25+ Easy and Delicious Sweet Potato Dinner Recipes to Try Tonight

Sweet potatoes are one of the most versatile and nutritious ingredients you can incorporate into your dinner recipes.

Their naturally sweet flavor pairs well with both savory and sweet dishes, making them a perfect addition to any meal.

Whether you’re looking for hearty, comforting dishes, or light, healthy options, sweet potatoes can be used in a variety of ways to create meals that are not only satisfying but also packed with vitamins, fiber, and antioxidants.

In this blog post, we’ve gathered 25+ sweet potato dinner recipes that will inspire you to get creative in the kitchen.

From savory casseroles to flavorful stir-fries, these recipes will help you make the most of this humble yet delicious vegetable.

So, if you’re looking to try something new for dinner tonight or meal prep for the week ahead, look no further.

Get ready to fall in love with these delicious sweet potato dinner ideas!

25+ Easy and Delicious Sweet Potato Dinner Recipes to Try Tonight

With so many different ways to prepare sweet potatoes, the possibilities for delicious dinners are truly endless.

From simple roasted sweet potatoes to more complex dishes like sweet potato and black bean tacos, each of these recipes offers a unique twist on this nutritious ingredient.

Whether you’re cooking for yourself, a family, or a dinner party, there’s a sweet potato recipe for every occasion.

Not only are these meals packed with flavor, but they’re also a great way to incorporate more plant-based, wholesome ingredients into your diet.

So why not start experimenting with these 25+ sweet potato dinner recipes?

Sweet Potato and Black Bean Tacos

A delicious, vibrant, and healthy twist on classic tacos. These sweet potato and black bean tacos are packed with flavor, offering a perfect balance of sweetness from the roasted potatoes and earthiness from the black beans. The addition of fresh toppings like avocado, cilantro, and a squeeze of lime elevates the dish, making it an ideal weeknight dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 ripe avocado, sliced
• Fresh cilantro, chopped
• Lime wedges
• Optional toppings: salsa, sour cream, or shredded cheese

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes in olive oil, cumin, chili powder, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are golden and tender.
4. While the sweet potatoes roast, heat the black beans in a small saucepan over medium heat, stirring occasionally, until warmed through.
5. Warm the tortillas in a dry skillet over medium heat for about 1 minute on each side.
6. Assemble the tacos by layering the roasted sweet potatoes and black beans on each tortilla. Add avocado slices, fresh cilantro, and a squeeze of lime juice.
7. Serve with optional toppings like salsa, sour cream, or shredded cheese.

The sweet potato and black bean tacos are an easy and satisfying dinner option. The combination of roasted sweet potatoes, protein-packed black beans, and fresh toppings provides a wholesome meal that’s both filling and full of flavor. This recipe is not only vegetarian but can easily be made vegan by skipping the cheese or sour cream. You can also customize it with your favorite toppings to suit your taste.

Sweet Potato and Chickpea Curry

This hearty and comforting sweet potato and chickpea curry is a perfect dish for cozy evenings. The creamy coconut milk and fragrant spices like turmeric, ginger, and garlic make it a flavorful and satisfying meal. Paired with basmati rice or naan, it’s a wholesome dinner that’s sure to impress.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk (full-fat)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup vegetable broth
• Fresh cilantro, for garnish
• Optional: Cooked rice or naan for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
2. Add the garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, and turmeric, cooking for 1 minute to release the spices’ aroma.
4. Add the cubed sweet potatoes, chickpeas, coconut milk, and vegetable broth. Season with salt and pepper.
5. Bring the mixture to a simmer, then cover and cook for 20-25 minutes until the sweet potatoes are tender.
6. Adjust seasoning if necessary, and garnish with fresh cilantro.
7. Serve over basmati rice or with warm naan.

The sweet potato and chickpea curry is a comforting, flavorful meal that’s perfect for both weeknights and special occasions. The creaminess of the coconut milk pairs perfectly with the richness of the sweet potatoes, while the spices create a warm and aromatic experience. This curry is naturally gluten-free and vegan, making it an inclusive meal for various dietary preferences. It’s easy to make, and the leftovers taste even better the next day!

Baked Sweet Potato Fries with Garlic and Parmesan

Crispy on the outside, tender on the inside, these baked sweet potato fries with garlic and parmesan make a perfect side dish or a tasty snack. Coated with olive oil, garlic, and freshly grated parmesan, they’re a healthier alternative to regular fries but just as delicious. Plus, they’re easy to make and take just 30 minutes to prepare.

