35+ Easy Friday Sweet Potato Recipes to End Your Week on a High Note

As the week winds down and you look forward to the weekend, nothing beats the comfort and versatility of sweet potatoes.

These nutrient-packed tubers are not only delicious but also incredibly easy to work with, making them the perfect ingredient for a Friday night meal.

Whether you’re craving a hearty casserole, a refreshing salad, or even a delicious dessert, sweet potatoes can do it all.

In this article, we’ve compiled over 35 mouth-watering sweet potato recipes to help you create the perfect dish to end your week on a high note.

From savory to sweet, these recipes will keep you coming back for more. So, grab a sweet potato, and let’s get cooking!

35+ Easy Friday Sweet Potato Recipes to End Your Week on a High Note

Sweet potatoes are the ultimate comfort food, and with so many ways to prepare them, they are perfect for ending a busy week on a delicious note.

From savory dishes like curries and fries to sweet options like pies and cinnamon rolls, there’s no shortage of creative ways to enjoy these versatile root vegetables.

Whether you’re cooking for family, friends, or just yourself, these 35+ sweet potato recipes will inspire you to try something new every Friday night.

So, why not make this Friday (and every Friday) a sweet potato celebration?

With these recipes in hand, you’re sure to bring joy and flavor to the table!

Sweet Potato Casserole with Marshmallow Topping

This comforting sweet potato casserole is a classic fall favorite. The creamy mashed sweet potatoes are topped with toasted marshmallows, creating a perfect blend of sweetness and crunch. Ideal for holiday dinners or any cozy Friday night, it combines simplicity and indulgence in one dish.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup milk
• 1/4 cup butter, softened
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 cups mini marshmallows

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large pot, boil sweet potatoes in salted water until tender (about 15 minutes). Drain and mash the potatoes with a potato masher or fork.
3. Stir in milk, butter, brown sugar, vanilla, cinnamon, and salt until smooth.
4. Transfer the mashed sweet potatoes into a greased 9×9-inch baking dish.
5. Sprinkle marshmallows evenly over the top.
6. Bake for 20 minutes, or until marshmallows are golden and toasted.
7. Let it cool for a few minutes before serving.

This sweet potato casserole is the epitome of comfort food, offering a perfect balance of rich, creamy mashed sweet potatoes and the delightful crunch of melted marshmallows. It’s an ideal side dish or a sweet dessert, providing both flavor and a lovely presentation. Whether served for a special occasion or as a simple treat, this casserole will always be a crowd-pleaser.

Sweet Potato Fries with Garlic and Rosemary

Crispy on the outside and tender on the inside, these garlic and rosemary sweet potato fries make for an irresistible snack or side dish. The natural sweetness of the potatoes pairs beautifully with savory garlic and aromatic rosemary, creating a flavor-packed treat for your taste buds.

Ingredients:

• 2 large sweet potatoes, peeled and cut into fries
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh rosemary sprigs for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the sweet potato fries with olive oil, garlic powder, rosemary, salt, and pepper.
3. Spread the fries in a single layer on a baking sheet, ensuring they don’t overlap.
4. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
5. Garnish with fresh rosemary sprigs before serving.

These sweet potato fries are a great way to enjoy a healthier take on the classic fry. The fragrant garlic and rosemary infuse the fries with a savory depth that complements the sweet, creamy texture of the potatoes. Perfect for a quick side dish or a party snack, these fries will surely impress everyone at the table with their bold flavors and satisfying crunch.

Sweet Potato and Black Bean Tacos

For a Friday night dinner that’s both nutritious and delicious, these sweet potato and black bean tacos are a perfect choice. Loaded with roasted sweet potatoes, seasoned black beans, and fresh toppings, they offer a wonderful mix of flavors and textures, all wrapped in a soft tortilla.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon lime juice
• 8 small flour or corn tortillas
• 1/2 cup chopped cilantro
• 1/4 cup crumbled feta cheese (optional)
• Salsa or hot sauce, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast the sweet potatoes for 20-25 minutes, flipping halfway, until tender and slightly caramelized.
4. In a small saucepan, heat the black beans over medium heat. Stir in lime juice and a pinch of salt.
5. Warm the tortillas in a skillet or microwave.
6. Assemble the tacos by placing roasted sweet potatoes and seasoned black beans in each tortilla.
7. Top with cilantro, feta cheese, and your choice of salsa or hot sauce.

