20 Delicious White Sweet Potato Recipes Perfectly Savory

Ever find yourself staring at a pile of white sweet potatoes, wondering how to turn them into something spectacular? You’re in luck! Our roundup of 20 Delicious White Sweet Potato Recipes Perfectly Savory is here to inspire your next kitchen adventure. From cozy comfort foods to quick weeknight dinners, these recipes promise to delight your taste buds and simplify your meal planning. Let’s dive in!

Roasted White Sweet Potato Wedges with Garlic Aioli

Sometimes, the simplest dishes bring the most comfort, and that’s exactly what I found when I first made these Roasted White Sweet Potato Wedges with Garlic Aioli. It was a chilly evening, and I was craving something hearty yet healthy, leading me to experiment with this now-beloved recipe.

Ingredients

• 2 large white sweet potatoes, scrubbed and cut into 1-inch wedges
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice, freshly squeezed
• 1/4 teaspoon cayenne pepper

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, sea salt, and black pepper until evenly coated.
3. Spread the wedges in a single layer on the prepared baking sheet, ensuring they don’t overlap for even roasting.
4. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the wedges are golden brown and crispy on the edges.
5. While the wedges roast, prepare the garlic aioli by whisking together mayonnaise, minced garlic, lemon juice, and cayenne pepper in a small bowl until smooth.
6. Once the wedges are done, let them cool for 2 minutes on the baking sheet to crisp up further before serving.

Rich in flavor with a perfect balance of smoky and spicy, these wedges are a dream when dipped into the creamy garlic aioli. Try serving them alongside a grilled protein or as a standout side at your next gathering for a dish that’s sure to impress.

Creamy White Sweet Potato Soup with Coconut Milk

Last week, I stumbled upon a bag of white sweet potatoes at my local farmers’ market, and I knew I had to turn them into something extraordinary. There’s something about their creamy texture and slightly nutty flavor that makes them perfect for a comforting soup, especially when paired with the richness of coconut milk.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1.5 pounds white sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Add the cubed sweet potatoes, vegetable broth, coconut milk, cumin, and smoked paprika to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the sweet potatoes are fork-tender.
5. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
6. Season with salt to taste, and serve hot, garnished with fresh cilantro.

Creating this soup is a breeze, and the result is a velvety, rich dish with a hint of smokiness from the paprika. For an extra touch, drizzle with a bit of coconut cream and sprinkle with toasted coconut flakes before serving.

White Sweet Potato Mash with Brown Butter and Sage

After a long day of testing recipes in my tiny kitchen, I stumbled upon a combination that’s both comforting and elegant: white sweet potato mash with brown butter and sage. It’s the kind of dish that feels like a warm hug but looks like it belongs on a fancy restaurant menu.

Ingredients

• 2 large white sweet potatoes, peeled and cubed
• 4 tbsp unsalted butter
• 1/4 cup fresh sage leaves, thinly sliced
• 1/2 cup heavy cream, warmed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Place the cubed white sweet potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Reduce heat to medium and simmer until the potatoes are fork-tender, about 15 minutes. Tip: Start checking at 12 minutes to avoid overcooking.
3. While the potatoes cook, melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns a deep golden brown and smells nutty, about 5 minutes. Tip: Watch closely to prevent burning.
4. Add the sliced sage to the brown butter and cook for 30 seconds, then remove from heat. Tip: The sage will crisp up as it cools, adding texture.
5. Drain the potatoes and return them to the pot. Mash with a potato masher until smooth.
6. Gradually stir in the warm heavy cream, then the brown butter and sage mixture. Season with salt and pepper.

Creamy with a hint of nuttiness from the brown butter, this mash is a standout side. Try serving it under a perfectly seared scallop for an unexpected twist.

Grilled White Sweet Potato Skewers with Chimichurri

Delightfully simple yet bursting with flavor, these Grilled White Sweet Potato Skewers with Chimichurri have become my go-to for summer gatherings. I remember the first time I tried this combination; the smoky sweetness of the potatoes paired with the vibrant, herby chimichurri was a revelation. Now, it’s a staple in my backyard BBQ repertoire.

