27+ Irresistible Crockpot Cheese Potato Recipes for Any Occasion

Crockpot cheese potato recipes are a true comfort food favorite, perfect for busy weeknights or family gatherings.

These easy-to-make dishes combine the creamy, rich flavor of cheese with the hearty texture of potatoes, all cooked effortlessly in your slow cooker.

Whether you’re looking for a cheesy side dish, a creamy main course, or something in between, there’s a crockpot cheese potato recipe for everyone.

In this article, we’ll share a variety of 27+ delicious crockpot cheese potato recipes that will make your meals a whole lot more indulgent.

From cheesy scalloped potatoes to creamy potato casseroles, these recipes are sure to satisfy your craving for rich, cheesy goodness.

Not only do these dishes taste amazing, but they’re also incredibly convenient.

Once you prepare the ingredients, your crockpot does the rest of the work, giving you more time to focus on other tasks or simply relax.

If you love potatoes and cheese, then you’re in for a treat!

These recipes will bring comfort and flavor to your table with minimal effort.

27+ Irresistible Crockpot Cheese Potato Recipes for Any Occasion

Whether you’re a cheese lover or just a fan of comforting, easy-to-make meals, crockpot cheese potato recipes are a must-try.

These dishes offer the perfect blend of flavor, creaminess, and convenience.

By adding these recipes to your collection, you’ll have plenty of options for satisfying family dinners, holiday meals, or even simple weeknight suppers.

So, go ahead and enjoy the rich, melty goodness of potatoes and cheese cooked to perfection in your trusty crockpot.

We hope these 27+ recipes inspire you to get creative in the kitchen and bring some cheesy, comforting dishes to your table!

Sweet Potato and Black Bean Chili

For a comforting and hearty meal, this crockpot sweet potato and black bean chili is a fantastic choice. Combining the natural sweetness of canned sweet potatoes with the earthy flavors of black beans and spices, this dish strikes the perfect balance between savory and sweet. It’s a healthy, protein-packed meal that’s easy to prepare and perfect for a busy day or a cozy night at home.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and cubed
• 2 (15 oz) cans of black beans, drained and rinsed
• 1 (14.5 oz) can of diced tomatoes
• 1 cup vegetable broth
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions:

1. In a skillet, heat olive oil over medium heat and sauté the onions and garlic until translucent, about 3-4 minutes.
2. Transfer the sautéed onions and garlic to the crockpot.
3. Add the canned sweet potatoes, black beans, diced tomatoes, vegetable broth, and all the spices to the crockpot.
4. Stir well to combine all the ingredients.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. Serve warm with your choice of toppings.

This recipe is a simple yet flavorful way to enjoy sweet potatoes in a unique, savory dish. The chili is versatile and can be paired with rice, cornbread, or enjoyed as is. It’s ideal for meal prepping, as the flavors deepen the next day.

Sweet Potato Chicken Curry

This crockpot sweet potato chicken curry offers a rich, creamy blend of flavors inspired by traditional Indian cuisine. The sweetness of the canned sweet potatoes pairs beautifully with the spiced coconut curry sauce, while the tender chicken provides protein to make it a satisfying main dish. It’s a warming, aromatic meal perfect for any season.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and mashed
• 1.5 lbs chicken breast, cubed
• 1 (13.5 oz) can of coconut milk
• 1 cup chicken broth
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional for heat)
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 cup frozen peas
• Cooked rice or naan for serving

Instructions:

1. In a skillet, heat olive oil over medium heat and sauté onions and garlic until fragrant.
2. Add the cubed chicken to the skillet and cook for 2-3 minutes until slightly browned.
3. Transfer the chicken, onions, and garlic to the crockpot.
4. Add the mashed sweet potatoes, coconut milk, chicken broth, and all the spices. Stir well to combine.
5. Cover and cook on low for 6 hours or on high for 3 hours.
6. About 30 minutes before serving, add the frozen peas and stir.
7. Serve the curry hot over rice or with naan.

This curry is a delightful fusion of sweet and savory, with layers of spices that make it flavorful without being overpowering. It’s a crowd-pleaser and a great way to introduce bold flavors into your weekly meal rotation.