These sweet potato and black bean tacos are a fantastic vegetarian option that doesn’t skimp on flavor. The roasted sweet potatoes add a satisfying sweetness, while the black beans provide protein and earthiness. Paired with the freshness of cilantro and a tangy lime kick, these tacos are as vibrant as they are delicious. Whether for a casual Friday dinner or a gathering with friends, these tacos are sure to please everyone at the table.

Sweet Potato Pancakes with Cinnamon Syrup

These fluffy sweet potato pancakes are a perfect way to start your Friday morning. The sweet potato puree gives them a soft texture and adds a slight sweetness, which pairs perfectly with the warm, spiced cinnamon syrup. This dish is comforting, filling, and an excellent choice for a cozy weekend breakfast or brunch.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• 1/2 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 2 tablespoons brown sugar
• 1/4 teaspoon salt

For Cinnamon Syrup:

• 1/2 cup maple syrup
• 1/2 teaspoon cinnamon

Instructions:

1. In a large bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, whisk together the mashed sweet potatoes, milk, egg, melted butter, vanilla extract, and brown sugar.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake, cooking for 2-3 minutes on each side until golden brown.
6. For the cinnamon syrup, combine maple syrup and cinnamon in a small saucepan over medium heat, stirring occasionally until warmed through.
7. Serve the pancakes with a drizzle of cinnamon syrup.

These sweet potato pancakes offer a delightful twist on a traditional breakfast. The combination of spices and sweet potato gives them a unique flavor that will have you looking forward to breakfast all week. The cinnamon syrup is the perfect finishing touch, adding just the right amount of sweetness and warmth. Whether you’re enjoying them with family or treating yourself to a special breakfast, these pancakes will make your Friday morning even better.

Sweet Potato and Kale Frittata

A savory and satisfying dish, this sweet potato and kale frittata is packed with nutrients and flavor. The sweet potato adds a subtle sweetness that contrasts beautifully with the earthy kale, while the eggs provide a light, fluffy texture. This frittata is perfect for a healthy Friday dinner or a weekend brunch option.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups kale, stems removed and chopped
• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large ovenproof skillet over medium heat. Add the diced sweet potatoes and cook until tender and lightly browned, about 8-10 minutes.
3. Add the chopped onion and garlic, cooking for an additional 2 minutes until fragrant.
4. Stir in the chopped kale and cook for another 2-3 minutes, until the kale is wilted.
5. In a bowl, whisk together eggs, milk, paprika, salt, and pepper.
6. Pour the egg mixture over the vegetables in the skillet, stirring gently to combine.
7. Cook over low heat for 5 minutes, then transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the eggs are set and lightly golden on top.
8. If using cheese, sprinkle it over the frittata in the last 5 minutes of baking to melt and bubble.
9. Let the frittata cool slightly before slicing and serving.

This sweet potato and kale frittata is a perfect blend of flavors and textures. The sweet potato offers a rich, satisfying flavor, while the kale adds a nutritious, earthy component. It’s a one-pan dish that is as easy to prepare as it is delicious, making it an ideal choice for a quick yet satisfying Friday night meal. This frittata can be enjoyed warm or at room temperature, making it a great option for a casual gathering or meal prep for the weekend.

Spicy Sweet Potato and Chickpea Stew

This hearty, flavorful stew is packed with the comforting sweetness of sweet potatoes and the protein-rich goodness of chickpeas. The stew gets a kick from spices like cumin and paprika, and it’s rounded out by a squeeze of lemon for brightness. Perfect for a cozy Friday evening, it’s a filling and nutritious dish that’s sure to warm you up.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until soft and fragrant.
2. Stir in cumin, paprika, turmeric, and cayenne pepper, cooking for 1 minute until the spices are fragrant.
3. Add the sweet potatoes, chickpeas, vegetable broth, and diced tomatoes. Stir to combine.
4. Bring the stew to a simmer, then reduce heat and cook for 20-25 minutes, or until the sweet potatoes are tender.
5. Season with salt, pepper, and lemon juice.
6. Serve the stew hot, garnished with fresh cilantro.

This spicy sweet potato and chickpea stew is an ideal dish for a cozy, flavorful Friday night. The combination of spices creates a warming, aromatic base, while the sweet potatoes and chickpeas provide heartiness and nutrition. With a squeeze of lemon to brighten the flavors, this stew is the perfect comfort food for a chilly evening. It’s also a great make-ahead dish, as the flavors continue to develop over time. Whether served on its own or with a slice of crusty bread, this stew is a satisfying meal that’s both delicious and nutritious.

