25+ Mouthwatering Sunday Sweet Potato Recipes for Every Meal

Sweet potatoes are a versatile and delicious ingredient that can be used in a wide variety of dishes.

Whether you’re looking for a hearty breakfast, a savory side dish, or even a sweet treat, sweet potatoes can be the star of your Sunday meal.

Known for their natural sweetness, vibrant color, and nutritional benefits, sweet potatoes are perfect for creating dishes that are both satisfying and healthy.

From crispy roasted fries to creamy pies, there are endless ways to enjoy them on a lazy Sunday.

In this article, we’ve curated a list of over 25 mouthwatering sweet potato recipes that will elevate your Sunday meals.

Whether you’re feeding a crowd or enjoying a quiet day with family, these recipes will provide the perfect balance of comfort, flavor, and nutrition.

So, get ready to indulge in a selection of sweet potato dishes that are as easy to make as they are delicious.

25+ Mouthwatering Sunday Sweet Potato Recipes for Every Meal

Sweet potatoes are more than just a side dish – they can transform any meal into something extraordinary.

With their natural sweetness and hearty texture, they pair wonderfully with a variety of ingredients, from rich spices and savory herbs to creamy cheeses and crunchy toppings.

With over 25 recipes to choose from, you’re bound to find the perfect sweet potato dish for your next Sunday meal.

Whether you’re cooking for yourself or preparing a family feast, these recipes will help you create a Sunday spread that is both comforting and flavorful.

So, the next time you’re looking to spice up your weekend meals, grab a few sweet potatoes and let your culinary creativity run wild.

These recipes are not only satisfying but are also packed with nutrients that will keep you feeling energized and content.

Maple Cinnamon Roasted Sweet Potatoes

A perfect combination of sweet and savory, this roasted sweet potato recipe is a crowd-pleaser for any Sunday meal. The natural sweetness of the sweet potatoes is enhanced by the warmth of cinnamon and the rich, sugary maple syrup. Roasting brings out their natural flavors, making them tender inside while crispy on the outside. This dish is simple, yet it feels like a treat—ideal as a side dish or even a light dessert.

Ingredients:

• 4 medium sweet potatoes, peeled and cut into cubes
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato cubes with olive oil, maple syrup, cinnamon, salt, and black pepper until well coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 30–35 minutes, flipping halfway through, until the sweet potatoes are golden and tender.
5. Garnish with fresh parsley if desired and serve hot.

Roasted sweet potatoes bring out the natural sweetness of the vegetable, while the maple syrup and cinnamon enhance their flavor, creating a sweet and comforting dish. The simplicity of this recipe makes it an easy but flavorful option for any Sunday meal. Whether you’re serving them as a side dish or enjoying them as a light dessert, these maple cinnamon roasted sweet potatoes will add a delightful touch to your meal.

Sweet Potato Pancakes with Honey Butter

Sweet potato pancakes are a cozy, flavorful twist on traditional pancakes, perfect for a leisurely Sunday breakfast. The subtle sweetness of the sweet potato pairs beautifully with warm spices like cinnamon and nutmeg. Topped with a dollop of homemade honey butter, these pancakes become a deliciously indulgent treat.

Ingredients:

• 1 medium sweet potato, cooked and mashed
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

For Honey Butter:

• 1/4 cup unsalted butter, softened
• 2 tablespoons honey
• Pinch of salt

Instructions:

1. To make the honey butter, whisk together softened butter, honey, and a pinch of salt in a small bowl until smooth. Set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, mix the mashed sweet potato, egg, milk, melted butter, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients, stirring until just combined. Do not overmix.
5. Heat a griddle or large skillet over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2–3 minutes, until golden brown.
7. Serve the pancakes warm with a dollop of honey butter on top.

The sweetness of the pancakes is elevated by the honey butter, making these sweet potato pancakes a perfect balance of flavors. Their fluffy texture and warm spices provide comfort in every bite. Whether enjoyed as a cozy weekend breakfast or brunch, this dish will quickly become a family favorite.

Sweet Potato and Pecan Pie Bars

For a delicious Sunday dessert, these sweet potato and pecan pie bars are a perfect choice. The combination of a buttery crust, creamy sweet potato filling, and crunchy, caramelized pecans creates a satisfying treat. The flavors are rich and comforting, with a hint of spice and sweetness, making it an excellent addition to any Sunday gathering.

