sweet potatoyam

We aren’t going to try to stop you from serving tofu turkey if that is how you roll on Thanksgiving, but for a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

Squash Tart

whole wheat flour

kosher salt

all-purpose flour,

unsalted butter,

extra-virgin olive oil, divided

yellow onions, thinly sliced

Kosher salt

garlic cloves, thinly sliced

Dijon mustard

cayenne pepper

butternut

delicata squash (about 1 lb.), halved lengthwise, seeds removed

sweet potato

red onion

thyme

unsalted butter

Flaky sea salt

11"-

Bon Appétit

Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large bowl to combine. Add butter and work into dry ingredients with your fingers, smashing between your palms to flatten, until largest pieces are the size of a nickel. Drizzle in 6 Tbsp. ice water and rake in with your fingers. Gently squeeze handfuls of mixture together until a shaggy dough forms. Turn out onto a work surface and knead until only a few dry spots remain. Pat into a disk and wrap in plastic. Chill until very firm, at least 2 hours or up to 3 days.

Roll out dough on a lightly floured surface to about ⅛" thick. Transfer to tart pan. Lift up edges and allow dough to slump down into pan. Gently press into corners and trim excess. (If using springform pan, trim dough to 1½" up sides of pan). Freeze until firm, 15–20 minutes, or cover and chill up to 12 hours.

Place a rack in lower third of oven; preheat to 350°. Swirl 2 Tbsp. oil in a large skillet to coat bottom and add yellow onions; season with kosher salt. Set skillet over medium heat and cook onions, stirring occasionally and making sure to scrape bottom of pan, until very soft and deep golden brown, 15–20 minutes. Add garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, 25–30 minutes (if any pieces get super dark and stick to the pan, a few drops of water should dislodge them). Let cool.

Brush mustard over chilled dough, then sprinkle with cayenne. Stir cheese into caramelized onion mixture and spread across crust in an even layer.

Using a mandoline or very sharp knife, thinly slice both squashes crosswise. Cut sweet potato and red onion in half lengthwise, then thinly slice crosswise with mandoline. Arrange vegetables in concentric circles, with rounded edges facing up, starting from the outside edge, leaning slices against the crust, and working your way inward. Drizzle remaining 2 Tbsp. oil over vegetables and season with kosher salt.

Bake tart until edges of vegetables are browned (a few spots may even get deeply browned) and crust is golden brown, 75–90 minutes.

Melt thyme and butter in a small saucepan and cook just until butter is bubbling. Brush over tart with a pastry brush and sprinkle with sea salt.

Be careful not to let this soup boil when reheating—you want to retain the delicate properties of the miso, which can be destroyed by high heat.

Sweet Potato–Turmeric Miso Soup

kombu

bonito flakes (about 1½ packed cups)

coconut milk

white miso

turmeric turmeric

lime juice

coconut

Preheat oven to 450°. Pierce potato several times with a fork or sharp knife. Roast potato on a rimmed baking sheet until tender, 35–45 minutes. Let cool, then scoop out flesh; discard skin.

Meanwhile, combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible). Strain dashi through a fine-mesh strainer into a medium bowl. Discard solids; wipe out pot.

Transfer dashi to a blender. Add sweet potato, coconut milk, miso, and turmeric. Blend until smooth. Return to pot and bring to a very gentle simmer. Remove from heat and stir in lime juice.

Divide soup among bowls. Top with coconut flakes and peanuts, then drizzle with chili oil.

This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; sweet potato wedges take the cake though.

Sweet Potato Wedges With Lime Mayo

potatoes

vegetable oil

salt and black pepper

mayonnaise

lime zest

cilantro (for serving)

This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it’s amazing how many vegetables kids will eat when they’re actually hungry.

Sweet Potato Wedges with Lime Mayo

Preheat oven to 450°. Toss sweet potatoes and oil on a foil-lined large rimmed baking sheet; season with salt and pepper.

