25+ Nutritious Sunday Diabetic Sweet Potato Recipes for Every Taste

Sweet potatoes are a nutritious and versatile ingredient that can be enjoyed in countless ways, even on a diabetic-friendly diet.

Rich in fiber, vitamins, and minerals, sweet potatoes offer a natural sweetness and satisfyingly hearty texture.

They are an excellent choice for anyone looking to control blood sugar levels while still enjoying delicious meals.

In this article, we’ve compiled over 25 delectable Sunday diabetic sweet potato recipes that cater to a variety of tastes and occasions.

Whether you’re looking for a savory breakfast, a hearty lunch, or a comforting dinner, these recipes offer a mix of flavors that will keep your blood sugar balanced and your taste buds satisfied.

From savory casseroles and soups to sweet muffins and pancakes, these recipes provide a wide range of options that are easy to prepare and perfect for family gatherings or a cozy Sunday meal.

25+ Nutritious Sunday Diabetic Sweet Potato Recipes for Every Taste

Incorporating sweet potatoes into your Sunday meals is a delicious and healthy way to maintain blood sugar levels while still enjoying comforting and flavorful dishes.

With their high fiber content and natural sweetness, sweet potatoes provide a satisfying base for a variety of meals that are both nutritious and diabetic-friendly.

Whether you prefer savory or sweet, the 25+ recipes in this article offer something for everyone.

By trying these recipes, you can create meals that are not only delicious but also supportive of your health and well-being.

So, next Sunday, why not treat yourself to one of these wonderful sweet potato dishes, and enjoy the benefits of good taste and better health?

Sweet Potato and Cinnamon Breakfast Bowl

A cozy breakfast that feels indulgent while keeping blood sugar in check. This dish combines naturally sweet roasted sweet potatoes with warm spices and a protein boost, making it perfect for a relaxed Sunday morning.

Ingredients:

• 1 medium sweet potato, roasted and mashed
• 1/4 cup plain Greek yogurt (low-fat or unsweetened)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp chopped pecans or walnuts
• 1 tsp chia seeds
• A drizzle of sugar-free maple syrup or stevia, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast the sweet potato for about 45 minutes or until fork-tender. Let it cool slightly, then mash it.
2. In a bowl, combine the mashed sweet potato with Greek yogurt, cinnamon, and nutmeg. Mix until smooth and creamy.
3. Top the mixture with chopped nuts, chia seeds, and a drizzle of sugar-free syrup.
4. Serve warm or at room temperature for a satisfying breakfast or snack.

This Sweet Potato and Cinnamon Breakfast Bowl is a heartwarming way to start your Sunday. Packed with fiber, healthy fats, and a hint of sweetness, it’s a diabetic-friendly recipe that nourishes without spiking blood sugar. Pair it with herbal tea or coffee for a perfectly balanced meal.

Savory Sweet Potato Pancakes

Enjoy these light and fluffy sweet potato pancakes with a savory twist. Perfect for brunch, these pancakes are low in carbs and high in flavor, making them a delicious diabetic-friendly treat.

Ingredients:

• 1 cup mashed sweet potatoes
• 1/2 cup almond flour
• 1/4 cup oat flour
• 1/4 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 large eggs
• 2 tbsp unsweetened almond milk
• Olive oil for cooking

Instructions:

1. In a large bowl, whisk together mashed sweet potatoes, eggs, and almond milk until smooth.
2. Add almond flour, oat flour, baking powder, garlic powder, and smoked paprika. Mix until a thick batter forms.
3. Heat a non-stick skillet over medium heat and brush lightly with olive oil.
4. Scoop about 2 tablespoons of batter onto the skillet for each pancake. Cook for 2–3 minutes per side, or until golden brown and cooked through.
5. Serve warm with a dollop of plain Greek yogurt or a sprinkle of fresh herbs.

These Savory Sweet Potato Pancakes are a versatile Sunday brunch option that diabetics and non-diabetics alike will enjoy. The savory spices complement the natural sweetness of the potatoes, creating a balanced flavor profile that’s satisfying and healthy.

