18 Delicious Boiled Sweet Potato Recipes for Every Occasion

Delightfully versatile and wonderfully nutritious, sweet potatoes are the star of the show in these 18 boiled recipes that promise to spice up your meal rotation. Whether you’re craving a quick weeknight dinner, a seasonal side, or a cozy comfort dish, there’s something here for every palate and occasion. Dive in to discover how simple boiling can transform this humble tuber into a feast of flavors!

Boiled Sweet Potato Mash with Cinnamon

Unleash the cozy vibes with this creamy, dreamy sweet potato mash—cinnamon-kissed and ready in a flash.

Ingredients

• 2 large, vibrant orange sweet potatoes, peeled and cubed
• 1/4 cup of velvety whole milk
• 2 tbsp of unsalted butter, rich and creamy
• 1/2 tsp of ground cinnamon, warm and aromatic
• 1/4 tsp of fine sea salt, for that perfect balance

Instructions

1. Fill a large pot with water, bring to a rolling boil over high heat.
2. Add the cubed sweet potatoes to the boiling water, reduce heat to medium, and simmer for 15 minutes or until fork-tender.
3. Drain the sweet potatoes thoroughly in a colander, letting steam escape for a minute to avoid a watery mash.
4. Return the sweet potatoes to the pot, add the whole milk, unsalted butter, ground cinnamon, and fine sea salt.
5. Mash everything together with a potato masher until smooth and creamy, about 2 minutes. For extra fluffiness, whip with a hand mixer for 30 seconds.
6. Tip: For a deeper flavor, toast the cinnamon in a dry pan for 30 seconds before adding.
7. Tip: If the mash is too thick, warm a splash more milk and stir in gradually.
8. Tip: Always use unsalted butter to control the saltiness of your dish perfectly.

Heavenly smooth with a whisper of spice, this mash is a blank canvas—swirl in peanut butter for a protein punch or top with toasted pecans for crunch.

Spicy Boiled Sweet Potato Salad

Punch up your meal prep with this fiery twist on a classic side—**Spicy Boiled Sweet Potato Salad** is here to shake up your taste buds.

Ingredients

• 2 large sweet potatoes, peeled and cubed into 1-inch pieces
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 tsp cayenne pepper
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced red onion

Instructions

1. Fill a large pot with water and bring to a rolling boil over high heat.
2. Add the sweet potato cubes to the boiling water and cook for 10 minutes, or until fork-tender. Tip: Don’t overcook; you want them firm enough to hold their shape in the salad.
3. Drain the sweet potatoes in a colander and let them cool for 5 minutes.
4. In a large mixing bowl, whisk together the olive oil, lime juice, black pepper, sea salt, and cayenne pepper until well combined. Tip: Adjust the cayenne to dial the heat up or down.
5. Add the slightly cooled sweet potatoes, minced garlic, cilantro, and red onion to the bowl. Gently toss to coat everything in the dressing. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Just like that, you’ve got a salad with a kick—creamy sweet potatoes against a zesty, spicy backdrop. Serve it chilled for a refreshing summer side or warm it slightly to bring out the sweetness.

Boiled Sweet Potato and Chickpea Curry

Get ready to spice up your dinner routine with this effortless, flavor-packed curry. Grab your pot—let’s dive in.

Ingredients

• 2 cups peeled and cubed sweet potatoes (about 1-inch chunks)
• 1 can (15 oz) plump chickpeas, drained and rinsed
• 1 tbsp vibrant curry powder
• 1 tsp ground turmeric (for that golden glow)
• 1 can (13.5 oz) creamy coconut milk
• 2 tbsp rich extra virgin olive oil
• 1 small onion, finely diced (for a sweet crunch)
• 2 garlic cloves, minced (fresh and pungent)
• 1 inch ginger, grated (for a zesty kick)
• 1 cup vegetable broth (low-sodium, for balance)
• 1/2 tsp sea salt (crisp and clean)
• Fresh cilantro leaves, for garnish (bright and herbal)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, garlic, and ginger. Sauté until golden and fragrant, 3-4 minutes—stir frequently to avoid burning.
3. Sprinkle in curry powder and turmeric. Toast the spices with the onion mixture for 30 seconds to unlock their flavors.
4. Toss in sweet potatoes. Stir to coat them evenly with the spice mix, about 1 minute.
5. Pour in coconut milk and vegetable broth. Bring to a gentle boil, then reduce heat to simmer.
6. Add chickpeas and sea salt. Cover and simmer until sweet potatoes are tender, 15-20 minutes—poke with a fork to check.
7. Remove from heat. Let it sit covered for 5 minutes to thicken slightly.
8. Garnish with fresh cilantro before serving.

