30+ Easy Easter Dinner Sweet Potato Recipes for Every Taste and Style

Easter is the perfect time to gather with loved ones around a beautifully set table, sharing delicious food and creating cherished memories.

When it comes to holiday dinners, sweet potatoes are a versatile and flavorful choice that can be both a side dish and a starring feature on your table.

Their natural sweetness, vibrant color, and ability to pair with a variety of ingredients make them a perfect addition to your Easter spread.

Whether you prefer your sweet potatoes mashed, roasted, baked, or in a savory casserole, there are endless ways to prepare this beloved root vegetable for your Easter dinner.

In this collection of 30+ Easter dinner sweet potato recipes, you’ll find both traditional and innovative dishes that will impress your guests and elevate your holiday meal.

From creamy casseroles to sweet and savory salads, we’ve got a recipe for every palate and occasion.

Get ready to discover new ways to enjoy sweet potatoes and bring a touch of flavor and color to your Easter feast!

30+ Easy Easter Dinner Sweet Potato Recipes for Every Taste and Style

Sweet potatoes are more than just a holiday favorite; they bring warmth, comfort, and a touch of elegance to your Easter dinner table.

With these 30+ Easter dinner sweet potato recipes, you’ll have a variety of delicious options to choose from, whether you’re looking for a hearty side dish, a creative casserole, or a fresh, vibrant salad.

The versatility of sweet potatoes allows you to experiment with different flavors, textures, and preparations, making them the perfect canvas for creating memorable dishes.

As you plan your Easter menu, don’t forget to include at least one of these mouthwatering sweet potato recipes.

Your guests will not only appreciate the beauty and taste of each dish but will also be talking about the delicious flavors long after the meal is over.

So, roll up your sleeves, preheat your oven, and get ready to enjoy the comforting and flavorful world of sweet potatoes this Easter!

Sweet Potato Casserole with Marshmallows and Pecans

This sweet potato casserole is a beloved Easter dinner side dish, featuring a luscious blend of mashed sweet potatoes, a brown sugar and cinnamon topping, and finished with golden marshmallows and crunchy pecans. It’s the perfect balance of sweetness and texture, making it a crowd-pleaser for any Easter feast.

Ingredients:

• 4 large sweet potatoes
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped pecans
• 2 cups mini marshmallows
• Salt to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Peel and cube the sweet potatoes, then boil them in a large pot of salted water until tender (about 15-20 minutes). Drain and mash until smooth.
3. In a large mixing bowl, combine the mashed sweet potatoes, melted butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mix until well combined.
4. Transfer the sweet potato mixture to a greased 9×13-inch baking dish.
5. Sprinkle the chopped pecans over the top, then bake in the oven for 25 minutes.
6. Remove from the oven and top with mini marshmallows. Return to the oven for an additional 5-10 minutes, or until the marshmallows are golden brown.
7. Let the casserole rest for 5 minutes before serving.

This Sweet Potato Casserole with Marshmallows and Pecans is a decadent and comforting side dish that enhances any Easter dinner spread. The combination of creamy sweet potatoes, crunchy pecans, and gooey marshmallows creates a deliciously balanced flavor profile that will leave your guests asking for seconds. It’s easy to prepare and can be made ahead of time, making it the perfect addition to a holiday menu.

Roasted Sweet Potatoes with Honey and Thyme

Roasted Sweet Potatoes with Honey and Thyme offers a savory yet sweet option for Easter dinner. The earthy flavor of sweet potatoes is enhanced by the richness of honey and the herbal notes of thyme, creating a perfectly roasted dish that can be served alongside any main course.

Ingredients:

• 4 medium sweet potatoes, peeled and cut into cubes
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed sweet potatoes with olive oil, honey, thyme, salt, and pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet.
4. Roast in the oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are golden and tender.
5. Serve hot, garnished with additional thyme if desired.