Ingredients

• 2 large white sweet potatoes, peeled and cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup fresh parsley leaves, finely chopped
• 1/4 cup fresh oregano leaves, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• 1/2 cup extra-virgin olive oil

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. Thread the white sweet potato cubes onto skewers, leaving a small space between each cube for even cooking.
3. Brush the skewers lightly with 1/4 cup of olive oil and season evenly with kosher salt and black pepper.
4. Place the skewers on the grill. Cover and cook for 4 minutes per side, or until grill marks appear and the potatoes are tender when pierced with a fork.
5. While the skewers grill, prepare the chimichurri by combining the parsley, oregano, garlic, red wine vinegar, and red pepper flakes in a bowl. Slowly whisk in 1/2 cup of olive oil until the mixture is emulsified.
6. Once the skewers are done, remove them from the grill and let them rest for 2 minutes to allow the flavors to meld.
7. Drizzle the chimichurri over the skewers or serve it on the side for dipping.

Kick back and enjoy the contrast of the creamy, caramelized sweet potatoes against the bright, tangy chimichurri. For an extra touch, serve these skewers atop a bed of arugula to add a peppery crunch that complements the dish beautifully.

White Sweet Potato and Kale Hash with Poached Eggs

This morning, as I was rummaging through my fridge, I stumbled upon a couple of white sweet potatoes and a bunch of kale that were begging to be turned into something delicious. That’s when I decided to whip up this comforting White Sweet Potato and Kale Hash with Poached Eggs, a dish that’s as nutritious as it is satisfying.

Ingredients

• 2 medium white sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 bunch kale, stems removed and leaves chopped into 1-inch pieces
• 2 tbsp clarified butter
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Sea salt, to taste
• 4 pasture-raised eggs
• 1 tbsp white vinegar

Instructions

1. Heat a large skillet over medium heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Add the diced white sweet potatoes to the skillet, spreading them out in a single layer to ensure even cooking. Cook for 10 minutes, stirring occasionally, until they begin to soften and develop a golden crust.
3. Sprinkle the smoked paprika, cayenne pepper, and a pinch of sea salt over the sweet potatoes, stirring to coat evenly. Tip: The key to a flavorful hash is seasoning the potatoes while they cook, allowing the spices to meld.
4. Add the chopped kale to the skillet, mixing it with the sweet potatoes. Cook for an additional 5 minutes, or until the kale is wilted but still vibrant green. Tip: Don’t overcrowd the skillet to ensure the kale cooks evenly.
5. While the hash cooks, bring a medium pot of water to a gentle simmer and add the white vinegar. Crack each egg into a small cup, then gently slide them into the simmering water. Poach for 3-4 minutes for a runny yolk, or longer if desired. Tip: The vinegar helps the egg whites coagulate faster, resulting in a neater poach.
6. Divide the hash among four plates, topping each with a poached egg. Serve immediately.

Every bite of this dish offers a delightful contrast between the crispy sweet potatoes, tender kale, and the creamy poached egg. For an extra touch of elegance, garnish with a sprinkle of flaky sea salt and a drizzle of hot sauce.

Baked White Sweet Potato Fries with Parmesan and Rosemary

Nothing beats the comfort of digging into a plate of crispy, golden fries, especially when they’re a healthier twist on the classic. I stumbled upon this recipe during a cozy winter evening when I was craving something savory yet wholesome, and now, it’s a staple in my kitchen.

Ingredients

• 2 large white sweet potatoes, peeled and cut into 1/4-inch thick fries
• 2 tablespoons extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon finely chopped fresh rosemary
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the sweet potato fries with extra-virgin olive oil until evenly coated. Tip: For extra crispiness, ensure the fries are dry before tossing with oil.
3. Spread the fries in a single layer on the prepared baking sheet, ensuring they don’t overlap to allow for even cooking.
4. Bake in the preheated oven for 20 minutes, then flip the fries to ensure all sides crisp up evenly.
5. Sprinkle the freshly grated Parmesan cheese, finely chopped fresh rosemary, sea salt, and freshly ground black pepper over the fries. Tip: Adding the Parmesan halfway through prevents it from burning while still achieving a golden crust.
6. Return to the oven and bake for an additional 10-15 minutes, or until the fries are crispy and the cheese is melted and slightly golden. Tip: Keep an eye on them during the last few minutes to avoid over-browning.
7. Remove from the oven and let cool for a couple of minutes before serving to allow the fries to crisp up further.