Rich and creamy with a hint of sweetness, this curry is a hug in a bowl. Serve it over fluffy jasmine rice or with warm naan for scooping up every last bit.

Garlic Herb Boiled Sweet Potatoes

Bold flavors meet simple prep in this garlic herb boiled sweet potatoes recipe. Just a few ingredients transform into a side dish that steals the show.

Ingredients

• 2 lbs sweet potatoes, peeled and cubed into 1-inch pieces
• 3 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4 cups water

Instructions

1. In a large pot, bring 4 cups of water to a rolling boil over high heat.
2. Add the cubed sweet potatoes to the boiling water. Cook for 10 minutes, or until fork-tender but not mushy.
3. Drain the sweet potatoes in a colander and let them steam dry for 1 minute. Tip: This step ensures they’ll crisp up nicely when sautéed.
4. Heat the olive oil in a large skillet over medium heat. Add the minced garlic, rosemary, and thyme. Sauté for 30 seconds, or until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
5. Add the drained sweet potatoes to the skillet. Sprinkle with sea salt and black pepper. Toss gently to coat evenly with the garlic herb mixture. Tip: Use a silicone spatula to avoid breaking the tender sweet potatoes.
6. Sauté for 3-4 minutes, stirring occasionally, until the sweet potatoes are lightly golden on the edges.

Just like that, you’ve got a dish with creamy centers, crispy edges, and a garlicky herb punch. Serve it alongside grilled chicken or fold into a grain bowl for a hearty vegetarian meal.

Boiled Sweet Potato and Kale Stew

Skip the boring meals—this Boiled Sweet Potato and Kale Stew is your next bowl of comfort. Sweet potatoes melt into the broth, while kale adds a fresh crunch.

Ingredients

• 2 cups diced sweet potatoes (about 2 medium, peeled and cubed)
• 4 cups chopped kale (stems removed, leaves roughly torn)
• 1 tbsp rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium, for balanced flavor)
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat olive oil in a large pot over medium heat (about 300°F).
2. Add onion and sauté until translucent, about 3 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant—don’t let it burn!
4. Pour in vegetable broth and bring to a gentle boil (about 212°F).
5. Add sweet potatoes, smoked paprika, black pepper, and salt. Simmer for 15 minutes until potatoes are fork-tender.
6. Fold in kale and cook for 5 more minutes—just until leaves are bright green and slightly wilted.
7. Remove from heat and let sit for 2 minutes to thicken slightly.

Dig into a bowl where the sweet potatoes are creamy, and the kale keeps its bite. Top with a drizzle of olive oil or a sprinkle of red pepper flakes for heat.

Coconut Milk Boiled Sweet Potato Soup

Raid your pantry for this creamy dreamy Coconut Milk Boiled Sweet Potato Soup—it’s a hug in a bowl that’s as easy as it is irresistible.

Ingredients

• 2 large, vibrant orange sweet potatoes, peeled and cubed
• 1 can (13.5 oz) creamy, full-fat coconut milk
• 2 cups crisp, clear vegetable broth
• 1 tbsp fragrant, freshly grated ginger
• 2 cloves aromatic garlic, minced
• 1 tbsp rich, golden coconut oil
• 1 tsp warm, ground turmeric
• Salt, to your liking

Instructions

1. Heat the golden coconut oil in a large pot over medium heat until shimmering.
2. Add the fragrant ginger and aromatic garlic, sautéing for 1 minute until the kitchen smells amazing.
3. Toss in the vibrant sweet potatoes, stirring to coat them in the oil and aromatics.
4. Pour in the crisp vegetable broth and bring to a boil, then reduce heat to simmer for 15 minutes until the sweet potatoes are fork-tender.
5. Stir in the creamy coconut milk and warm turmeric, simmering for another 5 minutes to blend the flavors.
6. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
7. Season with salt to your liking, then serve hot.

Whisk this soup into your weeknight rotation for its velvety texture and sweet, spicy depth. Top with a drizzle of coconut milk or a sprinkle of chili flakes for an extra kick.