Ingredients:

• 2 large sweet potatoes, peeled and cut into thin fries
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup freshly grated parmesan cheese
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the sweet potato fries in olive oil, minced garlic, paprika, salt, and pepper until evenly coated.
3. Spread the fries in a single layer on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, flipping halfway through, until the fries are golden and crispy.
5. Remove from the oven and immediately sprinkle with grated parmesan cheese while the fries are still hot.
6. Garnish with fresh parsley and serve.

These baked sweet potato fries are the perfect combination of crispy texture and savory flavors. The garlic and parmesan provide a savory boost to the natural sweetness of the potatoes. They make an excellent side dish for any dinner or a snack for a movie night. Plus, baking them gives you the crunch you crave without the extra oil, making them a healthier alternative to deep-fried options. Enjoy them with your favorite dipping sauce or as is!

Sweet Potato and Spinach Frittata

This savory sweet potato and spinach frittata is a wonderful, easy-to-make dinner that’s both filling and nutritious. It combines the natural sweetness of roasted sweet potatoes with the richness of eggs and the freshness of spinach, creating a well-balanced meal perfect for breakfast, lunch, or dinner. It’s also a great way to sneak some veggies into your diet!

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, diced
• 2 cups fresh spinach, chopped
• 6 large eggs
• 1/2 cup milk (dairy or plant-based)
• 1/2 cup feta cheese, crumbled (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced sweet potatoes in olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until golden and tender.
3. While the sweet potatoes roast, heat a large ovenproof skillet over medium heat. Add a splash of olive oil and sauté the onion until softened, about 4-5 minutes.
4. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove the skillet from heat.
5. In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet with the onions and spinach.
6. Stir in the roasted sweet potatoes and feta cheese (if using).
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is set and slightly golden on top.
8. Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley and serve.

This sweet potato and spinach frittata is a satisfying and healthy option for dinner or brunch. The sweetness of the roasted sweet potatoes pairs wonderfully with the creamy eggs and savory spinach. It’s a simple yet elegant dish that can be enjoyed on its own or paired with a side salad for a complete meal. Plus, it’s great for meal prep—just store leftovers in the fridge for up to three days!

Sweet Potato and Kale Salad with Tahini Dressing

A fresh, vibrant salad with roasted sweet potatoes, hearty kale, and a creamy tahini dressing. This sweet potato and kale salad is the perfect light yet filling dinner, packed with antioxidants, fiber, and healthy fats. The roasted sweet potatoes add a warm, sweet touch that contrasts nicely with the slightly bitter kale and creamy dressing.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups kale, chopped
• 1/4 red onion, thinly sliced
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 garlic clove, minced
• Water to thin, if needed

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes in olive oil, salt, and pepper, then spread them out in a single layer on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until golden and tender.
4. While the sweet potatoes roast, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, garlic, and a pinch of salt in a bowl. Add water, a tablespoon at a time, until the dressing reaches your desired consistency.
5. Massage the chopped kale with a pinch of salt to soften it, making it easier to eat.
6. Once the sweet potatoes are roasted and cooled slightly, combine them with the kale, red onion, pumpkin seeds, and dried cranberries in a large bowl.
7. Drizzle the tahini dressing over the salad and toss to combine.
8. Serve immediately or chill for a few hours before serving.

This sweet potato and kale salad is a delicious and nutritious option for dinner. The combination of warm, roasted sweet potatoes and the slightly bitter kale is complemented perfectly by the creamy, tangy tahini dressing. The pumpkin seeds and dried cranberries add a delightful crunch and sweetness, making each bite an exciting experience. This salad is not only perfect for dinner, but it also makes a great make-ahead lunch option for busy days.

Sweet Potato and Ground Turkey Skillet

This one-pan sweet potato and ground turkey skillet is a quick, healthy, and satisfying meal. It’s full of flavor, thanks to the savory turkey, roasted sweet potatoes, and a medley of vegetables. It’s a great option for a weeknight dinner, requiring minimal prep and cleanup, while offering a balanced meal in every bite.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 lb ground turkey
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the cubed sweet potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften.
2. Add the ground turkey to the skillet, breaking it up with a spoon as it cooks. Season with paprika, cumin, salt, and pepper, cooking for 6-8 minutes until the turkey is browned and cooked through.
3. Add the diced bell pepper, zucchini, and onion to the skillet, cooking for an additional 5-7 minutes until the vegetables are tender.
4. Stir in the minced garlic and cook for 1 more minute, until fragrant.
5. Remove from heat and garnish with fresh parsley before serving.