You’ll love the contrast of the crispy exterior with the tender, sweet interior of these fries. The aromatic rosemary and savory Parmesan elevate them to a whole new level. Try serving them alongside a garlic aioli for dipping to add a creamy, tangy element that complements the sweetness of the potatoes perfectly.

White Sweet Potato Gnocchi with Brown Butter Sauce

Have you ever stumbled upon a dish so comforting yet elegant that it instantly becomes a staple in your kitchen? That’s exactly how I felt when I first made White Sweet Potato Gnocchi with Brown Butter Sauce. The combination of the gnocchi’s pillowy texture with the nutty depth of brown butter is nothing short of magical.

Ingredients

• 1 1/2 cups mashed white sweet potatoes, cooled
• 1 large pasture-raised egg, lightly beaten
• 1/2 teaspoon fine sea salt
• 1 1/4 cups all-purpose flour, plus more for dusting
• 4 tablespoons unsalted butter
• 8 fresh sage leaves
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. In a large mixing bowl, combine the mashed white sweet potatoes, beaten egg, and sea salt until well incorporated.
2. Gradually add the all-purpose flour to the mixture, stirring until a soft dough forms. Tip: Avoid overmixing to keep the gnocchi light.
3. Turn the dough onto a lightly floured surface and knead gently for about 2 minutes until smooth.
4. Divide the dough into 4 equal parts. Roll each part into a 1/2-inch-thick rope, then cut into 1-inch pieces.
5. Bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Tip: Use a slotted spoon to remove them gently.
6. In a large skillet over medium heat, melt the unsalted butter. Continue cooking until the butter turns a golden brown and emits a nutty aroma, about 3-4 minutes. Tip: Watch closely to prevent burning.
7. Add the sage leaves and grated nutmeg to the brown butter, frying until the sage is crisp, about 1 minute.
8. Toss the cooked gnocchi in the brown butter sauce until evenly coated.

Golden and fragrant, this dish offers a delightful contrast between the tender gnocchi and the crispy sage. Serve it with a sprinkle of Parmesan or alongside a crisp green salad for a complete meal.

White Sweet Potato and Black Bean Tacos with Avocado Crema

Over the weekend, I found myself staring at a pile of white sweet potatoes in my kitchen, wondering how to turn them into something extraordinary. That’s when the idea for these tacos was born—a perfect blend of earthy sweetness and hearty black beans, topped with a creamy avocado crema that brings it all together.

Ingredients

• 2 medium white sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp fresh lime juice
• 1/4 tsp garlic powder
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and sea salt until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
4. While the sweet potatoes roast, warm the black beans in a small saucepan over medium heat for 5 minutes, stirring occasionally.
5. For the avocado crema, blend the avocado, sour cream, lime juice, and garlic powder in a food processor until smooth. Add a tablespoon of water if needed to reach your desired consistency.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
7. To assemble the tacos, divide the roasted sweet potatoes and warm black beans among the tortillas. Drizzle with avocado crema and garnish with fresh cilantro leaves.

Perfectly balanced, these tacos offer a delightful contrast between the crispy-edged sweet potatoes and the smooth, tangy crema. For an extra kick, serve with a side of pickled jalapeños or a sprinkle of crumbled queso fresco.

White Sweet Potato Pancakes with Maple Syrup

Zesty mornings call for something special, and that’s exactly what these White Sweet Potato Pancakes with Maple Syrup bring to the table. I remember the first time I swapped regular potatoes for their sweeter, white-fleshed cousins in my pancake batter—it was a game-changer, offering a subtly sweet, nutty flavor that pairs perfectly with the richness of maple syrup.

Ingredients

• 1 cup mashed white sweet potatoes, cooled
• 1 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1 tsp salt
• 1 tbsp granulated sugar
• 1 1/4 cups whole milk
• 1 pasture-raised egg, lightly beaten
• 3 tbsp unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• Clarified butter, for frying
• Pure maple syrup, for serving

Instructions

1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
2. In another bowl, combine the mashed white sweet potatoes, milk, egg, melted butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure fluffy pancakes.
4. Heat a large skillet or griddle over medium heat (350°F) and brush with clarified butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
7. Transfer to a warm plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed.

How these pancakes turn out is nothing short of magical—crispy edges giving way to a soft, moist center, with the white sweet potato adding a delightful complexity. Serve them stacked high with a generous drizzle of maple syrup, or for an extra touch, a sprinkle of toasted pecans for crunch.

