36+ Easy Gluten-Free Sweet Potato Recipes You Need to Try

Sweet potatoes are a nutritious and versatile ingredient that can be enjoyed in countless ways, but if you’re living a gluten-free lifestyle, it’s important to ensure your meals are both flavorful and safe.

Baked sweet potatoes are not only gluten-free, but they also make for a hearty base to create satisfying dishes. Whether you’re looking for a cozy side dish or a hearty main meal, there’s something for everyone in this collection of gluten-free baked sweet potato recipes.

These dishes are perfect for anyone with dietary restrictions or those who simply enjoy wholesome, comforting food.

In this article, we’ll share some of the best baked sweet potato recipes that are easy to prepare, packed with nutrients, and sure to please your taste buds.

36+ Easy Gluten-Free Sweet Potato Recipes You Need to Try

Baked sweet potatoes are a perfect gluten-free option for any meal, and they’re so easy to customize with different toppings, spices, and fillings.

From savory to sweet, these gluten-free baked sweet potato recipes can be adapted to suit every taste.

Whether you’re making them for a weeknight dinner or a special occasion, you can trust that these dishes will not only meet your dietary needs but also delight your palate.

So next time you’re craving a delicious, wholesome meal, look no further than the humble baked sweet potato — it’s the ultimate gluten-free comfort food!

Baked Sweet Potato Fries with Garlic and Rosemary

These crispy baked sweet potato fries are an easy and delicious gluten-free side dish. With a hint of garlic and a burst of fresh rosemary, they make the perfect snack or accompaniment to any meal. The simplicity of the ingredients combined with the natural sweetness of the sweet potato creates a balanced and irresistible flavor profile.

Ingredients:

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 tablespoon fresh rosemary, finely chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash and peel the sweet potatoes. Cut them into thin fries or wedges, depending on your preference.
3. In a large bowl, toss the sweet potato fries with olive oil, garlic powder, fresh rosemary, salt, and pepper until evenly coated.
4. Spread the fries in a single layer on the prepared baking sheet. Ensure they aren’t overcrowded for optimal crispiness.
5. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
6. Remove from the oven and serve hot, garnished with extra rosemary if desired.

These baked sweet potato fries are a perfect substitute for traditional fries, offering a healthier alternative that still delivers on flavor. The garlic and rosemary elevate the natural sweetness of the sweet potatoes, making each bite a savory delight. Serve them with a dipping sauce of your choice or as a side to your favorite main dishes.

Stuffed Baked Sweet Potatoes with Avocado and Black Beans

A nutritious and filling meal, these stuffed baked sweet potatoes are loaded with protein-rich black beans, creamy avocado, and a tangy lime dressing. This gluten-free recipe is not only healthy but also very customizable with toppings like salsa, cilantro, or a sprinkle of cheese.

Ingredients:

• 4 medium sweet potatoes
• 1 cup cooked black beans (or one can, drained and rinsed)
• 1 ripe avocado, diced
• 1 lime, juiced
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and poke a few holes in each with a fork.
2. Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 40-45 minutes, or until they are soft when pierced with a fork.
3. While the potatoes are baking, mix the black beans with cumin, salt, pepper, and lime juice in a bowl.
4. Once the sweet potatoes are done, carefully slice them down the center and fluff the inside with a fork.
5. Spoon the seasoned black beans into the center of each sweet potato. Top with diced avocado and fresh cilantro if desired.
6. Serve immediately and enjoy!

These stuffed baked sweet potatoes make for a balanced meal packed with fiber, healthy fats, and protein. The creamy avocado pairs perfectly with the slightly spicy black beans, creating a flavor-packed bite. The sweet potato serves as a natural base, providing a hearty and filling dish that’s gluten-free, vegan, and incredibly satisfying.

Cinnamon and Honey Baked Sweet Potatoes

For a sweet and cozy treat, these cinnamon and honey baked sweet potatoes are a perfect choice. The natural sweetness of the sweet potatoes is enhanced by the warming flavors of cinnamon and honey, creating a comforting dessert or side dish that’s easy to make and completely gluten-free.

