50+ Easy Sunday Dairy-Free Sweet Potato Recipes for a Nourishing Brunch

When it comes to comfort food, few ingredients are as versatile and satisfying as the sweet potato.

Whether roasted, mashed, or baked, sweet potatoes are a natural source of sweetness, fiber, and vitamins, making them the perfect choice for hearty, wholesome dishes.

But if you’re following a dairy-free diet, you may wonder how to enjoy the rich flavors of sweet potatoes without the cream, butter, or cheese typically used in many recipes.

The answer? This collection of 50+ dairy-free sweet potato recipes! From savory breakfasts and nourishing soups to indulgent desserts, these recipes will inspire you to make the most of this nutrient-packed vegetable every Sunday.

Whether you’re planning a family brunch, a cozy dinner, or looking for creative ways to enjoy sweet potatoes, you’ll find a recipe here to suit your tastes.

So, get ready to explore the world of dairy-free sweet potato dishes that are just as delicious as they are nutritious!

50+ Easy Sunday Dairy-Free Sweet Potato Recipes for a Nourishing Brunch

Dairy-free doesn’t mean flavorless, and sweet potatoes are the perfect ingredient to prove that!

With these 50+ Sunday dairy-free sweet potato recipes, you have a wide range of meals to choose from, whether you’re preparing a comforting breakfast, a filling lunch, or a delightful dessert.

These recipes are not only packed with vitamins and minerals, but they also allow you to savor the natural sweetness and texture of sweet potatoes without any dairy.

So, the next time you’re planning your Sunday meals, look no further than these creative and tasty recipes.

They’ll satisfy your cravings, nourish your body, and make your Sunday a little bit sweeter – and completely dairy-free!

Dairy-Free Sweet Potato Cinnamon Rolls

These Dairy-Free Sweet Potato Cinnamon Rolls combine the rich flavors of sweet potatoes and warm cinnamon, offering a soft, fluffy treat perfect for a Sunday morning. They are made without dairy, ensuring everyone can enjoy them. The addition of mashed sweet potato gives them a moist texture and a naturally sweet flavor that pairs wonderfully with the gooey cinnamon filling.

Ingredients:

• For the dough:
  • 1 cup warm almond milk (or any non-dairy milk)
  • 1 packet active dry yeast
  • 2 tablespoons maple syrup
  • 3 cups all-purpose flour
  • 1/2 cup mashed sweet potato
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
• For the filling:
  • 1/2 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup dairy-free butter (melted)
  • Pinch of salt
• For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons dairy-free milk
  • 1/2 teaspoon vanilla extract

Directions:

1. Activate the yeast: In a small bowl, combine the warm almond milk, maple syrup, and yeast. Let sit for 5-10 minutes until the mixture becomes frothy.
2. Make the dough: In a large bowl, mix together the flour, salt, cinnamon, and nutmeg. Add the sweet potato, oil, and vanilla extract to the yeast mixture. Gradually add this liquid mixture into the flour mixture, stirring until combined. Knead the dough for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.
3. Prepare the filling: Mix together the brown sugar, cinnamon, melted dairy-free butter, and salt in a small bowl.
4. Assemble the rolls: Punch down the dough, then roll it out on a floured surface into a rectangle about 12×18 inches. Spread the cinnamon filling evenly over the dough. Roll the dough tightly from the long edge and cut into 12 rolls. Arrange the rolls in a greased baking dish, cover, and let rise for 30 minutes.
5. Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown on top.
6. Make the glaze: Whisk together the powdered sugar, dairy-free milk, and vanilla extract until smooth. Drizzle over the warm rolls.

These Dairy-Free Sweet Potato Cinnamon Rolls are the perfect Sunday treat, offering a comforting balance of flavors and textures. The sweet potato adds a natural sweetness, while the cinnamon filling makes these rolls irresistible. The light, soft dough paired with the glaze makes these rolls a crowd-pleasing dessert or breakfast option that can be enjoyed by everyone, regardless of dietary preferences.

