25+ Refreshing Summer Sweet Potato Recipes You’ll Love!

Sweet potatoes are a versatile and nutritious ingredient that shines in a variety of summer dishes.

Their natural sweetness and rich texture make them a perfect match for light, refreshing recipes ideal for warm weather.

From vibrant salads to savory side dishes and satisfying mains, sweet potatoes can elevate any summer meal.

In this blog post, we’re celebrating the best summer sweet potato recipes that will not only satisfy your taste buds but also provide a healthy dose of vitamins and minerals.

Whether you’re looking for a new BBQ side dish, a hearty salad, or a creative way to enjoy this beloved tuber, you’ll find plenty of inspiration here.

25+ Refreshing Summer Sweet Potato Recipes You’ll Love

Incorporating sweet potatoes into your summer menu adds a delightful touch of sweetness and nutritional value to your meals.

These 25+ summer sweet potato recipes offer a wide range of options, from light and refreshing salads to comforting and savory dishes.

Perfect for everything from casual cookouts to more elegant summer dinners, these recipes will help you make the most of sweet potatoes in a variety of delicious ways.

So, get cooking and enjoy the versatility and flavor that sweet potatoes bring to your summer dining experience!

Grilled Sweet Potato Wedges with Lime and Cilantro

Grilled Sweet Potato Wedges with Lime and Cilantro are a fresh and zesty summer side dish that’s perfect for outdoor gatherings. The sweet potatoes are cut into wedges, tossed with a simple marinade, and grilled to achieve a smoky flavor with crispy edges. A sprinkle of fresh lime juice and cilantro adds a vibrant finish that complements the natural sweetness of the potatoes.

Ingredients:

• 4 large sweet potatoes, peeled and cut into wedges
• 3 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Preheat the grill to medium-high heat.
2. In a large bowl, toss the sweet potato wedges with olive oil, cumin, paprika, garlic powder, salt, and pepper until evenly coated.
3. Arrange the wedges in a single layer on the grill. Cook for about 15-20 minutes, turning occasionally, until tender and crispy on the edges.
4. Remove from the grill and immediately squeeze lime juice over the wedges. Sprinkle with fresh cilantro.

Grilled Sweet Potato Wedges with Lime and Cilantro are a delightful addition to any summer meal. The grilling process enhances the sweet potatoes’ natural flavor, while the lime and cilantro add a refreshing, tangy twist. This dish is not only easy to prepare but also a crowd-pleaser, making it ideal for barbecues, picnics, or a simple weeknight dinner.

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Sweet Potato and Black Bean Salad with Avocado Dressing

Sweet Potato and Black Bean Salad with Avocado Dressing is a colorful and nutritious dish that’s perfect for summer. Roasted sweet potatoes are combined with black beans, corn, and fresh vegetables, then tossed in a creamy avocado dressing. This salad is both satisfying and refreshing, offering a blend of textures and flavors that are ideal for a light lunch or side dish.

Ingredients:

• 3 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped

For the Avocado Dressing:

• 1 ripe avocado
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 clove garlic
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. In a large bowl, combine roasted sweet potatoes, black beans, corn, red bell pepper, and red onion.
4. For the avocado dressing, blend all the dressing ingredients in a food processor until smooth. Adjust seasoning as needed.
5. Toss the salad with the avocado dressing and serve immediately, or refrigerate for up to 2 hours before serving.

Sweet Potato and Black Bean Salad with Avocado Dressing is a vibrant and satisfying dish that’s perfect for summer. The creamy avocado dressing adds a rich, flavorful touch to the roasted sweet potatoes and fresh vegetables. This salad is versatile enough to be served as a light meal on its own or as a hearty side dish, making it a great addition to any summer menu.

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Spicy Sweet Potato and Pineapple Skewers

Spicy Sweet Potato and Pineapple Skewers are a tropical and flavorful summer treat that combines the sweetness of pineapple with the subtle heat of chili powder. The sweet potatoes are par-cooked, then skewered with pineapple chunks and grilled to perfection. This recipe is perfect for summer barbecues or as a fun, flavorful side dish.