Ingredients:

• 4 medium sweet potatoes
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1 tablespoon melted butter (or coconut oil for a dairy-free option)
• A pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Wash and peel the sweet potatoes, then cut them into rounds or wedges.
3. In a small bowl, mix together the melted butter, honey, cinnamon, and a pinch of salt.
4. Place the sweet potato slices or wedges onto the prepared baking sheet and brush them generously with the honey-cinnamon mixture.
5. Bake for 30-35 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized.
6. Serve hot, optionally drizzling with a little extra honey or sprinkling with additional cinnamon.

These cinnamon and honey baked sweet potatoes are a simple yet indulgent treat. The natural sweetness of the potatoes is brought out even more by the honey and cinnamon, creating a flavor combination that’s warm and satisfying. Whether served as a side dish or a sweet snack, these baked sweet potatoes are bound to be a crowd-pleaser.

Baked Sweet Potato and Chickpea Salad

This roasted sweet potato and chickpea salad is a vibrant, nutrient-packed dish that’s perfect for lunch or dinner. The crispy, spiced sweet potatoes and chickpeas combine with fresh greens and a tangy dressing, offering a delicious balance of flavors and textures. This gluten-free recipe is also high in fiber, making it filling and satisfying.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, or your choice)
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato cubes and chickpeas in olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
3. Spread the sweet potatoes and chickpeas in a single layer on the baking sheet and bake for 25-30 minutes, stirring halfway through, until golden brown and crispy.
4. While they bake, whisk together tahini, lemon juice, maple syrup, salt, and water (to thin) in a small bowl until smooth.
5. Once the sweet potatoes and chickpeas are done, remove from the oven and let them cool slightly.
6. Toss the roasted sweet potatoes and chickpeas with mixed greens and drizzle with the tahini dressing.
7. Serve immediately and enjoy!

This baked sweet potato and chickpea salad is a healthy and flavorful meal that’s perfect for meal prep. The spices on the roasted sweet potatoes and chickpeas add depth of flavor, while the creamy tahini dressing ties everything together beautifully. It’s a hearty yet light dish that’s satisfying and full of nutrients.

Baked Sweet Potato Casserole with Pecan Crumble

This gluten-free sweet potato casserole is a rich and comforting dish, perfect for a holiday gathering or a special occasion. Topped with a crunchy pecan crumble, the dish offers a sweet and savory flavor profile that’s sure to be a crowd favorite. It’s easy to prepare and will leave everyone craving more.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (or any milk of your choice)
• 1/4 cup maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup pecans, chopped
• 1/4 cup gluten-free oats
• 1/4 cup coconut sugar
• 2 tablespoons melted butter (or coconut oil)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish with a little butter or oil.
2. Boil the sweet potato cubes in a pot of water for about 15-20 minutes, or until fork-tender.
3. Drain the sweet potatoes and mash them in a large bowl.
4. Stir in the coconut milk, maple syrup, cinnamon, nutmeg, vanilla, and salt until smooth and well combined.
5. Pour the sweet potato mixture into the prepared baking dish.
6. In a small bowl, combine the chopped pecans, gluten-free oats, coconut sugar, and melted butter to form the crumble topping.
7. Sprinkle the pecan mixture over the sweet potatoes.
8. Bake for 25-30 minutes, until the top is golden brown and crispy.
9. Serve warm and enjoy!

This baked sweet potato casserole is a perfect addition to any holiday spread or as a comforting side dish. The smooth and creamy sweet potato base pairs beautifully with the crunchy, nutty pecan topping, making it an irresistible combination. This dish is naturally gluten-free and offers a healthy alternative to traditional casseroles, with a rich depth of flavor from the maple syrup and spices.

Baked Sweet Potato and Kale Frittata

This savory baked sweet potato and kale frittata is the ultimate gluten-free breakfast or brunch dish. With the earthiness of kale and the natural sweetness of roasted sweet potatoes, this frittata is filled with protein and fiber, making it both delicious and filling. It’s perfect for a make-ahead meal or a light dinner.

