31+ Delicious Keto Baked Sweet Potato Recipes for Every Taste

Sweet potatoes are often seen as a high-carb vegetable, but when you’re following a keto diet, they can still have a place in your meals – with a few tweaks and creative preparations.

Baked sweet potatoes, with their naturally sweet and rich flavor, are a great addition to a keto-friendly lifestyle.

When cooked properly, sweet potatoes can provide a nutritious boost without compromising your carb goals.

In this blog post, we’ll dive into 31+ keto baked sweet potato recipes that will delight your taste buds while keeping you in ketosis.

Whether you’re craving something savory or sweet, you’ll find a recipe that fits your keto needs and satisfies your cravings!

31+ Delicious Keto Baked Sweet Potato Recipes for Every Taste

Whether you’re preparing a hearty dinner, a savory side dish, or a healthy snack, keto baked sweet potatoes are the perfect choice for anyone following a low-carb lifestyle.

These 31+ keto baked sweet potato recipes show just how versatile and delicious sweet potatoes can be while staying within your carb limits.

From creamy casseroles and stuffed peppers to crispy fries and savory hashes, there’s no shortage of creative ways to incorporate sweet potatoes into your keto meal plan.

So, grab your sweet potatoes, preheat your oven, and get ready to enjoy these mouthwatering low-carb dishes that will keep you satisfied without breaking your diet!

Keto-Friendly Baked Sweet Potato Boats

Sweet potato boats are a delicious and creative way to enjoy sweet potatoes on a keto diet while keeping your carb intake in check. This recipe uses a combination of nutrient-rich ingredients and healthy fats to create a filling, low-carb meal. Each bite is a perfect mix of creamy, savory, and slightly sweet flavors, making it a comforting choice for lunch or dinner.

Ingredients:

• 2 small sweet potatoes (4–5 oz each)
• 1 cup cooked shredded chicken
• 1/4 cup sour cream
• 1/4 cup shredded cheddar cheese
• 2 tbsp unsalted butter
• 2 tbsp heavy cream
• 1 tbsp olive oil
• 2 strips of cooked bacon, crumbled
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Wash and dry the sweet potatoes. Rub them with olive oil and a pinch of salt, then place them on a baking sheet.
3. Bake the sweet potatoes for 35–40 minutes or until soft when pierced with a fork.
4. Allow the sweet potatoes to cool slightly. Slice them in half lengthwise and scoop out the flesh, leaving a thin layer inside the skins to maintain structure.
5. In a bowl, mix the scooped-out sweet potato flesh with butter, heavy cream, and sour cream until smooth. Stir in shredded chicken, half the cheddar cheese, and season with salt and pepper.
6. Spoon the mixture back into the sweet potato skins and top with the remaining cheddar cheese.
7. Return to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
8. Garnish with crumbled bacon and chopped green onion before serving.

These keto-friendly sweet potato boats offer a satisfying and hearty option, combining the natural sweetness of the potato with creamy and savory toppings. Perfect for a quick family dinner or meal prep.

Low-Carb Spiced Sweet Potato Rounds

This recipe features sweet potato rounds baked to crispy perfection and topped with a flavorful mix of spices and keto-friendly ingredients. These spiced rounds are versatile as a snack, appetizer, or side dish, making them a staple in a low-carb diet.

Ingredients:

• 1 medium sweet potato (6 oz), thinly sliced
• 2 tbsp avocado oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 cup grated Parmesan cheese
• 1/4 cup sour cream
• 1 tsp fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, toss sweet potato slices with avocado oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Arrange the slices in a single layer on the prepared baking sheet.
4. Bake for 20–25 minutes, flipping halfway through, until edges are golden and crisp.
5. Remove from the oven and sprinkle Parmesan cheese over the rounds while they are still hot.
6. Serve warm, garnished with a dollop of sour cream and a sprinkle of fresh chives.

These spiced sweet potato rounds are an excellent way to enjoy a crispy and flavorful dish without breaking your keto goals. They’re simple to prepare and customizable to suit any palate.