The sweet potato and ground turkey skillet is a one-pan wonder that’s perfect for busy nights when you want a nutritious, flavorful dinner without a lot of fuss. The combination of roasted sweet potatoes and savory turkey, along with the crunch of the vegetables, creates a well-rounded and satisfying meal. It’s also easy to customize—add your favorite vegetables or spices to make it your own. Plus, it makes for excellent leftovers that taste even better the next day!

Sweet Potato and Red Lentil Soup

This sweet potato and red lentil soup is a hearty and comforting meal that’s packed with nutrition. With the natural sweetness of sweet potatoes and the earthiness of lentils, it creates a satisfying bowl of goodness. The warm spices of cumin and turmeric add depth, while a touch of coconut milk gives it a creamy finish, making it perfect for chilly evenings.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1 can coconut milk (full-fat)
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Optional: Squeeze of lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 4-5 minutes until softened.
2. Add the garlic and spices (cumin, turmeric, paprika) and cook for another minute until fragrant.
3. Stir in the diced sweet potatoes, red lentils, vegetable broth, and coconut milk. Bring the mixture to a boil.
4. Reduce the heat to a simmer, cover, and cook for about 25-30 minutes, until the sweet potatoes are tender and the lentils are soft.
5. Using an immersion blender, blend the soup until smooth or leave it chunky, depending on your preference.
6. Season with salt, pepper, and a squeeze of lemon juice (if desired). Garnish with fresh cilantro before serving.

This sweet potato and red lentil soup is the ultimate comfort food. The creamy texture, combined with the natural sweetness of the sweet potatoes and the earthy lentils, creates a rich and satisfying bowl. It’s perfect for a cozy dinner or meal prep, as it can be stored in the fridge for several days and even tastes better after sitting for a while. Serve with a warm piece of crusty bread or a side salad for a complete meal.

Sweet Potato and Sausage Skillet

This sweet potato and sausage skillet is a simple, one-pan dinner that’s both savory and satisfying. The crispy roasted sweet potatoes, combined with the flavorful sausage, make for a hearty dish that’s perfect for busy weeknights. With just a few ingredients, this meal comes together quickly and is full of flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 lb sausage (chicken or pork)
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until golden and crispy on the outside.
2. While the sweet potatoes cook, crumble the sausage into the skillet and cook, stirring occasionally, until browned and cooked through, about 8-10 minutes.
3. Add the onion, red bell pepper, and garlic to the skillet. Continue cooking for 5-7 minutes until the vegetables are tender.
4. Season the mixture with paprika, salt, and pepper.
5. Garnish with fresh parsley before serving.

This sweet potato and sausage skillet is a filling, one-pan meal that’s perfect for anyone looking for a quick and easy dinner option. The natural sweetness of the sweet potatoes pairs wonderfully with the savory sausage, while the vegetables add extra texture and flavor. It’s a balanced dish that comes together in less than 30 minutes and is sure to be a crowd-pleaser. Plus, you can switch up the sausage with different flavors or even use a plant-based sausage for a vegetarian option.

Sweet Potato and Avocado Toast

Sweet potato and avocado toast is a nutritious and filling twist on the classic avocado toast. The roasted sweet potatoes add a slight sweetness and a hearty texture, while the creamy avocado balances it all out. It’s a great breakfast or light dinner that’s quick, easy, and packed with flavor.

Ingredients:

• 2 slices whole grain or sourdough bread
• 1 medium sweet potato, peeled and thinly sliced
• 1 ripe avocado
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp chili flakes (optional)
• Fresh cilantro, for garnish
• Optional toppings: A drizzle of olive oil or a poached egg

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sliced sweet potato in olive oil, salt, and pepper. Lay the slices in a single layer on a baking sheet and roast for 15-20 minutes, flipping halfway, until they are golden and tender.
3. While the sweet potatoes roast, toast the bread slices in a toaster or under the broiler until crispy and golden.
4. Mash the avocado with a fork, seasoning with salt, pepper, and chili flakes if using.
5. Once the sweet potatoes are roasted, layer them over the toasted bread, then spread the mashed avocado on top.
6. Garnish with fresh cilantro and serve. For extra protein, top with a poached egg or drizzle with extra olive oil.