White Sweet Potato and Lentil Curry

Every time I stumble upon white sweet potatoes at the farmers’ market, I’m reminded of their subtly sweet, nutty flavor that pairs so beautifully with spices. This White Sweet Potato and Lentil Curry is my go-to comfort dish, especially on those evenings when I crave something hearty yet wholesome. It’s a recipe that came to life during one of those ‘clean out the pantry’ moments, and now, it’s a staple in my kitchen.

Ingredients

• 1 tablespoon clarified butter
• 1 large white sweet potato, peeled and diced into 1/2-inch cubes
• 1 cup dried green lentils, rinsed and drained
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 1/2 cup cilantro leaves, roughly chopped
• 1 tablespoon fresh lime juice

Instructions

1. Heat the clarified butter in a large, heavy-bottomed pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion, stirring frequently, until translucent and soft, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Add the ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices with the onion mixture for 1 minute to release their aromas.
5. Pour in the rinsed lentils and diced sweet potato, stirring to coat evenly with the spice mixture.
6. Add the vegetable broth, bringing the mixture to a boil before reducing the heat to a simmer. Cover and cook for 25 minutes, or until the lentils are tender and the sweet potatoes are soft.
7. Stir in the coconut milk, simmering uncovered for an additional 5 minutes to slightly thicken the curry.
8. Remove from heat and fold in the chopped cilantro and lime juice, adjusting the seasoning if necessary.

Kindly note how the curry’s texture is luxuriously creamy, with the sweet potatoes offering a delightful contrast to the tender lentils. The flavors are a harmonious blend of earthy, spicy, and slightly sweet, making it perfect served over a bed of fluffy basmati rice or with a side of warm naan bread for dipping.

White Sweet Potato and Goat Cheese Tart

Every time I stumble upon white sweet potatoes at the farmers’ market, I’m reminded of their subtly sweet flavor and creamy texture, perfect for creating something extraordinary. This tart combines them with tangy goat cheese for a dish that’s as visually stunning as it is delicious, a true testament to the beauty of simple ingredients.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 4-6 tablespoons ice water
• 2 medium white sweet potatoes, peeled and thinly sliced
• 4 ounces fresh goat cheese, crumbled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the flour and sea salt. Add the chilled butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
4. Turn the dough out onto a lightly floured surface and roll it into a 12-inch circle. Carefully transfer to a 9-inch tart pan, pressing it into the edges. Trim any excess dough.
5. Arrange the sweet potato slices in overlapping circles on the crust. Sprinkle the goat cheese evenly over the potatoes.
6. In a medium bowl, whisk together the eggs, heavy cream, thyme, and black pepper. Pour this mixture over the sweet potatoes and goat cheese.
7. Drizzle the olive oil over the top. Tip: For an extra golden crust, brush the edges with a little beaten egg before baking.
8. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: Let the tart cool for 10 minutes before slicing to allow the filling to set properly.

But the best part? The contrast between the creamy filling and the crisp crust, with the sweet potatoes offering a slight resistance that makes every bite satisfying. Serve it warm with a drizzle of honey for a touch of sweetness that complements the tangy goat cheese beautifully.

White Sweet Potato and Chorizo Stuffed Peppers

Wondering what to do with those beautiful bell peppers sitting in your fridge? I was in the same boat last week until I decided to stuff them with a hearty mix of white sweet potatoes and chorizo, creating a dish that’s as vibrant in flavor as it is in color. It’s a perfect blend of sweet and spicy, and trust me, it’s as comforting as it sounds.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup white sweet potato, peeled and diced into 1/2-inch cubes
• 1/2 lb chorizo sausage, casing removed
• 1/2 cup sharp cheddar cheese, grated
• 2 tbsp extra virgin olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a medium skillet over medium heat, cook the chorizo until browned, about 5 minutes, breaking it apart with a spoon as it cooks. Tip: Draining excess fat after cooking can prevent the peppers from becoming too greasy.
3. Add the diced white sweet potato to the skillet with the chorizo, along with smoked paprika, sea salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the potatoes are just tender. Tip: Covering the skillet can help the potatoes cook more evenly.
4. Stuff each bell pepper with the chorizo and sweet potato mixture, then place them in the prepared baking dish. Drizzle with olive oil and sprinkle grated cheddar cheese on top.
5. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden. Tip: For an extra crispy cheese topping, broil for the last 2 minutes of baking.

