Thin sweet potato slices bake in garlic-rosemary cream with smoked Gouda between the layers and a golden, melted cheese topping. Covering the dish for the first part of the bake gives the center time to soften before the topping browns. Because slice thickness and dish depth affect the timing, check the center with a thin knife rather than relying on the clock. After a short rest, serve the creamy gratin directly from its baking dish.

Ingredients for Sweet Potato Gratin

• 2 1/2 pounds sweet potatoes, peeled (about 1.15 kg)
• 1 1/2 cups heavy cream (350g)
• 8 ounces smoked Gouda, shredded (225g), divided
• 1 tablespoon unsalted butter, for the baking dish
• 2 cloves garlic, finely grated or minced
• 1 tablespoon finely chopped fresh rosemary, divided
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper

Smoked Gouda varies in saltiness, so measure the salt rather than adding extra between the layers. Regular Gouda can replace it, though the gratin will be less smoky.

How to Make Sweet Potato Gratin

1. Prepare the dish and potatoes: Heat the oven to 375°F (190°C). Lightly butter a shallow 2-quart oval or 9-by-9-inch baking dish. Slice the peeled sweet potatoes evenly, about 1/8 inch thick.
2. Warm the cream: In a small saucepan over low heat, warm the cream with the garlic, about half the rosemary, the salt, and the pepper for 3 to 5 minutes. Remove from the heat when steaming and fragrant; do not let it boil.
3. Layer the gratin: Arrange the sweet potato slices in overlapping layers, scattering about 6 ounces of Gouda between them. Reserve the remaining 2 ounces for the topping. Pour the warm cream evenly over the potatoes; it should come partway up the layers, not cover them completely. Cover the dish tightly with foil.
4. Bake covered: Place the dish on the center rack and bake for about 35 to 40 minutes. The edges may begin to bubble before the center is tender.
5. Finish uncovered: Carefully remove the foil. Scatter the reserved Gouda and remaining rosemary over the top, then bake uncovered for about 20 to 25 minutes. Begin checking the center after about 50 minutes of total baking time. Rotate the dish once during this stage if the top browns unevenly.
6. Check and rest: The gratin is done when a thin knife slides into the center with little resistance, the cream bubbles at the edges, and the cheese has scattered golden-brown patches. If the center is firm, bake in 5-minute increments; cover the dish again if the cheese is getting too dark. Let the gratin rest for about 15 minutes before serving from the dish.

Why Slice Thickness and Dish Depth Matter

Keep the slices close to 1/8 inch thick so they cook at a similar rate. A mandoline can help; use its hand guard. Thicker slices or a deeper dish may need more baking time. Bubbling edges and browned cheese do not mean the center is tender, so use the knife check before taking the gratin out of the oven.

Serving and Storing Sweet Potato Gratin

Serve warm, scooping portions directly from the baking dish. For another layered sweet potato side, try Garlic-Herb Sweet Potato Stacks with Parmesan.

Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat covered in a 325°F (165°C) oven until hot throughout; uncover briefly if the cheese topping needs refreshing. The gratin can be assembled shortly before baking, but do not leave the cream-and-potato dish at room temperature for an extended period. Freezing is not recommended because the creamy texture may change.

Nutrition

Approximate nutrition per serving, based on 1/8 of the gratin: 390 calories, 10g protein, 25g fat, and 31g carbohydrates. Per 100g: about 195 calories, 5g protein, 13g fat, and 16g carbohydrates. Values vary with ingredients and portion size.

Roasted sweet potatoes give this pie its orange color and gently textured filling. Instant vanilla pudding mix and evaporated milk are blended into the sweet potatoes, not layered on top. The filling bakes in a crimped pastry crust until the edges are set and the center has only a slight wobble. Let the pie cool for at least 2 hours before cutting it into wedges that hold their shape.

Ingredients for Sweet Potato Pie with Vanilla Pudding

• 1 unbaked pie crust, fitted into a 9-inch deep-dish pie plate
• About 2 medium to large sweet potatoes, enough for 2 cups cooked, peeled flesh (450g)
• 1 standard 3.4-ounce package instant vanilla pudding mix (96g)
• 1 cup evaporated milk (240g)
• 2 large eggs
• 2 tablespoons unsalted butter, melted and slightly cooled (30g)
• 1/4 cup granulated sugar (50g)
• 1/4 cup packed light brown sugar (55g)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt

How to Make Sweet Potato Pie with Vanilla Pudding

1. Roast the sweet potatoes: Heat the oven to 400°F (205°C). Scrub the potatoes and place them whole on a lined baking sheet. Roast uncovered for about 45 to 60 minutes, checking after 40 minutes. They are ready when a knife slides easily through their centers.
2. Prepare the crust: Fit the dough into a 9-inch deep-dish pie plate without stretching it, then crimp the edge. Freeze for about 10 minutes, until firm. Reduce the oven to 375°F (190°C) for the pie.
3. Purée the potatoes: Let the potatoes cool until safe to handle, then remove the skins. Measure 2 cups of cooked flesh (450g) and purée it in a blender or food processor until smooth. Remove any visible fibers caught on the equipment.
4. Mix the filling: Blend the potato purée with both sugars, the eggs, butter, vanilla, cinnamon, and salt. In a bowl, whisk the dry instant pudding mix into the evaporated milk until smooth. Promptly blend it into the potato mixture until no dry pockets remain; the mixture may thicken as it sits.
5. Fill and bake: Pour the filling into the chilled, unbaked crust and set the pie plate on a baking sheet. Bake uncovered at 375°F for about 50 to 65 minutes, starting to check at 50 minutes. The edges should be set, the crust edge golden-brown, and the center should have only a slight wobble, not a liquid ripple. Loosely shield the crimped edge with foil if it browns too quickly.
6. Cool and slice: Set the pie on a wire rack for at least 2 hours before cutting it into 8 wedges. Serve plain, with whipped cream offered separately if desired.

How to Get a Smooth Filling

Measure the sweet potato after roasting and peeling; potatoes of similar size can yield different amounts of flesh. Purée the measured amount thoroughly before adding the pudding mixture. If strings collect on the blender or mixer, remove them rather than stirring them back in.

How to Tell When the Pie Is Done

Use the center, not just the clock, to judge doneness. If it ripples like liquid, keep baking and check again in short intervals. The filling may puff slightly, then settle as it cools. Slicing while the pie is warm can leave even a fully baked filling too soft for neat wedges.

Instant Pudding and Crust Notes

Use dry instant vanilla pudding mix, not prepared pudding, and do not follow the milk directions on the package. The powder is mixed with the recipe’s 1 cup of evaporated milk and blended into the filling. The crust is chilled and filled without blind-baking. Homemade dough works if it fits the same deep-dish plate.

Storage

Once cool, cover the pie and refrigerate it in an airtight container for up to 2 days. It can be baked ahead within that window; avoid leaving this egg-and-dairy pie at room temperature for an extended period.

More Sweet Potato Pies

For other versions, see Purple Sweet Potato Pie with Gingersnap Crust or Mini Sweet Potato Pies with Fluted Pastry Crusts.

Nutrition

Approximate nutrition per slice, based on 8 slices: 345 calories, 6g protein, 14g fat, and 50g carbohydrates. Per 100g of finished pie: approximately 245 calories, 4g protein, 10g fat, and 35g carbohydrates. Values vary with the crust used and moisture lost during baking.

Sweet potatoes and tart apples simmer together in broth, then blend into a thick, pourable soup. Sharp cheddar goes in after blending, over low heat, so it melts into the pale golden-orange base without boiling. Each bowl gets a little more shredded cheddar, plus sour cream, chives, and crisp crouton crumbles.

This stovetop soup makes 6 servings of about 1 to 1 1/4 cups each. Allow about 15 minutes to prep and 30 minutes to cook.

Ingredients for Apple Cheddar Sweet Potato Soup

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 150g)
• 1 1/2 pounds sweet potatoes, peeled and cut into roughly 3/4-inch cubes (680g)
• 2 medium Granny Smith apples, peeled, cored, and diced (about 300g)
• 3 1/2 cups low-sodium vegetable broth, plus more as needed
• 1/2 cup whole milk
• 1 1/2 cups freshly shredded sharp cheddar, divided (170g)
• 1/2 teaspoon kosher salt to start, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup sour cream, for serving (75g)
• 2 tablespoons finely chopped fresh chives, for serving
• 1/3 cup toasted croutons, finely crushed, for serving

How to Make Apple Cheddar Sweet Potato Soup

1. Prepare the ingredients: Dice the onion, sweet potatoes, and apples. Shred the cheddar and set aside 1/2 cup for the bowls. Chop the chives and crush the croutons into small crumbles.
2. Soften the onion: Heat the olive oil in a 5- to 6-quart soup pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until soft and translucent but not deeply browned.
3. Simmer the produce: Add the sweet potatoes, apples, broth, salt, and pepper. Bring to a simmer over medium-high heat, then reduce to medium-low. Partially cover and simmer for 18 to 22 minutes, stirring periodically. Start checking at 18 minutes; both the sweet potatoes and apples should yield easily to a fork.
4. Blend and adjust: Turn off the heat and let vigorous bubbling subside. Blend with an immersion blender, keeping its head submerged to prevent splatter, until mostly smooth. Stir in the milk. If the soup is pasty rather than pourable, add a little more broth or milk at a time until it flows readily from a ladle. If using a countertop blender, blend in small batches with a vented lid held under a towel.
5. Melt in the cheddar: With the heat off or on low, stir the remaining 1 cup cheddar into the soup by handfuls, letting each addition melt before adding more. Taste before adding salt; the broth and cheese both contribute seasoning. Warm gently if needed, but do not let the soup boil.
6. Garnish the bowls: Ladle the hot soup into individual bowls. Top each with reserved shredded cheddar, a dollop of sour cream, chives, and crouton crumbles. Add the crumbles just before serving so they stay crisp.

How to Keep the Cheddar Soup Smooth

Fully tender sweet potatoes and apples blend more evenly than pieces that are still firm. Add the freshly shredded cheddar only after blending, and stir it in gradually over low or no heat. Boiling the soup after the cheese melts can make the finish grainy.