This sweet potato and avocado toast is the perfect combination of creamy, savory, and sweet. The roasted sweet potatoes provide a hearty base, while the mashed avocado brings a rich, creamy element. The toast is versatile—you can make it for a quick breakfast or a light dinner, and it’s easy to customize with additional toppings like eggs, feta, or a sprinkle of seeds. This meal is nutrient-dense, satisfying, and comes together in under 30 minutes!

Sweet Potato and Mushroom Stir-Fry

This sweet potato and mushroom stir-fry is a flavorful and hearty dish that’s perfect for a quick weeknight dinner. The earthy mushrooms and roasted sweet potatoes are stir-fried together in a savory sauce, creating a satisfying meal with just the right balance of sweet, savory, and umami flavors. It’s versatile, easy to make, and can be enjoyed over rice or noodles for a complete meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cups mushrooms, sliced (shiitake, cremini, or button)
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• Salt and pepper, to taste
• Sesame seeds, for garnish
• Green onions, chopped, for garnish
• Optional: Cooked rice or noodles for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for 10-12 minutes until they begin to soften and caramelize.
2. Add the sliced mushrooms, onion, and garlic to the skillet, and cook for an additional 5-7 minutes, until the mushrooms release their moisture and become tender.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey or maple syrup.
4. Pour the sauce over the sweet potato and mushroom mixture, tossing to coat evenly. Cook for another 3-4 minutes to allow the sauce to thicken and infuse the vegetables.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds and chopped green onions. Serve with rice or noodles if desired.

This sweet potato and mushroom stir-fry is a simple yet flavorful meal that can be made in one skillet, making cleanup easy. The combination of sweet potatoes and mushrooms offers a great texture contrast, while the sesame oil and soy sauce bring a delicious savory depth to the dish. It’s a great plant-based dinner option, but you can also add protein like tofu or chicken for an extra boost.

Sweet Potato and Quinoa Buddha Bowl

This sweet potato and quinoa Buddha bowl is a healthy, vibrant meal packed with protein, fiber, and plenty of nutrients. The roasted sweet potatoes pair beautifully with nutty quinoa, fresh vegetables, and a creamy tahini dressing that brings everything together. This meal is perfect for meal prep, as it can be made in advance and enjoyed throughout the week.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup quinoa, rinsed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup or honey
• 2 tbsp water (to thin the dressing)
• Fresh parsley or cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes in olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until golden and tender.
3. While the sweet potatoes roast, cook the quinoa. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, and cover. Cook for 15-20 minutes until the quinoa is tender and the water is absorbed. Fluff with a fork.
4. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water to make the dressing. Add more water if you prefer a thinner consistency.
5. To assemble the bowls, divide the quinoa into bowls and top with roasted sweet potatoes, sliced avocado, cherry tomatoes, and cucumber.
6. Drizzle with the tahini dressing and garnish with fresh parsley or cilantro.

This sweet potato and quinoa Buddha bowl is a perfect blend of flavors and textures, with the creamy avocado, tangy dressing, and roasted sweet potatoes offering a variety of tastes in every bite. The quinoa provides a nutty base, while the vegetables add freshness and crunch. It’s a wholesome meal that’s easy to make, and the tahini dressing ties everything together beautifully. You can enjoy it as a light dinner or as a nutrient-packed lunch.

Sweet Potato and Chicken Skillet

This sweet potato and chicken skillet is a one-pan wonder that combines tender chicken with roasted sweet potatoes, making it a filling, flavorful, and healthy dinner. The chicken is seasoned with a blend of spices, and when paired with the sweet potatoes, it creates a satisfying and hearty dish that’s quick to prepare. Perfect for busy weeknights!

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes in olive oil, paprika, garlic powder, cumin, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender.
3. While the sweet potatoes roast, season the chicken breasts with salt, pepper, paprika, and garlic powder.
4. Heat a skillet over medium heat and add a little olive oil. Once the oil is hot, cook the chicken breasts for 5-7 minutes on each side, or until they are cooked through and golden brown.
5. Remove the chicken from the skillet and set aside to rest. In the same skillet, add the chopped onion, bell pepper, and garlic, cooking for 3-4 minutes until softened.
6. Once the sweet potatoes are done roasting, add them to the skillet with the vegetables. Slice the cooked chicken and place it on top of the sweet potatoes and vegetables.
7. Garnish with fresh parsley and serve.