Creamy Keto Sweet Potato Casserole

This creamy casserole brings a keto twist to the classic sweet potato casserole, replacing high-carb ingredients with keto-friendly substitutes while maintaining its indulgent, comforting essence. It’s ideal for holidays or as a cozy family meal side dish.

Ingredients:

• 2 medium sweet potatoes (8 oz total)
• 1/4 cup unsweetened almond milk
• 2 tbsp heavy cream
• 2 tbsp unsalted butter, melted
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup crushed pecans
• 2 tbsp almond flour
• 2 tbsp coconut flour
• 2 tbsp erythritol or keto sweetener of choice
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a small casserole dish with butter or oil.
2. Peel and dice the sweet potatoes. Boil them in salted water until fork-tender, about 10–12 minutes. Drain well.
3. Mash the sweet potatoes with almond milk, heavy cream, melted butter, cinnamon, nutmeg, and a pinch of salt until smooth.
4. Spread the mashed sweet potatoes evenly in the prepared casserole dish.
5. In a small bowl, mix crushed pecans, almond flour, coconut flour, erythritol, and a tablespoon of melted butter to form a crumbly topping.
6. Sprinkle the topping evenly over the mashed sweet potatoes.
7. Bake for 20 minutes or until the topping is golden and crispy.

This keto sweet potato casserole is a delightful mix of creamy, spiced sweetness and crunchy texture. It’s an irresistible dish that proves keto recipes can still feel indulgent.

Herb-Infused Baked Sweet Potato Wedges

Sweet potato wedges are a simple yet flavorful option for those on a keto diet. By using healthy fats and fresh herbs, this recipe transforms sweet potatoes into a low-carb treat with a fragrant, crispy exterior and a soft, tender center.

Ingredients:

• 1 medium sweet potato (6 oz), cut into wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato wedges with olive oil, garlic powder, rosemary, thyme, smoked paprika, salt, and pepper until evenly coated.
3. Spread the wedges out on the baking sheet in a single layer.
4. Bake for 25–30 minutes, flipping halfway through, until the edges are golden and crisp.
5. Remove from the oven and garnish with fresh parsley before serving.

These herb-infused wedges make for a perfect keto-friendly side dish or snack. Their rich aroma and crispy texture will elevate any meal without exceeding your carb limits.

Keto Sweet Potato Hash with Fried Eggs

Sweet potato hash is a comforting and hearty breakfast dish that’s perfect for starting your day. This keto version incorporates nutrient-dense ingredients and healthy fats to create a flavorful, low-carb meal that pairs perfectly with fried eggs.

Ingredients:

• 1 small sweet potato (4 oz), diced into small cubes
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 2 tbsp avocado oil
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 2 large eggs
• 1 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. Heat 1 tablespoon of avocado oil in a non-stick skillet over medium heat.
2. Add the diced sweet potato and cook for 5–7 minutes, stirring occasionally, until it starts to soften.
3. Add the onion, bell pepper, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes until the vegetables are tender and slightly caramelized.
4. Push the sweet potato hash to one side of the skillet and add the remaining avocado oil. Crack the eggs into the skillet and cook to your desired doneness.
5. Serve the hash with fried eggs on top and garnish with fresh cilantro if desired.

This keto sweet potato hash is filling, flavorful, and easy to customize. It’s a satisfying breakfast or brunch option that balances sweetness with spice.

Cheesy Baked Sweet Potato Skillet

This cheesy sweet potato skillet is a one-pan keto dish that’s bursting with flavor. Combining tender sweet potatoes with melty cheese and herbs, it’s a fantastic comfort food option that works well for any meal of the day.