Roast, turning once, until golden brown and crisp, 25–30 minutes.

Meanwhile, whisk mayonnaise, lime zest, and juice in a small bowl.

Season fries with salt, top with cilantro, and serve with lime mayo for dipping.

A steamed-then-mashed sweet potato adds creamy sweetness and extra nutrients to this cozy oatmeal, which can be easily customized to fit dietary preferences. 


Seedy Sweet Potato Oatmeal

½ cup (or more) unsweetened coconut milk

oats

turmeric

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

steamed small sweet potato, peeled, mashed

banana,

1½ tsp. ghee, unsalted butter,

cinnamon

fruit,

“I love taking my time with this recipe to make cooking part of my calming morning ritual,” writes recipe developer Sara Elise. “I also love that I can customize the milk and toppings to people’s dietary preferences or whatever I feel my body needs at the moment. Packed with nutrients and antioxidants, it feels like the perfect grounding, nourishing start to my day.”

Bring coconut milk and 1½ cups water to a boil in a small saucepan. Stir in oats, turmeric, and salt. Reduce heat to medium-low and cook, stirring occasionally, until oats are tender and mixture is creamy, about 4 minutes.

Remove pan from heat and stir in sweet potato, banana, ghee, and cinnamon. Add a little more milk to loosen if desired.

Top with nuts, seeds, and sliced fruit as you like, paying attention to what your body needs and craves for the day. Serve warm to the people you love.

Looking for a roasted sweet potatoes recipe that comes out great every time? Here’s the best (and easiest) way to make sweet potatoes in 45 minutes!

Roasted Sweet Potatoes Recipe

sweet potatoes, peeled,

olive oil

salt

black pepper

Editor’s note: This recipe was originally published on November 12, 2015.
We could never get tired of this roasted sweet potatoes recipe. Sweet potatoes are incredibly versatile as a side dish for whatever protein you’re serving, or as an add-on to salads so you stay satisfied for longer. What’s more, they’re easy to prepare and knock out of the park when you follow this straightforward recipe. Cutting the sweet potatoes into large pieces before roasting cuts down on cook time while also allowing each piece to caramelize but stay creamy on the inside. You can stick with salt and pepper, but this method is a blank slate for adding other flavors, too. Try tossing 2 tsp. ground spices such as cumin or coriander, or blend such as za’atar, berbere, or chili powder with the potatoes along with salt and pepper before sliding them into the oven.
One word of caution: The natural sugars in sweet potatoes mean they can brown very quickly depending on your oven setup, so keep an eye out and toss them occasionally to make sure they don’t burn. Bake them this way once and roasted sweet potatoes are sure to become a staple on your table.

Preheat oven to 450°. Toss potatoes, oil, salt, and pepper on a rimmed baking sheet.

Roast, tossing occasionally, until tender and browned, 35–45 minutes.

We've crushed on Egunsi Foods' over-the-top flavorful, West African soups for years, especially the Obe Ata Soup, a bright tomato stew that incorporates floral habanero chiles and bell peppers. Founder ’Yemisi Awosan developed this version, which includes chicken and sweet potatoes and is streamlined for the home cook.

Obe Ata Stew With Chicken and Spinach

¼ cup canola or extra-virgin olive oil

chicken legs (thigh and drumstick; about 3 lb. total)

red bell peppers, seeds and ribs removed, coarsely chopped

onion,

beefsteak tomatoes, seeds removed,

habanero chiles, stemmed, halved, seeds removed

tsp. black pepper

chicken broth

small Japanese sweet potatoes

spinach,

rice and sliced chives (for serving)

Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and cook (skin side down), undisturbed, until skin is browned and crisp, 8–10 minutes. Turn and cook just until lightly browned, about 3 minutes longer. Using tongs, transfer chicken to a plate (it will not be cooked through).