Sweet Potato Apple Crisp Oatmeal

Start your day with this wholesome and naturally sweetened crockpot oatmeal. The canned sweet potatoes and apples create a creamy, comforting base, while the rolled oats provide a hearty texture. A sprinkle of cinnamon and nutmeg elevates the flavors, making it a delightful breakfast or even a dessert.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and mashed
• 1.5 cups rolled oats
• 2 apples, peeled, cored, and diced
• 4 cups almond milk (or milk of choice)
• 1/3 cup maple syrup or honey
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Add the mashed sweet potatoes, oats, diced apples, almond milk, maple syrup, cinnamon, nutmeg, and salt to the crockpot.
2. Stir well to combine all ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally to prevent sticking.
4. Serve warm, topped with chopped nuts if desired.

This oatmeal is more than just a breakfast—it’s a warm, cozy hug in a bowl. With the natural sweetness of sweet potatoes and apples, it’s a nutritious way to satisfy your sweet tooth without added sugars. It also reheats wonderfully, making it perfect for busy mornings.

Sweet Potato and Lentil Stew

A hearty and wholesome dish, this sweet potato and lentil stew is a perfect blend of earthy, sweet, and tangy flavors. The canned sweet potatoes lend a velvety texture and natural sweetness to the dish, while lentils provide a protein-rich base. This stew is ideal for a cozy dinner or meal prep for the week ahead.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and cubed
• 1 cup dried green or brown lentils, rinsed
• 1 (14.5 oz) can of diced tomatoes
• 4 cups vegetable broth
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 cups fresh spinach or kale (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the onion and garlic until softened.
2. Add the onion and garlic to the crockpot along with the sweet potatoes, lentils, diced tomatoes, vegetable broth, and spices.
3. Stir to combine and cover the crockpot. Cook on low for 7-8 hours or on high for 3-4 hours.
4. In the last 15 minutes of cooking, add the spinach or kale, if using, and stir until wilted.
5. Serve warm with crusty bread or over rice.

This dish is rich in flavor and nutrition, with the lentils and sweet potatoes creating a satisfying and balanced meal. It’s a wonderful option for plant-based eaters or anyone looking to incorporate more vegetables into their diet.

Sweet Potato and Sausage Casserole

Combining the sweet and savory elements of canned sweet potatoes with hearty sausage, this crockpot casserole is a comforting and filling meal. It’s perfect for busy weeknights or as a dish to bring to a potluck.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and cubed
• 1 lb Italian sausage (mild or spicy)
• 1 medium onion, diced
• 1 (10 oz) can cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 cup frozen green beans

Instructions:

1. In a skillet, brown the sausage and break it into crumbles. Drain excess grease.
2. Add the cooked sausage, sweet potatoes, diced onion, cream of mushroom soup, milk, and spices to the crockpot. Mix well.
3. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
4. In the last 30 minutes, stir in the green beans and sprinkle the cheddar cheese on top. Cover until the cheese is melted.
5. Serve warm with a side of salad or dinner rolls.

This casserole is a crowd-pleasing dish with its creamy, cheesy texture and bold flavors. It’s easy to prepare and will quickly become a family favorite.

Sweet Potato and Chickpea Curry

A vegan-friendly and flavor-packed dish, this sweet potato and chickpea curry is rich, creamy, and perfectly spiced. The canned sweet potatoes create a silky base, while chickpeas add heartiness, making it a satisfying meal for any occasion.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and mashed
• 1 (15 oz) can of chickpeas, drained and rinsed
• 1 (13.5 oz) can of coconut milk
• 1 cup vegetable broth
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil
• 1 cup diced tomatoes (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet and sauté onions and garlic until fragrant.
2. Add the sautéed mixture, mashed sweet potatoes, chickpeas, coconut milk, vegetable broth, and spices to the crockpot. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Garnish with fresh cilantro and serve over rice or with naan.

This curry is a celebration of bold, comforting flavors. It’s easy to prepare and makes for an excellent make-ahead meal that gets even better the next day.