Ingredients:

• 1 medium sweet potato (6 oz), peeled and diced
• 2 tbsp butter
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 1/4 tsp garlic powder
• 1/4 tsp Italian seasoning
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat the butter in an oven-safe skillet over medium heat. Add the diced sweet potato and cook for 7–10 minutes until softened.
3. Add the onion, red bell pepper, garlic powder, Italian seasoning, salt, and pepper. Cook for another 5 minutes until the vegetables are fragrant and tender.
4. Sprinkle the mozzarella and Parmesan cheese evenly over the skillet contents.
5. Transfer the skillet to the oven and bake for 8–10 minutes or until the cheese is melted and golden.
6. Remove from the oven and garnish with fresh basil or parsley before serving.

This cheesy baked sweet potato skillet is a crowd-pleaser, offering a satisfying combination of textures and flavors. It’s a versatile dish that’s equally at home on a brunch table or as a dinner side.

Keto Sweet Potato Frittata

A keto frittata with sweet potatoes combines the best of both worlds: the comforting, nutrient-packed sweetness of roasted sweet potatoes with the richness of eggs and cheese. This frittata is perfect for breakfast or a light lunch, offering a balanced meal that’s low in carbs but high in flavor.

Ingredients:

• 1 small sweet potato (5 oz), diced into small cubes
• 6 large eggs
• 1/4 cup heavy cream
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Heat olive oil in a large, oven-safe skillet over medium heat.
2. Add the diced sweet potatoes to the skillet and cook for 10–12 minutes until they begin to soften and caramelize.
3. Add the diced onion, bell pepper, garlic powder, paprika, salt, and pepper to the skillet. Stir and cook for another 3–4 minutes until the vegetables are tender.
4. In a bowl, whisk the eggs and heavy cream together. Pour the egg mixture over the sweet potato and vegetable mixture in the skillet. Stir gently to combine.
5. Sprinkle the shredded cheddar cheese over the top and transfer the skillet to the oven.
6. Bake for 20–25 minutes or until the eggs are set and the top is golden brown.
7. Garnish with fresh basil or parsley before serving.

This keto sweet potato frittata is an ideal dish for meal prep or for serving a crowd. It’s packed with protein and healthy fats, providing a satisfying meal that will keep you energized throughout the day.

Keto Sweet Potato and Sausage Skillet

This savory keto dish brings together the rich flavors of sweet potatoes and sausage in a hearty, one-pan skillet. It’s quick to make and perfect for a fulfilling lunch or dinner, offering a great balance of flavors and textures with minimal carbs.

Ingredients:

• 1 medium sweet potato (6 oz), diced into small cubes
• 2 sausage links (preferably keto-friendly, such as chicken or turkey sausage)
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage links and cook, breaking them up into crumbles with a wooden spoon, until browned and fully cooked.
2. Remove the sausage from the skillet and set aside. In the same skillet, add the diced sweet potato and cook for 8–10 minutes, stirring occasionally, until they begin to soften.
3. Add the onion and bell pepper to the skillet and cook for another 5 minutes, until the vegetables are tender.
4. Season with garlic powder, smoked paprika, salt, and pepper, and stir to combine.
5. Return the cooked sausage to the skillet and mix everything together. Cook for an additional 2–3 minutes to allow the flavors to meld.
6. Garnish with chopped fresh cilantro and serve.

This sweet potato and sausage skillet is a savory, satisfying keto meal. It’s full of protein, healthy fats, and just enough sweet potato to keep you on track with your low-carb lifestyle.

Keto Sweet Potato and Spinach Bake

This keto-friendly baked sweet potato and spinach dish combines the earthiness of spinach with the natural sweetness of the potatoes, creating a hearty, comforting meal. It’s easy to make and perfect as a side dish or light main course.

Ingredients:

• 1 medium sweet potato (6 oz), peeled and thinly sliced
• 1 1/2 cups fresh spinach, chopped
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a small baking dish with olive oil.
2. Layer the sweet potato slices in the bottom of the baking dish, overlapping them slightly.
3. In a separate bowl, mix the chopped spinach, heavy cream, mozzarella cheese, Parmesan cheese, garlic powder, dried thyme, salt, and pepper.
4. Pour the spinach and cream mixture over the sweet potato slices.
5. Cover the baking dish with foil and bake for 30–35 minutes, until the sweet potatoes are tender.
6. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
7. Let it cool for a few minutes before serving.