Boiled Sweet Potato and Black Bean Tacos

Transform your taco night with these Boiled Sweet Potato and Black Bean Tacos. Tender sweet potatoes and hearty black beans come together in a flavor-packed, easy-to-make meal that’s as nutritious as it is delicious.

Ingredients

• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 8 small corn tortillas, warmed
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Fill a large pot with water and bring to a boil over high heat. Add the sweet potato cubes and boil for 10 minutes, or until fork-tender. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the boiled sweet potatoes, black beans, cumin, smoked paprika, and sea salt. Cook for 5 minutes, stirring occasionally, until the spices are fragrant and the mixture is heated through.
3. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable and slightly charred.
4. Assemble the tacos by dividing the sweet potato and black bean mixture among the tortillas. Top with crumbled feta cheese and chopped cilantro. Serve with lime wedges on the side for squeezing over the tacos.

Yield tacos with a perfect balance of creamy sweet potatoes and smoky black beans, all wrapped in a crispy corn tortilla. For an extra kick, drizzle with hot sauce or add sliced avocado for creaminess.

Maple Glazed Boiled Sweet Potatoes

Y’all, get ready to level up your side dish game with this sweet, sticky, and utterly addictive creation.

Ingredients

• 2 lbs fresh sweet potatoes, peeled and cubed into 1-inch pieces
• 1/2 cup pure maple syrup, the darker the better for depth of flavor
• 3 tbsp unsalted butter, creamy and rich
• 1 tsp ground cinnamon, warm and aromatic
• 1/2 tsp sea salt, finely ground to enhance sweetness
• 1/4 tsp cayenne pepper, for a subtle kick

Instructions

1. Fill a large pot with water and bring to a rolling boil over high heat.
2. Add the cubed sweet potatoes to the boiling water. Cook for 10-12 minutes until just fork-tender. Tip: Don’t overcook; they should hold their shape.
3. Drain the sweet potatoes in a colander and let them steam dry for 1 minute.
4. In the same pot, melt the butter over medium heat. Stir in the maple syrup, cinnamon, salt, and cayenne pepper. Tip: Whisk constantly to prevent burning.
5. Add the sweet potatoes back to the pot. Gently toss to coat in the glaze. Cook for 2-3 minutes, stirring occasionally, until the glaze thickens and clings to the potatoes. Tip: For extra shine, broil for 1-2 minutes before serving.

Glazed to perfection, these sweet potatoes boast a caramelized exterior with a tender, fluffy inside. Serve them alongside roasted meats or as a decadent topping for morning oats.

Boiled Sweet Potato and Lentil Salad

Craving something hearty yet healthy? This boiled sweet potato and lentil salad is your go-to. Packed with nutrients and bursting with flavors, it’s a simple dish that doesn’t skimp on satisfaction.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 3 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, squeezed from a ripe lemon
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 cloves garlic, minced to a paste
• 1/4 cup chopped fresh parsley, stems removed

Instructions

1. In a medium pot, bring 4 cups of water to a rolling boil over high heat. Add the rinsed lentils, reduce heat to medium, and simmer uncovered for 20 minutes, or until tender but not mushy. Tip: Skim off any foam that forms on top for clearer broth.
2. While lentils cook, place sweet potato cubes in a separate pot and cover with water. Bring to a boil over high heat, then reduce to medium and simmer for 10 minutes, or until easily pierced with a fork. Drain and set aside. Tip: Don’t overcook to keep the cubes firm.
3. In a large bowl, whisk together olive oil, lemon juice, black pepper, sea salt, and minced garlic until well combined.
4. Drain the cooked lentils and add them to the bowl with the dressing. Gently fold in the boiled sweet potatoes and chopped parsley until everything is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.

Outstanding in texture and taste, this salad offers a delightful contrast between the creamy sweet potatoes and the earthy lentils. Serve it chilled on a bed of greens for a refreshing lunch or warm as a cozy side dish.

Boiled Sweet Potato and Quinoa Bowl

Veg out with this nutrient-packed bowl that’s as easy to make as it is delicious. Bold flavors meet simple prep in this vibrant, wholesome dish.