Sweet Potato and Carrot Soup

This velvety smooth soup combines the sweetness of sweet potatoes and carrots with a rich, savory broth. The natural sweetness of the vegetables is complemented by a hint of ginger and a splash of coconut milk, making it a perfect Friday night comfort food. It’s simple to prepare yet packs in plenty of flavor, and it can easily be made vegan.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add the grated ginger and cook for another minute.
3. Stir in the sweet potatoes, carrots, and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender.
5. Stir in the coconut milk and season with salt and pepper to taste. Heat through.
6. Serve the soup garnished with fresh cilantro.

This sweet potato and carrot soup is a hearty, wholesome dish that offers a wonderful balance of sweet and savory flavors. The ginger adds a nice bit of warmth and depth, while the coconut milk brings a creamy richness that elevates the soup. It’s perfect for a chilly evening, and its smooth texture makes it comforting and satisfying. Plus, it’s a breeze to prepare and can easily be made in advance, allowing the flavors to deepen. This soup is a great addition to your Friday dinner rotation, offering a nourishing meal that warms both body and soul.

Roasted Sweet Potato and Quinoa Salad

This vibrant roasted sweet potato and quinoa salad is the ideal side dish or light main course for a Friday night. The roasted sweet potatoes provide a caramelized sweetness, while the quinoa adds a protein-packed, nutty base. Tossed with fresh greens, feta, and a tangy lemon dressing, this salad is both nutritious and satisfying.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup quinoa, cooked
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups mixed greens (arugula, spinach, or kale)
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup roasted sunflower seeds or pumpkin seeds (optional)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with 2 tablespoons of olive oil, paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast the sweet potatoes for 25-30 minutes, flipping halfway, until tender and caramelized.
4. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, mixed greens, and crumbled feta cheese (if using).
5. In a small bowl, whisk together the lemon juice, 1 tablespoon olive oil, Dijon mustard, and honey to create the dressing.
6. Drizzle the dressing over the salad and toss to combine. Sprinkle with sunflower or pumpkin seeds before serving.

This roasted sweet potato and quinoa salad is a perfect balance of textures and flavors. The roasted sweet potatoes add sweetness and depth, while the quinoa provides a hearty base. The fresh greens and tangy dressing brighten the salad, making it the perfect complement to any Friday night meal. It’s versatile enough to be served on its own or alongside grilled meats. Not only is this salad packed with nutrition, but it’s also a crowd-pleaser with its delicious combination of ingredients that will leave everyone feeling satisfied.

Sweet Potato and Sausage Skillet

This one-pan sweet potato and sausage skillet is a savory and satisfying dish that’s quick to prepare and full of flavor. The combination of tender sweet potatoes, hearty sausage, and fresh herbs makes for a delicious, easy-to-make dinner. Whether you’re looking for a filling weeknight meal or a cozy Friday dish, this skillet has you covered.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 pound Italian sausage (bulk or casing removed)
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon red pepper flakes (optional for heat)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set it aside.
2. In the same skillet, add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften.
3. Add the bell pepper, onion, and garlic to the skillet and cook for another 5 minutes, until the vegetables are tender.
4. Stir in the smoked paprika, salt, and pepper. Return the sausage to the skillet and toss to combine. Cook for another 2-3 minutes to heat everything through.
5. Sprinkle with fresh parsley and red pepper flakes (if using) before serving.

This sweet potato and sausage skillet is a savory, comforting dish that’s perfect for a relaxed Friday night dinner. The sweet potatoes bring a subtle sweetness that pairs beautifully with the savory sausage, while the bell peppers and onions add color and crunch. The spices give the dish a smoky, rich flavor, and the fresh parsley adds a burst of freshness. It’s an easy one-pan meal that’s both filling and flavorful, making it a go-to recipe for busy weeknights or casual weekend dinners.

Sweet Potato and Spinach Frittata

A savory, protein-packed dish, this sweet potato and spinach frittata is a delicious and hearty meal for a Friday night. The tender, caramelized sweet potatoes blend beautifully with fresh spinach and eggs, while the cheese adds a rich, creamy texture. It’s a simple yet impressive dish that works for any meal of the day—whether it’s dinner, brunch, or breakfast!

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 small onion, diced
• 3 cups fresh spinach, chopped
• 6 large eggs
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 cup milk
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until tender and caramelized. Remove the sweet potatoes from the skillet and set aside.
3. In the same skillet, add the diced onion and cook until soft, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
4. In a bowl, whisk together the eggs, milk, salt, and pepper. Add the cooked sweet potatoes back into the skillet and pour the egg mixture over the vegetables.
5. Sprinkle the shredded cheddar cheese on top (if using) and transfer the skillet to the oven. Bake for 20-25 minutes, or until the eggs are set and golden on top.
6. Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh thyme or rosemary and serve.

