25+ Delicious Saturday Vegan Sweet Potato Recipes to Try This Weekend

Weekends are the perfect time to explore new recipes and treat yourself to delicious meals without the rush of a busy weekday.

If you’re looking for a hearty, nutritious, and versatile ingredient to elevate your Saturday meals, sweet potatoes are the perfect choice.

Packed with fiber, vitamins, and a natural sweetness, sweet potatoes lend themselves beautifully to a wide variety of dishes—from savory meals to sweet indulgences.

In this post, we’re sharing over 25 vegan sweet potato recipes that are not only easy to prepare but are sure to satisfy your cravings and add a burst of flavor to your weekend.

Whether you’re making a hearty bowl of sweet potato chili, a refreshing salad, or even vegan sweet potato pancakes for breakfast, there’s something here for everyone.

So, roll up your sleeves and get ready to discover new ways to enjoy the natural goodness of sweet potatoes!

25+ Delicious Saturday Vegan Sweet Potato Recipes to Try This Weekend

Sweet potatoes are incredibly versatile and make for a wholesome addition to any vegan diet. With so many recipe ideas, you can enjoy this humble root vegetable in countless delicious ways every Saturday.

From savory stir-fries and tacos to satisfying soups and sweet treats, the options are endless.

These 25+ vegan sweet potato recipes will help you explore new flavors, improve your plant-based meals, and discover the joy of cooking with one of nature’s most nourishing ingredients.

So, next Saturday, take a break from the routine and treat yourself to something special with these vibrant, healthy, and delicious sweet potato recipes.

Sweet Potato Breakfast Hash

Start your Saturday morning with this hearty and nutritious sweet potato breakfast hash. This dish is loaded with vibrant vegetables, fragrant spices, and packed with flavor, making it the perfect vegan way to energize your weekend.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, chopped
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp chili powder (optional)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
3. Stir in the onion, bell peppers, and garlic. Cook for an additional 5–7 minutes until the vegetables are tender.
4. Add smoked paprika, cumin, chili powder, salt, and pepper. Mix well to coat the vegetables evenly with the spices.
5. Toss in the spinach and cook for 2–3 minutes, just until wilted.
6. Serve immediately, optionally garnished with fresh herbs or avocado slices.

This sweet potato breakfast hash is a balanced, colorful dish that fills you up without weighing you down, setting the tone for a productive Saturday.

Creamy Sweet Potato and Coconut Soup

Warm up your Saturday lunch with this velvety sweet potato and coconut soup. It’s a wholesome blend of sweet and savory flavors that comforts and nourishes your body, perfect for a cozy weekend meal.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tsp curry powder
• 1/2 tsp turmeric
• 2 tbsp 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 onion, garlic, and ginger, and sauté until fragrant, about 3 minutes.
2. Add the diced sweet potatoes, curry powder, and turmeric. Stir to coat the potatoes in the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the sweet potatoes are fork-tender.
4. Remove from heat and use an immersion blender to purée the soup until smooth (or blend in batches using a stand blender).
5. Stir in the coconut milk and season with salt and pepper to taste. Warm through but do not boil.
6. Serve hot, garnished with fresh cilantro.

This sweet potato and coconut soup brings richness and warmth to your day, giving you the comfort you deserve on a relaxed Saturday.

Sweet Potato Brownies

Indulge in a guilt-free Saturday treat with these fudgy sweet potato brownies. They are vegan, naturally sweetened, and rich in chocolate flavor—perfect for satisfying your weekend dessert cravings.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1/2 cup almond butter
• 1/3 cup maple syrup
• 1/4 cup cocoa powder
• 1/3 cup oat flour
• 1/2 tsp baking powder
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a mixing bowl, combine mashed sweet potato, almond butter, and maple syrup until smooth.
3. Add cocoa powder, oat flour, and baking powder to the bowl. Mix until well incorporated.
4. Fold in the vegan chocolate chips.
5. Transfer the batter to the prepared baking pan and spread it evenly.
6. Bake for 20–25 minutes, or until the edges are firm and the center is set.
7. Let the brownies cool completely before slicing.

These sweet potato brownies are the perfect way to enjoy a healthy dessert while still treating yourself to something decadently delicious. Perfect for sharing or savoring alone with a cup of coffee.