Ingredients:

• 1 large sweet potato, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 bunch kale, chopped and stems removed
• 8 large eggs
• 1/4 cup milk (dairy or plant-based)
• 1/2 cup shredded cheese (optional, for a dairy version)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potato in olive oil, salt, and pepper, and spread it evenly on the prepared baking sheet.
3. Roast the sweet potatoes in the oven for 20-25 minutes, or until tender and lightly browned.
4. While the potatoes are roasting, heat a large skillet over medium heat and sauté the kale with a drizzle of olive oil until wilted, about 3-4 minutes. Set aside.
5. In a large bowl, whisk together the eggs, milk, garlic powder, dried thyme, and a pinch of salt and pepper.
6. Once the sweet potatoes are done, remove them from the oven and transfer them to a greased baking dish. Spread the sautéed kale over the sweet potatoes.
7. Pour the egg mixture over the sweet potatoes and kale, and sprinkle with shredded cheese if using.
8. Bake for 25-30 minutes, until the eggs are set and slightly golden on top.
9. Slice and serve warm.

This baked sweet potato and kale frittata is a deliciously healthy meal that’s packed with vitamins and minerals. The sweet potatoes provide natural sweetness, while the kale adds a touch of bitterness, balancing the flavor perfectly. The eggs hold everything together, creating a hearty and satisfying dish that works for breakfast, brunch, or dinner.

Baked Sweet Potato and Quinoa Patties

These baked sweet potato and quinoa patties are a gluten-free, vegetarian option that’s perfect as a main course or as a hearty snack. Packed with protein from quinoa and fiber from sweet potatoes, these patties are crispy on the outside and soft on the inside, making them irresistible.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup cooked quinoa
• 1/2 cup almond flour (or any gluten-free flour)
• 1/4 cup finely chopped green onions
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil, for greasing the baking sheet

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly grease with olive oil.
2. Boil the sweet potato cubes for about 15 minutes, or until tender.
3. Drain and mash the sweet potatoes in a large bowl.
4. Stir in the cooked quinoa, almond flour, green onions, garlic powder, cumin, salt, and pepper until well combined.
5. Form the mixture into small patties and place them on the prepared baking sheet.
6. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy on the outside.
7. Serve warm with a side of your favorite dipping sauce.

These sweet potato and quinoa patties are a healthy and satisfying option, offering a delicious combination of textures and flavors. They can be served with a side salad, in a gluten-free bun, or paired with a tangy dipping sauce like yogurt or tahini. They are perfect for a quick lunch or dinner and can easily be made ahead for meal prep.

Baked Sweet Potato and Apple Hash

This baked sweet potato and apple hash is a flavorful and slightly sweet dish that’s perfect for a cozy breakfast or brunch. With the sweet potatoes and apples roasted together, the natural sweetness of the ingredients shines through, while the savory spices and herbs provide balance.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 apples, peeled, cored, and diced
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes and apple pieces in olive oil, cinnamon, nutmeg, salt, and pepper.
3. Spread the mixture evenly on the baking sheet and bake for 25-30 minutes, or until the sweet potatoes are tender and the apples have softened.
4. Remove from the oven and sprinkle with fresh parsley before serving.

This baked sweet potato and apple hash is a lovely, light dish that combines sweetness and spice in a balanced way. The roasted apples add a touch of caramelization to the sweet potatoes, making this dish an easy-to-make, flavorful choice for breakfast or brunch. It’s naturally gluten-free and can be served with eggs or as a side dish to

Baked Sweet Potato with Coconut Yogurt and Granola

This baked sweet potato with coconut yogurt and granola makes for a light yet satisfying breakfast or dessert. The warm sweet potato combined with creamy coconut yogurt and crunchy granola offers a delicious contrast of textures, while keeping the flavors balanced and naturally sweet. This gluten-free dish is packed with nutrients and can be easily customized with your favorite toppings.