Adjusting Sweetness and Thickness

Granny Smith apples add tartness to balance the sweet potatoes. Honeycrisp or Fuji apples also work, but may make the soup sweeter. Taste the finished soup before adjusting the salt, especially if your broth or cheddar is salty.

Sweet potatoes vary in starch content, and the soup thickens as it cools. Stir in warm broth or milk a little at a time whenever it needs loosening.

How to Store and Reheat the Soup

Refrigerate cooled soup in an airtight container for up to 3 days, keeping the toppings separate. It can be made up to 2 days ahead and garnished when served. Reheat over low heat, stirring often; add broth or milk if it has thickened.

For the best texture when freezing, stop after blending the apple-sweet-potato base, before adding the milk or cheddar. Cool and freeze the base for up to 2 months. Thaw overnight, reheat gently, then stir in the milk and cheddar as directed.

For another creamy vegetable soup, try Creamy Roasted Cauliflower Soup.

Nutrition

Approximate nutrition per serving, based on 6 servings and including the toppings: 320 calories, 11g protein, 15g fat, and 37g carbohydrates. Approximate values per 100g: 85 calories, 3g protein, 4g fat, and 10g carbohydrates. Values vary with the broth, cheddar, toppings, and any extra liquid used.

Roasted sweet potatoes give this Southern-style pie a smooth, lightly spiced filling inside a single pastry crust. Measure the cooked potato flesh before mixing the filling: raw potatoes vary in size and yield. In the oven, look for set edges and a slight wobble at the center. The filling will firm up as the pie cools.

Yield: One 9-inch pie, 8 slices. Time: About 4 to 4 1/2 hours, including cooling; allow extra time to chill for neater slices.

Ingredients for Sweet Potato Pie

• About 1 1/2 pounds orange-fleshed sweet potatoes (680g), enough for 2 cups mashed cooked flesh (about 450g)
• 1 unbaked standard 9-inch pastry pie crust
• 4 tablespoons unsalted butter (about 55g), melted and slightly cooled
• 3/4 cup granulated sugar (150g)
• 2 large eggs
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine salt

Measure the Sweet Potatoes After Roasting

Buy about 1 1/2 pounds of raw sweet potatoes, then use exactly 2 cups of mashed, cooked flesh in the filling. If the potatoes yield more, set the extra aside rather than adding it to the pie.

How to Make Sweet Potato Pie

1. Roast the sweet potatoes: Heat the oven to 400°F (205°C). Prick the potatoes with a fork and place them on a lined baking sheet. Roast for 50 to 65 minutes, checking from 50 minutes, until a knife slides easily through the centers.
2. Measure and mash: Let the potatoes cool enough to handle, then remove the skins. Measure 2 cups of flesh and mash thoroughly, leaving no large lumps. Let it cool until warm rather than hot so it does not begin cooking the eggs during mixing.
3. Prepare the crust: Reduce the oven to 350°F (175°C) and let it reach that temperature. Fit the unbaked crust into a standard 9-inch pie plate and set the plate on a baking sheet for easier transfer.
4. Mix the filling: Whisk the measured sweet potato with the butter, sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt until evenly combined with no visible egg streaks. Pour into the crust and smooth the top.
5. Bake: Bake uncovered on the baking sheet for 45 to 60 minutes, checking from 45 minutes. The outer filling should be set and the center should wobble slightly when the plate is gently moved, not ripple like liquid. If the crust edge darkens too quickly, shield it loosely with foil. Rotate the pie once if your oven browns unevenly.
6. Cool and chill: Cool on a wire rack until no longer warm, about 1 1/2 to 2 hours. Refrigerate promptly, then chill before cutting into 8 slices for the neatest portions.

How to Tell When the Pie Is Done

The center need not look completely firm when the pie leaves the oven. If it moves like liquid, bake a little longer and check again; baking too far past a slight wobble can leave the filling dry or cracked. Ovens and pie plates affect timing, so use the filling’s movement rather than the clock as the final guide.

Serving and Storing Sweet Potato Pie

Serve the pie chilled or after a brief period out of the refrigerator. Add a small dollop of unsweetened whipped cream to individual slices if desired. For individual portions made as a separate recipe, see these mini sweet potato pies.

Once the pie is cool, cover and refrigerate it for up to 3 to 4 days. It can be baked a day ahead; reheating is not necessary. Do not leave this egg-and-milk pie out overnight.

Nutrition

Approximate nutrition per slice (1/8 of the pie): 325 calories, 5g protein, 15g fat, and 43g carbohydrates. Approximate per 100g: 260 calories, 4g protein, 12g fat, and 34g carbohydrates. Values exclude optional whipped cream and vary with the crust used and moisture lost during baking.

Whole-roasted sweet potatoes make a soft, vivid-orange base for this savory side dish. Mash them while warm, then whip briefly with cream, thyme, and garlic-infused brown butter. The goal is a creamy texture that still holds loose spoon swirls—not a perfectly smooth puree.