Roasted Sweet Potatoes with Honey and Thyme offer a deliciously aromatic side dish for your Easter dinner. The natural sweetness of the sweet potatoes pairs beautifully with the floral notes of honey and the savory essence of thyme, creating a simple yet sophisticated dish. This recipe is versatile enough to accompany lamb, ham, or any other Easter main course, and its ease of preparation makes it a must-try for busy holiday cooks.

Sweet Potato and Carrot Purée with Orange Zest

This vibrant Sweet Potato and Carrot Purée with Orange Zest is a light, refreshing, and slightly tangy side dish perfect for Easter. The combination of sweet potatoes and carrots gives a beautiful color and natural sweetness, while the orange zest adds a refreshing citrusy finish, making it an elegant addition to your holiday table.

Ingredients:

• 2 large sweet potatoes, peeled and chopped
• 4 medium carrots, peeled and chopped
• 1 tablespoon olive oil
• 1/4 cup orange juice
• Zest of 1 orange
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste

Instructions:

1. Place the chopped sweet potatoes and carrots in a large pot and cover with water. Bring to a boil over medium heat and cook for about 15 minutes, or until both are fork-tender.
2. Drain the vegetables and return them to the pot. Add the olive oil, orange juice, orange zest, cinnamon, salt, and pepper.
3. Use an immersion blender or regular blender to purée the mixture until smooth and creamy.
4. Adjust the seasoning with more salt, pepper, or orange juice if needed.
5. Transfer to a serving dish and serve warm.

The Sweet Potato and Carrot Purée with Orange Zest is a deliciously unique side dish that adds a pop of color and a burst of flavor to your Easter table. The creamy texture of the sweet potatoes and carrots blends beautifully with the citrusy brightness of the orange zest, making it a refreshing complement to any meal. This purée is also a great choice for those looking for a healthier, lighter alternative to more traditional sides, while still delivering on taste and elegance.

Sweet Potato Gratin with Parmesan and Garlic

Sweet Potato Gratin with Parmesan and Garlic is a savory and indulgent side dish that makes a bold statement at any Easter dinner. Layers of thinly sliced sweet potatoes are baked with garlic, cream, and a generous topping of Parmesan cheese, creating a rich and creamy gratin that is both comforting and sophisticated.

Ingredients:

• 4 medium sweet potatoes, peeled and thinly sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup grated Parmesan cheese
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish with butter or non-stick spray.
3. In a small saucepan, combine the heavy cream, milk, garlic, and thyme. Heat over low heat until the mixture is warm, then remove from heat.
4. Arrange a layer of sliced sweet potatoes in the bottom of the prepared baking dish. Pour a small amount of the cream mixture over the potatoes, then sprinkle with a little Parmesan, salt, and pepper. Repeat the layers until all the ingredients are used, finishing with a layer of Parmesan cheese on top.
5. Pour the remaining cream mixture over the top and cover the dish with foil.
6. Bake for 40 minutes. Remove the foil, sprinkle the top with breadcrumbs (if using), and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender.
7. Let the gratin cool for a few minutes before serving.

This Sweet Potato Gratin with Parmesan and Garlic is a wonderfully rich and comforting side that elevates any holiday spread. The garlic and thyme-infused cream blend perfectly with the sweet potatoes, while the crispy Parmesan topping adds a delightful crunch. It’s a luxurious, crowd-pleasing dish that pairs well with roasted meats or can be enjoyed on its own. This recipe is guaranteed to impress your guests and add a touch of elegance to your Easter table.

Sweet Potato and Spinach Salad with Maple Vinaigrette

Sweet Potato and Spinach Salad with Maple Vinaigrette is a fresh and vibrant dish that combines the earthy sweetness of roasted sweet potatoes with the freshness of spinach. The maple vinaigrette ties everything together with its sweet and tangy flavor, making it a light yet satisfying option for Easter dinner.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 4 cups fresh spinach leaves
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted walnuts or pecans
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Maple Vinaigrette:

• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until tender and golden.
3. While the sweet potatoes are roasting, whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper in a small bowl to make the vinaigrette. Set aside.
4. Once the sweet potatoes are done, let them cool slightly before assembling the salad.
5. In a large bowl, toss the roasted sweet potatoes with the fresh spinach, red onion, and toasted nuts.
6. Drizzle the maple vinaigrette over the salad just before serving and toss to coat.

