24 Easy and Delicious Fall Sweet Potato Recipe You’ll Love

When autumn arrives, few ingredients capture the warmth and comfort of the season quite like sweet potatoes.

Naturally sweet, versatile, and nutrient-packed, sweet potatoes shine in both savory dishes and desserts.

From cozy soups and casseroles to baked goods and even lattes, they bring that earthy sweetness and vibrant color that makes fall meals truly special.

In this collection of 24 fall sweet potato recipes, you’ll find comforting classics like sweet potato casserole and shepherd’s pie, as well as creative twists like sweet potato latte, goat cheese crostini, and hearty vegetarian curries.

Whether you’re preparing a family dinner, planning your Thanksgiving menu, or just looking for new ways to use this autumn staple, these recipes are sure to inspire your kitchen adventures.

24 Easy and Delicious Fall Sweet Potato Recipe You’ll Love

Sweet potatoes are the ultimate fall ingredient—nutritious, flavorful, and endlessly adaptable.

With these 24 fall sweet potato recipes, you can explore the full range of their possibilities, from hearty mains and savory sides to sweet treats and seasonal drinks.

Each dish celebrates the coziness of autumn, bringing warmth and comfort to your table.

So grab a basket of fresh sweet potatoes and let these recipes guide you through a delicious fall season.

Whether you’re cooking for family gatherings, holiday feasts, or quiet nights at home, you’ll always have a dish that feels like fall.

Maple Roasted Sweet Potatoes with Pecans

This dish captures the essence of fall with its warm spices, caramelized sweet potatoes, and nutty crunch from pecans.

The combination of maple syrup and cinnamon creates a comforting sweetness, while roasted pecans add a toasty balance.

It’s the perfect side dish for family dinners, Thanksgiving feasts, or cozy weeknight meals.

Ingredients:

• 4 medium sweet potatoes, peeled and diced into 1-inch cubes
• 3 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup chopped pecans
• 1 tablespoon fresh thyme (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the diced sweet potatoes with olive oil, maple syrup, cinnamon, nutmeg, salt, and black pepper. Toss well until the potatoes are evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway through for even caramelization.
4. Remove the tray from the oven, sprinkle the chopped pecans evenly over the sweet potatoes, and return to the oven for another 8–10 minutes, or until the potatoes are golden and the pecans are toasted.
5. Transfer to a serving platter and garnish with fresh thyme for a fragrant touch.

These maple roasted sweet potatoes with pecans are an irresistible blend of sweet, savory, and nutty flavors.

They bring a warm autumn glow to your table and pair beautifully with roasted chicken, turkey, or even a simple green salad.

Creamy Sweet Potato Soup with Apple and Sage

This velvety fall soup blends the natural sweetness of roasted sweet potatoes with the tart freshness of apples.

A hint of sage and garlic deepens the flavor, making each spoonful taste like autumn in a bowl.

Perfect for chilly evenings, this soup is both comforting and elegant enough for dinner parties.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 2 apples (Granny Smith or Honeycrisp), peeled and diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon dried sage (or 1 tablespoon fresh sage leaves)
• ½ teaspoon cinnamon
• ½ cup heavy cream or coconut milk
• Salt and pepper to taste
• Croutons or pumpkin seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Place cubed sweet potatoes and apples on a baking sheet, drizzle with olive oil, and roast for 25 minutes until golden and tender.
2. In a large pot, sauté onion and garlic over medium heat until soft and fragrant. Add roasted sweet potatoes and apples to the pot.
3. Stir in sage and cinnamon, then pour in the vegetable broth. Simmer for 15 minutes to allow flavors to meld.
4. Remove from heat and use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
5. Stir in heavy cream or coconut milk for a rich, silky texture. Season with salt and pepper to taste.
6. Ladle into bowls and garnish with croutons, pumpkin seeds, or an extra drizzle of cream.

This creamy sweet potato soup is the perfect way to warm up on a crisp autumn day.

Its balance of sweet, savory, and herby notes makes it a standout seasonal dish, whether you’re serving it as a starter or enjoying it with crusty bread for a full meal.

Sweet Potato and Caramelized Onion Galette

This rustic galette combines buttery pastry with layers of roasted sweet potato, caramelized onions, and a hint of cheese.