Sweet Potato and Quinoa Chili

This unique twist on chili combines canned sweet potatoes with quinoa, creating a hearty, protein-packed dish with a slightly sweet undertone. It’s a great option for vegetarians or anyone looking to try a new take on a classic comfort food.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and cubed
• 1 cup quinoa, rinsed
• 2 (15 oz) cans of black beans, drained and rinsed
• 1 (14.5 oz) can of diced tomatoes
• 1 cup vegetable broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp olive oil
• 1 cup frozen corn

Instructions:

1. Heat olive oil in a skillet and sauté onions and garlic until soft.
2. Add the onions, garlic, sweet potatoes, quinoa, black beans, diced tomatoes, vegetable broth, and spices to the crockpot. Stir to mix.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. In the last 15 minutes, stir in the frozen corn.
5. Serve hot with your favorite chili toppings like avocado, shredded cheese, or sour cream.

This chili is a nutrient-rich, satisfying meal that combines the comforting flavors of traditional chili with the unique texture and sweetness of sweet potatoes.

Sweet Potato and Ham Soup

This creamy sweet potato and ham soup is a delightful combination of savory and sweet flavors. Perfect for cold weather, it’s easy to prepare and a hit with the whole family.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and mashed
• 1.5 cups diced cooked ham
• 4 cups chicken broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup heavy cream or half-and-half
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1 tbsp butter

Instructions:

1. Melt butter in a skillet and sauté onions and garlic until softened.
2. Add the sautéed mixture, mashed sweet potatoes, diced ham, chicken broth, and thyme to the crockpot. Stir well.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
4. In the last 30 minutes, stir in the heavy cream.
5. Serve warm with crackers or crusty bread.

This soup is creamy, comforting, and full of flavor. The ham adds a smoky depth that pairs wonderfully with the natural sweetness of the sweet potatoes.

Sweet Potato and Bacon Hash

This savory and slightly smoky sweet potato and bacon hash is a great breakfast or brunch dish that can be made easily in your crockpot. The combination of crispy bacon, tender sweet potatoes, and spices makes this dish both hearty and satisfying. Perfect for those who enjoy a flavorful start to their day, this dish can also be served as a side with eggs or any main meal.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and cubed
• 1 lb bacon, chopped
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/2 cup chicken broth
• 1 tbsp olive oil

Instructions:

1. In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside, draining off any excess grease.
2. In the same skillet, sauté the diced onion and bell pepper in a tablespoon of olive oil until softened, about 4-5 minutes.
3. Transfer the bacon, sautéed onion, bell pepper, cubed sweet potatoes, smoked paprika, garlic powder, salt, pepper, and chicken broth to the crockpot. Stir well to combine.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
5. Serve the hash warm, optionally topping it with a fried egg for added richness.

This hash is both comforting and flavorful, with the crispy bacon and sweet potatoes creating a wonderful contrast in texture. It’s a perfect choice for a weekend breakfast or brunch and can be paired with a variety of sides or served as is.

Sweet Potato Stuffed Bell Peppers

Stuffed bell peppers are a classic dish that gets a delicious twist with the addition of canned sweet potatoes. This recipe combines the sweetness of the potatoes with savory ground turkey, rice, and spices, making it a satisfying and balanced meal. It’s easy to prepare, and the crockpot does all the work for you, resulting in tender, flavorful stuffed peppers.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and mashed
• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey or beef
• 1 cup cooked rice
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 cup shredded cheese (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until softened.
2. Add the ground turkey or beef to the skillet and cook until browned. Drain any excess fat.
3. Stir in the mashed sweet potatoes, cooked rice, diced tomatoes, and spices into the skillet. Mix well and cook for an additional 5 minutes.
4. Stuff the bell peppers with the sweet potato mixture and place them in the crockpot.
5. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
6. About 10 minutes before serving, sprinkle the shredded cheese on top of each pepper, if using, and let it melt.
7. Serve warm with a side salad or your favorite dipping sauce.

These stuffed peppers are not only colorful and appetizing, but they also offer a great balance of protein, carbs, and fiber. The sweet potatoes add a creamy, rich texture that pairs wonderfully with the savory ground meat and rice.

Sweet Potato and Broccoli Frittata

For a savory dish that works well for breakfast, lunch, or dinner, this crockpot sweet potato and broccoli frittata is a winner. The natural sweetness of the canned sweet potatoes complements the earthiness of the broccoli, and the eggs bring everything together for a satisfying meal. This dish is perfect for those who enjoy a protein-packed, vegetable-filled dish with minimal effort.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and mashed
• 1 cup fresh broccoli florets
• 6 large eggs
• 1/2 cup milk
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet and sauté the broccoli florets until just tender, about 4-5 minutes.
2. In a large bowl, whisk together the eggs, milk, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper.
3. Add the mashed sweet potatoes and sautéed broccoli to the egg mixture and stir to combine.
4. Pour the mixture into the crockpot, spreading it evenly.
5. Cover and cook on low for 3-4 hours or until the frittata is set and slightly golden on top.
6. Serve warm, garnished with fresh herbs or a side of toast.