Sweet Potato Pudding with Coconut Cream

For a decadent yet health-conscious dessert, this sweet potato pudding is a must-try. The creamy texture, combined with the richness of coconut cream, creates a dessert that feels luxurious but fits into a diabetic meal plan.

Ingredients:

• 1 large sweet potato, roasted and mashed
• 1/2 cup unsweetened coconut milk
• 1 tbsp chia seeds
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• Stevia or monk fruit sweetener, to taste
• 2 tbsp unsweetened shredded coconut

Instructions:

1. In a blender or food processor, combine mashed sweet potato, coconut milk, chia seeds, vanilla extract, cinnamon, and sweetener. Blend until smooth and creamy.
2. Transfer the mixture to individual serving bowls or glasses. Refrigerate for at least 1 hour to allow the pudding to set.
3. Before serving, sprinkle with shredded coconut for added texture and flavor.

This Sweet Potato Pudding with Coconut Cream is an elegant dessert perfect for Sunday evenings. It’s naturally sweetened, nutrient-dense, and easy to prepare ahead of time, making it a go-to treat for those managing their sugar levels without sacrificing flavor.

Sweet Potato and Kale Frittata

This hearty, savory frittata pairs the natural sweetness of sweet potatoes with the earthiness of kale and a protein-rich egg base, creating a nutritious and filling dish that’s perfect for a Sunday brunch. It’s diabetic-friendly and packed with fiber and vitamins.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 cup fresh kale, chopped
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in an oven-safe skillet over medium heat. Add the diced sweet potato and cook until tender, about 7-10 minutes.
3. Add the chopped kale to the skillet and sauté for an additional 2-3 minutes, until wilted.
4. In a bowl, whisk the eggs, almond milk, garlic powder, smoked paprika, black pepper, and salt.
5. Pour the egg mixture over the sweet potato and kale in the skillet, making sure it’s evenly distributed.
6. Transfer the skillet to the oven and bake for 12-15 minutes or until the eggs are fully set.
7. Let the frittata cool for a few minutes before slicing and serving.

The Sweet Potato and Kale Frittata is a satisfying and filling meal that’s perfect for breakfast or brunch. The sweet potatoes provide a healthy dose of vitamins and fiber, while the kale adds extra nutrients and a burst of flavor. This dish is a great option for managing blood sugar while still enjoying a tasty and hearty meal.

Sweet Potato Chia Pudding Parfait

This layered chia pudding parfait combines the creamy richness of sweet potatoes with the superfood power of chia seeds. It’s a versatile treat that can be enjoyed for breakfast or as a dessert, and it’s an excellent choice for those with diabetes who crave something sweet yet balanced.

Ingredients:

• 1 medium sweet potato, roasted and mashed
• 1/2 cup unsweetened almond milk
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/2 tsp stevia or monk fruit sweetener
• 1/4 cup fresh berries (optional)

Instructions:

1. In a blender or food processor, combine the roasted and mashed sweet potato with almond milk, vanilla extract, cinnamon, and sweetener. Blend until smooth.
2. Stir in the chia seeds, and let the mixture sit for about 10 minutes to allow the seeds to absorb the liquid and thicken.
3. Once the pudding has set, layer the sweet potato chia mixture in a glass or jar with fresh berries for added flavor and texture.
4. Refrigerate for at least 1 hour or overnight to allow the chia pudding to fully set.
5. Top with more berries or a drizzle of unsweetened almond milk before serving.

This Sweet Potato Chia Pudding Parfait is a delightful and nutritious dessert or breakfast option. The sweet potato provides a rich, creamy texture, while the chia seeds add fiber and healthy fats to keep blood sugar levels steady. The berries add a refreshing touch, making this a satisfying treat without the sugar spikes.

Sweet Potato and Almond Butter Bites

For a quick and healthy snack, these Sweet Potato and Almond Butter Bites are perfect for diabetics looking to satisfy their sweet tooth while keeping blood sugar levels balanced. With just a few ingredients, they’re easy to prepare and make a great grab-and-go option for busy Sundays.