The combination of the smoky chorizo with the subtle sweetness of the white sweet potato creates a wonderfully balanced flavor profile, while the melted cheddar adds a creamy texture. Serve these stuffed peppers with a side of crisp green salad for a complete meal that’s sure to impress.

White Sweet Potato and Spinach Quiche

Unbelievable how a simple quiche can bring so much comfort and elegance to the table, isn’t it? I remember the first time I swapped regular potatoes for white sweet potatoes in my quiche, and the subtle sweetness paired with earthy spinach was a game-changer for my brunch menu.

Ingredients

• 1 9-inch pie crust, chilled
• 1 cup white sweet potato, peeled and diced into 1/2-inch cubes
• 2 cups fresh spinach, roughly chopped
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup Gruyère cheese, grated
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon clarified butter
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Place the chilled pie crust in a 9-inch pie dish and crimp the edges decoratively.
2. In a skillet over medium heat, melt the clarified butter. Add the diced white sweet potato and sauté until tender, about 5 minutes. Tip: Ensure the cubes are uniform for even cooking.
3. Add the chopped spinach to the skillet and cook until just wilted, about 2 minutes. Remove from heat and let cool slightly.
4. In a large bowl, whisk together the lightly beaten eggs, heavy cream, nutmeg, sea salt, and black pepper until well combined.
5. Spread the sweet potato and spinach mixture evenly over the bottom of the pie crust. Sprinkle the grated Gruyère cheese on top.
6. Pour the egg mixture over the vegetables and cheese, ensuring it’s evenly distributed. Tip: Tap the pie dish gently on the counter to remove any air bubbles.
7. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
8. Let the quiche cool for 10 minutes before slicing. This allows the custard to set properly, making for cleaner slices.

Perfectly balanced between sweet and savory, this quiche boasts a creamy texture with a satisfying bite from the sweet potatoes. Serve it warm with a side of arugula salad dressed in a lemon vinaigrette for a bright contrast.

White Sweet Potato and Bacon Chowder

Every time the weather starts to turn, I find myself craving the comfort of a creamy, hearty chowder. There’s something about the combination of sweet potatoes and smoky bacon that feels like a warm hug on a chilly evening. This White Sweet Potato and Bacon Chowder is my go-to recipe when I need a little extra comfort, and I’m excited to share it with you.

Ingredients

• 2 cups diced white sweet potatoes, peeled
• 4 slices thick-cut bacon, chopped
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot over medium heat, render the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
2. In the same pot, add clarified butter and sauté the diced onion until translucent, about 3 minutes. Tip: Don’t rush this step; caramelizing the onions slightly will add depth to your chowder.
3. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Stir in the diced white sweet potatoes and cook for 2 minutes, allowing them to soak up the flavors.
5. Pour in the chicken stock, bring to a boil, then reduce heat to a simmer. Cook until sweet potatoes are tender, about 15 minutes. Tip: A fork should easily pierce the potatoes when they’re done.
6. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half the soup.
7. Stir in the heavy cream and fresh thyme leaves, then season with salt and pepper to taste. Simmer for an additional 5 minutes to meld the flavors.
8. Serve hot, garnished with the reserved crispy bacon. Tip: A drizzle of maple syrup can add a delightful sweetness that complements the smoky bacon.

Rich and velvety, this chowder strikes the perfect balance between sweet and savory. The smoky bacon adds a crispy contrast to the smooth texture, making each spoonful a delight. Try serving it in a hollowed-out bread bowl for an extra special touch that’s sure to impress.

White Sweet Potato and Pecan Casserole

Now, let me tell you about a dish that’s been a game-changer in my kitchen—White Sweet Potato and Pecan Casserole. It’s the perfect blend of creamy and crunchy, with a touch of sweetness that makes it a hit at any gathering. I remember the first time I made it; the aroma alone had everyone asking for seconds before it even hit the table.

