25+ Irresistible Dairy-Free Sweet Potato Recipes You’ll Fall in Love With

Sweet potatoes are a versatile and nutrient-packed ingredient that can easily shine in countless dishes, especially for those looking to enjoy delicious dairy-free recipes.

Whether you’re craving something savory, indulgent desserts, or wholesome snacks, sweet potatoes can do it all.

From their natural sweetness to their creamy texture, they’re a fantastic base for dairy-free cooking.

In this post, we’re bringing you over 25 dairy-free sweet potato recipes that will inspire your kitchen creations and satisfy everyone, from picky eaters to food enthusiasts.

Let’s dive into the world of these orange delights!

25+ Irresistible Dairy-Free Sweet Potato Recipes You’ll Fall in Love With

Sweet potatoes are a true kitchen hero for those who embrace dairy-free living.

With their natural creaminess and delightful sweetness, they allow for endless recipe possibilities. ‘

From comforting soups to decadent desserts and hearty mains, there’s a sweet potato recipe here for every craving.

The best part?

Each recipe is free from dairy, ensuring they’re perfect for anyone with dietary restrictions or preferences.

Explore these 25+ options, and let the magic of sweet potatoes transform your meals into something extraordinary!

Sweet Potato Coconut Curry Soup

This Sweet Potato Coconut Curry Soup is a creamy, aromatic dish perfect for cozy evenings. Combining the natural sweetness of sweet potatoes with the richness of coconut milk and the warmth of curry spices, this recipe is both dairy-free and packed with flavor. It’s easy to prepare and makes a satisfying meal or starter.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent.
2. Stir in the garlic and ginger, cooking for about 1 minute until fragrant.
3. Add the curry paste and turmeric, mixing well.
4. Toss in the sweet potatoes, stirring to coat them in the spice mixture.
5. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes or until the sweet potatoes are soft.
6. Use an immersion blender (or transfer to a blender) to purée the soup until smooth.
7. Stir in the coconut milk, lime juice, and adjust seasoning with salt and pepper.
8. \This Sweet Potato Coconut Curry Soup is both nourishing and flavorful. Its balance of sweetness and spice makes it a standout dish for family dinners or meal prepping. Pair it with a slice of crusty bread for a complete meal!

Sweet Potato Brownies

Who said you can’t have dessert and keep it healthy? These Sweet Potato Brownies are fudgy, decadent, and completely dairy-free. Made with wholesome ingredients, they’re naturally sweetened and packed with nutrients, making them an indulgent treat you can feel good about.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1/2 cup almond butter (or sunflower seed butter for nut-free)
• 1/3 cup maple syrup
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Optional: dairy-free chocolate chips or nuts for topping

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the mashed sweet potato, almond butter, maple syrup, and vanilla extract. Mix until smooth.
3. Add the cocoa powder, baking soda, and salt, stirring until fully incorporated.
4. Pour the batter into the prepared baking dish, spreading it evenly.
5. Sprinkle optional toppings like dairy-free chocolate chips or chopped nuts over the batter.
6. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the brownies to cool completely before slicing.

are proof that desserts can be both delicious and nutritious. Perfect for satisfying a sweet tooth or impressing guests at a gathering, they’re a must-try for any dessert lover.

Sweet Potato Breakfast Hash

Start your day with this hearty and nutritious Sweet Potato Breakfast Hash! This dairy-free dish combines crispy sweet potatoes, sautéed vegetables, and a hint of spice for a filling breakfast or brunch option. It’s quick to make and customizable with your favorite add-ins.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 bell pepper, diced
• 1 small red onion, chopped
• 1 zucchini, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the diced sweet potatoes and cook for 10 minutes, stirring occasionally, until they start to soften and brown.
3. Toss in the bell pepper, red onion, and zucchini, cooking for an additional 5–7 minutes until the vegetables are tender.
4. Sprinkle the smoked paprika, garlic powder, cayenne pepper, salt, and pepper over the mixture, stirring to combine.
5. Cook for another 2 minutes to let the flavors meld.
6. Serve hot, garnished with fresh parsley.