This Sweet Potato and Spinach Salad with Maple Vinaigrette is a refreshing, healthy, and vibrant addition to any Easter feast. The combination of tender, caramelized sweet potatoes, crisp spinach, and crunchy toasted nuts provides a perfect balance of textures, while the maple vinaigrette adds a touch of sweetness that enhances the flavor. It’s light yet satisfying, making it an ideal complement to heavier main dishes like ham or lamb. This salad is also a great option for guests seeking a lighter, vegetable-packed side.

Sweet Potato Soufflé with Brown Sugar Topping

Sweet Potato Soufflé with Brown Sugar Topping is a decadent and airy side dish that brings a touch of elegance to your Easter table. This soufflé features a smooth, sweet potato base flavored with cinnamon, nutmeg, and vanilla, topped with a crunchy brown sugar and pecan topping. It’s a show-stopping dish that pairs wonderfully with both savory and sweet dishes.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup butter, softened
• 1/2 cup brown sugar, divided
• 2 large eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1/2 teaspoon salt

For the Topping:

• 1/4 cup brown sugar
• 1/4 cup chopped pecans
• 2 tablespoons butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Boil the cubed sweet potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash until smooth.
3. In a large mixing bowl, combine the mashed sweet potatoes, softened butter, 1/4 cup of brown sugar, eggs, cinnamon, nutmeg, vanilla extract, milk, and salt. Mix until smooth and creamy.
4. Transfer the mixture to a greased 9×9-inch baking dish and smooth the top.
5. In a small bowl, mix the remaining 1/4 cup of brown sugar with the pecans and melted butter. Sprinkle the topping evenly over the soufflé.
6. Bake for 25-30 minutes, or until the top is golden and the soufflé is set.
7. Let cool for a few minutes before serving.

Sweet Potato Soufflé with Brown Sugar Topping is an irresistible dish that will elevate your Easter dinner. The smooth, creamy base of the soufflé paired with the crunchy, caramelized topping provides a perfect contrast of textures. The rich sweetness of the sweet potatoes is balanced by the spiced warmth of cinnamon and nutmeg, while the brown sugar topping adds a delightful crunch. This dish is sure to be the highlight of your Easter spread, offering both elegance and comfort in every bite.

Sweet Potato and Bacon Hash

Sweet Potato and Bacon Hash is a savory, hearty side dish that combines the natural sweetness of roasted sweet potatoes with the smoky, crispy flavor of bacon. It’s a versatile dish that can be served as a side or even as a breakfast option for Easter morning. The addition of onions and bell peppers gives it a rich flavor profile that complements the sweetness of the potatoes beautifully.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 6 strips of bacon, chopped
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until golden and tender.
4. While the sweet potatoes roast, heat a large skillet over medium heat and cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving a little bacon grease in the skillet.
5. In the same skillet, sauté the diced onion and bell pepper until soft, about 5 minutes.
6. Once the sweet potatoes are done, add them to the skillet with the onion and bell pepper. Stir to combine, then add the crispy bacon back into the mixture. Cook for another 2-3 minutes, allowing the flavors to meld.
7. Garnish with fresh parsley before serving.

This Sweet Potato and Bacon Hash is a savory, satisfying dish that adds a delightful crunch and smokiness to your Easter meal. The crispy bacon pairs wonderfully with the tender sweet potatoes, and the sautéed onions and peppers give the hash a flavorful depth. Whether served as a side or a standalone dish, this hash will be a crowd favorite at any holiday table. It’s easy to make and packed with rich, comforting flavors, perfect for Easter brunch or dinner.