Some of the brown butter goes into the potatoes; the rest is drizzled over the serving bowl. A light scattering of toasted pecans and fresh thyme adds texture without turning the dish into a sweet topping.

Servings: About 8 side-dish servings. Prep: 15 minutes. Cook: 45–70 minutes, depending on potato size. Total: About 75–95 minutes, including cooling and finishing.

Ingredients

• 3 pounds orange-fleshed sweet potatoes, preferably similar in size (about 1,350g)
• 6 tablespoons unsalted butter (85g)
• 2 medium garlic cloves, finely minced
• 1/4 cup heavy cream, plus up to 2 tablespoons more as needed
• 3/4 teaspoon fine salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 2 teaspoons fresh thyme leaves, divided
• 1/3 cup plain chopped pecans (about 35g)

How to Make Savory Whipped Sweet Potatoes

1. Roast the potatoes: Preheat the oven to 400°F (205°C). Pierce the sweet potatoes and space them apart on a rimmed, parchment-lined sheet pan. Roast uncovered for 45–70 minutes, checking smaller potatoes after 45 minutes. Each potato is ready when a skewer slides through the center without resistance and its skin looks wrinkled or loose.
2. Peel and mash: Let the potatoes cool just until safe to handle, about 5–10 minutes. Remove the skins and put the warm flesh in a large bowl. Mash with a potato masher or sturdy fork until no firm pieces remain.
3. Make the garlic brown butter: Melt the butter in a light-colored skillet over medium heat. Swirl or stir as it cooks, watching closely once it foams. After about 4–7 minutes, the milk solids should be golden brown and smell nutty. Remove the skillet from the heat, stir in the garlic for 30–60 seconds, then promptly transfer the butter and browned bits to a heatproof bowl. If the butter has black flecks or smells acrid, discard it and start again.
4. Whip briefly: Warm the 1/4 cup cream. Add it to the potatoes with about 5 tablespoons of the garlic butter, 1 teaspoon thyme, the salt, and the pepper. Mix on low to medium-low with a hand mixer just until creamy and spoonable. Add up to 2 more tablespoons warm cream, a little at a time, only if needed. Stop when loose swirls hold their shape, then taste and adjust the seasoning.
5. Toast and finish: If the pecans are not already toasted, stir them in a dry skillet over medium-low heat for 3–5 minutes, until fragrant. Spoon the potatoes into a shallow serving bowl, making irregular swirls and hollows. Drizzle the remaining garlic brown butter into the hollows and scatter the pecans and remaining thyme lightly over the top. Serve warm.

Getting the Softly Whipped Texture

Potato size matters more than the roasting clock: a center that still resists a skewer will leave firm pieces in the mash. Once the potatoes are fully tender, mash them before using the mixer so they need only a short pass.

Start with 1/4 cup warm cream. The potatoes should fall easily from a spoon but still hold shallow ridges; add more cream only if they seem too stiff. Whole milk or half-and-half can replace the cream, though the result will be less rich. Add either gradually and judge by the same texture cue.

Serving and Make-Ahead

Serve the shared bowl alongside roast turkey, chicken, ham, or pork chops. For a crispier savory side another time, try smashed sweet potatoes with Parmesan and thyme.

To make the potatoes ahead, refrigerate the whipped mash in an airtight container, keeping the finishing butter, pecans, and thyme separate. Reheat the mash covered in a 350°F (175°C) oven until hot, about 15–20 minutes for a modest baking dish, or microwave it in intervals, stirring between them. Stir in a small splash of cream if needed, then transfer to a serving bowl and add the reserved toppings. Reheated potatoes may be less fluffy than freshly whipped ones.

Refrigerate leftovers in an airtight container for up to 5 days. Cooled mash can also be frozen in a sealed container for up to 3 months; thaw and reheat it before adding fresh toppings.

Nutrition

Approximate per serving, based on 8 servings: 280 calories, 3g protein, 14g fat, and 36g carbohydrates. Approximate per 100g of finished potatoes: 175 calories, 2g protein, 9g fat, and 22g carbohydrates. Estimates include the initial 1/4 cup cream and will vary with roasting moisture loss, additional cream, and portion size.

Each serving starts with a whole baked sweet potato, split open so its fluffy orange flesh surrounds a generous mound of BBQ chicken. The chicken browns in a skillet before a short uncovered simmer turns the barbecue sauce into a thick coating. Add shredded cheese while the filling is hot, then finish with fresh green onions.

Ingredients for BBQ Chicken Sweet Potato Bowls

• 4 large sweet potatoes, about 10 to 12 ounces each (about 1,250g total)
• 2 tablespoons olive oil or avocado oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces (about 675g)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 cup barbecue sauce (about 240g)
• 1 cup shredded cheddar-Jack cheese (about 115g)
• 4 green onions, thinly sliced

Choose similarly sized sweet potatoes so they finish baking together. Chicken thighs stay juicier; if using breasts, check their temperature promptly to avoid overcooking.