This Sweet Potato Breakfast Hash is a versatile dish that can be enjoyed as-is or paired with a side of avocado or eggs (if not strictly plant-based). It’s a satisfying way to fuel your morning and can even double as a quick dinner option!

Sweet Potato Chickpea Buddha Bowl

This Sweet Potato Chickpea Buddha Bowl is a vibrant, nutrient-packed meal that’s both dairy-free and incredibly satisfying. With roasted sweet potatoes, spiced chickpeas, and fresh veggies, it’s a balanced dish perfect for meal prep or a quick, healthy dinner.

Ingredients:

• 2 medium sweet potatoes, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups cooked quinoa or rice
• 1 cup spinach or kale
• 1 avocado, sliced
• Tahini or lemon dressing for drizzling

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potatoes with 1 tablespoon olive oil, paprika, and salt. Spread on a baking sheet.
3. Toss chickpeas with the remaining olive oil, cumin, and garlic powder, then spread on another baking sheet.
4. Roast both the sweet potatoes and chickpeas for 20–25 minutes, stirring halfway through.
5. Assemble the bowl by layering quinoa, sweet potatoes, chickpeas, greens, and avocado.

This Sweet Potato Chickpea Buddha Bowl is not only delicious but also packed with protein and fiber to keep you full. It’s colorful, wholesome, and perfect for any time of day.

Sweet Potato Pancakes

These Sweet Potato Pancakes are fluffy, slightly sweet, and entirely dairy-free. Perfect for a weekend breakfast or brunch, they’re a fun way to incorporate sweet potatoes into your morning routine while keeping it healthy and satisfying.

Ingredients:

• 1 cup mashed sweet potato
• 1 1/4 cups oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Coconut oil for cooking

Instructions:

1. In a bowl, whisk together oat flour, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, mix mashed sweet potato, almond milk, maple syrup, and vanilla.
3. Gradually combine the wet and dry ingredients until smooth.
4. Heat a nonstick skillet over medium heat and grease with coconut oil.
5. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface. Flip and cook the other side.
6. Serve with additional maple syrup and fresh fruit.

These Sweet Potato Pancakes are a delicious way to enjoy a cozy breakfast while adding a boost of nutrients. They’re soft, naturally sweet, and perfect for the whole family.

Sweet Potato Shepherd’s Pie

This Sweet Potato Shepherd’s Pie is a healthier, dairy-free twist on the classic comfort food. The creamy sweet potato topping pairs perfectly with a savory vegetable filling, creating a hearty dish that’s great for cozy dinners.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup diced carrots
• 1 cup peas
• 1 cup mushrooms, chopped
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon thyme

Instructions:

1. Boil sweet potatoes until soft. Drain and mash with almond milk, olive oil, salt, and pepper. Set aside.
2. Heat olive oil in a skillet and sauté onion, garlic, carrots, and mushrooms until softened.
3. Add tomato paste, thyme, and vegetable broth, simmering until the mixture thickens.
4. Preheat oven to 375°F (190°C). Pour the vegetable mixture into a baking dish, then spread mashed sweet potatoes on top.
5. Bake for 20 minutes or until golden brown.

This Sweet Potato Shepherd’s Pie is a comforting and filling meal that’s packed with nutrients and flavor. It’s a great option for meal prep or a cozy family dinner.

Sweet Potato and Black Bean Tacos

Switch up your taco night with these Sweet Potato and Black Bean Tacos! Packed with bold flavors and wholesome ingredients, these dairy-free tacos are a crowd-pleaser that’s easy to whip up in under 30 minutes.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup fresh salsa
• Small corn tortillas
• Optional toppings: avocado, cilantro, lime

Instructions:

1. Toss sweet potatoes with olive oil, chili powder, cumin, and salt. Roast at 400°F (200°C) for 20 minutes.
2. Heat black beans in a skillet over low heat.
3. Assemble tacos by layering roasted sweet potatoes, black beans, and salsa in warm tortillas.