Ingredients:

• 2 medium sweet potatoes
• 1 cup coconut yogurt (or any plant-based yogurt)
• 1/4 cup gluten-free granola
• 2 tablespoons maple syrup (optional, for added sweetness)
• 1/4 teaspoon cinnamon
• Fresh berries for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Wash and poke a few holes in the sweet potatoes with a fork.
2. Place the sweet potatoes on a baking sheet and bake for 40-45 minutes, or until they are soft when pierced with a fork.
3. Once the sweet potatoes are done, remove from the oven and let them cool for a few minutes.
4. Cut a slit down the middle of each sweet potato and fluff the insides with a fork.
5. Spoon the coconut yogurt over the sweet potatoes and drizzle with maple syrup, if using.
6. Sprinkle with granola and cinnamon, and garnish with fresh berries if desired.
7. Serve immediately.

This baked sweet potato with coconut yogurt and granola is a simple, nourishing dish that brings together creamy, crunchy, and sweet elements in one bowl. The coconut yogurt adds a rich, dairy-free creaminess, while the granola provides a satisfying crunch. It’s a wonderful breakfast to start your day or a light dessert after a hearty meal.

Baked Sweet Potato and Spinach Stuffed Chicken Breast

This savory stuffed chicken breast with baked sweet potato and spinach is a great gluten-free dinner option. The juicy chicken breasts are filled with a flavorful mix of roasted sweet potatoes and sautéed spinach, creating a dish that’s both hearty and nutritious. It’s perfect for a special dinner or meal prep.

Ingredients:

• 2 large chicken breasts
• 1 medium sweet potato, peeled and cubed
• 1 cup fresh spinach, chopped
• 2 tablespoons olive oil, divided
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roast the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper for about 20-25 minutes, until tender.
3. While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a skillet over medium heat and sauté the spinach until wilted, about 3-4 minutes. Set aside to cool slightly.
4. Slice a pocket into each chicken breast and season with salt, pepper, and garlic powder.
5. Stuff the chicken breasts with a mixture of the roasted sweet potatoes and sautéed spinach, pressing the filling into the pocket tightly.
6. Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes, until the chicken is fully cooked through.
7. Optionally, drizzle with fresh lemon juice before serving.

This baked sweet potato and spinach stuffed chicken breast is a deliciously healthy dinner option. The combination of the savory chicken with the sweet roasted potatoes and nutrient-packed spinach offers a fulfilling and balanced meal. It’s great served with a side salad or roasted vegetables for a complete dish.

Sweet Potato and Bacon Breakfast Skillet

This savory sweet potato and bacon breakfast skillet is a great way to start your day with a hearty and flavorful gluten-free meal. The crispy bacon pairs wonderfully with the tender sweet potatoes, while sautéed onions and herbs bring extra depth of flavor. It’s an easy and satisfying one-pan dish.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 slices bacon, chopped
• 1/2 onion, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• 2 eggs (optional, for topping)

Instructions:

1. Heat a large skillet over medium heat and cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving a little bacon fat in the pan.
2. Add the diced sweet potatoes to the skillet and cook for about 10-15 minutes, stirring occasionally, until they are tender and lightly browned.
3. Add the diced onion, smoked paprika, garlic powder, salt, and pepper to the sweet potatoes. Continue to cook for another 3-4 minutes, until the onions are softened.
4. Return the crispy bacon to the skillet and stir to combine.
5. If desired, crack two eggs into the skillet, making little wells in the sweet potato mixture for the eggs to cook in. Cover the skillet and cook for about 5-7 minutes, or until the eggs reach your desired level of doneness.
6. Garnish with fresh parsley and serve warm.

This sweet potato and bacon breakfast skillet is packed with protein and healthy fats, making it an energizing start to your day. The sweet potatoes provide a satisfying base, while the crispy bacon adds a savory crunch. The eggs on top add extra protein, making it a complete breakfast or brunch dish that’s gluten-free and full of flavor.

Baked Sweet Potato with Peanut Butter and Banana

For a simple, yet delicious snack or breakfast, this baked sweet potato with peanut butter and banana offers a satisfying combination of creamy, sweet, and savory flavors. The natural sweetness of the sweet potato pairs perfectly with the richness of peanut butter and the freshness of banana, making it a nutritious and energizing option.