It’s hearty yet elegant, making it ideal for fall gatherings or a cozy night in. The galette has a savory-sweet balance that highlights the natural richness of sweet potatoes.

Ingredients:

• 1 store-bought or homemade pie crust
• 2 medium sweet potatoes, thinly sliced
• 2 medium onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• ½ cup ricotta cheese
• ½ cup shredded Gruyère or mozzarella
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C). Roll out your pie crust on parchment paper and set aside.
2. In a skillet over medium heat, melt butter with olive oil. Add sliced onions and cook slowly for 20–25 minutes, stirring often, until they are soft and golden brown. Stir in balsamic vinegar and remove from heat.
3. In a bowl, mix ricotta cheese with thyme, salt, and pepper. Spread this mixture evenly onto the rolled-out crust, leaving a 2-inch border.
4. Layer sweet potato slices on top of the ricotta, slightly overlapping them. Scatter caramelized onions over the potatoes, then sprinkle with shredded cheese.
5. Fold the edges of the crust over the filling, pleating as you go to create a rustic edge. Brush the crust with the beaten egg for a golden finish.
6. Bake for 40–45 minutes, until the crust is golden brown and the sweet potatoes are tender. Let cool slightly before slicing.

This sweet potato and caramelized onion galette is a show-stopping fall recipe with a comforting yet refined flavor profile.

It works beautifully as a vegetarian main course or as a seasonal side dish for any festive table.

Sweet Potato Casserole with Brown Sugar Pecan Topping

A true fall classic, this sweet potato casserole combines creamy mashed sweet potatoes with a crunchy brown sugar pecan topping.

It’s the ultimate comfort food that bridges the gap between side dish and dessert, making it a staple for Thanksgiving or any autumn gathering.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• ½ cup butter, melted
• ½ cup brown sugar
• ½ cup milk
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup chopped pecans
• ½ cup flour
• ½ cup brown sugar (for topping)
• 4 tablespoons butter, softened (for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Boil sweet potatoes until tender, about 15 minutes. Drain and mash until smooth.
2. Stir in melted butter, brown sugar, milk, eggs, vanilla, cinnamon, and nutmeg until well blended. Spread mixture into a greased 9×13-inch baking dish.
3. In a separate bowl, combine pecans, flour, brown sugar, and softened butter to create a crumbly topping.
4. Sprinkle topping evenly over the sweet potato mixture.
5. Bake uncovered for 30–35 minutes, until the top is golden brown and crunchy.

This sweet potato casserole is both nostalgic and indulgent, bringing together creamy richness with a nutty crunch.

It’s a holiday must-have that will disappear quickly from the table.

Roasted Sweet Potato and Brussels Sprout Salad

A hearty fall salad that celebrates seasonal produce.

Roasted sweet potatoes and caramelized Brussels sprouts are tossed with dried cranberries, pumpkin seeds, and a tangy maple-Dijon vinaigrette for a dish that’s as colorful as it is nutritious.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 2 cups Brussels sprouts, halved
• 3 tablespoons olive oil
• Salt and pepper to taste
• ½ cup dried cranberries
• ¼ cup roasted pumpkin seeds
• 4 cups baby spinach or arugula

Maple-Dijon Dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Spread sweet potatoes and Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes until golden and tender.
2. In a small jar, whisk together olive oil, vinegar, maple syrup, Dijon mustard, salt, and pepper to create the dressing.
3. In a large bowl, toss roasted vegetables with spinach, cranberries, and pumpkin seeds. Drizzle dressing over the top and mix gently.

This roasted sweet potato and Brussels sprout salad is vibrant, nutritious, and bursting with autumn flavors.

It’s perfect as a side dish or even a light vegetarian main course.

Sweet Potato Gnocchi with Brown Butter Sage Sauce

This recipe transforms sweet potatoes into pillowy gnocchi, pan-seared to perfection and coated in a luscious brown butter sage sauce.

It’s a comforting, restaurant-worthy dish that’s perfect for fall evenings.