Dairy-Free Sweet Potato Pancakes

These Dairy-Free Sweet Potato Pancakes are a healthy yet indulgent breakfast option, ideal for a cozy Sunday morning. Made with mashed sweet potatoes, they are packed with vitamins and fiber, while still maintaining a light, fluffy texture. With a hint of cinnamon and nutmeg, they offer a warm, comforting flavor that pairs perfectly with maple syrup.

Ingredients:

• 1 cup mashed sweet potato (cooked and cooled)
• 1 cup flour (whole wheat or all-purpose)
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 cup almond milk (or other non-dairy milk)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil (or melted coconut oil)

Directions:

1. Prepare the batter: In a large bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the mashed sweet potato, almond milk, maple syrup, vanilla extract, and oil until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to over-mix.
2. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
3. Serve: Stack the pancakes on a plate and drizzle with maple syrup or top with fresh fruit, if desired.

These Dairy-Free Sweet Potato Pancakes are a nutritious and delicious way to start the day. The natural sweetness of the sweet potato shines through in each bite, while the cinnamon and nutmeg add a comforting warmth. Whether enjoyed as part of a leisurely brunch or as a cozy family breakfast, these pancakes are a great way to include more vegetables in your diet while indulging in a sweet, satisfying meal.

Dairy-Free Sweet Potato Muffins

These Dairy-Free Sweet Potato Muffins are a perfect combination of soft, moist texture and hearty flavor. Packed with the goodness of sweet potatoes, these muffins are not only dairy-free but also refined sugar-free, making them a healthier treat for Sunday mornings. With a touch of cinnamon and ginger, they offer a flavorful and satisfying bite that everyone will love.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup mashed sweet potato (cooked)
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted)
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Directions:

1. Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.
2. Mix dry ingredients: In a medium bowl, combine the flour, baking soda, cinnamon, ginger, and salt. Set aside.
3. Combine wet ingredients: In a separate large bowl, mix together the mashed sweet potato, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
4. Mix the batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped walnuts.
5. Bake: Divide the batter evenly into the muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These Dairy-Free Sweet Potato Muffins are the perfect baked good for a Sunday morning. They’re moist, flavorful, and packed with the natural sweetness of sweet potatoes. Whether you’re enjoying them as a snack, breakfast, or dessert, these muffins provide a healthier alternative to traditional baked goods. The added warmth of cinnamon and ginger makes them an irresistible treat for everyone, dairy-free or not!

Dairy-Free Sweet Potato Brownies

These Dairy-Free Sweet Potato Brownies offer a rich, fudgy texture with the added benefit of being dairy-free and packed with nutrients. The natural sweetness from the sweet potatoes balances the deep chocolate flavor, creating a dessert that feels indulgent but is also wholesome. Perfect for a Sunday treat or a snack throughout the week, these brownies are sure to satisfy any chocolate cravings.

Ingredients:

• 1 cup mashed sweet potato (cooked)
• 1/2 cup almond butter (or peanut butter)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips (optional)
• 1/4 cup coconut oil (melted)

Directions:

1. Preheat the oven: Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
2. Mix the wet ingredients: In a large bowl, combine the mashed sweet potato, almond butter, maple syrup, vanilla extract, and melted coconut oil. Stir until smooth and well incorporated.
3. Add the dry ingredients: In a separate bowl, whisk together the cocoa powder, almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the dairy-free chocolate chips, if using.
4. Bake the brownies: Pour the brownie batter into the prepared baking pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and serve: Allow the brownies to cool completely in the pan before cutting them into squares. Serve and enjoy!

These Dairy-Free Sweet Potato Brownies are a delicious and healthier twist on a classic favorite. The sweet potatoes lend natural sweetness and moisture, while the cocoa powder provides the rich chocolate flavor you crave. With a fudgy texture and the option to add dairy-free chocolate chips, these brownies are perfect for anyone looking for a decadent yet nutritious dessert.