This keto sweet potato and spinach bake is a creamy, cheesy delight that makes the perfect side dish. It’s a great way to enjoy sweet potatoes while staying within your carb limit, offering both nutrients and indulgence in every bite.

Keto Sweet Potato Salad

This keto-friendly sweet potato salad is a low-carb version of the classic dish, using roasted sweet potatoes and keto-approved ingredients to create a creamy, tangy salad perfect for picnics, barbecues, or as a side dish. Packed with flavor and texture, this salad makes for a satisfying, healthy addition to any meal.

Ingredients:

• 2 medium sweet potatoes (10 oz), cubed
• 2 tbsp olive oil
• 1/4 cup mayonnaise (sugar-free)
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 boiled eggs, chopped
• 1/4 cup diced red onion
• 1/4 cup chopped celery
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the sweet potatoes for 20–25 minutes, or until tender and lightly browned. Let them cool to room temperature.
3. In a bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
4. Add the roasted sweet potatoes, boiled eggs, red onion, and celery to the dressing. Gently toss to combine, making sure everything is coated evenly.
5. Season with additional salt and pepper to taste, and garnish with fresh parsley.
6. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

This keto sweet potato salad is a fresh and creamy dish that’s just as satisfying as the traditional version. Perfect for meal prepping or as a refreshing side to complement your main course.

Keto Sweet Potato and Bacon Quiche

This savory keto quiche combines the richness of bacon with the subtle sweetness of roasted sweet potatoes. With a crust made from almond flour, it’s a delicious low-carb version of a classic quiche that’s perfect for brunch or a light dinner.

Ingredients:

• 1 small sweet potato (5 oz), peeled and diced
• 4 slices of bacon, chopped
• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup spinach, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Almond flour crust (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). If you’re using an almond flour crust, prepare it and pre-bake according to the instructions. Alternatively, you can bake the quiche without a crust for a crustless version.
2. Heat olive oil in a skillet over medium heat. Add the diced sweet potato and cook for 8–10 minutes until tender. Remove and set aside.
3. In the same skillet, cook the chopped bacon until crispy, then remove and drain on a paper towel.
4. In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper.
5. Add the cooked sweet potato, bacon, shredded cheddar cheese, and chopped spinach to the egg mixture and stir to combine.
6. Pour the mixture into the pre-baked crust (or directly into a greased pie dish) and bake for 25–30 minutes, or until the eggs are set and the top is golden.
7. Let the quiche cool for a few minutes before slicing and serving.

This keto sweet potato and bacon quiche is rich, comforting, and packed with savory flavors. It’s an excellent choice for a keto-friendly breakfast, brunch, or dinner that will satisfy your taste buds without the carbs.

Keto Sweet Potato and Zucchini Gratin

A keto gratin is a perfect way to enjoy a comforting and creamy dish without going over your carb limit. This keto sweet potato and zucchini gratin is rich, cheesy, and full of flavor. The sweet potatoes provide a slight sweetness that complements the zucchini and creamy cheese sauce.

Ingredients:

• 1 medium sweet potato (6 oz), thinly sliced
• 2 medium zucchinis, thinly sliced
• 1/2 cup heavy cream
• 1/2 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 tsp garlic powder
• 1/2 tsp thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a small baking dish with butter.
2. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Stir in the Gruyère cheese, Parmesan cheese, garlic powder, thyme, salt, and pepper. Let it cook for another 2–3 minutes until the sauce is smooth and creamy.
3. Layer the sliced sweet potatoes and zucchini in the greased baking dish, alternating the slices to create an even layer.
4. Pour the cheese sauce over the top of the sweet potatoes and zucchini, ensuring they are well-covered.
5. Dot the top with small pieces of butter, then cover the dish with foil.
6. Bake for 30 minutes, then remove the foil and bake for an additional 10–15 minutes, until the top is golden and bubbly.
7. Let the gratin cool slightly before serving.