Sweet Potato Tacos with Avocado Lime Sauce

These sweet potato tacos are a vibrant and satisfying meal for your Saturday night. Packed with roasted sweet potatoes, topped with fresh veggies, and drizzled with a tangy avocado lime sauce, they are a perfect combination of flavors and textures.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup red cabbage, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 red onion, finely diced

For the avocado lime sauce:

• 1 ripe avocado
• 1/4 cup fresh lime juice
• 2 tbsp water
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes in olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
3. While the sweet potatoes are roasting, prepare the avocado lime sauce by blending the avocado, lime juice, water, salt, and pepper until smooth and creamy.
4. Warm the tortillas in a skillet or microwave.
5. Assemble the tacos by placing a few spoonfuls of roasted sweet potatoes in each tortilla. Top with red cabbage, cilantro, and red onion.
6. Drizzle with the avocado lime sauce and serve immediately.

These sweet potato tacos are a perfect vegan-friendly option for Taco Tuesday or a weekend dinner. The combination of the roasted sweet potatoes with the creamy, zesty sauce makes every bite irresistible.

Sweet Potato Chickpea Buddha Bowl

A nutrient-packed and colorful meal, this sweet potato chickpea Buddha bowl is bursting with fresh veggies, protein-rich chickpeas, and a simple, delicious dressing. It’s a filling yet light dish that will brighten your Saturday lunch or dinner.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup cooked quinoa or rice
• 1/2 cup cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp maple syrup

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato cubes and chickpeas in olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes, until golden and crispy.
3. While the sweet potato and chickpeas roast, prepare the dressing by whisking together tahini, lemon juice, water, and maple syrup until smooth.
4. Once everything is ready, assemble the bowl by layering quinoa or rice at the bottom, followed by roasted sweet potatoes, chickpeas, cucumber, cherry tomatoes, and red onion.
5. Drizzle with the tahini dressing and serve immediately.

This Buddha bowl is a vibrant and wholesome way to enjoy the natural sweetness of sweet potatoes and the hearty texture of chickpeas. It’s a perfect plant-based meal that leaves you feeling nourished and satisfied.

Sweet Potato and Black Bean Chili

Nothing says cozy Saturday night like a warm, hearty bowl of chili. This sweet potato and black bean chili is a rich, flavorful vegan dish that combines the natural sweetness of sweet potatoes with the savory depth of black beans and spices.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili flakes (optional)
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Vegan sour cream (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Sauté for 5-7 minutes, until softened.
2. Add the cubed sweet potatoes, cumin, smoked paprika, chili flakes, salt, and pepper. Stir to coat the vegetables with the spices.
3. Pour in the vegetable broth, diced tomatoes, and black beans. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender and the chili has thickened.
4. Taste and adjust the seasoning, adding more salt, pepper, or chili flakes as desired.
5. Serve hot, garnished with fresh cilantro and a dollop of vegan sour cream if desired.

This sweet potato and black bean chili is a filling, nutritious, and comforting dish that will keep you warm throughout the day. The combination of sweet potatoes and black beans makes it a hearty and satisfying choice for your Saturday meal.

Sweet Potato Pancakes with Cinnamon Maple Syrup

For a special Saturday breakfast or brunch, these fluffy vegan sweet potato pancakes are sure to impress. Topped with a cinnamon-infused maple syrup, they are sweet, spiced, and comforting.

Ingredients:

• 1 medium sweet potato, roasted and mashed
• 1 cup flour (all-purpose or whole wheat)
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup plant-based milk (almond, soy, etc.)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt

For the cinnamon maple syrup:

• 1/4 cup maple syrup
• 1/2 tsp cinnamon

Instructions:

1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, combine the mashed sweet potato, plant-based milk, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
4. Heat a non-stick skillet over medium heat and lightly grease with oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes on each side, or until golden brown.
5. For the cinnamon maple syrup, heat the maple syrup and cinnamon together in a small saucepan until warm and fragrant.
6. Serve the pancakes with the cinnamon maple syrup drizzled over the top.

These sweet potato pancakes are the perfect treat for a lazy Saturday morning. With their naturally sweet flavor and warm spices, they make the ideal indulgence to enjoy with family or friends.

Sweet Potato and Kale Stir-Fry

This vibrant, quick, and nutritious stir-fry combines the sweetness of roasted sweet potatoes with the earthy flavor of kale, creating a satisfying vegan dish. It’s a great choice for a light but filling Saturday dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 3 cups kale, chopped
• 1 red onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tsp sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato cubes in olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
3. In a large skillet or wok, heat sesame oil over medium heat. Add the red onion, bell pepper, and garlic, and sauté for 5–7 minutes until softened.
4. Add the chopped kale to the skillet and stir-fry for an additional 3–4 minutes, until wilted.
5. Once the sweet potatoes are done, add them to the skillet. Stir in the soy sauce and maple syrup, and cook for another 2 minutes, allowing the flavors to combine.
6. Garnish with sesame seeds, and serve immediately.