Dairy-Free Sweet Potato Waffles

These Dairy-Free Sweet Potato Waffles are the ultimate weekend breakfast or brunch dish. Crispy on the outside and fluffy on the inside, they’re made with the goodness of sweet potatoes for added nutrition. The waffles are lightly spiced with cinnamon and nutmeg, creating a warm and comforting flavor profile. Serve them with fresh fruit or maple syrup for a delicious start to your Sunday morning.

Ingredients:

• 1 cup mashed sweet potato (cooked)
• 1 1/2 cups whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup almond milk (or any non-dairy milk)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil (melted)
• 1 flax egg (1 tablespoon flaxseed meal + 2 1/2 tablespoons water)

Directions:

1. Prepare the flax egg: In a small bowl, mix the flaxseed meal and water. Let it sit for about 5 minutes until it thickens and becomes gel-like.
2. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. Mix the wet ingredients: In a separate bowl, combine the mashed sweet potato, almond milk, maple syrup, vanilla extract, and melted coconut oil. Stir in the flax egg and mix well.
4. Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the waffles dense.
5. Cook the waffles: Preheat your waffle iron and lightly grease it with oil. Pour the batter into the waffle iron and cook according to the manufacturer’s instructions, usually for about 3-5 minutes, until golden brown and crispy.
6. Serve: Top with fresh fruit, a drizzle of maple syrup, or your favorite dairy-free topping and enjoy!

These Dairy-Free Sweet Potato Waffles are an easy and wholesome way to enjoy a delicious breakfast. They are light, crispy, and naturally sweet, thanks to the sweet potatoes. With the warmth of cinnamon and nutmeg, they evoke the flavors of fall, making them perfect for any cozy Sunday morning. Whether topped with fruit or a drizzle of syrup, they are sure to be a hit with the whole family.

Dairy-Free Sweet Potato Soup

This creamy Dairy-Free Sweet Potato Soup is a comforting and nutritious dish perfect for a chilly Sunday afternoon. Made with simple ingredients, including sweet potatoes, coconut milk, and spices, it’s a rich, velvety soup that’s both hearty and healthy. With a blend of warming spices and a subtle sweetness from the potatoes, this soup is perfect for a satisfying meal that’s easy to make and full of flavor.

Ingredients:

• 2 large sweet potatoes (peeled and chopped)
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish (optional)

Directions:

1. Cook the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the sweet potatoes and spices: Add the chopped sweet potatoes, ground ginger, cinnamon, and turmeric. Stir to combine, then pour in the vegetable broth. Bring to a boil, reduce the heat, and simmer for about 20-25 minutes, or until the sweet potatoes are tender.
3. Blend the soup: Once the sweet potatoes are soft, use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches.
4. Add the coconut milk: Stir in the coconut milk and simmer for another 5-10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
5. Serve: Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve hot with crusty bread for a complete meal.

This Dairy-Free Sweet Potato Soup is the perfect comfort food for any occasion. The creamy texture from the coconut milk combined with the subtle sweetness of the sweet potatoes creates a soothing and satisfying bowl of soup. The addition of spices like ginger, cinnamon, and turmeric not only adds warmth but also enhances the soup’s depth of flavor. Whether served as a light lunch or a cozy dinner, this soup is sure to become a family favorite.

Dairy-Free Sweet Potato Pancakes

Dairy-Free Sweet Potato Pancakes are a warm, hearty breakfast option that brings a touch of sweetness and comfort to your Sunday morning. These pancakes are made with mashed sweet potatoes, almond milk, and warm spices, creating a soft, fluffy texture. The natural sweetness of the sweet potato means you can enjoy them with minimal added sugar, making them a healthier alternative to traditional pancakes. Top with maple syrup or your favorite dairy-free topping for the perfect start to your day.