Ingredients:

• 2 medium sweet potatoes
• 2 tablespoons peanut butter (or almond butter)
• 1 ripe banana, sliced
• 1 teaspoon cinnamon
• A drizzle of honey (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Wash and poke a few holes in the sweet potatoes with a fork.
2. Place the sweet potatoes on a baking sheet and bake for 40-45 minutes, or until they are tender when pierced with a fork.
3. Once the sweet potatoes are done, remove them from the oven and allow them to cool slightly.
4. Cut the sweet potatoes open and fluff the insides with a fork.
5. Spoon peanut butter over the top of each sweet potato, then layer with banana slices.
6. Sprinkle with cinnamon and drizzle with honey for added sweetness.
7. Serve immediately.

This baked sweet potato with peanut butter and banana is a simple yet delicious way to enjoy a naturally gluten-free snack or breakfast. The creamy peanut butter enhances the sweet potato’s richness, while the banana adds a burst of freshness. It’s a filling and energizing dish that’s perfect for fueling your day.

Baked Sweet Potato and Lentil Stew

This hearty baked sweet potato and lentil stew is a perfect comfort food for cold days. The roasted sweet potatoes add a rich, sweet flavor to the earthy lentils, while the vegetables and spices bring warmth and depth to the stew. It’s a filling, nutritious, and naturally gluten-free meal that is perfect for lunch or dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with a little olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
3. In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
4. Add the diced carrot, lentils, diced tomatoes, vegetable broth, turmeric, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
5. Once the sweet potatoes are roasted, add them to the pot with the lentils and stir to combine.
6. Serve the stew hot, garnished with fresh cilantro if desired.

This baked sweet potato and lentil stew is a wholesome and nourishing meal that’s rich in fiber and plant-based protein. The combination of roasted sweet potatoes and lentils makes it hearty and filling, while the aromatic spices

Baked Sweet Potato and Avocado Toast

This baked sweet potato and avocado toast is a unique twist on the classic toast recipe. The creamy avocado paired with the sweet, soft baked sweet potato makes for a satisfying, gluten-free breakfast or snack. Topped with a sprinkle of seeds and a dash of lime, this dish is both healthy and full of flavor.

Ingredients:

• 2 medium sweet potatoes
• 1 ripe avocado
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• A handful of pumpkin seeds or sunflower seeds
• Red pepper flakes (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Wash and prick the sweet potatoes with a fork.
2. Place the sweet potatoes on a baking sheet and bake for 40-45 minutes, or until they are soft when pierced with a fork.
3. While the sweet potatoes are baking, mash the avocado in a bowl and mix with lime juice, olive oil, salt, and pepper to taste.
4. Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
5. Cut a slit down the middle of each sweet potato and fluff the insides with a fork.
6. Spoon the mashed avocado on top of the sweet potatoes.
7. Sprinkle with seeds and a pinch of red pepper flakes for an extra kick.
8. Serve warm and enjoy!

This baked sweet potato and avocado toast is a deliciously creamy and satisfying option for breakfast or a snack. The natural sweetness of the sweet potatoes pairs perfectly with the smooth, tangy avocado. The seeds add a delightful crunch, making this dish both nourishing and flavorful.

aked Sweet Potato with Cinnamon Almond Butter

This baked sweet potato with cinnamon almond butter is a delicious, simple, and wholesome treat that works for breakfast, dessert, or a snack. The warm sweet potato combined with the rich cinnamon almond butter creates a comforting, sweet, and nutty flavor that’s naturally gluten-free and packed with nutrients.

Ingredients:

• 2 medium sweet potatoes
• 2 tablespoons almond butter
• 1/2 teaspoon ground cinnamon
• 1 tablespoon honey or maple syrup (optional)
• A pinch of sea salt
• Chopped nuts or seeds for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Wash and poke a few holes in the sweet potatoes with a fork.
2. Place the sweet potatoes on a baking sheet and bake for 40-45 minutes, or until they are tender when pierced with a fork.
3. While the sweet potatoes bake, mix the almond butter and ground cinnamon in a small bowl. Add honey or maple syrup if you want extra sweetness.
4. Once the sweet potatoes are done, remove them from the oven and allow them to cool slightly.
5. Cut open the sweet potatoes and fluff the insides with a fork.
6. Spoon the cinnamon almond butter over the sweet potatoes and sprinkle with a pinch of sea salt and chopped nuts or seeds if desired.
7. Serve immediately and enjoy!