These Sweet Potato and Black Bean Tacos are flavorful, filling, and fun to make. Perfect for Taco Tuesday or a quick dinner, they’re sure to become a household favorite.

Sweet Potato Energy Balls

These Sweet Potato Energy Balls are the perfect on-the-go snack! Packed with natural sweetness, healthy fats, and fiber, they’re dairy-free, gluten-free, and ideal for curbing hunger or satisfying your sweet tooth.

Ingredients:

• 1 cup mashed sweet potato
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1 cup rolled oats
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup shredded coconut

Instructions:

1. In a bowl, combine mashed sweet potato, almond butter, and maple syrup until smooth.
2. Mix in oats, cinnamon, and nutmeg until a sticky dough forms.
3. Roll into small balls and coat with shredded coconut.
4. Chill in the fridge for at least 30 minutes before serving.

These Sweet Potato Energy Balls are a quick and healthy snack option that’s as easy to make as they are to eat. Perfect for busy days, they provide an energy boost without any dairy.

Sweet Potato Pad Thai

This Sweet Potato Pad Thai is a fresh take on the classic Thai dish, featuring spiralized sweet potatoes as noodles. With a tangy, savory sauce and crunchy toppings, this dairy-free recipe is light, flavorful, and easy to make.

Ingredients:

• 2 medium sweet potatoes, spiralized
• 1 tablespoon sesame oil
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1/4 cup green onions, sliced
• 1/4 cup crushed peanuts (or sunflower seeds for nut-free)

For the Sauce:

• 1/4 cup almond butter
• 2 tablespoons tamari (or soy sauce)
• 1 tablespoon maple syrup
• Juice of 1 lime
• 1/2 teaspoon garlic powder

Instructions:

1. In a small bowl, whisk together all sauce ingredients until smooth.
2. Heat sesame oil in a skillet and sauté the spiralized sweet potatoes for 3–4 minutes.
3. Add the carrots and bean sprouts, cooking for another 2 minutes.
4. Pour the sauce over the vegetables and toss until evenly coated.
5. Serve hot, topped with green onions and crushed peanuts.

This Sweet Potato Pad Thai is a delicious and creative way to enjoy a classic dish while keeping it dairy-free and nutrient-packed. It’s quick to make and full of vibrant flavors.

Sweet Potato and Lentil Curry

This Sweet Potato and Lentil Curry is a hearty, warming dish packed with flavor and nutrients. Perfect for weeknight dinners or meal prep, this dairy-free curry combines tender sweet potatoes, protein-rich lentils, and aromatic Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup dried red lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until softened.
2. Add curry powder and cumin, stirring for 1 minute until fragrant.
3. Stir in sweet potatoes, lentils, coconut milk, and vegetable broth.
4. Bring to a boil, then reduce heat and simmer for 20–25 minutes, stirring occasionally, until the lentils are cooked and the sweet potatoes are tender.
5. Season with salt and pepper and garnish with fresh cilantro before serving.

This Sweet Potato and Lentil Curry is a perfect balance of creamy and spicy. It’s a comforting, protein-packed meal that’s easy to make and freezer-friendly for future lunches or dinners.

Sweet Potato and Kale Salad

This Sweet Potato and Kale Salad is a refreshing and nutritious dish that’s perfect for any time of the year. The roasted sweet potatoes bring natural sweetness, while kale and a tangy vinaigrette balance the flavors. It’s an easy, dairy-free recipe that can be enjoyed as a main or side dish.