This keto sweet potato and zucchini gratin is a wonderful dish that pairs well with any protein. It’s creamy, cheesy, and perfectly comforting, making it a great side for dinner or a special occasion.

Keto Sweet Potato Stuffed Peppers

These keto-friendly stuffed peppers are a vibrant and satisfying meal, combining the natural sweetness of roasted sweet potatoes with savory ground beef and cheese. They’re a great low-carb option for anyone craving a hearty, flavorful dish while sticking to keto principles.

Ingredients:

• 2 large bell peppers, halved and seeded
• 1 small sweet potato (5 oz), peeled and diced
• 1/2 lb ground beef or turkey
• 1/4 cup onion, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup tomato sauce (unsweetened)
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the halved bell peppers in a baking dish, cut side up.
2. Heat olive oil in a skillet over medium heat. Add the diced sweet potato and cook for 8–10 minutes until softened.
3. In the same skillet, add the ground beef or turkey and cook until browned, breaking it apart with a spoon.
4. Stir in the onion, tomato sauce, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes, then mix in the cooked sweet potatoes.
5. Stuff the bell pepper halves with the sweet potato and meat mixture, packing them tightly.
6. Sprinkle the shredded cheddar cheese over the top of each stuffed pepper.
7. Cover the baking dish with foil and bake for 25–30 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
8. Garnish with chopped cilantro before serving.

These keto sweet potato stuffed peppers are a balanced meal that’s both savory and slightly sweet. The combination of ground beef and roasted sweet potatoes is a filling and satisfying choice for lunch or dinner.

Keto Sweet Potato and Chicken Stir-Fry

This keto-friendly sweet potato and chicken stir-fry is a simple yet flavorful one-pan meal. Packed with lean protein and vegetables, it’s a light yet filling dish that’s perfect for busy weeknights when you’re craving something healthy and satisfying.

Ingredients:

• 1 medium sweet potato (6 oz), peeled and thinly sliced
• 2 chicken breasts, cut into thin strips
• 1/2 cup broccoli florets
• 1/4 cup red bell pepper, sliced
• 1/4 cup yellow onion, sliced
• 2 tbsp coconut oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. Heat coconut oil in a large skillet or wok over medium heat. Add the sliced sweet potato and cook for 5–7 minutes, until slightly tender.
2. Add the chicken strips to the skillet and cook for 6–8 minutes, until browned and cooked through.
3. Stir in the broccoli florets, red bell pepper, and onion. Cook for another 3–4 minutes, until the vegetables are tender-crisp.
4. Add the soy sauce, sesame oil, garlic powder, ginger, salt, and pepper. Stir well to coat everything evenly.
5. Continue cooking for another 2–3 minutes, allowing the sauce to thicken slightly.
6. Garnish with sesame seeds before serving.

This keto sweet potato and chicken stir-fry is packed with flavor and nutrients, offering a low-carb alternative to traditional stir-fries. It’s an easy-to-make, one-pan dish that’s perfect for a quick and healthy dinner.

Keto Sweet Potato and Avocado Breakfast Bowl

This keto breakfast bowl combines roasted sweet potatoes, creamy avocado, and a variety of toppings to create a satisfying, nutrient-dense meal to kickstart your day. It’s a perfect blend of healthy fats, protein, and fiber, keeping you full and energized.

Ingredients:

• 1 small sweet potato (5 oz), peeled and cubed
• 1 ripe avocado, sliced
• 2 large eggs
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste
• 1 tbsp chopped fresh cilantro
• 1 tbsp pumpkin seeds (optional)
• 1/4 tsp smoked paprika (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the sweet potatoes for 20–25 minutes, flipping halfway through, until tender and lightly browned.
3. While the sweet potatoes roast, heat a small skillet over medium heat and cook the eggs to your desired doneness (fried, scrambled, or poached).
4. Once the sweet potatoes are done, assemble the breakfast bowl by adding a layer of roasted sweet potatoes.
5. Top with the sliced avocado, cooked eggs, and a drizzle of lime juice.
6. Garnish with fresh cilantro, pumpkin seeds, and a sprinkle of smoked paprika.