Ingredients

• 2 cups mashed white sweet potatoes, steamed and peeled
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup heavy cream
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup pecans, roughly chopped
• 1/4 cup light brown sugar, packed
• 1 tbsp clarified butter

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large mixing bowl, combine the mashed white sweet potatoes, granulated sugar, melted unsalted butter, heavy cream, pure vanilla extract, ground cinnamon, and ground nutmeg. Mix until smooth and well incorporated.
3. Transfer the sweet potato mixture to the prepared baking dish, spreading it out evenly with a spatula.
4. In a separate bowl, toss the roughly chopped pecans with light brown sugar until the pecans are evenly coated.
5. Sprinkle the sugared pecans evenly over the top of the sweet potato mixture.
6. Bake in the preheated oven for 25-30 minutes, or until the edges are bubbly and the pecans are golden brown.
7. Let the casserole cool for 10 minutes before serving to allow the flavors to meld together beautifully.

Zesty and comforting, this casserole boasts a velvety texture with a delightful crunch from the pecans. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

White Sweet Potato and Mushroom Risotto

Every time I stumble upon white sweet potatoes at the farmers’ market, I’m reminded of their subtly sweet flavor and creamy texture, perfect for a risotto that’s both comforting and a tad unconventional. Paired with earthy mushrooms, this dish is a celebration of textures and flavors that I love to whip up on a lazy Sunday.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups homemade vegetable stock, kept warm
• 1/2 cup dry white wine
• 1 large white sweet potato, peeled and diced into 1/2-inch cubes
• 8 oz mixed wild mushrooms, thinly sliced
• 1/4 cup clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper, to season
• 1 tbsp fresh thyme leaves

Instructions

1. In a large, heavy-bottomed skillet, heat the extra virgin olive oil over medium heat until shimmering.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and thyme leaves, cooking for an additional 30 seconds until fragrant.
4. Increase the heat to medium-high, add the mixed wild mushrooms, and cook until they release their moisture and begin to brown, about 6 minutes. Remove from the skillet and set aside.
5. In the same skillet, melt the clarified butter over medium heat. Add the Arborio rice, stirring to coat each grain, and toast for 2 minutes until slightly translucent around the edges.
6. Pour in the dry white wine, stirring constantly until fully absorbed.
7. Begin adding the warm vegetable stock, one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next.
8. After about 15 minutes, when the rice is halfway cooked, fold in the diced white sweet potato.
9. Continue adding stock and stirring until the rice is al dente and the sweet potato is tender, about 10 more minutes.
10. Gently fold the cooked mushrooms back into the risotto, followed by the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.

A perfectly cooked White Sweet Potato and Mushroom Risotto should be creamy yet firm to the bite, with the sweet potatoes adding a delightful contrast to the earthy mushrooms. Serve it garnished with a sprinkle of fresh thyme and an extra drizzle of olive oil for a dish that’s as beautiful as it is delicious.

White Sweet Potato and Apple Salad with Honey Mustard Dressing

Delightfully crisp and refreshing, this White Sweet Potato and Apple Salad with Honey Mustard Dressing is a dish that came to me during a late summer farmers’ market visit. The combination of earthy sweet potatoes and tart apples, tossed in a sweet and tangy dressing, is a testament to the beauty of simple ingredients coming together.

Ingredients

• 2 medium white sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 crisp apples (such as Honeycrisp), cored and thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp raw honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup toasted pecans, roughly chopped
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the diced white sweet potatoes with 1 tbsp of olive oil, 1/4 tsp of sea salt, and 1/8 tsp of black pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, or until tender and lightly caramelized, stirring halfway through for even cooking.
4. While the sweet potatoes roast, whisk together the remaining olive oil, raw honey, Dijon mustard, apple cider vinegar, remaining sea salt, and black pepper in a large bowl to create the dressing.
5. Add the thinly sliced apples to the dressing and toss gently to coat. This prevents the apples from browning and infuses them with flavor.
6. Once the sweet potatoes are done, let them cool for 5 minutes before adding them to the bowl with the apples and dressing. Gently toss to combine.
7. Fold in the toasted pecans and fresh parsley just before serving to maintain their texture and freshness.

Offering a delightful contrast of textures, from the creamy sweet potatoes to the crunchy pecans, this salad is a vibrant side that pairs beautifully with grilled meats or as a standalone light lunch. For an extra touch of elegance, serve it on a platter garnished with additional parsley and a drizzle of honey.