This frittata is a healthy, delicious option for any meal. The sweet potatoes provide an unexpected but delightful creaminess, while the eggs and cheese create a comforting, savory dish. It’s also versatile and can be easily customized with additional veggies or protein.

Sweet Potato and Spinach Lasagna

This crockpot sweet potato and spinach lasagna offers a lighter twist on the traditional lasagna, with sweet potatoes replacing some of the pasta layers for a unique flavor and texture. The creamy sweet potatoes blend beautifully with the spinach and ricotta cheese, making this a delicious and filling vegetarian meal.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and mashed
• 9 lasagna noodles (uncooked)
• 3 cups fresh spinach, chopped
• 2 cups ricotta cheese
• 1 (24 oz) jar marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. In a bowl, combine the mashed sweet potatoes, ricotta cheese, garlic powder, oregano, salt, and pepper.
2. In the crockpot, spread a thin layer of marinara sauce on the bottom.
3. Place a layer of uncooked lasagna noodles over the sauce. Spread a layer of the sweet potato-ricotta mixture on top of the noodles, followed by a layer of spinach, then sprinkle with mozzarella and Parmesan cheese.
4. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan cheese on top.
5. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the noodles are tender and the cheese is melted.
6. Serve hot, garnished with fresh basil or a side of garlic bread.

This lasagna is a comforting, satisfying dish that’s perfect for a family meal. The sweet potatoes add a creamy, subtly sweet flavor that pairs perfectly with the savory marinara and spinach, making it a hit for both vegetarians and meat-eaters alike.

Sweet Potato and Mushroom Risotto

This creamy crockpot risotto with sweet potatoes and mushrooms offers a rich, earthy flavor profile that’s perfect for any occasion. The canned sweet potatoes provide a slight sweetness, while the mushrooms add a savory depth. The slow-cooked rice becomes wonderfully creamy, making this dish feel luxurious without the need for constant stirring.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and mashed
• 1 cup Arborio rice
• 1 lb mushrooms, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1/4 tsp black pepper
• 1/4 tsp salt
• Fresh parsley for garnish

Instructions:

1. In a skillet, sauté the onions, garlic, and mushrooms in butter until the mushrooms release their moisture and become tender, about 5-7 minutes.
2. Transfer the mushroom mixture to the crockpot along with the Arborio rice, mashed sweet potatoes, vegetable broth, white wine (if using), salt, and pepper. Stir well.
3. Cover and cook on low for 4-5 hours, stirring occasionally, until the rice is tender and the mixture has reached a creamy consistency.
4. Stir in the Parmesan cheese and cook for an additional 10 minutes to melt the cheese.
5. Serve warm, garnished with fresh parsley.

This risotto is creamy, flavorful, and comforting, with the sweet potatoes adding an unexpected twist. The mushrooms bring an earthy richness, and the slow cooking ensures the rice becomes perfectly tender and infused with flavor.

Sweet Potato and Cornbread Casserole

For a unique and comforting side dish, this sweet potato and cornbread casserole combines the richness of sweet potatoes with the light, crumbly texture of cornbread. It’s a great dish for the holidays, special occasions, or any time you want to add a little extra sweetness to your meal.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and mashed
• 1 box cornbread mix (plus ingredients listed on the box, typically eggs, milk, and oil)
• 1/2 cup brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup butter, melted
• 1/4 cup milk

Instructions:

1. Preheat the oven as directed on the cornbread mix box (if you plan to use the oven for baking).
2. In a large bowl, combine the mashed sweet potatoes, brown sugar, cinnamon, and nutmeg.
3. Prepare the cornbread batter according to the instructions on the mix box, and fold it into the sweet potato mixture.
4. Pour the sweet potato-cornbread mixture into the crockpot.
5. Cover and cook on low for 3-4 hours or on high for 2 hours, until the casserole is set and lightly golden on top.
6. Serve warm as a side dish with roasted meats or a salad.