Sweet Potato Pie with Cinnamon Whipped Cream

Sweet Potato Pie with Cinnamon Whipped Cream is a classic Southern dessert that brings warmth and sweetness to your Easter dinner. The smooth, spiced sweet potato filling is encased in a buttery pie crust, and the cinnamon-infused whipped cream adds a delightful touch of indulgence. It’s a showstopper dessert that combines the richness of sweet potatoes with a hint of cinnamon spice, making it a perfect end to your holiday feast.

Ingredients:

• 2 medium sweet potatoes, peeled and boiled until tender
• 1 cup brown sugar
• 1/2 cup evaporated milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 pre-made pie crust (or homemade)
• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon ground cinnamon (for whipped cream)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Mash the boiled sweet potatoes until smooth and combine them with brown sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until well incorporated.
3. Pour the sweet potato mixture into the pie crust and spread it evenly.
4. Bake the pie for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
5. While the pie cools, prepare the cinnamon whipped cream by beating the heavy cream, powdered sugar, and cinnamon until soft peaks form.
6. Once the pie has cooled, top with a generous dollop of cinnamon whipped cream and serve.

Sweet Potato Pie with Cinnamon Whipped Cream is a comforting and indulgent dessert that will be the highlight of your Easter dinner. The silky sweet potato filling, spiced with cinnamon and nutmeg, offers a perfect balance of sweetness and warmth, while the cinnamon whipped cream adds a creamy, spiced topping that complements the pie beautifully. It’s a rich, satisfying dessert that combines tradition and indulgence, making it a perfect way to end your Easter meal on a sweet note.

Sweet Potato Fries with Garlic Aioli

Sweet Potato Fries with Garlic Aioli are a flavorful and crunchy side that pairs wonderfully with any Easter main dish. The sweet potatoes are sliced into thin wedges, tossed with olive oil and seasoning, and roasted until crispy. Paired with a creamy garlic aioli dip, this dish is both irresistible and easy to prepare. It’s a fun twist on traditional fries, adding a healthy and delicious element to your holiday meal.

Ingredients:

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

For the Garlic Aioli:

• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the sweet potato fries with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the fries out in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
4. While the fries are baking, prepare the garlic aioli by whisking together the mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, and pepper in a small bowl.
5. Once the fries are done, serve them hot with the garlic aioli on the side for dipping.

Sweet Potato Fries with Garlic Aioli are a crispy, flavorful treat that brings both texture and taste to your Easter meal. The sweet potatoes are perfectly roasted to a golden brown, offering a subtle sweetness that pairs beautifully with the smoky paprika and creamy garlic aioli. These fries are not only a healthier alternative to traditional fries but also a delicious, crowd-pleasing side dish that will be enjoyed by all ages. Whether served alongside a main dish or as a fun appetizer, this recipe is sure to impress!

Roasted Sweet Potatoes with Honey and Cinnamon

Roasted Sweet Potatoes with Honey and Cinnamon is a simple yet luxurious dish that combines the natural sweetness of sweet potatoes with the warmth of cinnamon and the richness of honey. Roasting the sweet potatoes brings out their deep, caramelized flavor, making this side dish the perfect accompaniment to any Easter meal. It’s easy to make, full of flavor, and adds a touch of sweetness to your holiday table.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• Salt to taste
• Fresh thyme (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed sweet potatoes with olive oil, honey, cinnamon, and salt until evenly coated.
3. Spread the sweet potatoes on a baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are golden brown and tender.
5. Garnish with fresh thyme if desired and serve warm.

Roasted Sweet Potatoes with Honey and Cinnamon offer the perfect balance of sweet and savory flavors, making them a delightful addition to your Easter dinner. The caramelized edges of the roasted sweet potatoes, combined with the warmth of cinnamon and the touch of honey, create a comforting, flavorful side dish that pairs well with any main course. This easy-to-make recipe is both visually appealing and delicious, making it a great choice for adding a touch of sweetness to your holiday meal.