How to Make BBQ Chicken Sweet Potato Bowls

Servings: 4   Prep: 15 minutes   Cook: 50 to 65 minutes

1. Prepare the potatoes: Heat the oven to 425°F (220°C). Scrub and dry the sweet potatoes, then pierce each several times with a fork. Rub with 1 tablespoon oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Space them apart on a parchment-lined rimmed baking sheet.
2. Bake until tender: Bake uncovered for 45 to 60 minutes. Start checking at 45 minutes. A fork should slide easily through the thickest center, and each potato should yield when gently squeezed with an oven mitt. Larger potatoes may need more time.
3. Brown the chicken: When the potatoes are nearly tender, toss the chicken with the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and smoked paprika. Heat the remaining tablespoon of oil in a 12-inch skillet over medium-high heat. Add the chicken in an even layer, working in batches if needed so it browns instead of steaming. Cook for 7 to 10 minutes, turning after the first side browns, until nearly cooked through.
4. Glaze the chicken: Reduce the heat to medium and add the barbecue sauce. Simmer uncovered for 2 to 4 minutes, stirring occasionally, until the sauce looks glossy and clings to the chicken rather than pooling in the skillet. The thickest pieces must reach 165°F (75°C). If the sauce gets too thick before the chicken is done, stir in 1 to 2 tablespoons water.
5. Split and fill: Let the potatoes rest for 5 minutes. Cut a deep lengthwise slit in each and press the ends inward to open them wide, keeping the skins attached. Fluff the flesh with a fork, leaving visible ridges and chunks, then spoon the BBQ chicken over the centers.
6. Melt the cheese: Sprinkle the cheese over the hot chicken. Return the potatoes to the baking sheet and oven for 1 to 2 minutes, just until the cheese softens but individual shreds remain visible. Top generously with green onions and serve.

How to Tell When Sweet Potatoes Are Done

Whole sweet potatoes vary in size, so use tenderness rather than the clock alone. If a fork meets resistance at the center, bake for another 5 to 10 minutes and check again. Fully tender potatoes open easily and have a fluffy interior.

Keep the BBQ Chicken Thick and Saucy

Give the chicken room to brown before adding the sauce. The uncovered simmer then lets excess moisture evaporate so the sauce coats the pieces without soaking the potato. If the filling still looks loose, simmer it briefly longer, stirring often. Watch closely with a very sweet sauce, which can darken quickly.

Optional Toppings

Cheese and green onions are the main finish. For a cool or tangy contrast, serve sour cream, dill pickles, or creamy coleslaw alongside the loaded potatoes. Add hot sauce at the table if desired.

Make-Ahead, Storage, and Reheating

Bake the potatoes and cook the BBQ chicken up to 3 days ahead. Refrigerate them separately in airtight containers, with the sliced green onions in their own container. Reheat the potato and chicken until hot, add the cheese and heat briefly until softened, then finish with green onions. Fully assembled potatoes are best eaten promptly.

Freeze cooled BBQ chicken in an airtight container for up to 2 months. For the best texture, bake fresh sweet potatoes rather than freezing assembled, cheese-topped servings.

Nutrition

Approximate per serving, based on 1 of 4 loaded sweet potatoes made with chicken thighs: 760 calories, 47g protein, 25g fat, and 89g carbohydrates. Approximate per 100g: 150 calories, 9g protein, 5g fat, and 18g carbohydrates. Values vary with potato size, chicken cut, and barbecue sauce; optional toppings are not included.

These skillet-fried fritters have visible sweet potato shreds, browned, ragged edges, and tender centers. A smooth sriracha mayo stays in a separate bowl for dipping.

For fritters that hold together, squeeze the grated potatoes before mixing, press them into thin patties, and let the first side brown before flipping. The skillet gives the shreds crisp edges without turning them into smooth mashed-potato cakes.

Ingredients for Sweet Potato Fritters

Makes about 8 fritters, or 4 appetizer or side-dish servings. Prep time: 20 minutes. Cook time: 20–25 minutes in batches. Total time: 40–45 minutes.

• 1 lb sweet potatoes, about 2 medium, peeled and coarsely grated (450g)
• 1 large egg
• 1/4 cup all-purpose flour (30g), plus more if needed
• 2 tablespoons finely sliced scallions
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• About 1/4 cup neutral frying oil, such as canola or avocado oil, as needed for batches

For the sriracha mayo

• 1/2 cup mayonnaise (about 115g)
• 1 tablespoon sriracha, plus more to taste

How to Make Sweet Potato Fritters with Sriracha Mayo

1. Squeeze the sweet potatoes: Wrap the coarse shreds in a clean kitchen towel and squeeze out excess moisture. The strands should remain distinct, but a handful should not readily drip liquid.
2. Mix the fritters: Combine the shreds, egg, flour, scallions, garlic powder, salt, and pepper in a bowl. Firmly squeeze a small handful of the mixture. If it will not hold together, mix in more flour 1 tablespoon at a time, only as needed.
3. Make the dip: Stir the mayonnaise and 1 tablespoon sriracha together until smooth and pale peach-pink. Taste and add more sriracha if you want more heat.
4. Shape and heat the skillet: Firmly shape the mixture into about eight irregular patties, roughly 3 inches wide and 1/2 inch thick. Heat enough oil to generously coat the bottom of a 10- to 12-inch skillet over medium heat. It is ready when it shimmers and a stray shred sizzles on contact.
5. Fry in batches: Add three or four patties, leaving space between them. Fry uncovered and undisturbed for about 3–4 minutes. Start checking around 3 minutes; when the undersides are set and golden-brown, turn each patty once with a thin spatula. Fry the second side for about 3–4 minutes, until both sides have browned patches and the centers are tender rather than crunchy. Lower the heat slightly if the edges darken before the centers soften. Repeat with the remaining patties, adding oil as needed.
6. Drain and serve: Transfer the fritters to a rack over a lined sheet, or to a paper towel-lined plate. Keep them in a single layer and serve warm with the mayo in a separate small bowl.