Ingredients:

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed

For the Filling:

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

For the Topping:

• 1/2 cup pecans, chopped
• 1/4 cup maple syrup
• 2 tablespoons butter

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line with parchment paper.
2. For the crust, combine the flour, powdered sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Press the mixture into the bottom of the prepared pan. Bake for 12 minutes until lightly golden. Remove from the oven and set aside.
4. For the filling, mix the mashed sweet potatoes, brown sugar, eggs, cinnamon, nutmeg, salt, vanilla, and heavy cream in a bowl until smooth. Pour the mixture over the crust.
5. For the topping, melt butter in a small saucepan over medium heat. Stir in the maple syrup and chopped pecans. Pour this mixture over the sweet potato filling.
6. Bake for 30–35 minutes, or until the filling is set and slightly firm to the touch.
7. Allow the bars to cool completely before cutting into squares. Serve and enjoy!

These sweet potato and pecan pie bars offer a rich, comforting dessert that’s both indulgent and satisfying. The combination of the smooth sweet potato filling with the crunchy pecan topping makes them an irresistible treat for any occasion. Perfect for a Sunday dessert, these bars bring together the warmth and sweetness of fall flavors in every bite.

Sweet Potato Brownies

These sweet potato brownies are the perfect balance of indulgent and nutritious. The sweet potatoes add moisture and a subtle sweetness to the rich chocolate flavor, creating a dense, fudgy texture. Topped with a dusting of powdered sugar or a drizzle of melted chocolate, these brownies are sure to satisfy your chocolate cravings without feeling too heavy.

Ingredients:

• 1 medium sweet potato, cooked and mashed (about 1 cup)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup almond flour (or all-purpose flour)
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil (or butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line with parchment paper.
2. In a large bowl, whisk together the mashed sweet potato, cocoa powder, almond flour, maple syrup, melted coconut oil, eggs, vanilla extract, baking powder, and salt until smooth and well combined.
3. Fold in the chocolate chips, if using.
4. Pour the batter into the prepared baking dish and smooth the top with a spatula.
5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the brownies to cool completely before cutting into squares. Serve with a light dusting of powdered sugar or a drizzle of melted chocolate if desired.

These sweet potato brownies offer a decadent dessert that’s surprisingly healthy. The sweet potatoes provide a natural sweetness and a rich, moist texture, making these brownies soft and fudgy. Perfect for a Sunday treat, they’re a great way to enjoy chocolate in a lighter way without sacrificing flavor.

Sweet Potato and Spinach Gratin

This savory sweet potato and spinach gratin is a comforting and hearty dish that’s perfect for a Sunday dinner. The creamy layers of thinly sliced sweet potatoes and fresh spinach are baked together with a cheesy sauce that creates a rich, satisfying dish. It’s an excellent way to enjoy sweet potatoes in a savory context, and the fresh spinach adds a nice balance of greens.

Ingredients:

• 3 medium sweet potatoes, peeled and thinly sliced
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat.
4. In a bowl, whisk together the heavy cream, Parmesan cheese, salt, and pepper.
5. Layer the sweet potato slices in the prepared baking dish, followed by a layer of spinach and garlic mixture. Repeat until all ingredients are used up, finishing with a layer of sweet potatoes on top.
6. Pour the cream mixture over the layers of sweet potatoes and spinach. Sprinkle mozzarella cheese on top.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the sweet potatoes are tender and the cheese is golden and bubbly.
8. Garnish with fresh thyme if desired and serve hot.

This sweet potato and spinach gratin is a rich and indulgent dish that combines the sweetness of the potatoes with the savory depth of the cheese and spinach. It’s a perfect choice for a comforting Sunday dinner. The creamy texture and cheesy top create a dish that’s as satisfying as it is delicious, making it a great way to enjoy sweet potatoes in a new and exciting way.

Sweet Potato Waffles with Cinnamon Whipped Cream

For a fun twist on your typical Sunday breakfast, try these sweet potato waffles. The sweet potato adds a natural sweetness and lightness to the waffles, and the warm spices like cinnamon and nutmeg create a cozy flavor profile perfect for a relaxed morning. Top them off with homemade cinnamon whipped cream for an extra indulgent touch.

