This deep-dish sweet potato pie combines roasted sweet potatoes, nutty brown butter, and sweetened condensed milk in a rustic pastry shell. A blind-baked crust and complete cooling help it slice cleanly.
Thin sweet potato rounds bake with apple slices tucked between them, then get a topping of whole cranberries and lightly browned walnuts. A covered bake tenderizes the potatoes before a short uncovered finish sets the glossy glaze.
These skin-on sweet potato rounds roast in a spaced layer for tender centers and caramelized patches. A post-roast drizzle of honey, crumbled feta, and parsley makes them a sweet-savory side dish.
Whole-roasted sweet potatoes make a creamy, savory side that still holds soft spoon swirls. Garlic-infused brown butter fills the hollows, while a light scattering of toasted pecans and thyme adds texture.
Thin sweet potato rounds bake upright in muffin cups with garlic, butter, thyme, and rosemary. A little Parmesan browns on top near the end, while the centers stay tender and the exposed edges turn golden.
These yeast-raised sweet potato rolls bake together in a three-by-five pan arrangement. Brush the golden tops with butter, then pull one away to reveal the tender orange-tinted crumb. Serve warm with softened butter.
Golden, breadcrumb-coated sweet potato rounds make a crunchy version of chaat. Air-fry until the centers are tender, then add lemon, chaat masala, yogurt, and two chutneys just before serving so some crust stays crisp.
Fresh sweet potato chunks simmer until tender, then bake in a buttery brown-sugar sauce beneath uneven spoonfuls of biscuit dough. Rest the cobbler before scooping it onto plates and adding vanilla ice cream.
Tart apples and sweet potatoes simmer together for a smooth, pale golden-orange soup. Sharp cheddar melts into the blended base, while each bowl gets more cheddar, a sour cream dollop, chives, and crisp crouton crumbles.