This keto sweet potato and avocado breakfast bowl is the ultimate way to start your morning with a balance of healthy fats, protein, and fiber. It’s filling, nutritious, and perfect for anyone looking for a low-carb breakfast option.

Keto Sweet Potato and Shrimp Skillet

This keto-friendly sweet potato and shrimp skillet is a quick and easy meal that combines the sweetness of roasted sweet potatoes with the savory flavor of shrimp. It’s a flavorful, low-carb option that’s perfect for a light dinner or lunch.

Ingredients:

• 1 medium sweet potato (6 oz), peeled and diced
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp chili flakes (optional for heat)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1 tbsp lime juice

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and slightly browned.
2. While the sweet potatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 3-4 minutes, turning them until they’re pink and fully cooked.
4. Once the sweet potatoes are done, add them to the skillet with the shrimp. Stir in the smoked paprika, chili flakes (if using), lime juice, and fresh cilantro. Season with salt and pepper to taste.
5. Stir everything to combine and cook for an additional 2–3 minutes to allow the flavors to meld.
6. Serve warm, garnished with more cilantro if desired.

This keto sweet potato and shrimp skillet is a simple yet flavorful meal that’s both satisfying and low in carbs. It’s quick to prepare and perfect for a busy weeknight dinner.

Keto Sweet Potato and Bacon Casserole

This keto sweet potato and bacon casserole is a delicious, comforting dish that combines the richness of bacon with the subtle sweetness of roasted sweet potatoes, all baked in a creamy, cheesy sauce. It’s perfect for a keto-friendly family dinner or special occasion.

Ingredients:

• 2 medium sweet potatoes (10 oz), peeled and diced
• 1/2 lb bacon, chopped
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a medium-sized casserole dish with butter or cooking spray.
2. In a skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on a paper towel.
3. While the bacon cooks, steam or boil the diced sweet potatoes until fork-tender (about 10 minutes). Drain well.
4. In a large mixing bowl, combine the cooked sweet potatoes, heavy cream, shredded cheddar, Parmesan cheese, garlic powder, salt, and pepper.
5. Stir in half of the cooked bacon, then transfer the mixture into the prepared casserole dish.
6. Top the casserole with the remaining bacon and a bit more shredded cheddar cheese.
7. Bake for 20–25 minutes, or until the top is golden and bubbly.
8. Garnish with fresh parsley before serving.

This keto sweet potato and bacon casserole is a rich, cheesy, and flavorful dish that’s perfect for special occasions or a hearty dinner. It provides all the comfort of a classic casserole while keeping it low-carb.

Keto Sweet Potato and Turkey Meatballs

These keto sweet potato and turkey meatballs are a delicious, healthy alternative to traditional meatballs. With lean turkey, roasted sweet potatoes, and a blend of herbs and spices, they make for a great low-carb meal. They’re perfect for pairing with a low-carb marinara sauce or serving over zucchini noodles.

Ingredients:

• 1 small sweet potato (5 oz), roasted and mashed
• 1 lb ground turkey
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp onion powder
• 1/4 tsp paprika
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roast the sweet potato until tender (about 20 minutes), then mash it and let it cool.
3. In a large mixing bowl, combine the mashed sweet potato, ground turkey, almond flour, Parmesan cheese, egg, garlic, oregano, onion powder, paprika, salt, and pepper. Mix well.
4. Form the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
5. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides (about 5 minutes). Then transfer the skillet to the oven and bake for 15–20 minutes, or until the meatballs are fully cooked through.
6. Serve with your favorite low-carb marinara sauce or over a bed of zucchini noodles for a complete meal.