This casserole is a perfect blend of sweet and savory, with a soft, cornbread texture that complements the creamy sweet potatoes. It’s a great dish to prepare in advance and is guaranteed to be a crowd-pleaser.

Sweet Potato and Chicken Stew

A warm and filling stew, this sweet potato and chicken dish combines the hearty sweetness of canned sweet potatoes with the savory flavors of tender chicken. It’s a one-pot wonder that’s perfect for a cozy weeknight dinner or as a meal prep option. The combination of vegetables, spices, and chicken makes this stew balanced and rich in flavor, ideal for those who want something satisfying yet not too heavy.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and cubed
• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 cups kale or spinach, chopped (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the onion, carrots, and celery for 5 minutes until softened.
2. Add the garlic and cook for another 1-2 minutes.
3. Transfer the sautéed vegetables, cubed chicken, sweet potatoes, chicken broth, thyme, rosemary, paprika, salt, and pepper to the crockpot. Stir to combine.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
5. If using, stir in the chopped kale or spinach in the last 15 minutes of cooking.
6. Serve warm with crusty bread or over a bed of rice.

This stew is the epitome of comfort food—light yet filling and full of depth. The combination of chicken, vegetables, and sweet potatoes makes it an easy, satisfying meal that’s great for any time of year.

Sweet Potato and Black Bean Burritos

These sweet potato and black bean burritos are a simple and nutritious meal that’s perfect for busy days. Filled with mashed sweet potatoes, black beans, and flavorful spices, they provide a satisfying vegetarian option that’s easy to make and even easier to enjoy. You can even customize them with your favorite toppings, such as guacamole or salsa, for added flavor.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and mashed
• 1 (15 oz) can of black beans, drained and rinsed
• 1/2 cup cooked rice (optional)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 8 large flour tortillas
• 1 cup shredded cheese (optional)
• Sour cream, salsa, or guacamole for serving

Instructions:

1. In the crockpot, combine the mashed sweet potatoes, black beans, rice (if using), cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Stir until well combined.
2. Cover and cook on low for 3-4 hours or on high for 2 hours, until heated through and the flavors have melded.
3. Once cooked, warm the tortillas and spoon the sweet potato and black bean mixture into the center of each one.
4. Top with shredded cheese, if desired, and fold the sides of the tortilla over the filling, then roll it up.
5. Serve with sour cream, salsa, or guacamole.

These burritos are packed with protein and fiber, making them a great option for lunch or dinner. The creamy, slightly sweet sweet potatoes pair perfectly with the savory black beans and spices, creating a meal that’s both satisfying and delicious.

Sweet Potato and Apple Casserole

This sweet potato and apple casserole offers a unique and sweet flavor combination that’s perfect for fall or any time you’re craving something comforting. The apples add a slight tartness that balances the rich, creamy sweetness of the sweet potatoes. This dish works wonderfully as a side for holiday meals or as a hearty, sweet main for a light dinner.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and mashed
• 2 large apples, peeled and diced
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1/2 cup chopped pecans or walnuts (optional)
• 1/4 cup melted butter

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix the mashed sweet potatoes, diced apples, brown sugar, maple syrup, cinnamon, nutmeg, ginger, and salt.
3. Pour the mixture into a greased 9×13-inch casserole dish and smooth the top.
4. Sprinkle the chopped nuts over the top and drizzle the melted butter evenly across the surface.
5. Cover with foil and bake for 30 minutes.
6. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, until the top is golden and slightly crispy.
7. Serve warm as a side or main dish.

This casserole is an incredibly tasty and comforting dish with the natural sweetness of the sweet potatoes and apples. The spices bring out the fall flavors, and the pecans add a wonderful crunch that contrasts nicely with the creamy texture.

Sweet Potato and Chorizo Tacos

For a flavorful and easy dinner, these sweet potato and chorizo tacos are a great choice. The spicy chorizo adds a bold flavor that’s perfectly complemented by the natural sweetness of the canned sweet potatoes. These tacos are a great way to use pantry staples for a quick and satisfying meal, ideal for a casual dinner or Taco Tuesday.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and cubed
• 1/2 lb chorizo sausage, casing removed
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. In a skillet, cook the chorizo over medium heat until browned and crispy, breaking it up into crumbles as it cooks.
2. Add the diced onion and garlic and cook for 3-4 minutes until softened.
3. Stir in the sweet potatoes, cumin, smoked paprika, salt, and pepper, and cook for an additional 5 minutes until the sweet potatoes are heated through and slightly caramelized.
4. Warm the tortillas in a dry skillet or microwave.
5. Spoon the chorizo and sweet potato mixture into each tortilla and garnish with fresh cilantro.
6. Serve with lime wedges for added flavor.