Ingredients:

For the Waffles:

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

For the Cinnamon Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, combine the mashed sweet potato, eggs, milk, melted butter, and vanilla extract. Stir to combine.
4. Add the wet ingredients to the dry ingredients and mix until just combined. The batter will be thick.
5. Lightly grease the waffle iron and pour about 1/2 cup of batter onto it, depending on the size of your waffle iron. Cook until golden brown and crispy.
6. For the cinnamon whipped cream, beat the heavy cream, powdered sugar, cinnamon, and vanilla extract in a bowl until stiff peaks form.
7. Serve the waffles warm, topped with a generous dollop of cinnamon whipped cream.

These sweet potato waffles are a delightful breakfast treat that combines the earthiness of sweet potatoes with warm, comforting spices. The cinnamon whipped cream adds a touch of indulgence, making this dish feel extra special. Perfect for a Sunday brunch, they’re a wonderful way to enjoy sweet potatoes in a fun and delicious form.

Sweet Potato and Caramelized Onion Tart

This savory sweet potato and caramelized onion tart is a perfect blend of sweet and savory flavors, with a buttery, flaky crust and a rich, creamy filling. The sweetness of the roasted sweet potatoes pairs beautifully with the caramelized onions, and the fresh herbs bring an added layer of complexity to the dish. Ideal for a Sunday lunch or dinner, it’s both elegant and comforting.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 2 medium sweet potatoes, peeled and diced
• 1 large onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 large eggs
• 1/2 cup heavy cream
• 1/4 cup grated Gruyère cheese
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Prick the sweet potatoes with a fork and microwave them until tender, about 6-8 minutes. Once cool, mash them and set aside.
3. In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onion and cook, stirring occasionally, for about 15-20 minutes, until the onions are golden and caramelized. Season with salt and pepper to taste.
4. While the onions are caramelizing, roll out your pie crust and fit it into a tart pan. Bake the crust for 10 minutes to set.
5. In a bowl, whisk together the mashed sweet potatoes, eggs, heavy cream, nutmeg, and Gruyère cheese. Season with salt and pepper.
6. Spread the caramelized onions evenly across the baked crust. Pour the sweet potato mixture over the onions and spread it out evenly.
7. Bake for 30-35 minutes, or until the filling is set and golden on top. Allow the tart to cool for 10 minutes before slicing.
8. Garnish with fresh thyme or rosemary and serve warm.

This sweet potato and caramelized onion tart is a delightful dish that combines the earthiness of sweet potatoes with the rich sweetness of caramelized onions. The addition of Gruyère cheese gives it a creamy and savory depth, while the fresh herbs add a touch of brightness. Perfect for a Sunday gathering, this tart offers a sophisticated, yet comforting way to enjoy sweet potatoes.

Sweet Potato Breakfast Skillet

Start your Sunday morning off right with this hearty sweet potato breakfast skillet. Packed with the goodness of sweet potatoes, eggs, and vegetables, this dish is both nutritious and filling. The smoky spices and the crispy texture of the potatoes create a delicious contrast with the creamy eggs, making this a well-rounded meal to kick-start your day.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 4 large eggs
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• Avocado slices (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for about 10-12 minutes until they start to soften and become golden brown.
2. Add the diced onion, bell pepper, and garlic to the skillet, and cook for another 5-7 minutes until the vegetables are tender.
3. Season with smoked paprika, ground cumin, salt, and pepper, stirring to coat evenly.
4. Make 4 wells in the sweet potato mixture and crack an egg into each well. Cover the skillet with a lid and cook for 5-7 minutes until the eggs are cooked to your liking (longer for firmer yolks).
5. Garnish with fresh cilantro or parsley and avocado slices, if desired. Serve warm.

This sweet potato breakfast skillet offers a delicious and filling way to enjoy sweet potatoes in the morning. The crispy sweet potatoes and smoky spices pair perfectly with the creamy eggs, making for a balanced meal. Whether you’re serving it for brunch or a cozy Sunday breakfast, this dish is sure to satisfy.