This sweet potato and spinach frittata is a vibrant, well-rounded dish that’s perfect for a Friday night meal. The sweet potatoes provide a rich, earthy flavor, while the spinach adds freshness and a healthy dose of greens. The eggs bind everything together with a creamy texture, and the optional cheese brings extra richness. It’s an easy-to-make, one-pan dish that’s packed with nutrients and perfect for any time of day, especially as a light yet filling dinner. It’s a great way to enjoy the season’s produce while keeping things simple and satisfying.

Sweet Potato Tacos with Avocado Crema

These sweet potato tacos with avocado crema are a delightful combination of textures and flavors. Roasted sweet potatoes are tossed with spices and served in soft corn tortillas, topped with a creamy avocado sauce, tangy pickled red onions, and fresh cilantro. It’s a perfect Friday meal, whether you’re feeding a crowd or enjoying a cozy, plant-based dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup red onion, thinly sliced
• 1 tablespoon vinegar (for pickling)
• 1 ripe avocado
• 1/4 cup Greek yogurt or sour cream
• 1 tablespoon lime juice
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
3. While the sweet potatoes roast, prepare the avocado crema. In a blender or food processor, combine the avocado, Greek yogurt, lime juice, salt, and pepper. Blend until smooth and creamy.
4. For the pickled onions, place the thinly sliced red onion in a small bowl and pour vinegar over it. Let it sit for 10-15 minutes.
5. Once the sweet potatoes are done, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side.
6. To assemble the tacos, spoon the roasted sweet potatoes into each tortilla, top with a drizzle of avocado crema, pickled onions, and a sprinkle of fresh cilantro. Serve immediately.

These sweet potato tacos are a flavorful and satisfying dish, perfect for a meatless Friday dinner. The roasted sweet potatoes offer a delightful sweetness and smoky warmth, which pairs wonderfully with the creamy avocado sauce and tangy pickled onions. The freshness of cilantro adds a nice herbal note that ties everything together. This recipe is versatile, allowing you to add toppings like cheese, salsa, or even beans, making it adaptable to various tastes. Whether for Taco Tuesday or a fun Friday meal, these tacos bring bold flavors and vibrant colors to the table.

Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is a hearty, flavorful dish perfect for cozy Friday evenings. It’s packed with protein and fiber from the black beans, and the sweet potatoes add a comforting, earthy sweetness to the rich tomato base. This chili is easy to prepare, customizable, and can be made in a single pot, making cleanup a breeze.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh cilantro, chopped, for garnish
• Sour cream or Greek yogurt (optional topping)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the cubed sweet potatoes, black beans, diced tomatoes, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer, uncovered,

for 25-30 minutes, or until the sweet potatoes are tender and the flavors have melded together.
4. Taste and adjust seasoning if necessary, adding more salt, pepper, or chili powder for extra flavor.
5. Serve the chili hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.

This sweet potato and black bean chili is a hearty, satisfying dish that’s perfect for a relaxing Friday night. The sweet potatoes provide a natural sweetness that balances the savory and spicy flavors of the chili, while the black beans add protein and richness. The simple ingredients come together in one pot, making it an easy and low-maintenance meal. The chili is incredibly versatile—add extra vegetables, or adjust the spice levels to suit your taste. Whether you’re serving it with crusty bread, over rice, or topped with cheese, this chili is guaranteed to warm you up and leave you feeling content. It’s a perfect choice for a comforting, flavorful Friday meal!

Sweet Potato and Caramelized Onion Flatbread

This sweet potato and caramelized onion flatbread combines savory and sweet flavors with a crispy, golden crust. The caramelized onions provide a rich, deep flavor that perfectly complements the natural sweetness of roasted sweet potatoes. Topped with a sprinkle of fresh herbs and a drizzle of balsamic glaze, this flatbread is a great appetizer or a light dinner for a relaxed Friday evening.

Ingredients:

• 2 medium sweet potatoes, peeled and thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon honey
• Salt and pepper to taste
• 1 medium onion, thinly sliced
• 1 tablespoon butter
• 1 tablespoon balsamic vinegar
• 2 store-bought or homemade flatbread (or pizza dough)
• 1/2 cup ricotta or goat cheese
• Fresh thyme, chopped, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the thinly sliced sweet potatoes with olive oil, honey, salt, and pepper, and arrange them on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until tender and golden.
3. While the sweet potatoes are roasting, caramelize the onions. Heat butter in a skillet over medium heat and add the thinly sliced onions. Cook slowly, stirring frequently, for 15-20 minutes until they’re soft and deeply browned. Add balsamic vinegar to the onions for the final few minutes of cooking.
4. Prepare your flatbread by placing it on a baking sheet. Spread a thin layer of ricotta or goat cheese on top, followed by a layer of roasted sweet potatoes and caramelized onions.
5. Bake the flatbread in the oven for 10-12 minutes until the crust is crispy and golden.
6. Remove from the oven, garnish with fresh thyme, and serve hot with a drizzle of balsamic glaze.