These tacos are a great balance of spicy, sweet, and savory. The chorizo adds a bold kick, while the sweet potatoes bring a creamy, slightly sweet contrast. They’re perfect for a quick dinner or for serving a crowd.

Sweet Potato and Green Bean Salad

For a fresh and light meal or side dish, this sweet potato and green bean salad is the perfect option. The sweet potatoes are roasted to bring out their natural sweetness, and the green beans add a crisp texture. Tossed in a tangy vinaigrette, this salad is a refreshing and healthy choice that can be served warm or chilled.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and cubed
• 2 cups fresh green beans, trimmed and blanched
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste
• 1/4 cup chopped red onion
• 1/4 cup toasted almonds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
3. While the sweet potatoes are roasting, blanch the green beans in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
5. In a large bowl, combine the roasted sweet potatoes, green beans, chopped onion, and dressing. Toss gently to coat.
6. Garnish with toasted almonds if desired and serve either warm or chilled.

This salad is fresh and light yet filling, making it a great side for a variety of main dishes or even as a light lunch. The tangy vinaigrette pairs wonderfully with the sweet potatoes and green beans, creating a refreshing contrast in flavors.

Sweet Potato and Tofu Stir-Fry

This vegan stir-fry featuring sweet potatoes and tofu is a colorful and nutrient-packed dish. The sweet potatoes provide a creamy texture, while the tofu adds a hearty protein element. The dish is enhanced with a savory sauce made from soy sauce, garlic, and ginger, creating a flavorful and satisfying meal.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and cubed
• 1 block firm tofu, drained and cubed
• 1 bell pepper, sliced
• 1 carrot, sliced
• 1 small zucchini, sliced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp cornstarch (optional for thickening)
• 1/4 cup sesame seeds (optional)

Instructions:

1. In a large pan or wok, heat the sesame oil over medium heat. Add the tofu cubes and cook until golden brown and crispy, about 5-7 minutes.
2. Remove the tofu from the pan and set aside. In the same pan, add the garlic, ginger, bell pepper, carrot, and zucchini, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. Add the sweet potatoes to the pan and stir to combine.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and cornstarch (if using). Pour the sauce over the vegetables and stir to coat evenly.
5. Return the tofu to the pan and toss everything together. Cook for another 2-3 minutes until heated through and the sauce has thickened.
6. Garnish with sesame seeds and serve warm over rice or noodles.

This stir-fry is a great way to enjoy the natural sweetness of the sweet potatoes paired with the savory flavors of tofu and vegetables. It’s an easy, quick, and nutritious meal that’s perfect for a vegan or vegetarian diet.

Sweet Potato and Sausage Skillet

This easy-to-make sweet potato and sausage skillet is a perfect one-pan meal. The crispy sausage paired with the creamy, slightly caramelized sweet potatoes makes for a delicious and satisfying dish that can be served for breakfast, lunch, or dinner. The addition of onions, bell peppers, and spices gives the dish an irresistible savory flavor.

Ingredients:

• 2 (15 oz) cans of sweet potatoes, drained and cubed
• 1 lb sausage (Italian, breakfast, or your choice), casing removed
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sausage to the skillet, breaking it up as it cooks. Cook for 5-7 minutes until browned and crispy.
3. Add the diced onion, bell pepper, and garlic, and cook for an additional 3-4 minutes, until softened.
4. Stir in the cubed sweet potatoes, smoked paprika, cumin, salt, and pepper. Cook for another 5 minutes, allowing the sweet potatoes to get slightly crispy and heated through.
5. Garnish with fresh parsley before serving.

This skillet dish is an excellent option for a fast, flavorful meal that requires minimal preparation. The combination of savory sausage, tender sweet potatoes, and aromatic spices makes for a balanced and hearty dish that will leave you feeling satisfied and energized. Perfect for a quick dinner or a satisfying breakfast!

Note: More recipes are coming soon!