Ingredients:

• 1 small sweet potato, roasted and mashed
• 1/4 cup almond butter (unsweetened)
• 1 tbsp ground flaxseed
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp stevia or monk fruit sweetener (optional)
• A pinch of sea salt

Instructions:

1. Roast the sweet potato until tender, then mash it and allow it to cool slightly.
2. In a bowl, combine the mashed sweet potato, almond butter, ground flaxseed, cinnamon, vanilla extract, sweetener (if using), and sea salt. Stir until well mixed.
3. Using your hands, form the mixture into small bite-sized balls, about 1 inch in diameter.
4. Place the bites on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.
5. Serve chilled and enjoy!

These Sweet Potato and Almond Butter Bites are the perfect combination of sweet, nutty, and satisfying. They’re packed with protein, healthy fats, and fiber, making them ideal for a diabetic-friendly snack. Whether you enjoy them as a mid-morning treat or an afternoon energy boost, they’re an easy way to enjoy the natural sweetness of sweet potatoes without the sugar overload.

Sweet Potato and Black Bean Salad

This colorful, refreshing salad combines roasted sweet potatoes and black beans, providing a perfect balance of complex carbs and protein. It’s a great side dish for a Sunday gathering or a light meal on its own, ideal for diabetics seeking to maintain stable blood sugar levels.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/4 tsp cumin
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the diced sweet potato with olive oil, cumin, salt, and pepper. Spread the sweet potato evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and lightly browned.
2. In a large bowl, combine the roasted sweet potato, black beans, red bell pepper, onion, and cilantro.
3. Drizzle with lime juice, season with salt and pepper to taste, and toss to combine.
4. Serve warm or chilled.

The Sweet Potato and Black Bean Salad is an easy-to-make, diabetic-friendly dish filled with fiber, protein, and healthy fats. The combination of sweet potatoes and black beans offers a satisfying mix of nutrients to help stabilize blood sugar. This salad is perfect for a light lunch or as a side dish for dinner, making it a versatile addition to any meal plan.

Sweet Potato and Avocado Smoothie

This creamy smoothie is a nutrient-packed way to start the day or enjoy as a snack. With the natural sweetness of sweet potatoes and the healthy fats of avocado, it’s a filling and diabetic-friendly option that satisfies without causing blood sugar spikes.

Ingredients:

• 1 small sweet potato, roasted and mashed
• 1/2 avocado, peeled and pitted
• 1/2 cup unsweetened almond milk
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp chia seeds
• Ice cubes (optional)
• Stevia or monk fruit sweetener, to taste

Instructions:

1. Roast the sweet potato until tender, then mash it and allow it to cool.
2. In a blender, combine the mashed sweet potato, avocado, almond milk, cinnamon, vanilla extract, and sweetener (if desired).
3. Blend until smooth and creamy. Add ice cubes if a colder, thicker texture is preferred.
4. Pour into a glass and sprinkle with chia seeds for added texture.

The Sweet Potato and Avocado Smoothie is a deliciously creamy drink that combines the heart-healthy benefits of avocado with the antioxidant-rich sweetness of sweet potatoes. This smoothie is filling, full of healthy fats and fiber, and makes for a perfect diabetic-friendly breakfast or snack that supports stable energy levels throughout the day.

Sweet Potato and Turkey Meatballs

These savory sweet potato and turkey meatballs are perfect for a protein-packed meal that’s both diabetic-friendly and flavorful. The sweet potatoes add a slight sweetness to the savory turkey, making them a delicious and satisfying meal option.

Ingredients:

• 1 medium sweet potato, roasted and mashed
• 1 lb ground turkey
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp paprika
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Olive oil for cooking

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the mashed sweet potato, ground turkey, almond flour, Parmesan cheese, garlic powder, onion powder, paprika, parsley, salt, and pepper.
3. Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Lightly drizzle with olive oil and bake for 20-25 minutes, or until the meatballs are cooked through and golden brown.
5. Serve with a side of roasted vegetables or a small portion of your favorite whole grain.

