Over 30 sweet and savoury sweet potato recipes

Sweet potato, or sometimes known as yams or kumara, depending where you are in the world, are one of those versatile vegetables that can be eaten in both sweet and savoury dishes. You can pick them up from the green grocers cheaply and they keep really well. Here are over 30 sweet and savoury sweet potato recipes for you to try.

Sweet Recipes

The natural, sweet flavour of sweet potato lends itself well to sweet, dessert treats. Use it as you would pumpkin puree and as a replacement for sugar in many of your recipes.

Healthy 3 Ingredient Sweet Potato Brownies

2 Ingredient Sweet Potato Pancakes

Sweet Potato Muffins

Cinnamon & Spice Sweet Potato Bread

Sweet Potato & Peanut Butter Swirl Brownies

Sweet Potato Pie with Coconut

No Bake Sweet Potato Breakfast Brownies

Sweet Potato Cream Cheese Bundt Cake

Sweet Potato Doughnuts with Spiced Sugar

Sweet Potato Crunch Bread

Sweet Potato Pie Bars

Sweet Potato, Custard & Sultana Cake

Classic Southern Sweet Potato Pie

Sweet Potato Chocolate Cake

Mexican Sweet Potato Chocolate Pudding

Sweet Potato Crumb Cake

Peanut Butter Sweet Potato Ice Cream

Savoury Recipes

Sweet potato can be used the same way as normal potato. It can be mashed, made into fries or baked. What I love about it is that it lends itself well to slow cooked dishes as it breaks down and forms part of the sauce. With it’s rich orange colour, it blends in well with the colour of the curry, adding a delicious sweetness.

Sweet Potato Fries

3 Ingredient Sweet Potato Cakes

Sweet Potato & Chickpea Curry

Sweet Potato & Feta Tart

8 Ways to Stuff a Sweet Potato

2 Ingredient Sweet Potato Gnocchi

Baked Sweet Potato Chips

Sweet Potato Quiche Crust

Sweet Potato Quinoa Salad

Sweet Potato & Feta “Sausage” Rolls

Sweet Potato Corn Cakes

Sweet Potato Noodles

Slow Cooker Beef & Sweet Potato Stew

Roasted Sweet Potato & Feta Tarts

I love using stuff up. Is that weird? I love the challenge of trying to come up with something a little different from the norm that’s tasty and I have all the ingredients for. Winter is definitely upon us and a warm lunch is always welcome. I have anything for lunch but if my husband happens to be home, I’ll go to a bit of extra effort. I had 2 small sweet potatoes in the vegetable crisper and the tiniest bit of feta cheese left in the fridge so that’s how these Roast Sweet Potato & Feta Tarts came about.

I was prompted to roast the sweet potato because I already had the oven on baking muffins or cookies for the kids. That’s probably the reason why I decided on these tarts. You know, “make hay while the sun shines”? I cut them in small-ish chunks and tossed in a little extra virgin olive oil, salt and pepper. Roast until tender.

I only ever use 2 eggs when I make these tarts. I bulk out the egg mixture with whatever cream like ingredient I have. It could be cream cheese, yoghurt, sour cream or even milk but in this case I had a tiny bit of Greek yoghurt left, maybe about 1/2 cup. Beat the eggs, mix through the yoghurt and add a little salt and pepper. This is when you could add other herbs or spices if you like.

While the sweet potato was roasting you could prepare the pans. I love these semi circle type pans. They are just perfect for tart shells, cakes or biscuits you want to turn into cases. I just spray with a little oil spray to stop the pastry sticking.

Cut out the pastry using a pastry cutter and press into the pan. (I always, always have ready made puff pastry in the freezer. It’s so handy to make these kind of dishes at the last minute.)

Pop in the roasted sweet potato and chopped feta. You could add a sprinkling of cheese but I didn’t feel like adding it on this particular occasion so left it off. Pour over the beaten egg and yoghurt mixture and place in a 180 deg C oven for approximately 20 minutes or until egg mixture has set.

And done. I could’ve baked these a little more but I’ve been having trouble with my oven lately where it burns everything on the bottom. That’s why they’re not so golden on top but they were cooked and the egg was set.

I drizzled a little balsamic glaze over the top and served with a side salad. Really scrummy and an alternative to a boring old sandwich for lunch. If you’re ever roasting vegetables for your evening meal, keep a few aside and pop in the freezer so you can make this recipe even quicker. If you don’t have feta cheese, don’t worry. Just leave it out or use plain cheddar, parmesan or any other cheese you have.

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Roasted Sweet Potato & Feta Tarts

A quick lunch time treat or snack, these roasted sweet potato and feta tarts are so quick and easy to put together.