Sweet Potato and Coconut Soup

This creamy sweet potato and coconut soup is a comforting and nourishing dish, perfect for a chilly Sunday afternoon. The sweet potatoes provide a natural sweetness, while the coconut milk adds a rich, velvety texture. Aromatic spices like ginger and turmeric give the soup depth, creating a bowl of warmth that’s both flavorful and filling.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
2. Add the minced garlic, grated ginger, turmeric, and cumin to the pot, cooking for another 1-2 minutes until fragrant.
3. Stir in the diced sweet potatoes, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth and creamy, or transfer the soup to a blender in batches.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a squeeze of lime juice, if desired.

This sweet potato and coconut soup is the ultimate comfort food, with its silky texture and rich flavors. The coconut milk adds a luxurious creaminess, while the spices provide a warm and aromatic backdrop. Perfect for a Sunday lunch or dinner, this soup will leave you feeling nourished and satisfied.

Sweet Potato and Chickpea Curry

This vibrant and flavorful sweet potato and chickpea curry is the perfect dish for a cozy Sunday dinner. The creamy coconut milk and fragrant spices like cumin, coriander, and turmeric enhance the natural sweetness of the sweet potatoes, while the chickpeas add protein and texture. This hearty dish is both comforting and nourishing, making it an excellent option for a plant-based meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened.
2. Add the minced garlic, grated ginger, cumin, coriander, and turmeric to the pot, cooking for another 1-2 minutes until fragrant.
3. Stir in the cubed sweet potatoes, chickpeas, coconut milk, and vegetable broth. Bring to a simmer, then reduce the heat and cook for 20-25 minutes, or until the sweet potatoes are tender.
4. Season with salt and pepper to taste. Serve the curry hot, garnished with fresh cilantro and lime wedges on the side, if desired.

This sweet potato and chickpea curry is a wonderfully satisfying dish with a perfect balance of flavors. The sweetness of the potatoes and chickpeas pairs beautifully with the aromatic spices, and the coconut milk adds a rich creaminess. It’s an easy, hearty, and flavorful dish that makes for a perfect Sunday meal, ideal for sharing with loved ones.

Sweet Potato and Bacon Hash

This savory sweet potato and bacon hash is a perfect Sunday breakfast or brunch option. The combination of crispy bacon, tender sweet potatoes, and sautéed vegetables creates a hearty and satisfying dish. The smoky bacon flavor and the natural sweetness of the sweet potatoes are a delicious contrast, making this hash a crowd-pleaser.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 slices bacon, chopped
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 large eggs (optional)
• Fresh parsley for garnish

Instructions:

1. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving a bit of bacon fat in the pan.
2. In the same skillet, add the diced sweet potatoes and cook, stirring occasionally, for about 10-12 minutes, until they begin to soften.
3. Add the diced onion, bell pepper, and minced garlic, and cook for another 5-7 minutes until the vegetables are tender.
4. Stir in the smoked paprika, and season with salt and pepper to taste. Add the cooked bacon back into the skillet and toss to combine.
5. If desired, create two wells in the hash and crack an egg into each well. Cover the skillet and cook until the eggs are cooked to your liking.
6. Garnish with fresh parsley and serve hot.

This sweet potato and bacon hash is a comforting and satisfying dish, perfect for a leisurely Sunday morning. The crispy bacon and tender sweet potatoes create a wonderful contrast in texture and flavor. Whether served with eggs or enjoyed on its own, this hash is sure to become a breakfast favorite.

Sweet Potato Muffins with Streusel Topping

These sweet potato muffins are a delicious and wholesome treat, perfect for a Sunday morning snack or breakfast. The sweet potato adds moisture and natural sweetness, while the cinnamon and nutmeg create a warm, spiced flavor. The crumbly streusel topping provides a perfect balance of texture, making these muffins both satisfying and indulgent.

Ingredients:

For the Muffins:

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract

For the Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup brown sugar, packed
• 1/4 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, cold and cubed

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
3. In another bowl, mix the mashed sweet potato, eggs, vegetable oil, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. For the streusel topping, combine the flour, oats, brown sugar, cinnamon, and cold butter in a small bowl. Use a pastry cutter or fork to cut the butter into the dry ingredients until it forms a crumbly mixture.
6. Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the streusel topping over each muffin.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These sweet potato muffins with streusel topping are a deliciously spiced treat that brings comfort to your Sunday morning. The moist sweet potato base and crumbly streusel create a perfect balance of flavors and textures. Whether enjoyed with a cup of coffee or tea, these muffins are sure to be a hit with your family or guests.