This stir-fry offers a perfect balance of sweet and savory flavors, complemented by the richness of the sesame oil. It’s an easy-to-make dish that’s both nourishing and satisfying for a Saturday evening.

Sweet Potato, Spinach, and Chickpea Salad

This hearty and refreshing salad is a combination of roasted sweet potatoes, protein-packed chickpeas, and fresh spinach, dressed in a zesty lemon tahini dressing. It’s an ideal lunch or dinner for a sunny Saturday.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp turmeric
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 1 tbsp water
• 1 tsp maple syrup

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato cubes and chickpeas in olive oil, cumin, turmeric, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes, or until the sweet potatoes are tender and the chickpeas are crispy.
3. While the sweet potatoes and chickpeas roast, prepare the dressing by whisking together tahini, lemon juice, water, and maple syrup until smooth and creamy.
4. Once the sweet potatoes and chickpeas are done, let them cool slightly, then add them to a large bowl with the fresh spinach.
5. Drizzle the dressing over the salad, toss gently, and serve immediately.

This salad offers a vibrant mix of flavors, textures, and nutrients. The roasted sweet potatoes and crispy chickpeas provide a satisfying base, while the tangy lemon tahini dressing ties everything together beautifully.

Sweet Potato Veggie Burgers

These homemade sweet potato veggie burgers are a great Saturday meal option. They’re packed with flavor, and the combination of mashed sweet potatoes, black beans, and spices makes for a hearty, satisfying patty that’s perfect for lunch or dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup oats (blended into flour)
• 1/4 cup breadcrumbs (use gluten-free if desired)
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped

For the toppings:

• 4 burger buns
• Lettuce, tomato, and pickles

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes in olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
3. In a large bowl, mash the roasted sweet potatoes with a fork or potato masher. Add the black beans, oats, breadcrumbs, cumin, smoked paprika, salt, and pepper. Mix until combined.
4. Form the mixture into 4 patties.
5. Heat a skillet over medium heat and cook the patties for about 4-5 minutes per side, until golden brown.
6. Toast the burger buns in the oven or skillet.
7. Assemble the burgers by placing the patties on the buns and adding your favorite toppings, such as lettuce, tomato, and pickles.
8. Serve immediately with your favorite side dish.

These sweet potato veggie burgers are a satisfying, plant-based alternative to traditional burgers. They’re packed with flavor and make for a perfect Saturday lunch or dinner, especially when paired with fresh, crispy toppings.

Sweet Potato and Lentil Shepherd’s Pie

This vegan shepherd’s pie combines hearty lentils and vegetables in a savory gravy, topped with creamy mashed sweet potatoes. It’s a perfect, comforting Saturday meal that’s both filling and full of flavor.

Ingredients:

• 2 large sweet potatoes, peeled and mashed
• 1 cup green or brown lentils, cooked
• 1 cup vegetable broth
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion, carrots, celery, and garlic, and sauté until softened, about 8 minutes.
3. Stir in the cooked lentils, vegetable broth, tomato paste, thyme, salt, and pepper. Simmer for 10 minutes until the flavors meld and the mixture thickens.
4. While the lentil mixture is simmering, boil the sweet potatoes in salted water for 15–20 minutes, or until fork-tender. Drain and mash with a bit of olive oil or plant-based butter.
5. Transfer the lentil mixture into a greased baking dish, and spread the mashed sweet potatoes evenly over the top.
6. Bake for 20 minutes, until the top is slightly golden.
7. Serve hot, and enjoy a comforting, nutritious meal.

This sweet potato and lentil shepherd’s pie is a comforting vegan alternative to the classic dish. The creamy mashed sweet potatoes pair perfectly with the savory lentil filling, creating a satisfying and wholesome Saturday dinner.

Sweet Potato and Zucchini Fritters

These crispy, golden sweet potato and zucchini fritters are an excellent Saturday snack or light meal. Full of flavor and veggies, they are perfect with a simple dipping sauce or a side salad.