Sweet Potato and Marshmallow Casserole

Sweet Potato and Marshmallow Casserole is a beloved Easter classic that combines creamy mashed sweet potatoes with a sugary topping of gooey marshmallows. The dish offers a perfect balance of flavors: the natural sweetness of the potatoes, the richness of the butter and brown sugar, and the caramelized marshmallow topping. This casserole is a sweet, comforting dish that will be a hit with both kids and adults alike.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup butter, melted
• 1/4 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups mini marshmallows

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Boil the sweet potato cubes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash the sweet potatoes until smooth.
3. Add the melted butter, brown sugar, vanilla extract, cinnamon, and salt to the mashed sweet potatoes, stirring to combine.
4. Transfer the sweet potato mixture to a greased 9×13-inch baking dish.
5. Spread the mini marshmallows evenly over the top of the casserole.
6. Bake for 15-20 minutes, or until the marshmallows are golden brown and the casserole is bubbling.
7. Serve hot and enjoy!

Sweet Potato and Marshmallow Casserole is a quintessential comfort food that brings both sweetness and texture to your Easter dinner table. The creamy mashed sweet potatoes are a perfect base for the sweet, melty marshmallows that caramelize during baking, creating an irresistible dish that will be loved by all. This casserole is both nostalgic and delicious, offering a classic holiday side that’s easy to make and full of warmth. It’s a true crowd-pleaser that will steal the spotlight at your Easter celebration.

Sweet Potato Gratin

Sweet Potato Gratin is a rich and indulgent dish that turns sweet potatoes into a luxurious side with layers of creamy cheese and a golden, crispy top. With a hint of garlic and thyme, this gratin is savory, cheesy, and irresistibly delicious. It’s a show-stopping side dish perfect for Easter dinner, combining comfort food with sophistication.

Ingredients:

• 4 medium sweet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 1 tablespoon butter (for greasing the baking dish)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
2. In a saucepan, heat the heavy cream over medium heat, adding the garlic and thyme. Simmer for 3-4 minutes, then season with salt and pepper to taste.
3. Layer the sliced sweet potatoes in the greased baking dish, slightly overlapping each slice.
4. Pour the creamy mixture evenly over the sweet potatoes, making sure the potatoes are well coated.
5. Sprinkle the grated Gruyère and Parmesan cheese evenly over the top of the sweet potatoes.
6. Cover the dish with foil and bake for 35-40 minutes, or until the sweet potatoes are tender.
7. Remove the foil and bake for an additional 10 minutes until the top is golden brown and bubbly.
8. Let the gratin sit for 5 minutes before serving.

Sweet Potato Gratin is the ultimate indulgence for your Easter dinner, combining the natural sweetness of the potatoes with the richness of creamy cheese and the depth of garlic and thyme. This dish is both elegant and comforting, offering a perfect balance of flavors and textures. The crisp, golden top contrasts beautifully with the tender, creamy layers beneath, making it a memorable addition to any holiday feast. This gratin will quickly become a favorite on your Easter table and is guaranteed to impress your guests.

Sweet Potato and Green Bean Almondine

Sweet Potato and Green Bean Almondine is a vibrant, elegant dish that adds a burst of color and flavor to your Easter spread. Roasted sweet potatoes are paired with tender green beans, and topped with crispy, toasted almonds and a touch of lemon for a fresh, zesty finish. This side dish balances the sweetness of the potatoes with the crunch of the almonds, offering a unique and flavorful complement to any holiday main course.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 2 cups fresh green beans, trimmed
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 25-30 minutes, turning halfway through, until golden and tender.
2. While the sweet potatoes roast, bring a pot of salted water to a boil and blanch the green beans for 3-4 minutes until bright green and tender-crisp. Drain and set aside.
3. In a small skillet, melt the butter over medium heat. Add the sliced almonds and cook for 2-3 minutes, stirring constantly, until the almonds are golden brown and toasted. Remove from heat and set aside.
4. In a large bowl, toss the roasted sweet potatoes, blanched green beans, lemon juice, garlic powder, and toasted almonds together. Season with salt and pepper to taste.
5. Garnish with fresh parsley and serve warm.