Ingredients:

• 1 cup mashed sweet potato (cooked)
• 1 1/2 cups whole wheat flour (or gluten-free flour)
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup almond milk (or any dairy-free milk)
• 1 tablespoon maple syrup (optional)
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil (melted)

Directions:

1. Prepare the dry ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, cinnamon, nutmeg, and salt.
2. Mix the wet ingredients: In another bowl, combine the mashed sweet potato, almond milk, maple syrup (if using), vanilla extract, and melted coconut oil. Stir until well combined.
3. Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the pancakes light and fluffy.
4. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or cooking spray. Pour 1/4 cup of pancake batter onto the skillet and cook for 2-3 minutes per side, or until golden brown. Flip carefully and cook the other side.
5. Serve: Serve the pancakes warm with maple syrup, fresh fruit, or your favorite dairy-free topping.

These Dairy-Free Sweet Potato Pancakes are a delicious and nutritious twist on a breakfast favorite. The sweet potatoes give the pancakes a natural sweetness and a soft, tender texture, while the spices like cinnamon and nutmeg add warmth and depth of flavor. Perfect for a Sunday brunch or a special occasion, these pancakes are sure to please everyone at the table, whether they follow a dairy-free diet or not.

Dairy-Free Sweet Potato & Black Bean Tacos

Dairy-Free Sweet Potato & Black Bean Tacos offer a vibrant and healthy twist on a classic taco recipe. The roasted sweet potatoes add a natural sweetness, while the black beans provide a hearty protein punch. The combination of spices and the crunch of fresh toppings like avocado, cilantro, and lime create a delightful balance of flavors. These tacos are quick, easy to make, and perfect for a satisfying Sunday dinner or lunch.

Ingredients:

• 2 large sweet potatoes (peeled and diced)
• 1 can (15 oz) black beans (drained and rinsed)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado (sliced)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Directions:

1. Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, or until they are tender and slightly crispy on the edges.
2. Heat the black beans: While the sweet potatoes roast, heat the black beans in a small pot over medium heat until warmed through. Season with salt and pepper to taste.
3. Warm the tortillas: Heat the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until warm and slightly charred.
4. Assemble the tacos: Once the sweet potatoes are ready, assemble the tacos by placing a spoonful of black beans onto each tortilla, followed by a generous serving of roasted sweet potatoes.
5. Top and serve: Add sliced avocado, fresh cilantro, and a squeeze of lime juice to each taco. Serve immediately.

These Dairy-Free Sweet Potato & Black Bean Tacos are a satisfying and flavorful meal that’s perfect for a Sunday evening dinner. The sweet potatoes and black beans create a delicious base, while the avocado and cilantro add a creamy, fresh element. These tacos are a great way to enjoy the flavors of fall while keeping the meal light and nutritious. Serve them with a side of your favorite salsa or a simple salad for a complete meal.

Dairy-Free Sweet Potato Muffins

Dairy-Free Sweet Potato Muffins are a wonderful, wholesome treat perfect for any day of the week, especially for Sunday mornings. These muffins are made with a combination of whole wheat flour, mashed sweet potatoes, and a touch of cinnamon and nutmeg, creating a moist, flavorful muffin that’s both comforting and nutritious. With the addition of walnuts or raisins, you can customize them to suit your taste. These muffins are ideal for breakfast, snacks, or even as a light dessert.

Ingredients:

• 1 1/2 cups whole wheat flour (or gluten-free flour)
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup mashed sweet potato (cooked)
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1/2 cup almond milk (or any dairy-free milk)
• 1 teaspoon vanilla extract
• 1/4 cup walnuts or raisins (optional)

Directions:

1. Preheat the oven: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with coconut oil.
2. Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. Mix wet ingredients: In a separate bowl, combine the mashed sweet potato, maple syrup, melted coconut oil, almond milk, and vanilla extract. Stir until smooth and well combined.
4. Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients, stirring gently until just combined. If using, fold in the walnuts or raisins.
5. Bake the muffins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Cool and serve: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

These Dairy-Free Sweet Potato Muffins are a perfect blend of sweetness and spice, making them a delightful addition to any breakfast or snack. The mashed sweet potatoes ensure a moist texture, while the cinnamon and nutmeg provide a comforting flavor profile. Whether enjoyed with a cup of tea or as a grab-and-go snack, these muffins are a nutritious and satisfying treat that’s sure to become a staple in your kitchen.