Ingredients:

• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 cup fresh pineapple chunks
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• Salt to taste
• 8-10 wooden skewers, soaked in water

Instructions:

1. Preheat the grill to medium-high heat.
2. Boil the sweet potato cubes in salted water for about 8-10 minutes, until slightly tender. Drain and let cool.
3. In a large bowl, toss the sweet potato cubes with olive oil, chili powder, paprika, cayenne pepper (if using), and salt.
4. Thread the sweet potato cubes and pineapple chunks onto the skewers, alternating between the two.
5. Grill the skewers for about 8-10 minutes, turning occasionally, until the sweet potatoes are fully cooked and have a nice char.
6. Serve hot with a side of yogurt or your favorite dipping sauce.

Spicy Sweet Potato and Pineapple Skewers offer a delicious combination of sweet and spicy flavors that are perfect for summer grilling. The charred edges of the sweet potatoes and the caramelized pineapple create a delightful contrast, while the spicy seasoning adds an exciting kick. These skewers are not only a treat for the taste buds but also a fun and easy way to enjoy summer barbecues.

Sweet Potato and Peach Salad with Honey Vinaigrette

Sweet Potato and Peach Salad with Honey Vinaigrette combines the earthy sweetness of roasted sweet potatoes with the juicy, refreshing flavor of ripe peaches. Tossed with a honey vinaigrette, this salad is perfect for summer, providing a light and healthy option that’s both satisfying and flavorful. The addition of nuts and greens adds texture and makes this dish a great choice for a summer luncheon or as a side for grilled meats.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 2 ripe peaches, pitted and sliced
• 4 cups mixed salad greens (such as spinach, arugula, or baby kale)
• 1/4 cup toasted pecans or walnuts
• 1/4 cup crumbled goat cheese (optional)

For the Honey Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized. Let cool.
3. For the honey vinaigrette, whisk together olive oil, honey, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl.
4. In a large bowl, combine the roasted sweet potatoes, peach slices, mixed greens, and toasted nuts.
5. Drizzle with honey vinaigrette and toss gently to coat. Sprinkle with crumbled goat cheese if desired.

Sweet Potato and Peach Salad with Honey Vinaigrette is a vibrant and refreshing summer dish that perfectly balances sweet and savory flavors. The roasted sweet potatoes add a hearty touch, while the peaches bring a burst of juiciness. The honey vinaigrette ties it all together, making this salad a delightful choice for a light meal or as an elegant side dish for summer gatherings.

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Sweet Potato and Corn Fritters with Cilantro Lime Dip

Sweet Potato and Corn Fritters with Cilantro Lime Dip offer a crispy and flavorful twist on traditional fritters. The sweet potatoes and corn are combined with a blend of spices and herbs, then pan-fried to golden perfection. Paired with a zesty cilantro lime dip, these fritters make a fantastic appetizer or side dish that’s perfect for summer meals.

Ingredients:

• 2 large sweet potatoes, peeled and grated
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup chopped green onions
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil, for frying

For the Cilantro Lime Dip:

• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• 1 clove garlic, minced
• Salt to taste

Instructions:

1. In a large bowl, combine grated sweet potatoes, corn, flour, eggs, green onions, cumin, paprika, salt, and pepper. Mix until well combined.
2. Heat olive oil in a skillet over medium heat. Scoop tablespoons of the mixture into the skillet and flatten slightly to form fritters.
3. Cook for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
4. For the cilantro lime dip, mix together sour cream, cilantro, lime juice, garlic, and salt in a small bowl.
5. Serve the fritters warm with cilantro lime dip on the side.

Sweet Potato and Corn Fritters with Cilantro Lime Dip are a delightful summer treat that brings together sweet and savory flavors in a crispy package. The fritters are perfect for snacking, serving as an appetizer, or as a side dish. The cilantro lime dip adds a refreshing and tangy contrast, enhancing the overall flavor of the fritters and making them even more enjoyable.