This sweet potato and chicken skillet is a complete meal that’s both delicious and nutritious. The roasted sweet potatoes bring a natural sweetness that complements the savory, seasoned chicken. The veggies add color and crunch, making this dish both satisfying and visually appealing. It’s quick to prepare, with minimal cleanup, making it a great choice for a busy weeknight dinner.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a vibrant and flavorful vegetarian meal that’s perfect for Taco Tuesday or any night of the week. The sweet potatoes are roasted until crispy, paired with hearty black beans, and topped with fresh avocado and a tangy lime dressing. It’s a fun, customizable dish that’s easy to make and loaded with flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• Fresh cilantro, chopped, for garnish
• 1 lime, cut into wedges
• Optional: Hot sauce or salsa for extra flavor

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, cumin, chili powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender.
2. While the sweet potatoes roast, heat the black beans in a small saucepan over medium heat until warm. Season with salt and pepper.
3. Warm the tortillas in a dry skillet or on a hot grill for 1-2 minutes per side.
4. To assemble the tacos, place a spoonful of black beans on each tortilla, followed by roasted sweet potatoes, sliced avocado, and red onion.
5. Garnish with fresh cilantro, a squeeze of lime juice, and hot sauce or salsa if desired.

These sweet potato and black bean tacos are packed with flavor and texture, from the crispy sweet potatoes to the creamy avocado and zesty lime. The combination of spices, black beans, and roasted sweet potatoes is a winning one, and the best part is that these tacos are easy to customize with your favorite toppings. Whether you’re vegan, vegetarian, or just looking for a lighter taco option, these are sure to satisfy.

Sweet Potato and Spinach Frittata

This sweet potato and spinach frittata is a delicious and nutritious dish that’s perfect for breakfast, brunch, or a light dinner. The sweet potatoes are roasted until soft and caramelized, then baked with eggs and fresh spinach for a savory and satisfying meal. The frittata is rich in protein and fiber, making it a great option to start your day or enjoy as a hearty meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup milk (or dairy-free alternative)
• 1/2 cup feta cheese (optional)
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh herbs (such as parsley or thyme) for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the diced sweet potatoes in olive oil, salt, and pepper, and roast them on a baking sheet for 20-25 minutes until soft and lightly browned.
2. While the sweet potatoes are roasting, heat a little olive oil in a skillet over medium heat. Add the chopped onion and garlic, and cook for about 5 minutes until softened.
3. In a bowl, whisk the eggs with the milk, salt, and pepper. Stir in the chopped spinach and feta cheese.
4. Once the sweet potatoes are done roasting, add them to the skillet with the onion and garlic. Pour the egg mixture over the vegetables and stir gently to combine.
5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
6. Garnish with fresh herbs and serve warm.

This sweet potato and spinach frittata is a perfect balance of savory and sweet flavors. The sweet potatoes add a natural sweetness that pairs wonderfully with the spinach and feta cheese, while the eggs provide a rich and satisfying base. This dish is incredibly versatile—add in other vegetables or protein, like bacon or sausage, to suit your tastes. It can be made ahead of time, stored in the fridge, and reheated for a quick breakfast or dinner option.

Sweet Potato and Kale Salad with Tahini Dressing

This sweet potato and kale salad is a nutrient-packed dish that’s bursting with flavor and texture. The roasted sweet potatoes are combined with fresh kale, crunchy almonds, and a creamy tahini dressing to create a hearty salad that’s perfect as a main course or a side dish. The salad is vegan and full of healthy fats, fiber, and protein.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 cups kale, chopped and stems removed
• 1/4 cup slivered almonds, toasted
• 1/4 cup dried cranberries or raisins
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp maple syrup or honey
• 1 tbsp water (to thin the dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden and tender.
2. While the sweet potatoes roast, massage the chopped kale with a pinch of salt and lemon juice for about 2-3 minutes until the kale softens and becomes tender.
3. In a small bowl, whisk together the tahini, maple syrup, and water to make the dressing. Add more water if needed to reach a creamy consistency.
4. Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
5. In a large bowl, combine the roasted sweet potatoes, massaged kale, toasted almonds, and dried cranberries. Drizzle with the tahini dressing and toss gently to coat.
6. Serve immediately or store in the fridge for a few hours before serving.

This sweet potato and kale salad is a powerhouse of nutrients and flavors. The roasted sweet potatoes bring sweetness, while the kale adds a hearty base. The tahini dressing ties everything together, adding a rich and creamy touch that enhances the flavors of the vegetables. This salad can be enjoyed as a main dish or served alongside other meals, and it’s perfect for meal prepping or a light, healthy dinner.

Note: More recipes are coming soon!