Ingredients

• 1 cup organic quinoa, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp extra virgin olive oil, rich and fruity
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/2 cup fresh cilantro, roughly chopped
• 1 ripe avocado, sliced
• 1 tbsp lime juice, freshly squeezed

Instructions

1. Preheat your oven to 400°F (204°C) for perfectly roasted sweet potatoes.
2. Toss the sweet potato cubes with 1 tbsp olive oil, sea salt, and black pepper on a baking sheet. Tip: Spread them out for even crisping.
3. Roast for 25 minutes, flipping halfway, until edges are caramelized and tender.
4. Meanwhile, bring 2 cups water to a boil in a medium pot. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes off heat for fluffier grains.
5. Fluff quinoa with a fork and mix in remaining olive oil and lime juice for a zesty kick.
6. Combine quinoa and sweet potatoes in bowls. Top with avocado slices and cilantro. Tip: Drizzle with more lime juice for extra brightness.

Hearty yet fresh, this bowl offers a creamy contrast between the soft avocado and fluffy quinoa. Serve it with a sprinkle of chili flakes for a spicy twist or alongside grilled chicken for added protein.

Boiled Sweet Potato and Spinach Frittata

Yield to your cravings with this **Boiled Sweet Potato and Spinach Frittata**—a fluffy, veggie-packed powerhouse that’s as easy to make as it is delicious. Perfect for breakfast or brunch, this dish brings together the sweetness of potatoes with the earthy depth of spinach in every bite.

Ingredients

• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 1 cup fresh spinach, roughly chopped
• 6 large farm-fresh eggs, beaten
• 1/4 cup whole milk
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium pot, boil the sweet potato cubes in salted water for 10 minutes, or until fork-tender. Drain and set aside.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the boiled sweet potatoes and sauté for 2 minutes to lightly brown.
4. Add the chopped spinach to the skillet and cook for 1 minute, just until wilted.
5. In a bowl, whisk together the eggs, milk, black pepper, and sea salt until fully combined.
6. Pour the egg mixture over the sweet potatoes and spinach in the skillet. Sprinkle Parmesan cheese on top.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is golden.
8. Let the frittata cool for 5 minutes before slicing. This rest time helps it set perfectly.

A slice of this frittata offers a creamy texture with pops of sweet potato and a hint of Parmesan richness. Serve it warm with a side of avocado toast for a brunch that’s sure to impress.

Boiled Sweet Potato and Ginger Soup

Ready to dive into a bowl of comfort that’s both sweet and spicy? This boiled sweet potato and ginger soup is your next kitchen adventure—simple, soul-warming, and packed with flavor.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp freshly grated ginger
• 4 cups homemade vegetable stock
• 1 cup full-fat coconut milk
• 1 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 2 tbsp rich extra virgin olive oil

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the grated ginger, sautéing for 1 minute until fragrant—don’t let it burn!
3. Toss in the sweet potatoes, stirring to coat them in the oil and ginger.
4. Pour in the vegetable stock, bringing the mixture to a boil. Tip: Use homemade stock for deeper flavor.
5. Reduce heat to low, cover, and simmer for 20 minutes until the sweet potatoes are fork-tender.
6. Blend the soup until smooth using an immersion blender. Tip: For extra creaminess, blend in batches in a stand blender.
7. Stir in the coconut milk, maple syrup, cinnamon, and sea salt, heating through for 2 minutes. Tip: Adjust sweetness with more maple syrup if desired.

Expect a velvety texture with a kick of ginger and a hint of sweetness. Serve with a drizzle of coconut milk and a sprinkle of cinnamon for an Instagram-worthy bowl.

Boiled Sweet Potato and Coconut Curry

Whip up a storm in your kitchen with this creamy, dreamy curry that’s as easy as it is addictive. Sweet potatoes meet coconut in a dance of flavors that’ll have you coming back for seconds.

Ingredients

• 2 cups diced sweet potatoes, peeled and cubed into 1-inch pieces
• 1 can (13.5 oz) full-fat coconut milk, creamy and rich
• 1 tbsp freshly grated ginger, aromatic and spicy
• 2 cloves garlic, minced to perfection
• 1 tbsp coconut oil, unrefined and fragrant
• 1 tsp ground turmeric, vibrant and earthy
• 1/2 tsp red chili flakes, for a subtle kick
• 1/2 cup vegetable broth, low-sodium and savory
• Salt, to season
• Fresh cilantro leaves, for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Toss in sweet potatoes, stirring to coat them in the oil and aromatics.
4. Pour in coconut milk and vegetable broth, bringing the mixture to a gentle boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until sweet potatoes are fork-tender.
6. Stir in turmeric and red chili flakes, seasoning with salt to taste.
7. Simmer uncovered for an additional 5 minutes to thicken the curry slightly.
8. Garnish with fresh cilantro leaves before serving.