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Spicy Sweet Potato and Chickpea Tacos

Spicy Sweet Potato and Chickpea Tacos are a delicious and flavorful summer meal that’s both satisfying and nutritious. Roasted sweet potatoes and chickpeas are seasoned with a blend of spices and served in warm tortillas with fresh toppings. These tacos are perfect for a casual summer dinner or a fun weeknight meal, offering a great balance of flavors and textures.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 8 small tortillas (corn or flour)
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potatoes and chickpeas with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly crispy.
3. Warm the tortillas in a dry skillet or oven.
4. Assemble the tacos by filling each tortilla with the roasted sweet potato and chickpea mixture. Top with avocado slices, shredded lettuce, diced red onion, and fresh cilantro.
5. Serve with lime wedges on the side for extra zest.

Spicy Sweet Potato and Chickpea Tacos offer a flavorful and hearty meal that’s perfect for summer dining. The combination of roasted sweet potatoes and chickpeas provides a satisfying base, while the fresh toppings add crunch and brightness. These tacos are not only delicious but also packed with nutrients, making them a great option for a healthy and enjoyable summer meal.

Sweet Potato and Pineapple Salsa

Sweet Potato and Pineapple Salsa is a vibrant and refreshing dish that combines the natural sweetness of sweet potatoes with the tropical zing of pineapple. This salsa is perfect as a topping for grilled fish or chicken, or enjoyed as a dip with tortilla chips. Its bright flavors and unique combination make it a standout addition to any summer meal.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 cup fresh pineapple, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized. Let cool.
3. In a large bowl, combine the roasted sweet potatoes, pineapple, red bell pepper, red onion, and cilantro.
4. Drizzle with lime juice and toss gently to combine. Adjust seasoning as needed.

Sweet Potato and Pineapple Salsa is a delightful and versatile dish that adds a touch of summer to any meal. The roasted sweet potatoes provide a satisfying texture, while the pineapple brings a refreshing and tangy element. This salsa is perfect for pairing with grilled meats, seafood, or simply enjoyed with chips, making it a fantastic choice for summer gatherings and barbecues.

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Sweet Potato and Zucchini Frittata

Sweet Potato and Zucchini Frittata is a flavorful and hearty dish that’s ideal for brunch or a light summer dinner. The combination of tender sweet potatoes and zucchini with eggs creates a satisfying frittata that’s packed with nutrients. This recipe is easy to make and can be served warm or at room temperature, making it a versatile addition to your summer meal repertoire.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 medium zucchini, sliced
• 1 tablespoon olive oil
• 6 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheese (cheddar or feta)
• 1/4 cup chopped fresh basil or parsley
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the sweet potatoes and cook for about 10 minutes, or until they start to soften.
3. Add the zucchini and cook for an additional 5 minutes.
4. In a bowl, whisk together the eggs, milk, cheese, basil (or parsley), salt, and pepper.
5. Pour the egg mixture over the sweet potatoes and zucchini in the skillet. Cook for 2-3 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.
7. Let cool slightly before slicing and serving.

Sweet Potato and Zucchini Frittata is a versatile and nutritious dish that’s perfect for any meal of the day. The sweet potatoes add a touch of sweetness, while the zucchini provides freshness and texture. This frittata is not only delicious but also easy to prepare, making it an excellent choice for summer brunches, picnics, or light dinners.

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Spicy Sweet Potato and Quinoa Salad

Spicy Sweet Potato and Quinoa Salad is a hearty and flavorful dish that’s perfect for summer. The combination of roasted sweet potatoes, protein-packed quinoa, and a spicy dressing creates a satisfying and nutritious salad. This dish can be enjoyed on its own or as a side, and its bold flavors make it a great addition to any summer meal.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• Salt and black pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced black olives
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons chopped fresh parsley

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
3. While the sweet potatoes are roasting, rinse the quinoa under cold water. Combine quinoa and water (or vegetable broth) in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, or until quinoa is cooked and water is absorbed. Let cool.
4. For the dressing, whisk together olive oil, red wine vinegar, honey, garlic, cumin, salt, and pepper.
5. In a large bowl, combine the roasted sweet potatoes, cooked quinoa, cherry tomatoes, black olives, and feta cheese (if using).
6. Drizzle with the dressing and toss gently to combine. Garnish with chopped parsley.