How to Keep the Fritters Together

Sweet potatoes vary in moisture. After squeezing the shreds, check that a firmly compressed handful of mixture holds its shape; add extra flour only if it stays loose. In the skillet, wait until the first side has formed a browned crust before lifting the patty to flip. Turning too early can pull the strands apart.

Getting Crisp Edges Without a Crunchy Center

Keep the patties close to 1/2 inch thick so the centers soften before the edges get too dark. The oil should sizzle steadily without smoking. Fry in spaced batches, then drain without stacking so the edges stay crisp.

Serve the fritters as an appetizer or alongside sandwiches and burgers. For another grated-potato skillet dish, try classic potato pancakes. For a bite-size appetizer made with mashed potatoes instead, see these loaded mashed potato bites.

Storing and Reheating Leftovers

Cool leftover fritters, then refrigerate them in an airtight container. Refrigerate the mayo separately. To regain some crispness, reheat the fritters in a single layer in a 400°F (205°C) oven. Check before 10 minutes and continue until hot and crisp, about 10–15 minutes depending on their size. Microwaving will soften the crust.

If freezing cooked fritters, cool them first, freeze in a single layer until solid, then transfer to a freezer-safe container. Reheat from frozen in a 400°F oven until hot and crisp; the time will depend on their size.

Nutrition

Approximate nutrition per serving (2 fritters with one-quarter of the dip): 450 calories, 4g protein, 35g fat, and 30g carbohydrates. Estimated per 100g: 245 calories, 2g protein, 19g fat, and 16g carbohydrates. These are rough estimates; frying oil absorption and cooked weight will vary.

Whole sweet Italian sausage links roast with sweet potato cubes and red onion until the links are browned and the potatoes are tender. Fresh green beans join halfway through, leaving them tender with some green color. A cool sour cream and whole-grain mustard sauce is served in a small bowl on the finished pan, not roasted with the food.

Cutting the potatoes into even 3/4-inch cubes helps them finish alongside the raw sausage. Give everything room on the pan so the vegetables can brown instead of steam.

Ingredients

Serves 4. Prep time: 15 minutes. Cook time: about 30–35 minutes. Total time: about 45–50 minutes.

• 4 raw sweet Italian pork sausage links, about 1 to 1 1/4 pounds total (450–565g)
• About 1 1/4 pounds sweet potatoes, peeled and cut into 3/4-inch cubes (about 575g)
• 10 ounces fresh green beans, trimmed and dried (about 285g)
• 1 medium red onion, cut into thick wedges (about 180g)
• 2 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper, plus a pinch for the sauce
• 1/2 cup sour cream (120g)
• 1 tablespoon whole-grain mustard (15g)

How to Make the Sausage and Sweet Potato Bake

1. Preheat the oven: Set a rack in the middle of the oven and heat to 400°F (205°C). Line a large rimmed half-sheet pan, about 18 x 13 inches, with parchment rated for that temperature.
2. Start the roast: Toss the sweet potatoes and onion with 1 1/2 tablespoons olive oil, the garlic powder, paprika, salt, and 1/4 teaspoon black pepper. Spread them on the pan and place the whole raw sausage links among them. Keep the vegetables in a mostly single layer rather than piling them beneath the links. Roast uncovered for 15 minutes.
3. Turn and add the beans: Turn the sausage links and stir the potatoes and onion. Toss the dry green beans with the remaining 1/2 tablespoon olive oil, then spread them into open spaces on the pan.
4. Finish roasting: Roast for another 15–20 minutes, beginning to check at about 28 minutes total. The sweet potatoes should be fork-tender with some browned edges, the onion soft, and the beans tender with some green color remaining. Check the center of a pork sausage with an instant-read thermometer; it must reach 160°F (70°C). If the sausage finishes before the potatoes, remove the links to rest and continue roasting the vegetables until tender.
5. Make the sauce and serve: While the pan finishes, stir the sour cream, whole-grain mustard, and a pinch of black pepper together in a small bowl. Let the sausages rest briefly after roasting. Clear a space on the finished pan and set the cold sauce bowl there for serving.

Why Add the Green Beans Halfway Through?

Raw sausage links and dense sweet potatoes need more oven time than green beans. Adding the beans after 15 minutes keeps them from spending the entire roast in the oven. Dry them first: extra moisture makes browning harder.