Cook bell peppers and onion in same pot, stirring often, until onion is golden brown and vegetables are softened, 6–8 minutes. Add tomatoes, chiles, and pepper and cook, stirring often, until tomatoes are broken down and softened, about 6 minutes longer. Transfer to a blender (reserve pot) and pour in broth. Purée until very smooth.

Return purée to pot along with chicken and potatoes. Bring to a simmer over medium-high heat, partially cover pot, and reduce heat to maintain a simmer. Cook until chicken and potatoes are very tender, 45–50 minutes. Season with salt to taste and stir in spinach. Cook, stirring, until spinach is wilted, about 1 minute.

Divide stew among bowls. Spoon rice into soup alongside chicken and chives.

Sweet potato stars in this deliciously moist cake from Amanda Mack of Baltimore’s Crust by Mack, balanced with a hint of salted cream cheese frosting.

Sweet Potato Cake With Salted Cream Cheese Frosting

1½ lb. sweet potatoes (about 4 medium), scrubbed

Nonstick vegetable oil spray (for pans)

(374 g) cake flour, plus more for pans

baking powder

nutmeg

(300 g) granulated sugar

(packed; 300 g) light brown sugar

½ cup (1 stick) unsalted butter, melted, slightly cooled

Tbsp. vegetable oil

Tbsp. vanilla extract

eggs, room temperature

full-fat cream cheese, room temperature

(2 sticks) salted butter, room temperature

(906 g) powdered sugar, sifted or whisked to remove lumps

¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Long orange zest strips (for serving; optional)

“During the holiday season, sweet potato is King!” says baker Amanda Mack, the owner of Crust by Mack in Baltimore. It stars in this deliciously moist cake, balanced with a hint of salted cream cheese frosting. Simple in design and traditional in flavor, this cake is ready for Thanksgivings of all sizes this year. If you prefer a less-sweet frosting, use 6 cups powdered sugar.

Cook sweet potatoes in a medium pot of boiling water, stirring occasionally, until a tester inserted into centers meets no resistance, 40–45 minutes. Drain and let sit until cool enough to handle. Remove skins, transfer flesh to a medium bowl, and mash with a potato masher or fork. Let cool.

Preheat oven to 350°. Spray three 9"-diameter cake pans with nonstick spray, then line bottoms with parchment paper rounds. Spray parchment and dust pans with flour, tapping out excess.

Sift baking powder, cinnamon, nutmeg, salt, and 3¼ cups (374 g) cake flour into a large bowl (or just whisk to remove lumps). Combine granulated sugar, brown sugar, butter, oil, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light, fluffy, and no lumps remain, about 5 minutes.

Add eggs to sweet potato purée and mix well. Scrape into sugar mixture and beat to combine, scraping down bowl as needed. Reduce speed to low and with motor running, gradually add dry ingredients; mix just until incorporated. Divide batter evenly among prepared pans. Bake until cakes are slightly risen, tops are set, and a tester inserted into the centers comes out clean, 25–30 minutes.

Transfer pans to a wire rack and let cakes cool in pans 5 minutes. Run a small knife around edges of cakes and turn out onto racks. Remove parchment and let cool completely (rounded side down). Tightly wrap cakes individually in plastic and freeze until thoroughly chilled (this will make cakes easier to frost), about 2 hours.

Beat cream cheese and butter in the bowl of a stand mixer fitted with paddle attachment on high speed until smooth and creamy, about 1 minute. Add powdered sugar, vanilla, and salt and beat on low speed 30 seconds (place a kitchen towel over bowl to capture any puffs of sugar). Increase speed to high and beat frosting 2 minutes. It should be thick and creamy.

Place a cake, right side up, on a large plate or cake stand. Spread one third of frosting on top. Set another cake on top and frost with half of remaining frosting. Repeat process with remaining cake and frosting. For the cleanest slices, chill 3 hours before slicing. Top with orange zest strips just before serving if desired.

This would make an excellent and filling vegetarian main course (add a dollop of yogurt and some cooked rice, if you like). It would also be great alongside pan-roasted pork chops, hanger steak, or a firm-fleshed fish such as cod. 