Ingredients:

• 2 medium sweet potatoes
• 1 egg, beaten
• 1 ½ cups all-purpose flour (plus more for dusting)
• ½ teaspoon salt
• ½ cup unsalted butter
• 6 fresh sage leaves
• ½ cup grated Parmesan cheese

Instructions:

1. Roast sweet potatoes at 400°F (200°C) until soft, about 45 minutes. Scoop out flesh and mash until smooth.
2. Mix mashed sweet potato with egg, flour, and salt. Knead gently until dough forms. Divide into sections, roll into ropes, and cut into 1-inch pieces.
3. Bring a pot of salted water to a boil. Drop gnocchi in batches; they are ready when they float to the surface (about 3 minutes). Transfer to a plate.
4. In a skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and fragrant.
5. Toss gnocchi in the brown butter sauce, then sprinkle with Parmesan before serving.

Sweet potato gnocchi is a hearty, flavorful dish that feels special yet approachable.

The nutty brown butter sauce complements the natural sweetness of the potatoes beautifully.

Sweet Potato and Black Bean Chili

A cozy vegetarian chili made with sweet potatoes, black beans, and warm spices.

This hearty one-pot meal is filling, flavorful, and perfect for chilly fall nights.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes
• 3 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, sour cream

Instructions:

1. In a large pot, heat olive oil and sauté onion, garlic, and bell pepper until softened.
2. Add sweet potatoes, black beans, tomatoes, broth, and spices. Stir to combine.
3. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, until sweet potatoes are tender and chili thickens.
4. Serve hot with desired toppings.

This sweet potato and black bean chili is warm, filling, and loaded with flavor. It’s a perfect meatless dinner option that everyone will enjoy.

Sweet Potato Muffins with Cinnamon Streusel

These moist sweet potato muffins are spiced with cinnamon and nutmeg, topped with a crunchy streusel.

They make a delightful fall breakfast or snack, pairing wonderfully with a hot cup of coffee or tea.

Ingredients:

• 1 ½ cups mashed cooked sweet potato
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup butter, melted
• ½ cup brown sugar
• 2 eggs
• ½ cup milk
• 1 teaspoon vanilla extract

Streusel Topping:

• ½ cup flour
• ½ cup brown sugar
• 4 tablespoons butter, softened
• 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix sweet potato, butter, brown sugar, eggs, milk, and vanilla. Combine wet and dry ingredients until just mixed.
4. Divide batter into muffin cups.
5. For streusel topping, mix flour, sugar, butter, and cinnamon until crumbly. Sprinkle over muffins.
6. Bake for 20–22 minutes until golden and a toothpick comes out clean.

These sweet potato muffins are soft, flavorful, and perfectly spiced for fall.

The streusel topping adds just the right amount of crunch and sweetness.

Sweet Potato Shepherd’s Pie

A comforting twist on the classic, this shepherd’s pie uses creamy mashed sweet potatoes instead of traditional mashed potatoes.

The filling is rich with vegetables, ground meat, and herbs, creating a warming meal that feels like a fall hug on a plate.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons butter
• ½ cup milk
• 1 pound ground beef or turkey
• 1 onion, chopped
• 2 carrots, diced
• 1 cup peas
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup beef or vegetable broth
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Boil sweet potatoes until tender, then mash with butter and milk. Season with salt and pepper.
2. In a skillet, cook ground meat with onion and carrots until browned. Stir in tomato paste, Worcestershire, broth, peas, and thyme. Simmer until thickened.
3. Spread meat mixture into a baking dish and top with mashed sweet potatoes.
4. Bake at 375°F (190°C) for 25–30 minutes, until the top is slightly golden.

This sweet potato shepherd’s pie is hearty, comforting, and full of autumn flavors. It’s an ideal make-ahead dinner that satisfies the whole family.

Sweet Potato and Kale Gratin

This savory gratin layers tender slices of sweet potato with earthy kale, creamy sauce, and melted cheese.

It’s a hearty, comforting side dish that pairs beautifully with roasted meats or holiday feasts, making it a seasonal favorite.

Ingredients:

• 3 medium sweet potatoes, peeled and thinly sliced
• 3 cups chopped kale, stems removed
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 1 cup shredded Gruyère or cheddar cheese
• ½ teaspoon garlic powder
• ½ teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Butter a baking dish and set aside.
2. In a saucepan, melt butter and whisk in flour to make a roux. Slowly pour in milk, whisking until thickened. Stir in garlic powder, thyme, salt, pepper, and half the cheese.
3. Layer half the sweet potato slices in the dish, followed by half the kale. Pour half the sauce on top. Repeat with remaining sweet potatoes, kale, and sauce.
4. Sprinkle remaining cheese over the top.
5. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until golden and bubbling.