Absolute comfort in a bowl, this curry boasts a velvety texture with a sweet and spicy balance. Serve it over a bed of fluffy jasmine rice or with warm naan for scooping up every last bite.

Boiled Sweet Potato and Avocado Toast

Unlock the ultimate breakfast hack with this creamy, crunchy, and downright delicious combo. Sweet potatoes meet avocado toast in a match made in foodie heaven.

Ingredients

• 1 medium sweet potato, peeled and cubed into 1-inch pieces
• 2 slices of artisan whole-grain bread, thick-cut
• 1 ripe avocado, mashed
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1 tbsp fresh lime juice
• 1/4 tsp smoked paprika
• 2 tbsp crumbled feta cheese
• 1 tbsp chopped fresh cilantro

Instructions

1. Fill a medium pot halfway with water and bring to a rolling boil over high heat.
2. Add the sweet potato cubes to the boiling water and cook for 10 minutes, or until fork-tender. Tip: Test a piece at 8 minutes to avoid overcooking.
3. While the potatoes boil, toast the bread slices in a toaster or on a grill pan until golden and crisp, about 2 minutes per side.
4. In a small bowl, combine the mashed avocado, lime juice, black pepper, and sea salt. Mix well until smooth. Tip: Use a fork for a chunkier texture if preferred.
5. Drain the sweet potatoes and drizzle with olive oil, tossing gently to coat.
6. Spread the avocado mixture evenly over the toasted bread slices.
7. Top each slice with the boiled sweet potatoes, then sprinkle with smoked paprika, feta cheese, and cilantro. Tip: For extra flavor, add a drizzle of hot sauce or honey.

This dish delivers a perfect balance of creamy avocado and tender sweet potatoes with a hint of smokiness. Try it with a poached egg on top for an extra protein kick.

Boiled Sweet Potato and Peanut Butter Dip

Skip the boring snacks—this combo is your next obsession. Sweet potatoes meet creamy peanut butter in a dip that’s unexpectedly perfect.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup smooth peanut butter, creamy and rich
• 1 tbsp honey, golden and sweet
• 1/2 tsp cinnamon, warm and aromatic
• 1/4 tsp salt, fine and sea-sourced
• 1/4 cup water, filtered and cool

Instructions

1. Place the peeled and cubed sweet potatoes in a medium pot. Cover with water and bring to a boil over high heat.
2. Reduce heat to medium and simmer for 15 minutes, or until the sweet potatoes are fork-tender.
3. Drain the sweet potatoes and let them cool for 5 minutes. Tip: Cooling prevents the peanut butter from separating.
4. In a blender, combine the cooked sweet potatoes, peanut butter, honey, cinnamon, and salt. Blend until smooth.
5. While blending, gradually add the water to achieve your desired consistency. Tip: Add water slowly to avoid thinning the dip too much.
6. Transfer the dip to a serving bowl. Tip: For best flavor, let it sit for 10 minutes before serving to allow the flavors to meld.

Get ready for a dip that’s silky, slightly sweet, and packed with flavor. Serve with apple slices or spread on toast for a twist.

Boiled Sweet Potato and Broccoli Stir-Fry

Revolutionize your weeknight dinners with this vibrant, nutrient-packed stir-fry that’s as easy as it is delicious. Ready in under 30 minutes, it’s a game-changer for busy folks craving something wholesome.

Ingredients

• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 2 cups fresh broccoli florets, crisp and bright green
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced to aromatic perfection
• 1 tbsp soy sauce, the good, umami-packed kind
• 1 tsp smoked paprika, for a hint of depth
• 1/2 tsp finely ground black pepper, freshly cracked
• 1/4 cup water, to steam

Instructions

1. Bring a large pot of water to a rolling boil. Add the sweet potato cubes and boil for 5 minutes, just until fork-tender. Tip: Don’t overcook; they’ll soften more in the stir-fry.
2. Drain the sweet potatoes and set aside. Heat the olive oil in a large skillet over medium-high heat until shimmering.
3. Add the minced garlic and sauté for 30 seconds, until golden and fragrant. Tip: Keep the garlic moving to prevent burning.
4. Toss in the broccoli florets and stir-fry for 3 minutes, until vibrant and slightly crisp. Tip: A splash of water helps steam them perfectly.
5. Add the boiled sweet potatoes, soy sauce, smoked paprika, and black pepper. Stir-fry for another 2 minutes, ensuring everything is well-coated and heated through.
6. Serve immediately. The contrast of the creamy sweet potatoes against the crisp broccoli, all wrapped in a smoky, garlicky sauce, is unreal. Try topping with a fried egg for extra richness.