Spicy Cauliflower Sabzi with Cashews 

raw cashews

fennel bulb, fennel fronds, divided

⅓ cup virgin coconut oil, melted

black mustard seeds

scallions, thinly sliced

cauliflower,

green chiles (such as serrano

garam masala

cilantro leaves

This would make an excellent and filling vegetarian main course (add a dollop of yogurt and some cooked rice, if you like). It would also be great alongside pan-roasted pork chops, hanger steak, or a firm-fleshed fish such as cod. If you're spice-averse, just leave the chiles out!

Preheat oven to 350°. Toast cashews on a rimmed baking sheet, tossing once, until golden brown and fragrant, 7–10 minutes; let cool and coarsely chop.

Meanwhile, finely chop fennel bulb and thinly slice stalks. Heat oil in a large pot over medium-high. Add mustard seeds and cook until seeds begin to pop, about 1 minute. Add fennel bulb and stalks, scallions, and sweet potatoes and cook, stirring occasionally, until fennel begins to soften, 3–4 minutes. Add cauliflower, chiles, and turmeric; toss to coat. Reduce heat to medium, add 3 Tbsp. water, and cook, covered, until cauliflower is just tender, 6–8 minutes. Uncover and stir in garam masala, ½ cup cashews, ¼ cup cilantro, and ¼ cup fennel fronds; cook until fragrant, about 2 minutes.

Divide fennel mixture among bowls. Top with remaining ½ cup cashews, ¼ cup cilantro, and ¼ cup fennel fronds.

Steaming offers extreme speed and high hydration, which means that whatever you cook—from seasonal vegetables to proteins—will be done quickly and always moist. Sweet potatoes in particular benefit from this treatment, which makes their flesh pudding-like and fluffy. And you may think the tahini and butter will never combine with the liquids. Don’t give up; it will happen. 

Sweet Potatoes with Tahini Butter

lb. sweet potatoes, any color (6 small or 3 large), scrubbed

Tbsp. unsalted butter, room temperature

Tbsp. tahini

soy sauce

sesame oil

Kosher salt, freshly ground pepper

sesame seeds and lime wedges (for serving)

Steaming offers extreme speed and high hydration, which means that whatever you cook—from seasonal vegetables to proteins—will be done quickly and always moist. Sweet potatoes in particular benefit from this treatment, which makes their flesh pudding-like and fluffy. And you may think the tahini and butter will never combine with the liquids. Don’t give up; it will happen. This recipe is from Where Cooking Begins by Carla Lalli Music.

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket. Halve sweet potatoes crosswise if large and place in steamer. Cover, reduce heat to medium, and steam until fork-tender, 25–30 minutes.

Meanwhile, smash together butter, lime juice, tahini, soy sauce, and sesame oil in a small bowl with a fork until smooth, about 3 minutes. Season tahini butter with kosher salt and lots of pepper.

Arrange sweet potatoes on a platter or a large plate. Let cool until you can just handle them, then split open and generously spread tahini butter over. Season with sea salt; top liberally with sesame seeds. Serve with lime wedges (this dish really comes alive with lots of bright citrus).

A sweet or savory spin on biscuits that feature sweet potato for a tender, moist interior and a very pretty golden color. Fold in some fresh herbs for a more savory flavor, and to help pair these biscuits with one of your favorite brunch or dinner recipes. For a sweeter version, add a few tablespoons of sugar.

Vegan Sweet Potato Biscuits

unsweetened soy, almond, or rice milk

apple cider vinegar

sweet potato puree (homemade or store-bought; substitute pumpkin

baking soda

sweet potato puree (homemade

all purpose flour,

organic cane sugar

Preheat the oven to 400° F. Whisk together the non-dairy milk and cider vinegar vigorously, until it's frothy. Stir in the sweet potato puree.