This sweet potato and kale gratin is creamy, cheesy, and satisfying.

It’s a nourishing fall side dish that balances comfort with a touch of freshness.

Sweet Potato Pancakes with Maple Butter

Fluffy pancakes made with mashed sweet potatoes bring a touch of autumn warmth to breakfast.

Served with maple butter, they’re sweet, spiced, and absolutely indulgent.

Ingredients:

• 1 cup mashed cooked sweet potato
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 tablespoons brown sugar
• 2 large eggs
• 1 cup milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Maple Butter:

• ½ cup softened butter
• 2 tablespoons maple syrup

Instructions:

1. In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and sugar.
2. In another bowl, mix sweet potato, eggs, milk, melted butter, and vanilla. Combine wet and dry ingredients until just mixed.
3. Heat a skillet and cook pancakes 2–3 minutes per side until golden.
4. For maple butter, beat together butter and syrup until smooth.
5. Serve pancakes warm with a dollop of maple butter.

These sweet potato pancakes are soft, flavorful, and the perfect fall breakfast.

The maple butter melts into the pancakes, creating an irresistible treat.

Sweet Potato and Sausage Skillet

This one-pan skillet dish combines caramelized sweet potatoes with savory sausage, onions, and peppers.

It’s hearty, flavorful, and perfect for busy fall weeknights.

Ingredients:

• 3 medium sweet potatoes, diced
• 1 pound Italian sausage (pork or chicken)
• 1 onion, sliced
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet. Add diced sweet potatoes and cook until golden and tender, about 10 minutes.
2. Remove sweet potatoes and set aside. In the same skillet, cook sausage until browned.
3. Add onion and bell pepper, sautéing until softened.
4. Stir in sweet potatoes, paprika, garlic powder, salt, and pepper. Cook a few more minutes to blend flavors.
5. Garnish with parsley before serving.

This sweet potato and sausage skillet is a comforting, all-in-one meal. It’s hearty enough for dinner but simple enough for a weeknight.

Sweet Potato Pie

A Southern classic that shines during fall, sweet potato pie has a silky texture and warm spices baked into a buttery crust.

It’s a staple dessert for Thanksgiving but delicious enough to enjoy all season.

Ingredients:

• 2 cups mashed cooked sweet potato
• ½ cup butter, softened
• 1 cup sugar
• ½ cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 unbaked pie crust

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, beat sweet potatoes with butter until smooth. Add sugar, milk, eggs, vanilla, cinnamon, and nutmeg. Mix well.
3. Pour filling into pie crust and smooth the top.
4. Bake for 55–60 minutes, until set. Let cool before slicing.

Sweet potato pie is a velvety, spiced dessert that feels like fall in every bite. It’s the perfect ending to any holiday meal.

Sweet Potato and Chickpea Curry

This plant-based curry is full of flavor, combining sweet potatoes, chickpeas, and aromatic spices in a creamy coconut sauce.

It’s warming, filling, and a great way to enjoy a meatless fall dinner.

Ingredients:

• 2 medium sweet potatoes, cubed
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 can coconut milk
• 1 can diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pot and sauté onion, garlic, and ginger until fragrant.
2. Stir in curry powder and turmeric, cooking briefly.
3. Add sweet potatoes, chickpeas, tomatoes, coconut milk, and broth. Bring to a boil, then reduce to a simmer.
4. Cook 25–30 minutes until sweet potatoes are tender and sauce thickens.
5. Garnish with cilantro and serve with rice or naan.

This sweet potato and chickpea curry is rich, flavorful, and cozy. It’s a wonderful vegetarian dish that highlights the earthy sweetness of fall.

Sweet Potato Biscuits

These fluffy, golden biscuits are made with mashed sweet potatoes for a touch of natural sweetness and color.

They’re soft inside, slightly crisp outside, and perfect with butter or honey.

Ingredients:

• 1 ½ cups mashed cooked sweet potato
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup cold butter, cubed
• ½ cup buttermilk

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in cold butter until mixture is crumbly.
4. Stir in mashed sweet potato and buttermilk until just combined.
5. Turn dough onto a floured surface, pat to 1-inch thickness, and cut into rounds.
6. Place biscuits on the baking sheet and bake 15–18 minutes until golden.