Sweet Potato and Green Bean Almondine is a beautiful and delicious side dish that combines the rich flavors of roasted sweet potatoes with the bright, fresh taste of green beans. The toasted almonds add a delightful crunch, while the lemon juice brightens the whole dish. It’s a wonderful way to add texture and color to your Easter table, and it pairs perfectly with a variety of main courses. This dish is simple to prepare yet feels special, making it a must-try for your holiday meal.

Sweet Potato Salad with Mustard Dressing

Sweet Potato Salad with Mustard Dressing is a refreshing twist on traditional potato salad, perfect for spring and Easter gatherings. The creamy, slightly tangy mustard dressing complements the soft, roasted sweet potatoes, while fresh herbs and a touch of sweetness balance out the flavors. This salad is a hearty yet light addition to your Easter meal and is sure to impress your guests with its vibrant flavors and textures.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/4 cup olive oil (for dressing)
• 2 tablespoons chopped fresh parsley
• 1/2 cup red onion, finely chopped
• 1/2 teaspoon paprika (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, and roast them on a baking sheet for 25-30 minutes, until tender and lightly browned.
2. While the sweet potatoes roast, whisk together the Dijon mustard, apple cider vinegar, honey, olive oil, and a pinch of salt in a small bowl to make the dressing. Set aside.
3. Once the sweet potatoes are done, let them cool for a few minutes, then transfer them to a large mixing bowl.
4. Add the red onion, parsley, and the mustard dressing to the sweet potatoes. Gently toss to combine, ensuring the sweet potatoes are well coated.
5. If desired, sprinkle with paprika for a pop of color.
6. Chill the salad in the refrigerator for at least 30 minutes before serving.

Sweet Potato Salad with Mustard Dressing is a light, refreshing side that’s packed with flavor and perfect for Easter celebrations. The roasted sweet potatoes offer a soft and slightly sweet base, while the tangy mustard dressing adds a wonderful contrast. The addition of fresh parsley and red onion gives the salad a vibrant color and an extra layer of freshness. This salad is not only a great addition to your holiday spread but also a dish that can be made ahead of time, making your Easter meal even easier to prepare.

Sweet Potato and Pecan Streusel Casserole

Sweet Potato and Pecan Streusel Casserole is a decadent, comforting side dish that will steal the show at your Easter dinner. The rich, smooth sweet potato filling is topped with a crunchy, buttery pecan streusel that provides the perfect balance of sweetness and crunch. This dish combines the best of both worlds: the natural sweetness of sweet potatoes with the indulgent, nutty flavor of toasted pecans, making it a perfect holiday side dish.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup chopped pecans
• 1/4 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup butter, softened (for streusel)
• 1/4 cup granulated sugar

Instructions:

1. Preheat the oven to 350°F (175°C). Boil the cubed sweet potatoes in a large pot of water for about 15-20 minutes, or until fork-tender. Drain and mash the sweet potatoes until smooth.
2. In a bowl, combine the mashed sweet potatoes with melted butter, brown sugar, vanilla extract, cinnamon, and nutmeg. Mix well and transfer to a greased 9×9-inch baking dish.
3. In a separate bowl, make the streusel topping by combining the chopped pecans, flour, oats, softened butter, and granulated sugar. Mix until crumbly.
4. Sprinkle the streusel topping evenly over the sweet potato mixture.
5. Bake for 25-30 minutes, or until the streusel is golden brown and the casserole is bubbling.
6. Let cool slightly before serving.

Sweet Potato and Pecan Streusel Casserole is an indulgent, flavorful dish that makes for an unforgettable addition to your Easter meal. The smooth, creamy sweet potatoes pair beautifully with the sweet, buttery pecan streusel, creating a perfect balance of textures and flavors. The crunch of the pecans adds a delightful contrast to the creamy filling, while the spices infuse the casserole with warmth and depth. This casserole is a comforting and decadent side that will be loved by everyone, making it a must-serve dish for your holiday feast.

Note: More recipes are coming soon!