If the ingredients cannot fit in a mostly single layer, use a second pan or reduce the amount of vegetables. Crowding leaves moisture with nowhere to escape.

Using a Different Sausage or Frozen Beans

The method above is for raw pork links. For fully cooked chicken or smoked sausage, give the potatoes and onion a head start, then add the links long enough to heat and brown them, following the package directions. Do not use the raw-link timing unchanged.

If using raw poultry sausage, check its center for 165°F (75°C); its cooking time may differ from the pork links. Frozen green beans can be added midway, but they release more moisture and will finish softer, with less browning.

For another sweet potato dinner, try the Sweet Potato Taco Bowl with Ground Beef. For a skillet dinner, see the Lemon Garlic Shrimp and Asparagus Skillet.

Leftovers and Make-Ahead Prep

Refrigerate leftovers promptly in covered containers, keeping the sauce separate. Warm the sausage and vegetables until thoroughly hot, then add the cold sauce.

The sweet potatoes and onion can be cut ahead and refrigerated separately from the raw sausage. Dry the green beans before they go on the pan.

Nutrition

Approximate per serving, including sauce (1/4 of the recipe): 680 calories, 27g protein, 47g fat, and 41g carbohydrates. Approximate per 100g of ingredients before roasting: 155 calories, 6g protein, 11g fat, and 9g carbohydrates. Values vary with sausage size and brand and with moisture lost during roasting.

These twice-baked sweet potatoes are halved, scooped, and filled with their own mashed flesh, garlic spinach, cream cheese, and mozzarella. A short second bake melts the cheese into the filling while leaving the orange sweet potato and green spinach visible. Small dollops of cream cheese and chopped cilantro go on after baking.

Choose similarly sized potatoes, and bake them until a knife slides through easily. Tender flesh is much easier to scoop without tearing the skins.

Ingredients for Sweet Potato Boats

• 4 medium sweet potatoes of similar size, about 2–2 1/2 pounds total (about 1kg)
• 1 tablespoon olive oil, divided
• 5 ounces fresh spinach (140g)
• 2 garlic cloves, minced
• 4 ounces cream cheese, softened and divided (115g)
• 3/4 cup shredded low-moisture mozzarella (85g)
• 3/4 teaspoon kosher salt, divided, or to taste
• 1/4 teaspoon freshly ground black pepper, plus more for finishing
• 2 tablespoons chopped fresh cilantro

How to Make Cheesy Spinach & Garlic Sweet Potato Boats

Yield: 8 boats; 4 main-dish servings or 8 side servings. Time: About 15 minutes of active prep and 55–75 minutes of cooking; allow about 75–95 minutes total, depending on potato size.

1. Bake the potatoes: Preheat the oven to 400°F (205°C). Scrub, dry, and prick the sweet potatoes. Rub them with about 1 teaspoon of the olive oil and place them with space between them on a rimmed baking sheet. Bake uncovered, starting to check at 45 minutes, until a knife slides through the centers with little resistance. Medium potatoes usually take 45–60 minutes; larger ones may take longer.
2. Cook the spinach: While the potatoes bake, heat the remaining olive oil in a medium skillet over medium heat. Add the garlic and stir briefly until fragrant but not browned. Add the spinach and 1/4 teaspoon of the salt. Cook, stirring, until wilted, about 3–5 minutes. Let any visible liquid evaporate or drain it off so the filling does not become watery.
3. Shape the boats: Let the baked potatoes stand for about 5 minutes. Cut each in half lengthwise and gently scoop the centers into a mixing bowl, leaving about 1/4 inch of flesh attached to each skin. You should have eight intact shells.
4. Mix and fill: Reserve about 1 ounce of the softened cream cheese for topping. Mash the scooped sweet potato with the spinach, remaining cream cheese, mozzarella, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spoon the filling into the shells in loose mounds, keeping the orange sweet potato and green spinach exposed.
5. Bake again: Return the boats to the baking sheet, cut side up. Bake uncovered at 400°F for 10–12 minutes, checking at 10 minutes, until the filling is hot through and the mozzarella within it has melted.
6. Finish: Dot the hot boats with small, separate pieces of reserved cream cheese. Scatter the cilantro and a little more black pepper over the tops. Adding the cream cheese after baking keeps the white dollops distinct.

How to Keep the Boats Intact

Fully tender potatoes are easier to scoop without pulling at the skins. Let them rest briefly before cutting, then work gently around the edges with a spoon. The 1/4-inch layer of flesh left in each skin supports the filling. For crisper skins, you can lightly oil the empty shells and bake them for about 5 minutes before filling; this step is optional.

Using Frozen Spinach

In place of fresh spinach, use about 5 ounces of thawed frozen spinach. Squeeze it thoroughly dry, then warm it with the garlic. Unlike fresh leaves, thawed spinach holds enough water to loosen the filling if it is not squeezed first.

Storing and Reheating

Refrigerate cooled leftover boats in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven for roughly 10–15 minutes, or until hot through; larger or colder boats may need more time. For distinct white dollops and fresh herbs, add cream cheese and cilantro after reheating.

For another savory sweet potato recipe, try Crispy Sweet Potato Fritters with Sriracha Mayo.