Sweet potato biscuits are soft, buttery, and lightly sweet, making them perfect for breakfast or as a side to soups and stews.

Sweet Potato and Apple Hash

This skillet hash combines caramelized sweet potatoes with tart apples, onions, and warm spices.

It’s a sweet-savory dish that works beautifully for breakfast, brunch, or even as a fall-inspired dinner side.

Ingredients:

• 3 medium sweet potatoes, peeled and diced
• 2 apples (Honeycrisp or Granny Smith), diced
• 1 small red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Optional: fried eggs for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook for 10–12 minutes, stirring occasionally, until tender.
2. Add onions and apples, then season with cinnamon, paprika, salt, and pepper. Cook another 6–8 minutes until onions are caramelized and apples soften slightly.
3. Serve warm as is or topped with fried eggs for a complete meal.

This sweet potato and apple hash is cozy, flavorful, and versatile. It’s equally at home as a breakfast skillet or a hearty side dish for fall dinners.

Sweet Potato and Lentil Stew

Packed with protein and fiber, this stew combines sweet potatoes with red lentils, tomatoes, and aromatic spices.

It’s rich, filling, and ideal for cold autumn nights.

Ingredients:

• 2 medium sweet potatoes, cubed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cinnamon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot and sauté onion and garlic until fragrant.
2. Add sweet potatoes, lentils, tomatoes, broth, and spices. Stir well.
3. Bring to a boil, then reduce heat and simmer for 30–35 minutes until lentils are soft and stew is thickened.
4. Season to taste and serve hot with bread.

This sweet potato and lentil stew is wholesome, hearty, and perfect for cozy evenings.

It’s a nutritious one-pot dish you’ll want to make again and again.

Sweet Potato and Goat Cheese Crostini

A beautiful fall appetizer, these crostini feature roasted sweet potato rounds topped with creamy goat cheese, honey, and fresh herbs.

They’re elegant, flavorful, and perfect for entertaining.

Ingredients:

• 1 baguette, sliced into rounds
• 2 medium sweet potatoes, peeled and sliced into thin rounds
• 2 tablespoons olive oil
• 4 ounces goat cheese
• 2 tablespoons honey
• Fresh thyme or rosemary for garnish
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Arrange sweet potato slices on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes.
2. Toast baguette slices until golden.
3. Spread goat cheese onto each toast, top with a roasted sweet potato slice, drizzle with honey, and sprinkle with fresh herbs.

These sweet potato crostini are an elegant, bite-sized treat that balances sweet, savory, and tangy flavors. Ideal for fall parties or holiday gatherings.

Sweet Potato Oatmeal Breakfast Bowl

This warm breakfast bowl blends mashed sweet potato with oats, cinnamon, and maple syrup for a nutrient-dense start to the day.

It’s creamy, naturally sweet, and perfect for chilly mornings.

Ingredients:

• 1 cup rolled oats
• 2 cups milk (or non-dairy milk)
• 1 cup mashed cooked sweet potato
• 1 teaspoon cinnamon
• 1 tablespoon maple syrup
• ¼ cup chopped walnuts or pecans
• Optional toppings: sliced banana, dried cranberries, pumpkin seeds

Instructions:

1. In a saucepan, cook oats with milk until thickened, about 5 minutes.
2. Stir in mashed sweet potato, cinnamon, and maple syrup until smooth and creamy.
3. Spoon into bowls and top with nuts, seeds, and fruit of choice.

This sweet potato oatmeal bowl is hearty, satisfying, and full of fall flavor. It’s a wholesome breakfast that keeps you energized all morning.

Sweet Potato Enchiladas

A Mexican-inspired twist, these enchiladas are filled with roasted sweet potatoes, black beans, and cheese, then baked in enchilada sauce.

They’re hearty, spicy, and a great vegetarian dinner.

Ingredients:

• 2 medium sweet potatoes, diced
• 1 can black beans, drained and rinsed
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 8 small tortillas
• 2 cups enchilada sauce
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Toss sweet potatoes with olive oil, cumin, salt, and pepper. Roast for 20–25 minutes until tender.
2. Mix roasted sweet potatoes with black beans and ½ cup cheese.
3. Fill tortillas with mixture, roll them up, and place seam-side down in a greased baking dish.
4. Pour enchilada sauce over the top and sprinkle with remaining cheese.
5. Bake for 20 minutes until cheese is bubbly. Garnish with cilantro.