Sweet Potato and Turkey Meatballs are a savory yet naturally sweet dish that works perfectly for meal prepping or a hearty dinner. The combination of lean turkey and fiber-packed sweet potatoes offers a great source of protein and nutrients, while still being diabetic-friendly. These meatballs are versatile, easy to make, and sure to please even the pickiest eaters.

Sweet Potato and Chickpea Curry

This hearty and aromatic curry combines the natural sweetness of sweet potatoes with protein-rich chickpeas, creating a filling and diabetic-friendly dish. Full of spices and flavor, it’s perfect for a Sunday dinner or lunch, packed with nutrients that help regulate blood sugar.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 1 tbsp olive oil
• 1 cup unsweetened coconut milk
• 1/2 cup vegetable broth
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the minced garlic and grated ginger, and cook for another 1-2 minutes, until fragrant.
3. Stir in the curry powder, turmeric, cumin, and cinnamon, and cook for 1 more minute to release the spices’ aromas.
4. Add the sweet potato cubes, chickpeas, diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender.
5. Stir in lime juice and season with salt and pepper to taste.
6. Serve the curry over brown rice or quinoa and garnish with fresh cilantro.

The Sweet Potato and Chickpea Curry is a deliciously warming dish full of complex flavors that also help maintain blood sugar levels. The combination of fiber-rich sweet potatoes and protein-packed chickpeas makes this curry a filling and satisfying meal. It’s a great vegetarian option that’s both comforting and diabetic-friendly, perfect for a Sunday gathering or a cozy weeknight dinner.

Sweet Potato and Spinach Quiche

This crustless quiche is a great low-carb alternative to traditional quiche, and the sweetness of the roasted sweet potatoes pairs beautifully with the earthy spinach. It’s a fantastic diabetic-friendly option for a Sunday brunch or light dinner.

Ingredients:

• 1 small sweet potato, roasted and mashed
• 1 1/2 cups fresh spinach, chopped
• 6 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 cup shredded cheese (optional)
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp paprika
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the chopped spinach over medium heat for 2-3 minutes until wilted. Remove from heat and set aside.
3. In a bowl, whisk the eggs, almond milk, garlic powder, black pepper, paprika, and salt.
4. Stir in the roasted mashed sweet potato and sautéed spinach, then add the shredded cheese if using.
5. Pour the mixture into a greased pie dish or quiche pan.
6. Bake for 25-30 minutes or until the quiche is set and slightly golden on top.
7. Let cool for a few minutes before slicing and serving.

The Sweet Potato and Spinach Quiche is an easy-to-make, low-carb, and diabetic-friendly dish that’s perfect for breakfast or brunch. The natural sweetness of the sweet potato combined with the savory spinach creates a balanced and nutritious meal. This quiche is filling, packed with protein and fiber, and provides a hearty start to your Sunday without spiking blood sugar levels.

Sweet Potato and Almond Flour Pancakes

These fluffy, grain-free pancakes are made with almond flour and sweet potato, making them a great diabetic-friendly breakfast option. Full of healthy fats, fiber, and protein, they provide sustained energy without causing blood sugar spikes.

Ingredients:

• 1 small sweet potato, roasted and mashed
• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 tsp baking powder
• 1/4 tsp salt
• Coconut oil for cooking

Instructions:

1. Roast the sweet potato until tender, then mash and set aside to cool.
2. In a large bowl, whisk together the almond flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat the eggs, then add the mashed sweet potato, almond milk, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients, stirring until smooth.
5. Heat a little coconut oil in a skillet over medium heat. Pour small amounts of batter into the skillet to form pancakes.
6. Cook for 2-3 minutes on each side, until golden brown and cooked through.
7. Serve with sugar-free syrup or fresh berries.

Sweet Potato and Almond Flour Pancakes are a wonderful way to enjoy a sweet breakfast without the carbs that come with traditional pancakes. The sweet potato adds moisture and natural sweetness, while almond flour keeps the pancakes grain-free and low in carbs. These pancakes are a perfect, diabetic-friendly treat for a Sunday morning that will keep you feeling satisfied and energized throughout the day.