Ingredients:

• 2 medium sweet potatoes, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups kale, stems removed and chopped
• 1/4 cup dried cranberries
• 1/4 cup toasted pumpkin seeds

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• 1/2 teaspoon Dijon mustard

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Massage kale with a drizzle of olive oil for 1–2 minutes to soften.
3. In a small bowl, whisk together dressing ingredients.
4. Combine kale, roasted sweet potatoes, cranberries, and pumpkin seeds in a large bowl. Drizzle with dressing and toss to coat.

This Sweet Potato and Kale Salad is vibrant, delicious, and packed with nutrients. Whether served as a light lunch or a side dish, it’s sure to impress.

Sweet Potato Gnocchi

Sweet Potato Gnocchi is a delightful twist on the traditional Italian favorite. These soft, pillowy dumplings are dairy-free, easy to make, and pair wonderfully with your favorite sauce, such as marinara or pesto.

Ingredients:

• 2 medium sweet potatoes, baked and mashed
• 1 3/4 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt

Instructions:

1. In a large bowl, combine the mashed sweet potatoes, flour, and salt to form a soft dough.
2. Transfer the dough to a floured surface and divide into 4 sections. Roll each section into a rope about 1 inch thick.
3. Cut the ropes into small pieces (about 1 inch) and press lightly with a fork for texture.
4. Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface (about 2–3 minutes). Remove with a slotted spoon.
5. Serve with your favorite sauce and garnish with fresh herbs.

Sweet Potato Gnocchi is a comforting and satisfying meal that’s surprisingly simple to make. It’s perfect for a homemade dinner that feels extra special.

Sweet Potato Veggie Burgers

These Sweet Potato Veggie Burgers are flavorful, hearty, and dairy-free. Made with sweet potatoes, black beans, and spices, they’re a healthy and delicious alternative to traditional burgers. Perfect for grilling, pan-frying, or baking, they’re a hit with vegans and meat-lovers alike.

Ingredients:

• 1 cup mashed sweet potatoes
• 1 can (15 oz) black beans, drained and mashed
• 1/2 cup rolled oats
• 1/4 cup breadcrumbs
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Combine mashed sweet potatoes, black beans, oats, breadcrumbs, and spices in a large bowl. Mix until well combined.
2. Shape the mixture into burger patties.
3. Heat a skillet over medium heat with olive oil. Cook each patty for 4–5 minutes per side until browned.
4. Serve on buns with your favorite toppings like avocado, lettuce, and tomato.

These Sweet Potato Veggie Burgers are flavorful and filling, making them a fantastic choice for a healthy and satisfying meal. They’re perfect for BBQs or weeknight dinners.

Sweet Potato Chili

Sweet Potato Chili is a hearty, comforting dish with a perfect balance of sweet and spicy flavors. This dairy-free recipe is packed with beans, vegetables, and spices, making it an ideal meal for cold days or casual gatherings.

Ingredients:

• 2 medium sweet potatoes, diced
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans
• 1 can (15 oz) kidney beans
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until softened.
2. Add sweet potatoes, beans, tomatoes, broth, and spices. Stir to combine.
3. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
4. Serve hot with optional toppings like avocado or tortilla chips.

This Sweet Potato Chili is a hearty, flavorful dish that’s perfect for feeding a crowd. It’s a warming and wholesome option for any occasion.

Sweet Potato Fries with Spicy Aioli

Sweet Potato Fries with Spicy Aioli is a delicious snack or side dish that’s easy to make and dairy-free. The crispy, oven-baked fries pair perfectly with a creamy, slightly spicy dipping sauce for an irresistible combo.

Ingredients:

• 2 large sweet potatoes, cut into thin fries
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Spicy Aioli:

• 1/2 cup vegan mayo
• 1 teaspoon sriracha
• 1 teaspoon lime juice

Instructions:

1. Preheat oven to 425°F (220°C). Toss sweet potato fries with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer.
2. Bake for 20–25 minutes, flipping halfway through, until crispy.
3. In a small bowl, mix vegan mayo, sriracha, and lime juice for the aioli.
4. Serve fries hot with the spicy aioli on the side.