Nutrition

Approximate nutrition per main-dish serving (2 boats): 415 calories, 12g protein, 18g fat, and 54g carbohydrates. Per 100g of finished boats: approximately 145 calories, 4g protein, 6g fat, and 19g carbohydrates. Values vary with potato size, ingredients, and moisture lost during cooking.

Each whole baked sweet potato opens into a soft, orange base for spiced roasted chickpeas. Small dollops of lemon-garlic yogurt, sliced green onions, parsley, and lemon wedges add a cool, fresh finish without covering the filling.

The chickpeas roast on a separate sheet while the potatoes finish baking. Check the potatoes for tenderness rather than relying on the clock, then split and top them just before serving so the chickpeas stay distinct and the greens stay fresh.

Ingredients for Mediterranean Stuffed Sweet Potatoes

• 4 similarly sized medium orange-fleshed sweet potatoes, about 8–10 oz each (about 1 kg total)
• 1 (15-oz) can chickpeas, drained, rinsed, and thoroughly dried
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika, plus a small pinch for finishing
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 3/4 teaspoon kosher salt, divided, or to taste
• 1/4 teaspoon black pepper, divided
• 1/2 cup plain Greek yogurt (120g)
• 1 small garlic clove, finely grated
• 2 lemons, for about 1 tablespoon juice and serving wedges
• 3 green onions, thinly sliced
• 1/4 cup loosely packed flat-leaf parsley leaves, roughly chopped

Time: 20 minutes prep; 45–60 minutes cooking; about 65–80 minutes total. Yield: 4 stuffed potatoes.

How to Make Mediterranean Stuffed Sweet Potatoes

1. Prepare the potatoes: Preheat the oven to 400°F (205°C). Line two rimmed baking sheets with parchment. Scrub and dry the sweet potatoes, then pierce each several times with a fork. Rub with 1 tablespoon olive oil and season with about 1/4 teaspoon salt and half the black pepper.
2. Bake until tender: Space the whole potatoes apart on one sheet. Bake uncovered for about 45–60 minutes, starting to check at 45 minutes. A fork should slide easily into the thickest part; if it meets resistance, keep baking.
3. Roast the chickpeas: While the potatoes bake, pat the drained chickpeas very dry. Toss with the remaining 1 tablespoon olive oil, 1 teaspoon smoked paprika, the cumin, oregano, about 1/4 teaspoon salt, and the remaining pepper. Spread in one layer on the second sheet. When the potatoes have roughly 25 minutes left, add the chickpeas to the oven. Roast for 20–25 minutes, shaking the pan halfway through, until the chickpeas look dry and lightly browned. Remove their pan if they finish before the potatoes.
4. Mix the sauce: Stir together the yogurt, garlic, about 1 tablespoon lemon juice, and the remaining 1/4 teaspoon salt. If needed, add 1–2 teaspoons water to make the sauce easy to spoon in small dollops. Slice the green onions, chop the parsley, and cut the remaining lemon into wedges.
5. Fill and serve: Let the baked potatoes stand for about 5 minutes. Slit each lengthwise without cutting through the bottom, gently open it, and fluff the flesh with a fork. Mound the warm chickpeas inside. Add small dollops of yogurt sauce, then scatter on the green onions, parsley, and a pinch of smoked paprika. Serve with lemon wedges.

How to Tell When the Sweet Potatoes Are Done

Whole sweet potatoes take longer than cut halves, and thickness matters as much as weight. Choose similarly sized potatoes and check the thickest part at 45 minutes. The flesh should yield easily and be soft enough to fluff while the skin stays intact. Very large potatoes may need more than 60 minutes.

How to Get Better Roasted Chickpeas

Moist chickpeas tend to steam instead of brown. Dry them thoroughly before adding the oil and seasonings, removing any loose skins if convenient. Give them a single layer on their own sheet and shake once during roasting. Add them to the potatoes just before serving for the strongest texture contrast.

Serving and a Dairy-Free Option

Serve one loaded potato for lunch or dinner, with a simple green salad if you want a side. For a dairy-free finish, replace the yogurt sauce with a spoonable lemon-tahini sauce or prepared hummus; the topping will look and taste different.

For another stuffed-potato dinner, try these Sloppy Joe stuffed sweet potatoes. This sweet potato black bean casserole offers a different way to use sweet potatoes.

Make-Ahead and Leftovers

Refrigerate leftover potatoes, chickpeas, yogurt sauce, and fresh garnishes in separate airtight containers for up to 4 days. Reheat the potatoes in the microwave until hot, then add the chickpeas, chilled sauce, green onions, parsley, and lemon.

Stored roasted chickpeas will soften. For more texture contrast, roast them close to serving when possible. Keep the sauce and greens off the potatoes until after reheating.

Nutrition

Approximate nutrition per stuffed potato, based on 4 servings: 395 calories, 12g protein, 9g fat, and 68g carbohydrates. Approximate values per 100g of finished dish: 115 calories, 4g protein, 3g fat, and 20g carbohydrates. Values vary with potato size, the drained weight of the chickpeas, and yogurt choice.