These keto sweet potato and turkey meatballs are flavorful and versatile, making them a great addition to your low-carb meal planning. The sweet potatoes add a subtle sweetness that pairs perfectly with the savory turkey and herbs.

Keto Sweet Potato and Brussels Sprouts Hash

This keto sweet potato and Brussels sprouts hash is a savory, nutrient-packed dish that combines the natural sweetness of roasted sweet potatoes with the earthy flavor of Brussels sprouts. Perfect for breakfast or brunch, it’s a low-carb, high-flavor meal that’s sure to satisfy.

Ingredients:

• 1 medium sweet potato (6 oz), peeled and diced
• 1 cup Brussels sprouts, halved
• 1/4 cup onion, diced
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 large eggs (optional, for topping)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potato and halved Brussels sprouts with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.
2. Roast for 20–25 minutes, flipping halfway, until the sweet potatoes are tender and the Brussels sprouts are crispy on the edges.
3. While the vegetables are roasting, heat the remaining olive oil in a skillet over medium heat. Sauté the diced onion until softened, about 4 minutes.
4. Once the sweet potatoes and Brussels sprouts are done, add them to the skillet with the onions and stir to combine. Cook for an additional 2 minutes, allowing the flavors to meld together.
5. If desired, fry or poach the eggs in a separate skillet and serve on top of the hash.
6. Garnish with fresh parsley before serving.

This keto sweet potato and Brussels sprouts hash is a great way to start your day or enjoy as a wholesome lunch. The roasted vegetables are satisfying, while the eggs add richness and protein to make the dish more filling.

Keto Sweet Potato and Chicken Skillet

A one-pan meal, this keto sweet potato and chicken skillet is an easy and delicious way to enjoy a low-carb dinner. The natural sweetness of sweet potatoes pairs perfectly with the savory flavors of grilled chicken and spices, making it an ideal meal for those on a keto diet.

Ingredients:

• 1 small sweet potato (5 oz), peeled and diced
• 2 chicken breasts, boneless and skinless
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup chicken broth
• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• Fresh parsley for garnish

Instructions:

1. Season the chicken breasts with garlic powder, smoked paprika, cumin, salt, and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 6-7 minutes per side, or until fully cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the remaining olive oil and diced sweet potatoes. Sauté for 8–10 minutes until they start to soften.
4. Add the chicken broth and thyme to the skillet, stirring to combine. Cover the skillet and cook for another 5–7 minutes until the sweet potatoes are tender.
5. Slice the cooked chicken and return it to the skillet with the sweet potatoes. Stir to combine and cook for another 2–3 minutes to heat through.
6. Garnish with fresh parsley and serve.

This keto sweet potato and chicken skillet is a simple yet flavorful meal that offers a good balance of protein, healthy fats, and low-carb vegetables. It’s perfect for a satisfying dinner or lunch.

Keto Sweet Potato Fries

These crispy keto sweet potato fries are a delicious and healthier alternative to regular fries. Using a low-carb coating and baking them in the oven, these fries are perfectly crunchy on the outside and soft on the inside. Serve them as a snack, side dish, or pairing for your favorite keto main course.

Ingredients:

• 2 medium sweet potatoes (12 oz), peeled and cut into fries
• 2 tbsp olive oil
• 1/4 cup almond flour
• 1/4 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 tsp cayenne pepper (optional for heat)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato fries with olive oil, ensuring they are well coated.
3. In a small bowl, mix the almond flour, garlic powder, paprika, salt, pepper, and cayenne pepper (if using).
4. Sprinkle the almond flour mixture over the fries and toss them until evenly coated.
5. Arrange the fries in a single layer on the baking sheet, making sure they don’t overlap.
6. Bake for 20–25 minutes, flipping the fries halfway through, until they are golden brown and crispy.
7. Garnish with fresh parsley before serving.

These keto sweet potato fries are the perfect crispy snack or side dish. They’re light and flavorful, offering a satisfying alternative to traditional fries while staying within your carb limits.

Note: More recipes are coming soon!