Sweet Potato and Avocado Salad

This refreshing and vibrant sweet potato and avocado salad is perfect for a light yet satisfying Sunday lunch. The sweetness of roasted sweet potatoes pairs wonderfully with the creamy texture of ripe avocado, while a zesty lime dressing ties it all together. The addition of fresh herbs and toasted seeds gives it a delightful crunch and extra flavor, making this salad both wholesome and full of texture.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tablespoons pumpkin seeds (or sunflower seeds)
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon lime juice
• 1 teaspoon honey (optional)
• 1/2 teaspoon ground cumin

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, turning halfway through, until tender and slightly caramelized.
2. While the sweet potatoes are roasting, toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until golden brown. Set aside.
3. In a small bowl, whisk together the olive oil, lime juice, honey (if using), cumin, and a pinch of salt and pepper to create the dressing.
4. In a large mixing bowl, combine the roasted sweet potatoes, diced avocados, red onion, and chopped cilantro. Drizzle with the lime dressing and gently toss to combine.
5. Top with toasted pumpkin seeds before serving. Enjoy immediately.

This sweet potato and avocado salad is a beautifully balanced dish that offers a combination of creamy, sweet, and savory flavors. The roasted sweet potatoes bring warmth, while the cool, creamy avocado provides contrast. The lime dressing adds a refreshing zing, and the toasted pumpkin seeds add crunch, making it a delightful dish for a light Sunday meal or as a side to a main course.

Sweet Potato Brownies

These sweet potato brownies are an irresistible dessert, combining the rich, fudgy texture of traditional brownies with the natural sweetness and moisture of sweet potatoes. The sweet potatoes make these brownies more decadent and slightly healthier, and the addition of dark chocolate gives them a deep, indulgent flavor. Perfect for satisfying your sweet tooth without the guilt.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup almond flour
• 1/4 cup maple syrup (or honey)
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. In a large bowl, combine the mashed sweet potato, cocoa powder, almond flour, maple syrup, melted coconut oil, eggs, vanilla extract, baking powder, and salt. Mix until smooth and well combined.
3. Stir in the dark chocolate chips, if using.
4. Pour the brownie batter into the prepared baking pan and spread it out evenly.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
6. Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cut into squares and serve.

These sweet potato brownies are a healthier alternative to traditional brownies but still pack in all the fudgy goodness you crave. The sweet potato makes them ultra-moist and gives them a subtle sweetness, while the dark chocolate adds richness. These brownies are perfect for anyone looking for a delicious yet slightly lighter dessert option on a Sunday afternoon.

Sweet Potato and Spinach Frittata

This sweet potato and spinach frittata is a delightful, nutritious dish perfect for a Sunday brunch. The combination of sweet potatoes, spinach, and eggs makes for a satisfying meal that’s rich in both flavor and texture. With its creamy eggs and tender vegetables, this frittata can be enjoyed warm or at room temperature, making it versatile and easy to prepare ahead of time.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 onion, diced
• 2 garlic cloves, minced
• 4 large eggs
• 1/2 cup milk
• 1 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 teaspoon ground paprika (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes, season with salt and pepper, and cook for 10-12 minutes, stirring occasionally, until they are soft and golden brown.
3. Add the diced onion and minced garlic to the skillet and cook for another 5-7 minutes until the onion is translucent.
4. In a bowl, whisk together the eggs, milk, spinach, salt, pepper, and paprika.
5. Pour the egg mixture over the cooked sweet potatoes and onions in the skillet. Sprinkle the crumbled feta cheese on top if using.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is set and golden on top.
7. Let the frittata cool for a few minutes before slicing and serving.

This sweet potato and spinach frittata is a great way to incorporate more vegetables into your Sunday brunch. The combination of sweet potatoes and spinach gives it a wonderful balance of sweetness and earthiness, while the eggs make it a satisfying dish. Whether served warm or at room temperature, this frittata is sure to be a hit at any Sunday gathering or as a simple family meal.

Note: More recipes​ are coming soon!