 3/4 pounds, peeled and cubed
- 1/2 cup milk
- 1/4 cup brown sugar packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 stick 4 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- 3/4 cup chopped pecans
Instructions
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Notes
Steaming keeps sweet potatoes fresh and full of nutrients. I steam them in a steamer basket over boiling water for 15-20 minutes. They’re great with the skin on as a fiber boost or chopped up for salads. I like them with a drizzle of olive oil, a squeeze of lemon juice, or some fresh herbs.
Grilling for Summer Fun
Grilled sweet potatoes are my go-to summer food. I slice them up thickly, toss with avocado oil, and cook on medium-high heat (around 400°F) for 5 minutes per side. Or wrap whole ones in foil and cook on indirect heat for a soft center. A drizzle of hot honey or guacamole brings them alive.
Blending for Creamy Treats
I love to mix mashed sweet potatoes with broth and garlic or hummus and tahini and lemon for soups. For dessert, I puree them with oat milk, cinnamon, and maple syrup for smoothies. They also taste wonderful in pancake mix for extra fluff.
Sautéing for Quick Dinners
When I am pressed for time for dinner, I pan-fry sweet potatoes. Slice them into small pieces and sear in a hot pan with oil, flipping for caramelized edges or letting them be for a crispy crust. Sprinkle with a little cumin or splash with orange juice for a shake-up.
Hasselback for Fancy Feels
Hasselback sweet potatoes are a million bucks but couldn’t be easier. I put a potato between chopsticks, slice thinly without slicing in half, butter, and brown sugar sprinkle. Roast at 400°F for 50 minutes. Finish with maple tahini or pomegranate seeds, and they take over the scene.
Dough for Baking Fun
Mashed sweet potatoes form dough so tender that gnocchi, biscuits, or cinnamon rolls are the thoughts that come to mind. When making gnocchi, I mix them with flour and a pinch of salt. When making breads, I knead them into the dough to provide the dough with a soft bite. My personal favourite is savory biscuits with cheddar or cream cheese frosting sweet rolls. Just do not overmix.
Binding for Veggie Burgers
Mashed sweet potatoes are my trick for veggie burgers that hold together. I steam or bake and dry them out so they won’t create soggy patties, and blend with beans or quinoa. A bit of panko provides structure. I pan-fry or bake at 375 for 20-25 minutes and top with avocado or spicy mayo.
Shredding for Crispy Goodies
Shredded sweet potatoes become lethal hash browns or fritters. I grate them, squeeze out the water in a towel, and mix with a bit of flour. For hash browns, I cook in a thin film of oil. For fritters, I mix in egg and onion. Sprinkle a bit of garlic powder or cinnamon into them for added zing.
Freezing Before Baking
Here’s a trick you can play with: freeze whole sweet potatoes for a few hours and roast them. It gets the center super creamy and the edges crispy. I roast them straight from the freezer at 425°F for 50-60 minutes. They only require a pat of honey butter or a sprinkle of chopped herbs, but I just end up eating them plain.
5. Why Sweet Potatoes Are My Ride-or-Die
Sweet potatoes are my kitchen MVPs healthy, tasty, and happy to go along with anything. From that frozen snack hack to crinkly fries or smooth silky smoothies, they make every meal better. Try these out, play with your trusty flavors, and have sweet potatoes bring some kitchen play. They’re the easiest way to eat great without making life complicated.