This sweet potato and caramelized onion flatbread is a flavorful, satisfying dish that brings a wonderful balance of sweetness and savory richness to your Friday dinner table. The roasted sweet potatoes offer a slight caramelization that pairs perfectly with the richness of the balsamic-glazed onions. The creamy cheese adds a luscious layer of texture, and the flatbread itself offers a crispy, delightful base. It’s an easy-to-make, visually appealing dish that can be enjoyed as an appetizer, a light dinner, or a fun sharing platter for guests. With simple ingredients and loads of flavor, it’s a wonderful way to welcome the weekend!

Sweet Potato Cinnamon Rolls

These sweet potato cinnamon rolls are a twist on the classic, made even better with the addition of sweet potato puree for a soft, fluffy texture and a rich, slightly sweet flavor. The sweet potato filling adds moisture, while the warm cinnamon and brown sugar filling create a melt-in-your-mouth treat. Topped with a creamy glaze, these rolls are perfect for a cozy Friday morning or dessert!

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1/4 cup warm milk
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup mashed sweet potato (cooked)
• 1 egg

For the filling:

• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon melted butter

For the glaze:

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Instructions:

1. In a large bowl, combine the warm milk and sugar, then sprinkle the yeast over the top. Let it sit for 5 minutes until foamy.
2. Add the melted butter, mashed sweet potato, and egg to the yeast mixture. Stir in the flour and salt, gradually, until a dough forms. Knead for about 5 minutes until the dough is smooth and elastic.
3. Cover the dough and let it rise in a warm place for 1 hour, or until it has doubled in size.
4. Preheat the oven to 350°F (175°C).
5. Roll out the dough on a lightly floured surface into a rectangle about 1/4 inch thick. Brush the dough with melted butter, then sprinkle evenly with brown sugar and cinnamon.
6. Roll the dough tightly from one end and slice it into 8 rolls. Arrange the rolls in a greased baking dish.
7. Bake for 20-25 minutes until golden brown.
8. While the rolls bake, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract.
9. Once the rolls are out of the oven, drizzle the glaze over them while they’re still warm. Serve immediately.

These sweet potato cinnamon rolls are a decadent yet comforting twist on a beloved classic. The sweet potato adds a natural sweetness and soft texture, making these rolls extra fluffy and moist. With the warm spices of cinnamon and the rich brown sugar filling, every bite is a burst of flavor. Topped with a sweet glaze, they’re perfect for a Friday morning treat or a dessert to end the week on a high note. These rolls are great for a cozy weekend breakfast, and they’ll definitely be a hit at any brunch gathering.

Sweet Potato and Chickpea Curry

This sweet potato and chickpea curry is a vibrant, flavorful dish perfect for a Friday evening. The combination of tender sweet potatoes, hearty chickpeas, and aromatic spices creates a rich, comforting curry that is both filling and satisfying. Paired with rice or naan, it’s a perfect vegetarian dish that’s packed with flavor and nutrients. It’s also a great meal prep option for the week ahead.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro, chopped, for garnish
• Cooked rice or naan, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
2. Stir in the grated ginger, curry powder, turmeric, cumin, and cinnamon. Cook for 1-2 minutes until the spices are fragrant.
3. Add the diced sweet potatoes, chickpeas, coconut milk, diced tomatoes, salt, and pepper. Stir to combine and bring to a simmer.
4. Reduce the heat and cook for 20-25 minutes, or until the sweet potatoes are tender and the curry has thickened.
5. Taste and adjust seasoning, adding more salt or spices if needed.
6. Serve the curry over rice or with naan, and garnish with fresh cilantro.

This sweet potato and chickpea curry is a wonderfully comforting dish, with the perfect balance of sweetness from the sweet potatoes and richness from the coconut milk. The spices give it depth and warmth, making it a perfect dish for a cozy Friday night. It’s not only full of flavor but also incredibly nutritious, packed with fiber, vitamins, and protein. Whether you’re looking for a vegan meal or a hearty vegetarian option, this curry is sure to satisfy your cravings and provide a delicious start to your weekend!

Note: More recipes are coming soon!