Dairy-Free Sweet Potato and Chickpea Curry

Dairy-Free Sweet Potato and Chickpea Curry is a comforting and flavorful dish that’s perfect for a cozy Sunday dinner. The creamy, spiced coconut milk sauce combined with tender sweet potatoes and hearty chickpeas makes for a deliciously satisfying meal. The addition of fresh cilantro, lime, and a hint of ginger adds freshness and depth of flavor. This curry is not only dairy-free but also vegan and can be enjoyed with rice, naan, or on its own for a hearty, wholesome meal.

Ingredients:

• 2 large sweet potatoes (peeled and diced)
• 1 can (15 oz) chickpeas (drained and rinsed)
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1 tablespoon ginger (freshly grated)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• 1/2 cup vegetable broth (or water)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Directions:

1. Cook the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened. Add the garlic and ginger and cook for another 1-2 minutes until fragrant.
2. Add the spices: Stir in the turmeric, cumin, coriander, and chili powder (if using). Cook for another minute to toast the spices and enhance their flavors.
3. Add the sweet potatoes: Add the diced sweet potatoes to the pot and stir to coat them with the spices. Pour in the vegetable broth and coconut milk, then bring the mixture to a simmer. Cover the pot and cook for 20-25 minutes, or until the sweet potatoes are tender.
4. Add the chickpeas: Stir in the chickpeas and continue to cook for another 5-7 minutes to heat them through. Season with salt and pepper to taste.
5. Serve: Serve the curry over cooked rice or with naan, and garnish with fresh cilantro and a squeeze of lime juice.

This Dairy-Free Sweet Potato and Chickpea Curry is a rich, satisfying dish full of flavor and texture. The sweet potatoes melt into the creamy coconut milk, while the chickpeas add a satisfying protein boost. The aromatic spices and fresh lime juice elevate the dish, making it a delightful and wholesome meal perfect for a Sunday dinner or meal prep for the week ahead.

Dairy-Free Sweet Potato Shepherd’s Pie

Dairy-Free Sweet Potato Shepherd’s Pie is a healthy and hearty take on the classic comfort food. With a creamy mashed sweet potato topping and a savory filling of lentils, vegetables, and herbs, this dish is both satisfying and nourishing. The sweet potato mash adds a rich, natural sweetness that contrasts beautifully with the savory, umami-packed filling. This version is vegan, gluten-free, and perfect for a Sunday family meal or as a crowd-pleasing dinner for guests.

Ingredients:

• 2 large sweet potatoes (peeled and cubed)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1 cup lentils (rinsed and drained)
• 1 cup vegetable broth
• 1 cup frozen peas (or mixed vegetables)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup almond milk (or any dairy-free milk)
• 2 tablespoons olive oil (for mashed potatoes)

Directions:

1. Prepare the sweet potatoes: Boil the cubed sweet potatoes in a large pot of salted water for 15-20 minutes, or until tender. Drain and mash with almond milk, 2 tablespoons olive oil, salt, and pepper until smooth and creamy.
2. Prepare the filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the garlic and cook for another minute.
3. Add the lentils and vegetables: Stir in the lentils, vegetable broth, peas, tomato paste, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 20-25 minutes, or until the lentils are tender and the mixture has thickened. Taste and adjust seasoning as needed.
4. Assemble the pie: Preheat the oven to 375°F (190°C). Transfer the lentil mixture to a baking dish and spread it into an even layer. Top with the mashed sweet potatoes, spreading them out evenly with a spatula. Use a fork to create texture on the surface.
5. Bake: Bake in the preheated oven for 20 minutes, or until the top is lightly golden and the filling is bubbling around the edges.
6. Serve: Allow the shepherd’s pie to cool for a few minutes before serving. Garnish with fresh parsley if desired.