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 18

Author Anne

Ingredients

• 2 small or 1 large sweet potato diced
• salt & pepper
• extra virgin olive oil
• 2 eggs
• 1/2 cup Greek yoghurt sour cream, cream or milk
• 1/2 cup feta cheese chopped into small pieces or crumbled
• 2 sheets frozen puff pastry

Instructions

1. Preheat oven to 180 deg C.
2. Roast sweet potato, which has been tossed in extra virgin olive oil and salt and pepper, for approximately 20 minutes or until tender.
3. Prepare pastry cases but cutting rounds of puff pastry using a pastry cutter and place in a suitable pan which has been spray with oil spray.
4. Beat eggs and mix in Greek yoghurt (or other ingredient you use).
5. Season with salt and pepper and add other herbs or spices, if required.
6. Place pieces of sweet potato into each tart shell along with a couple pieces of feta cheese.
7. Pour egg mixture into each tart shell.
8. Bake for approximately 20 minutes or until egg has set.

Recipe Notes

Drizzle with balsamic glaze (optional).
Serve with a side salad for a meal or on their own for a snack.
Pumpkin is a perfect substitute for the sweet potato.

 

Moroccan Lamb & Vegetable Traybake

Do you ever feel like you’ve won the lottery these days when you see meat marked down at the supermarket, in particular lamb? I can remember when I was young, lamb was on our dinner plates every other night. It was so cheap. I happened to be at the supermarket at the right time this particular day when I scored two trays of marked down lamb cutlets, one of the more expensive cuts. Winning! I was spoilt for choice on how to use them but I had all the vegetables to do an all in bake of some sort when I thought of this Moroccan Lamb & Vegetable Traybake.

Don’t you just love ‘throw it all in’ type dinners? The ones where you layer the bottom of your dish with the vegetables, place the meat on top and them throw it in the slow cooker or oven? I had plenty of sweet potato, onions and tomatoes and I love Moroccan seasoning because it’s not too spicy and the kids like it too. 

I started by marinating the lamb cutlets in a little olive oil, salt and pepper and seasoning then about an hour before dinner time, threw the cutlets on top of the chopped vegetables. You could do this early in the morning, ready to throw in the oven later or this would be perfect for the slow cooker. Although, I wanted to break down that fat on the cutlets by crisping it up in the oven. I love the cheaper lamb chops for the slow cooker like my Greek Lamb dish I cook often.

Just before you pull the lamb traybake out of the oven, boil some greens (or in my case a frozen vegetable medley mix) and because I was serving my lamb with an Orange Couscous, I threw in a bit of orange peel while the vegetables were boiling. I added a knob of butter to the vegetables just before serving too.

This was such a tasty meal and devoured by everyone and I mean everyone, including the ‘fussy one’. She ummed and ahhed about the lamb but loved the couscous. Believe me when I say I’ll be preparing more dishes with couscous from now on. I’ll do anything to get her to eat what I put in front of her. You could try this with chicken, pork or veal cutlets if you like too.

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Moroccan Lamb & Vegetable Traybake

An all-in-one delicious lamb cutlet and vegetable traybake flavoured with Moroccan spices and baked in the oven in under an hour.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Author Anne

Ingredients

• lamb cutlets or chops
• 1/4 cup olive oil
• salt & pepper
• 2 tbs Moroccan seasoning
• grated orange rind
• vegetables sweet potato, potatoes, carrots, onions, tomatoes

Instructions

1. Mix together the olive oil, grated orange rind, Moroccan seasoning, salt and pepper and marinate the lamb cutlets in the mixture for at least 1 hour beforehand.
2. Prepare the vegetables and lay flat in a suitable baking tray.
3. Place the marinated cutlets on top of the vegetables and bake in a 170 deg C (375 deg F) oven for approximately 30 minutes or until the meal and vegetables are cooked.
4. Serve with couscous and other vegetables of your choice.

Recipe Notes

The lamb could be substituted with chicken thighs, pork or veal cutlets.

 

 

Moroccan Sweet Potato & Quinoa Patties

I could’ve gone either way in using up my sweet potatoes. I’ve been known to cook and puree them and use them in cakes and muffins just so the ‘fussy one’ gets some vegetables into her. I’ve also found that they had a natural sweetness and the cake is very moist. But I needed something for dinner last night and felt like making these Sweet Potato & Quinoa patties with Moroccan flavourings.

You could use just about anything with this mashed sweet potato. I had 2 stalks of broccollini from dinner the night before and I diced them finely and added them to the mix. Its just a matter of adding the seasoning and an egg then adding a light crumb coating, shallow frying (or oven bake if you like) and you’re done.

Moroccan Sweet Potato & Quinoa Patties

• 2 medium (or 1 large) sweet potato, boiled and mashed
• 1/2 cup quinoa flakes
• leftover vegetables, diced finely
• 1 egg, beaten
• Moroccan seasoning
• fresh coriander (or in a tube)
• panko breadcrumbs
• oil for frying

1. Mix mashed sweet potato, quinoa flakes, leftover vegetables, seasoning, fresh coriander and beaten egg. (If mixture is too ‘wet’, add extra quinoa flakes.)
2. Form into patties and coat lightly with breadcrumbs.
3. Shallow fry until golden (or alternatively spray with oil and bake in the oven).

I served my patties with a simple salad of baby spinach leaves, Roma egg tomatoes and a vinaigrette of olive oil, lemon juice and coriander. I have some leftover for the freezer which I’ll use for a quick lunch on a burger with lots of salad.