Spicy Sweet Potato and Quinoa Salad is a flavorful and nutritious summer dish that packs a punch. The roasted sweet potatoes and quinoa provide a hearty base, while the spicy dressing adds a kick of flavor. This salad is perfect for meal prep, picnics, or as a satisfying side dish for summer gatherings. Its combination of textures and bold flavors makes it a standout addition to any summer menu.

Sweet Potato and Black Bean Stuffed Peppers

Sweet Potato and Black Bean Stuffed Peppers are a wholesome and satisfying meal that combines the rich flavors of sweet potatoes and black beans with the crunch of bell peppers. This recipe is not only nutritious but also visually appealing, making it a perfect dish for summer dinners. The combination of spices and fresh ingredients creates a deliciously hearty stuffing that will please both vegetarians and meat-eaters alike.

Ingredients:

• 4 large bell peppers (any color)
• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked quinoa or rice
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Toss the diced sweet potatoes with olive oil, cumin, paprika, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
4. In a large bowl, combine the roasted sweet potatoes, black beans, cooked quinoa or rice, corn, and half of the shredded cheese.
5. Stuff each bell pepper with the sweet potato mixture and place them in a baking dish.
6. Sprinkle the remaining cheese on top of the stuffed peppers.
7. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Garnish with chopped cilantro before serving.

Sweet Potato and Black Bean Stuffed Peppers are a colorful and nutritious option for summer meals. The sweet potatoes provide a comforting sweetness, while the black beans add protein and richness. The melted cheese adds a delicious finishing touch. This dish is perfect for a weeknight dinner or as a make-ahead option for meal prepping, offering both flavor and convenience in every bite.

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Sweet Potato and Avocado Sushi Rolls

Sweet Potato and Avocado Sushi Rolls are a fun and innovative twist on traditional sushi. These rolls combine the creamy texture of avocado with the sweet flavor of roasted sweet potatoes, creating a unique and delicious sushi experience. Ideal for summer gatherings or a light lunch, these rolls are both nutritious and visually appealing.

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 medium sweet potato, peeled and cut into thin strips
• 1 avocado, sliced
• 4 sheets nori (seaweed)
• Soy sauce, for serving
• Pickled ginger and wasabi, for serving (optional)

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or saucepan and cook according to package instructions.
2. While the rice is cooking, preheat the oven to 400°F (200°C). Toss the sweet potato strips with a little olive oil, salt, and pepper, and roast for 15-20 minutes, or until tender and lightly caramelized. Let cool.
3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a bowl and gently fold in the vinegar mixture.
4. Place a sheet of nori on a bamboo sushi mat or a piece of parchment paper. Spread a thin layer of sushi rice over the nori, leaving a small border at the top edge.
5. Arrange a few strips of roasted sweet potato and slices of avocado horizontally along the bottom edge of the rice.
6. Using the sushi mat, roll the nori tightly from the bottom up, pressing gently to form a compact roll. Seal the edge with a little water.
7. Slice the roll into bite-sized pieces with a sharp knife. Serve with soy sauce, pickled ginger, and wasabi if desired.

Sweet Potato and Avocado Sushi Rolls offer a refreshing and creative take on traditional sushi. The combination of roasted sweet potatoes and creamy avocado creates a satisfying and flavorful roll that’s perfect for summer. These sushi rolls are not only delicious but also easy to prepare, making them an excellent choice for a fun and healthy meal or appetizer.