This Dairy-Free Sweet Potato Shepherd’s Pie is a delicious, nutritious alternative to the traditional shepherd’s pie. The mashed sweet potato topping adds a delightful sweetness and smooth texture that complements the hearty lentil and vegetable filling. This dish is perfect for a cozy Sunday meal or to serve as a comforting dinner for a group. It’s both satisfying and full of flavor, making it a great option for anyone looking for a plant-based, dairy-free comfort food.

Dairy-Free Sweet Potato & Quinoa Salad

Dairy-Free Sweet Potato & Quinoa Salad is a vibrant, nutrient-packed dish that can be served warm or cold. The roasted sweet potatoes add a natural sweetness, while the quinoa offers a protein-packed base. Tossed with fresh greens, avocado, and a tangy dressing, this salad is light yet filling, making it an excellent choice for a Sunday lunch or a light dinner. It’s vegan, gluten-free, and full of flavors that will leave you feeling refreshed and satisfied.

Ingredients:

• 2 large sweet potatoes (peeled and diced)
• 1 cup quinoa (rinsed)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup spinach or arugula (or mixed greens)
• 1 avocado (sliced)
• 1/4 cup pumpkin seeds (optional)
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Directions:

1. Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. Cook the quinoa: While the sweet potatoes are roasting, cook the quinoa. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 12-15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork.
3. Prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
4. Assemble the salad: In a large bowl, combine the cooked quinoa, roasted sweet potatoes, spinach or arugula, and avocado. Toss gently to combine. Drizzle with the dressing and toss again to coat.
5. Serve: Top with pumpkin seeds or your favorite nuts for added crunch, and serve immediately.

The Dairy-Free Sweet Potato & Quinoa Salad is a light yet hearty dish full of complex flavors and textures. The roasted sweet potatoes provide a rich sweetness, while the quinoa adds protein and fiber. The creamy avocado and the tangy balsamic dressing bring everything together in a satisfying way. Whether enjoyed as a main dish or a side salad, this recipe is perfect for a nourishing, dairy-free meal any time of the week.

Dairy-Free Sweet Potato Pancakes

Dairy-Free Sweet Potato Pancakes are a delicious and nutritious twist on a breakfast classic. These pancakes are naturally sweetened with mashed sweet potatoes and are fluffy yet hearty. They’re perfect for a lazy Sunday morning or a special brunch gathering. Topped with your favorite dairy-free syrup, fresh fruit, or nut butter, these pancakes are a comforting and satisfying way to start your day. With the added benefits of sweet potatoes, they’re full of vitamins and fiber, making them a wholesome breakfast option.

Ingredients:

• 1 large sweet potato (peeled and cubed)
• 1 cup dairy-free milk (almond, oat, or coconut milk)
• 1 cup whole wheat flour (or gluten-free flour)
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 tablespoons maple syrup (optional)
• 1 teaspoon vanilla extract
• Coconut oil or olive oil (for cooking)

Directions:

1. Cook the sweet potato: Steam or boil the cubed sweet potato for about 10-15 minutes, or until tender. Once cooked, mash it until smooth.
2. Make the pancake batter: In a large bowl, combine the mashed sweet potato, dairy-free milk, maple syrup (if using), and vanilla extract. Stir until smooth. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet mixture and stir until just combined. If the batter is too thick, add a little more dairy-free milk to reach your desired consistency.
3. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or olive oil. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface. Flip the pancakes and cook for another 2-3 minutes on the other side until golden brown.
4. Serve: Serve your pancakes hot with your favorite dairy-free toppings such as maple syrup, fresh fruit, or nut butter.