Sweet Potato and Zucchini Frittata

This light and nutritious frittata combines the earthiness of sweet potatoes with the mild taste of zucchini, creating a satisfying, protein-packed dish that’s perfect for a Sunday breakfast or brunch. This diabetic-friendly recipe is low in carbs, making it a great option to help regulate blood sugar while still enjoying a hearty meal.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 small zucchini, sliced
• 6 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup feta cheese, crumbled (optional)
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the diced sweet potato and cook for about 8-10 minutes until they soften.
3. Add the sliced zucchini to the skillet and cook for another 3-4 minutes until the zucchini is tender. Remove the skillet from heat.
4. In a bowl, whisk the eggs, almond milk, garlic powder, black pepper, and salt.
5. Pour the egg mixture into the skillet over the sweet potato and zucchini, stirring gently to distribute the vegetables evenly.
6. Sprinkle feta cheese over the top (if using), then transfer the skillet to the oven.
7. Bake for 15-20 minutes, or until the eggs are set and lightly golden on top.
8. Garnish with fresh parsley before serving.

The Sweet Potato and Zucchini Frittata is a versatile and filling dish that makes a great addition to any Sunday meal. The combination of eggs, sweet potatoes, and zucchini provides a well-balanced source of protein, fiber, and vitamins, while keeping carbs in check. This frittata is ideal for those looking to control their blood sugar without sacrificing flavor. It can also be served warm or cold, making it perfect for meal prepping and leftovers.

Sweet Potato and Coconut Flour Muffins

These soft, naturally sweet muffins are made with coconut flour, making them a great low-carb, grain-free alternative to traditional muffins. Sweet potatoes add moisture and a touch of natural sweetness, making these muffins a perfect diabetic-friendly snack or breakfast.

Ingredients:

• 1 medium sweet potato, roasted and mashed
• 1/2 cup coconut flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1/4 tsp cinnamon
• 1/4 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• Stevia or monk fruit sweetener, to taste (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
3. Stir in the roasted mashed sweet potato, cinnamon, and sweetener (if using).
4. In a separate bowl, combine the coconut flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Sweet Potato and Coconut Flour Muffins are a delightful and healthy treat that satisfies your cravings without the blood sugar spike. They are naturally sweetened with the addition of roasted sweet potatoes, which provide a rich flavor while being gentle on your blood sugar. These muffins are an excellent option for a quick breakfast or snack, and they freeze well, making them easy to prepare in advance for the week ahead.

Sweet Potato and Kale Soup

This comforting and filling soup is perfect for a cozy Sunday meal. The hearty sweet potatoes combined with nutrient-rich kale create a nutritious, fiber-packed dish that’s low in carbs and ideal for stabilizing blood sugar levels. It’s a perfect diabetic-friendly option for those looking for a warming, satisfying soup.

Ingredients:

• 1 large sweet potato, peeled and diced
• 2 cups kale, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups low-sodium vegetable broth
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp black pepper
• Salt to taste
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened.
2. Add the diced sweet potatoes to the pot and cook for another 5 minutes, stirring occasionally.
3. Sprinkle in the cumin, turmeric, black pepper, and salt, and cook for another 1-2 minutes to allow the spices to release their flavors.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 20 minutes, or until the sweet potatoes are tender.
5. Add the chopped kale and cook for an additional 5-7 minutes, until the kale is tender and wilted.
6. Stir in the lemon juice and adjust the seasoning with salt and pepper if necessary.
7. Ladle into bowls and garnish with fresh parsley before serving.

The Sweet Potato and Kale Soup is a warm and nourishing meal that provides a perfect balance of fiber, vitamins, and antioxidants. The sweet potatoes add a natural sweetness while the kale boosts the nutritional profile with its high content of vitamins A, C, and K. This soup is an excellent diabetic-friendly option that keeps you full and satisfied, making it perfect for a Sunday meal or meal prepping for the week ahead.

Note: More recipes are coming soon!