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Sweet Potato and Tomato Gazpacho

Sweet Potato and Tomato Gazpacho is a refreshing and nutritious cold soup that combines the natural sweetness of sweet potatoes with the tangy flavor of tomatoes. This chilled soup is perfect for summer, offering a light and satisfying option that can be served as a starter or a light main course. The blend of fresh vegetables and herbs creates a vibrant and flavorful dish.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 4 large ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender. Let cool.
2. In a blender or food processor, combine the roasted sweet potatoes, tomatoes, cucumber, red bell pepper, red onion, garlic, remaining olive oil, red wine vinegar, and cumin. Blend until smooth.
3. Taste and adjust seasoning with salt and pepper as needed.
4. Chill the gazpacho in the refrigerator for at least 2 hours before serving.
5. Garnish with fresh basil or parsley before serving.

Sweet Potato and Tomato Gazpacho is a cool and refreshing soup that’s perfect for summer. The sweet potatoes add a subtle sweetness to the traditional tomato base, creating a unique and satisfying flavor profile. This gazpacho is an excellent choice for a light lunch or appetizer and is sure to impress with its vibrant colors and fresh taste.

Sweet Potato and Mango Summer Salad

Sweet Potato and Mango Summer Salad is a vibrant and refreshing dish that combines the natural sweetness of roasted sweet potatoes with the juicy, tropical flavor of mango. This salad is perfect for summer picnics, barbecues, or as a light and nutritious side dish. The addition of a tangy lime dressing and fresh herbs enhances the flavors, making it a delightful and colorful addition to any meal.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 ripe mango, peeled and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon honey
• Juice of 1 lime
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Let cool.
2. In a large bowl, combine the roasted sweet potatoes, diced mango, red onion, and cilantro.
3. In a small bowl, whisk together honey, lime juice, and a pinch of salt and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Sprinkle with crumbled feta cheese if using.

Sweet Potato and Mango Summer Salad offers a delightful blend of sweet and tangy flavors that’s perfect for warm weather. The roasted sweet potatoes add a hearty element, while the mango provides a juicy burst of tropical sweetness. This salad is not only visually appealing with its vibrant colors but also a refreshing and nutritious choice for summer gatherings, picnics, or as a side dish for grilled meats.

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Sweet Potato and Corn Chowder

Sweet Potato and Corn Chowder is a comforting and hearty soup that combines the creamy texture of sweet potatoes with the sweetness of fresh corn. This chowder is perfect for a light summer meal or as a satisfying starter. It’s easy to make and packed with flavor, making it a great addition to any summer menu.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 cup fresh or frozen corn kernels
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup milk or cream
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh chives or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
2. Add the diced sweet potatoes, corn kernels, and vegetable broth. Bring to a boil, then reduce heat and simmer until the sweet potatoes are tender, about 15 minutes.
3. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
4. Stir in the milk or cream and dried thyme. Heat through and adjust seasoning with salt and pepper.
5. Garnish with chopped chives or parsley before serving.

Sweet Potato and Corn Chowder is a creamy and comforting soup that’s perfect for summer. The combination of sweet potatoes and corn creates a rich and satisfying dish that’s both nutritious and flavorful. This chowder is easy to prepare and makes a great addition to any summer meal, whether served as a starter or as a main course with a side of crusty bread.

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Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry is a flavorful and hearty dish that’s perfect for summer dinners. The combination of tender sweet potatoes and protein-packed chickpeas in a rich and aromatic curry sauce makes this dish both satisfying and nutritious. Serve it with rice or naan for a complete meal that’s sure to please.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for an additional minute.
2. Stir in curry powder, cumin, and turmeric. Cook for 1-2 minutes until fragrant.
3. Add the diced sweet potatoes, chickpeas, diced tomatoes, and coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Adjust seasoning with salt and pepper to taste.
5. Garnish with chopped cilantro before serving.

Sweet Potato and Chickpea Curry is a flavorful and satisfying dish that’s perfect for a summer dinner. The combination of sweet potatoes and chickpeas in a rich curry sauce creates a comforting and nutritious meal. This curry is easy to prepare and pairs wonderfully with rice or naan, making it an excellent choice for a hearty and flavorful summer meal.

Note: More recipes are coming soon!