These Dairy-Free Sweet Potato Pancakes are the perfect Sunday treat for anyone seeking a comforting yet nutritious breakfast. The sweet potatoes add natural sweetness and moisture, while the warm spices like cinnamon and nutmeg enhance the flavor profile. Whether you top them with fresh berries, a drizzle of syrup, or a dollop of nut butter, these pancakes are sure to make your morning extra special.

Dairy-Free Sweet Potato Brownies

Dairy-Free Sweet Potato Brownies are a delicious, healthier twist on a classic dessert. The sweet potatoes create a rich, fudgy texture, while also adding natural sweetness, making these brownies perfect for anyone craving a sweet treat without dairy or refined sugar. With the addition of cocoa powder, almond flour, and a hint of vanilla, these brownies are deeply satisfying and will make your Sunday dessert feel indulgent, yet nourishing. Enjoy these brownies with a cup of coffee or as an after-dinner treat.

Ingredients:

• 1 medium sweet potato (peeled and cubed)
• 1/2 cup almond flour (or oat flour)
• 1/2 cup cocoa powder
• 1/4 cup maple syrup or agave
• 1/4 cup dairy-free chocolate chips
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup coconut oil (melted)
• 2 tablespoons chia seeds (optional, for added texture)

Directions:

1. Cook the sweet potato: Steam or boil the cubed sweet potato until soft, about 10-15 minutes. Mash it until smooth, and set it aside to cool slightly.
2. Prepare the brownie batter: In a large bowl, combine the mashed sweet potato, almond flour, cocoa powder, maple syrup, coconut oil, vanilla extract, baking powder, and salt. Stir until smooth. Fold in the chocolate chips and chia seeds (if using).
3. Bake the brownies: Preheat your oven to 350°F (175°C) and line a square baking pan with parchment paper. Pour the batter into the prepared pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool in the pan before cutting them into squares.
4. Serve: Enjoy the brownies warm or at room temperature, topped with dairy-free whipped cream or a scoop of dairy-free ice cream for an extra indulgence.

These Dairy-Free Sweet Potato Brownies are a rich, fudgy dessert that’s sure to satisfy any chocolate lover’s cravings. The sweet potatoes provide moisture and a natural sweetness that balances the deep flavor of cocoa powder. These brownies are a great treat for anyone with dietary restrictions, but they’re so delicious that everyone will enjoy them. Whether as an afternoon snack or a weekend dessert, these brownies will become a favorite go-to recipe.

Dairy-Free Sweet Potato Soup

Dairy-Free Sweet Potato Soup is a velvety, comforting bowl of goodness that is perfect for a cozy Sunday meal. The sweet potatoes give the soup a creamy texture, while the spices like ginger and cumin add warmth and depth of flavor. This soup is filling, nourishing, and naturally dairy-free, making it a great option for a light lunch or dinner. Topped with fresh herbs or a squeeze of lime, this dish is perfect for cooler days or when you need something soothing and healthy.

Ingredients:

• 2 large sweet potatoes (peeled and chopped)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon turmeric
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Directions:

1. Prepare the sweet potatoes: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened. Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
2. Cook the soup base: Stir in the cumin, cinnamon, and turmeric, and cook for 1-2 minutes. Add the chopped sweet potatoes and vegetable broth. Bring the mixture to a simmer, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender.
3. Blend the soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Once smooth, stir in the coconut milk and season with salt and pepper to taste.
4. Serve: Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime juice.

This Dairy-Free Sweet Potato Soup is a perfect dish for a comforting, light meal that’s both rich and nourishing. The combination of sweet potatoes and coconut milk creates a creamy base, while the spices like cumin and turmeric bring a warming, flavorful kick. Whether enjoyed as a lunch, dinner, or appetizer, this soup is sure to satisfy and keep you feeling cozy throughout the day. It’s simple to make and the ideal way to enjoy the natural sweetness of sweet potatoes in a savory dish.

Note: More recipes are coming soon!