White Sweet Potato and Chickpea Stew

Every time I stumble upon white sweet potatoes at the market, I’m reminded of their creamy texture and subtly sweet flavor, which makes them perfect for a hearty stew. This White Sweet Potato and Chickpea Stew is a dish that’s close to my heart, especially on chilly evenings when I crave something comforting yet nutritious. It’s a recipe that I’ve tweaked over the years, and now, it’s a staple in my kitchen.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric
• 2 medium white sweet potatoes, peeled and cubed into 1-inch pieces
• 1 (15-ounce) can chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon fresh lemon juice
• Sea salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, cumin, smoked paprika, and turmeric, cooking for 1 minute until fragrant.
4. Add the cubed white sweet potatoes to the pot, stirring to coat them evenly with the spice mixture.
5. Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat to a simmer.
6. Cover the pot and let the stew simmer for 20 minutes, or until the sweet potatoes are fork-tender.
7. Add the chickpeas and coconut milk, stirring well to combine, and simmer for an additional 5 minutes.
8. Remove the pot from the heat and stir in the chopped cilantro and lemon juice.
9. Season with sea salt to taste, adjusting as necessary.

Velvety from the coconut milk and hearty from the chickpeas, this stew is a delightful balance of flavors and textures. Serve it over a bed of quinoa or with a slice of crusty bread to soak up every last bit of the broth.

White Sweet Potato and Caramelized Onion Flatbread

Last weekend, I found myself staring at a basket of white sweet potatoes, wondering how to transform them into something extraordinary. That’s when the idea of this flatbread hit me—a perfect blend of sweet and savory, with a crispy crust that’s to die for.

Ingredients

• 1 medium white sweet potato, thinly sliced
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 pre-made flatbread crust
• 1/2 cup crumbled goat cheese
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 425°F (218°C) and place a pizza stone or baking sheet inside to heat.
2. In a large skillet over medium heat, melt the clarified butter. Add the thinly sliced onions and cook, stirring occasionally, until caramelized, about 20 minutes. Tip: A pinch of sugar can speed up caramelization.
3. While the onions cook, toss the sweet potato slices with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet and roast for 15 minutes, until tender.
4. Remove the preheated pizza stone or baking sheet from the oven. Carefully place the flatbread crust on it.
5. Spread the caramelized onions evenly over the crust, followed by the roasted sweet potato slices.
6. Sprinkle the crumbled goat cheese and fresh thyme leaves over the top.
7. Bake for 10-12 minutes, until the crust is golden and the cheese is slightly melted. Tip: For an extra crispy crust, bake directly on the oven rack for the last 2 minutes.
8. Let the flatbread cool for 2 minutes before slicing. Tip: Use a pizza cutter for clean slices.

So there you have it—a flatbread that’s a symphony of textures, from the crispy crust to the creamy goat cheese. Serve it with a drizzle of balsamic glaze for an extra touch of elegance.

White Sweet Potato and Chocolate Brownies

Zesty flavors and unexpected ingredients make cooking an adventure, and that’s exactly what led me to create these White Sweet Potato and Chocolate Brownies. It all started when I stumbled upon a basket of white sweet potatoes at my local farmer’s market, their pale flesh whispering promises of a subtle, creamy sweetness that could elevate the classic brownie to something extraordinary.

Ingredients

• 1 cup mashed white sweet potato, cooled
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder, unsweetened
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large mixing bowl, combine the mashed white sweet potato and melted butter, stirring until smooth. Tip: Ensure the sweet potato is free of lumps for a uniform texture.
3. Add the granulated sugar, lightly beaten eggs, and vanilla extract to the sweet potato mixture, whisking until fully incorporated.
4. Sift together the all-purpose flour, cocoa powder, baking powder, and sea salt into the wet ingredients, folding gently until just combined. Tip: Sifting prevents clumps and ensures a light, airy batter.
5. Fold in the dark chocolate chips, distributing them evenly throughout the batter.
6. Pour the batter into the prepared baking pan, smoothing the top with a spatula. Tip: For an extra touch, sprinkle a few additional chocolate chips on top before baking.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
8. Allow the brownies to cool in the pan for 10 minutes, then use the parchment overhang to lift them out onto a wire rack to cool completely.

Perfectly balanced between fudgy and cakey, these brownies boast a deep chocolate flavor with a hint of earthy sweetness from the white sweet potato. Serve them warm with a scoop of vanilla bean ice cream for a decadent dessert that’s sure to impress.

Summary

Hungry for something new? This roundup of 20 delicious white sweet potato recipes offers a treasure trove of savory delights perfect for any home cook in North America. From hearty mains to cozy sides, there’s something to satisfy every craving. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!