Sweet Potato Fries with Spicy Aioli is the perfect balance of crispy, creamy, and spicy. Whether served as a snack, side, or appetizer, this dish is a guaranteed hit!

Sweet Potato Breakfast Hash

Sweet Potato Breakfast Hash is a wholesome, dairy-free way to kickstart your morning. Loaded with sweet potatoes, bell peppers, and protein-packed tofu or eggs (if preferred), this dish is versatile, flavorful, and perfect for Ingredients:

• 2 medium sweet potatoes, diced
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 red onion, chopped
• 1 block firm tofu, crumbled (or 2 eggs, optional)
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook for 5–7 minutes until they start to soften.
2. Add bell peppers, onion, and spices. Cook for another 10–12 minutes, stirring occasionally, until vegetables are tender.
3. If using tofu, stir it into the hash and cook for an additional 3–4 minutes. If using eggs, cook them separately and place on top of the hash before serving.
4. Serve warm, garnished with fresh herbs or avocado slices.

This Sweet Potato Breakfast Hash is a vibrant, nutrient-rich dish that’s great for breakfast or any meal of the day. It’s hearty, flavorful, and adaptable to your preferences.

Sweet Potato and Peanut Stew

Sweet Potato and Peanut Stew is a rich, creamy, and comforting dish inspired by African cuisine. The combination of sweet potatoes, creamy peanut butter, and warm spices makes this dairy-free recipe a satisfying and nourishing option for lunch or dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 can (15 oz) diced tomatoes
• 1/3 cup natural peanut butter
• 3 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 cups chopped spinach or kale

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add sweet potatoes, diced tomatoes, peanut butter, vegetable broth, and spices. Stir well.
3. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until sweet potatoes are tender.
4. Stir in spinach or kale and cook for an additional 2 minutes. Serve warm.

This Sweet Potato and Peanut Stew is creamy, hearty, and bursting with flavor. It’s perfect for cozy evenings and is even better when paired with a side of crusty bread or rice.

Sweet Potato Flatbread

This 3-ingredient Sweet Potato Flatbread is soft, versatile, and dairy-free. It’s easy to make and pairs well with soups, curries, or as a wrap for your favorite fillings.

Ingredients:

• 1 cup mashed sweet potato
• 1 1/2 cups all-purpose flour (or gluten-free flour)
• 1/2 teaspoon salt

Instructions:

1. In a bowl, combine mashed sweet potato, flour, and salt. Mix until a soft dough forms.
2. Divide the dough into 6 portions and roll each into a ball. Flatten into a thin circle using a rolling pin.
3. Heat a nonstick skillet over medium heat. Cook each flatbread for 1–2 minutes per side until golden brown.
4. Serve warm or store in an airtight container for later use.

This Sweet Potato Flatbread is an easy, delicious addition to any meal. Its soft texture and slight sweetness make it a versatile option for wraps, dips, or sides.

Sweet Potato Muffins

Sweet Potato Muffins are a wholesome, naturally sweet treat that’s perfect for breakfast or snacking. These dairy-free muffins are moist, fluffy, and full of warm spices, making them a cozy addition to your day.

Ingredients:

• 1 cup mashed sweet potato
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/3 cup maple syrup
• 1/3 cup coconut oil, melted
• 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C) and line a muffin tin with liners.
2. In a small bowl, prepare the flax eggs by combining flaxseed meal and water. Let sit for 5 minutes.
3. In a large bowl, mix flour, baking powder, baking soda, cinnamon, and nutmeg.
4. In another bowl, whisk together mashed sweet potato, maple syrup, coconut oil, flax eggs, and vanilla extract.
5. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
6. Fill muffin liners 3/4 full and bake for 18–20 minutes.

Sweet Potato Muffins are soft, flavorful, and easy to make. They’re a great way to enjoy a healthy snack or breakfast on the go.

Note: More recipes are coming soon