Ingredients:

• 1 large sweet potato, peeled and grated
• 1 medium zucchini, grated
• 1/4 cup chickpea flour (or all-purpose flour)
• 1/4 cup breadcrumbs (use gluten-free if desired)
• 2 tbsp nutritional yeast (optional)
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. Place the grated sweet potato and zucchini in a clean dish towel and squeeze out any excess moisture.
2. In a large bowl, combine the grated sweet potato and zucchini with chickpea flour, breadcrumbs, nutritional yeast, cumin, garlic powder, smoked paprika, salt, and pepper. Mix until well combined.
3. Heat olive oil in a skillet over medium heat.
4. Scoop spoonfuls of the mixture and form them into patties, then place them in the skillet. Cook for 3-4 minutes on each side until golden brown and crispy.
5. Drain on paper towels and serve with a side of vegan yogurt, hummus, or your favorite dipping sauce.

These fritters are crunchy on the outside and tender on the inside, making them a delicious and nutritious snack or light meal. Perfect for a lazy Saturday afternoon or as an appetizer for guests.

Sweet Potato and Tofu Stir-Fry with Peanut Sauce

This vibrant sweet potato and tofu stir-fry is a flavorful dish that’s quick to make, nutritious, and satisfying. The peanut sauce adds a rich, creamy finish, making this stir-fry an ideal choice for a Saturday dinner.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 block firm tofu, pressed and cubed
• 1 bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1/4 cup peanut butter
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sriracha (optional)
• 1/4 cup water
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, salt, and pepper, and roast for 25 minutes, flipping halfway through.
2. While the sweet potatoes roast, heat sesame oil in a large skillet over medium heat. Add tofu and sauté for 5–7 minutes until golden and crispy on all sides.
3. Add the onion, bell pepper, and garlic to the skillet, cooking for an additional 5 minutes until tender.
4. In a small bowl, whisk together peanut butter, maple syrup, rice vinegar, soy sauce, sriracha (if using), and water until smooth.
5. Once the sweet potatoes are done, add them to the skillet along with the peanut sauce, stirring to coat everything evenly.
6. Garnish with fresh cilantro and serve hot over rice or quinoa.

This stir-fry is a perfect blend of sweet, savory, and spicy flavors, with the creamy peanut sauce tying it all together. It’s a filling and delicious vegan dish that’s quick to make on a Saturday night.

Sweet Potato and Avocado Toast

Simple yet incredibly flavorful, sweet potato and avocado toast makes for a quick and satisfying Saturday breakfast or snack. The creamy avocado pairs perfectly with the natural sweetness of roasted sweet potatoes.

Ingredients:

• 1 medium sweet potato, peeled and sliced into rounds
• 2 slices whole-grain bread
• 1 ripe avocado
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp smoked paprika
• 1/4 tsp chili flakes (optional)
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato slices in olive oil, salt, and pepper, then roast on a baking sheet for 20 minutes, flipping halfway through, until tender and lightly browned.
2. While the sweet potatoes are roasting, toast the bread slices until golden.
3. Mash the avocado with a fork, seasoning with salt, pepper, and smoked paprika.
4. Once the sweet potatoes are ready, layer them on top of the toast.
5. Spread the mashed avocado over the sweet potato slices. Sprinkle with chili flakes and fresh cilantro or parsley.
6. Serve immediately for a simple, nutritious breakfast or snack.

This sweet potato and avocado toast offers a delightful combination of creamy and crispy textures, making it a perfect way to start your Saturday.

Sweet Potato and Black Bean Quesadillas

These sweet potato and black bean quesadillas are full of flavor and perfect for a quick and easy Saturday lunch or dinner. The combination of roasted sweet potatoes, hearty black beans, and melty vegan cheese creates a satisfying, plant-based meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 4 large flour tortillas
• 1 cup vegan cheese (shredded)
• 1/4 cup fresh cilantro, chopped
• Salsa and guacamole for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, cumin, chili powder, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes, until tender.
2. In a bowl, mash the roasted sweet potatoes slightly, then stir in the black beans and fresh cilantro.
3. Heat a non-stick skillet over medium heat. Place one tortilla in the skillet, then top with a portion of the sweet potato and black bean mixture, followed by a sprinkle of vegan cheese.
4. Place another tortilla on top and cook for 3-4 minutes per side, until golden brown and the cheese has melted.
5. Repeat with the remaining tortillas and filling.
6. Slice the quesadillas into wedges and serve with salsa and guacamole.

These sweet potato and black bean quesadillas are a delicious and filling vegan meal, perfect for a casual Saturday gathering. The creamy, savory filling paired with crispy tortillas makes for an unbeatable flavor combination.

Note: More recipes​ are coming soon!