Kick your meal up a notch with this stir-fry’s perfect balance of textures and flavors. It’s a colorful, satisfying dish that’ll make you forget it’s actually good for you.

Boiled Sweet Potato and Turmeric Rice

Zesty and vibrant, this dish turns simple ingredients into a colorful feast. **Boil** sweet potatoes to creamy perfection, then **toss** with golden turmeric rice for a meal that’s as nutritious as it is Instagram-worthy.

Ingredients

• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 1 cup basmati rice, rinsed until water runs clear
• 1 tbsp vibrant turmeric powder
• 2 cups water, for boiling
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1 tsp sea salt, for seasoning

Instructions

1. **Bring** 2 cups of water to a rolling boil in a medium pot over high heat.
2. **Add** the cubed sweet potatoes to the boiling water, reduce heat to medium, and simmer for 10 minutes until fork-tender.
3. **Drain** the sweet potatoes and set aside, keeping the pot for the rice.
4. **Heat** 1 tbsp of extra virgin olive oil in the same pot over medium heat.
5. **Add** the rinsed basmati rice, stirring to coat with oil, for 1 minute until slightly toasted.
6. **Sprinkle** in 1 tbsp turmeric powder, 1/2 tsp black pepper, and 1 tsp sea salt, stirring to evenly distribute the spices.
7. **Pour** in 2 cups of water, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes without peeking.
8. **Remove** from heat and let sit, covered, for 5 minutes to steam.
9. **Fluff** the rice with a fork, then gently fold in the boiled sweet potatoes.

Every bite offers a creamy contrast between the soft sweet potatoes and fluffy, aromatic rice. **Serve** it topped with a drizzle of olive oil and a sprinkle of black pepper for an extra kick, or alongside grilled chicken for a protein-packed meal.

Boiled Sweet Potato and Pineapple Smoothie

Let’s blend the unexpected! This smoothie turns humble sweet potatoes and tropical pineapple into a creamy, dreamy sip that’s packed with flavor and nutrients.

Ingredients

• 1 cup boiled sweet potato, peeled and cubed (use vibrant orange-fleshed for sweetness)
• 1 cup frozen pineapple chunks (for a frosty texture and tangy punch)
• 1/2 cup unsweetened almond milk (creamy and light)
• 1 tbsp honey (raw and golden for a natural sweetness)
• 1/2 tsp ground cinnamon (warm and aromatic)
• 1/4 tsp vanilla extract (pure and fragrant)
• A pinch of sea salt (fine and mineral-rich to enhance flavors)

Instructions

1. Peel and cube the sweet potato, then boil in water for 15 minutes until fork-tender. Tip: Boiling unlocks the sweet potato’s natural sugars.
2. Drain the sweet potato and let it cool for 5 minutes to prevent the smoothie from becoming too warm.
3. In a high-powered blender, combine the cooled sweet potato, frozen pineapple chunks, almond milk, honey, cinnamon, vanilla extract, and sea salt.
4. Blend on high for 45 seconds until completely smooth. Tip: If the smoothie is too thick, add almond milk 1 tbsp at a time until desired consistency is reached.
5. Pour into a chilled glass and serve immediately. Tip: Garnish with a sprinkle of cinnamon or a small pineapple wedge for an Instagram-worthy finish.

Get ready for a smoothie that’s luxuriously thick with a perfect balance of sweet and spicy. Serve it in a hollowed-out pineapple for a fun, tropical twist at your next brunch.

Summary

Just like that, we’ve explored 18 mouthwatering ways to enjoy boiled sweet potatoes, perfect for any event on your calendar. Whether you’re after comfort, health, or a dash of creativity in the kitchen, these recipes are sure to inspire. Don’t forget to whip up your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!