These sweet potato enchiladas are bold, flavorful, and filling. They’re a delicious vegetarian twist on a classic comfort food.

Sweet Potato Bread with Cinnamon Glaze

Moist, spiced, and lightly sweet, this quick bread uses mashed sweet potatoes for flavor and tenderness.

A drizzle of cinnamon glaze makes it irresistible for fall snacking or dessert.

Ingredients:

• 1 ½ cups mashed cooked sweet potato
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup butter, melted
• 1 cup brown sugar
• 2 eggs
• ½ cup milk

Cinnamon Glaze:

• 1 cup powdered sugar
• 1 teaspoon cinnamon
• 2–3 tablespoons milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk sweet potato, butter, sugar, eggs, and milk. Combine wet and dry ingredients until smooth.
4. Pour into pan and bake for 50–55 minutes until a toothpick comes out clean.
5. For glaze, whisk powdered sugar, cinnamon, and milk until smooth. Drizzle over cooled bread.

Sweet potato bread is soft, fragrant, and a perfect seasonal bake. The cinnamon glaze adds sweetness that makes each slice irresistible.

Sweet Potato and Spinach Frittata

This savory frittata is a wholesome and colorful dish, filled with roasted sweet potatoes, fresh spinach, and creamy cheese.

Perfect for breakfast, brunch, or even a light dinner, it’s simple, satisfying, and full of fall flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 6 large eggs
• ½ cup milk
• 1 cup fresh spinach
• ½ cup shredded mozzarella or feta cheese
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Toss diced sweet potatoes with olive oil, salt, and pepper, then roast for 20 minutes until tender.
2. In a mixing bowl, whisk together eggs, milk, thyme, salt, and pepper.
3. In an oven-safe skillet, layer roasted sweet potatoes and fresh spinach. Pour the egg mixture over the top, then sprinkle with cheese.
4. Cook on the stovetop for 3–4 minutes until edges begin to set, then transfer to the oven and bake 15–20 minutes until center is firm.
5. Slice and serve warm.

This sweet potato and spinach frittata is light yet hearty, with a balance of creamy, savory, and earthy flavors.

It’s a versatile dish that’s great any time of day.

Sweet Potato and Cranberry Wild Rice Pilaf

A stunning side dish that celebrates fall ingredients, this pilaf pairs roasted sweet potatoes with nutty wild rice, tart cranberries, and crunchy pecans.

It’s festive, flavorful, and perfect for holiday tables.

Ingredients:

• 1 cup wild rice blend
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• ½ cup dried cranberries
• ½ cup toasted pecans, chopped
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon cinnamon
• Salt and pepper to taste

Instructions:

1. Cook wild rice according to package instructions until fluffy.
2. Meanwhile, roast sweet potato cubes with olive oil, salt, pepper, and cinnamon at 400°F (200°C) for 25 minutes until golden.
3. In a large bowl, combine cooked wild rice, roasted sweet potatoes, cranberries, and pecans. Toss gently.
4. Garnish with fresh parsley before serving.

This sweet potato and cranberry wild rice pilaf is a vibrant and nutrient-rich dish with a delightful mix of sweet, nutty, and earthy flavors.

It’s ideal as a holiday side or a wholesome vegetarian main.

Sweet Potato Latte

A cozy fall drink, this sweet potato latte blends roasted sweet potato purée with warm milk, cinnamon, and a touch of maple syrup.

It’s creamy, lightly sweet, and a seasonal twist on your morning coffee or afternoon pick-me-up.

Ingredients:

• ½ cup roasted sweet potato purée
• 1 ½ cups milk (dairy or non-dairy)
• 1 tablespoon maple syrup
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon vanilla extract
• Optional: 1 shot espresso or ½ cup strong coffee

Instructions:

1. In a saucepan, heat sweet potato purée with milk, maple syrup, cinnamon, nutmeg, and vanilla over medium heat. Whisk until smooth and hot.
2. If desired, stir in espresso or coffee.
3. Pour into a mug and top with frothed milk or whipped cream for an extra treat.

This sweet potato latte is a creamy, spiced alternative to pumpkin spice drinks.

It’s comforting, naturally sweet, and the perfect way to warm up on a crisp fall morning.