This baked sweet potato with cinnamon almond butter is a deliciously warm and satisfying dish. The almond butter’s creaminess, combined with the warmth of cinnamon and the sweetness of the baked sweet potato, makes this a perfect comfort food that’s also packed with healthy fats and protein.

Baked Sweet Potato and Carrot Fries

These baked sweet potato and carrot fries are a healthy, gluten-free alternative to traditional fries. The combination of sweet potatoes and carrots creates a colorful and flavorful dish, while the baking method ensures they remain crispy and tender. These fries are perfect as a side dish or a snack.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into fries
• 2 medium carrots, peeled and cut into fries
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato and carrot fries with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the fries in a single layer on the baking sheet, making sure they’re not crowded.
4. Bake for 25-30 minutes, flipping halfway through, until the fries are crispy on the outside and tender on the inside.
5. Remove from the oven and sprinkle with fresh parsley if desired.
6. Serve warm and enjoy!

These baked sweet potato and carrot fries are a colorful and flavorful alternative to regular fries. The natural sweetness of the sweet potatoes and carrots is enhanced by the savory spices, and baking ensures they are crispy and delicious without the extra oil. They make for a perfect snack or side dish to any meal.

Baked Sweet Potato and Black Bean Tacos

These baked sweet potato and black bean tacos are a delicious gluten-free vegetarian option that is perfect for Taco Tuesday or any time you crave something flavorful. The combination of roasted sweet potatoes and black beans is savory, hearty, and satisfying, while the taco toppings add extra crunch and freshness.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• Fresh cilantro, chopped
• Lime wedges
• Sliced avocado
• Salsa or hot sauce (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes in olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the baking sheet and roast for 25-30 minutes, or until tender and slightly crispy on the edges.
4. While the sweet potatoes are roasting, heat the black beans in a small pot over medium heat until warmed through.
5. Once the sweet potatoes are done, warm the tortillas in a dry skillet for 30 seconds on each side.
6. To assemble the tacos, layer the roasted sweet potatoes and black beans on each tortilla.
7. Top with fresh cilantro, lime wedges, avocado slices, and your favorite salsa or hot sauce.
8. Serve immediately.

These baked sweet potato and black bean tacos are a healthy, filling, and delicious gluten-free meal. The sweetness of the roasted sweet potatoes complements the savory black beans, and the toppings bring in a fresh, zesty flavor. These tacos are perfect for a quick weeknight dinner or as a fun dish to serve to friends and family.

Baked Sweet Potato and Coconut Curry Soup

This creamy baked sweet potato and coconut curry soup is a flavorful, gluten-free dish that is perfect for a cozy dinner. The combination of sweet potatoes and coconut milk creates a rich, velvety base, while the curry spices add warmth and depth to the soup. It’s comforting, hearty, and full of nutrients.

Ingredients:

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

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, salt, and pepper, and roast for 25-30 minutes, or until tender.
2. While the sweet potatoes roast, heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5-7 minutes.
3. Add the garlic and grated ginger and cook for another minute until fragrant.
4. Stir in the curry powder and cook for 1-2 minutes to toast the spices.
5. Once the sweet potatoes are done, add them to the pot, along with the coconut milk and vegetable broth. Bring to a simmer and cook for 10 minutes to let the flavors meld.
6. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
7. Season with salt and pepper to taste.
8. Serve the soup hot, garnished with fresh cilantro if desired.

This baked sweet potato and coconut curry soup is a warm, flavorful dish that’s perfect for a chilly evening. The roasted sweet potatoes add sweetness and depth to the creamy coconut broth, while the curry spices bring a lovely warmth. This gluten-free soup is both nourishing and comforting, making it the ideal meal for any occasion.

Note: More recipes are coming soon