Mix the flour, baking powder, baking soda, and salt together. Add the buttery spread and use a pastry cutter to mix it into the flour. The pieces of buttery spread should be so small that they're not really visible by the time you're done. (Alternately, you can use two knives for the cutting.) Stir in the herbs now, if using.

Make a well in the center of the flour mixture and add the wet ingredients and the herbs, if using. Fold them in with a spatula, then knead the mixture together quickly with floured hands, until everything is just combined evenly. (Depending on how moist your sweet potato purée is, you may need to add slightly more flour.) 

Turn the dough out onto a floured surface and flatten it to a rectangle about 1-inch thick. Use a cookie or biscuit cutter to cut it into 6 to 8 biscuits. Place the biscuits onto a parchment lined baking sheet and brush the tops with the tablespoon of melted buttery spread. Bake for 10 to 12 minutes, or until lightly golden on bottom and firm on top. Transfer to wire racks to cool until you're ready to enjoy them.

Savory Vegan Sweet Potato Biscuits

Mix the flour, baking powder, baking soda, sugar, and salt together. Add the buttery spread and use a pastry cutter to mix it into the flour. The pieces of buttery spread should be so small that they're not really visible by the time you're done. (Alternately, you can use two knives for the cutting.) 

Make a well in the center of the flour mixture and add the wet ingredients. Fold them in with a spatula, then knead the mixture together quickly with floured hands, until everything is just combined evenly. (Depending on how moist your sweet potato purée is, you may need to add slightly more flour.) 

Sweet(er) Vegan Sweet Potato Biscuits

This addictive three-ingredient sauce is amazing with sweet potatoes, but goes great with everything from meat to grains to greens. Make a double batch.

Roasted Sweet Potatoes with Miso-Tahini Sauce

sweet potatoes (about 10 oz. total)

Tbsp. neutral oil,

Tbsp. white miso

white vinegar

scallion

raw sesame seeds

This addictive three-ingredient sauce can go on anything. Make a double batch and spoon the extras over just about any meat, your next grain bowl, or thin it out with a little extra vinegar and use it as a salad dressing.

Preheat oven to 450°. Rinse 2 sweet potatoes, rubbing to remove dirt from skins.

Cut potatoes into quarters lengthwise, then cut each wedge in half crosswise into 2"-long pieces (think a nice size to eat with your hands).

Toss potatoes, 2 Tbsp. oil, and ½ tsp. salt on a rimmed baking sheet. Roast, tossing every 5 minutes, until a knife easily pierces flesh but exterior is still crispy, 15–20 minutes total (really important since you are cooking them at such a high temperature!).

Meanwhile, mix 2 Tbsp. tahini, 2 Tbsp. miso, 2 tsp. vinegar, and 1 Tbsp. water with a fork in a small bowl until smooth.

Trim root end off 1 scallion, then thinly slice from bulb to dark green tip.

Heat a small dry skillet over medium. Toast 1 tsp. sesame seeds, tossing constantly, until fragrant and golden, about 30 seconds.

Spread tahini sauce on a platter. Arrange potatoes over. Top with sesame seeds and scallions.

Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.

Green Curry Lentil Soup

Tbsp. virgin coconut oil

garlic cloves, finely chopped

1" piece peeled ginger, finely chopped

Diamond

Thai green curry paste

sweet potato, peeled,

lentils

low-sodium chicken or vegetable broth

(loosely packed) baby spinach leaves

½ tsp. (or more) fish sauce

This soup packs in all the ingredients that would make your doctor happy (Lentils! Sweet potatoes! Leafy greens!) but is bolstered by fiery Thai green curry paste to keep things interesting. Store-bought Thai curry pastes can vary widely in flavor and intensity from brand to brand (we tested this recipe with Maesri), so there are also lots of aromatics like onion, ginger, and garlic to ensure there’s plenty of flavor to balance the earthy lentils.

Heat oil in a large saucepan over medium. Add onion, garlic, and ginger; season with salt. Cook, stirring often, until onion is translucent and starts to soften, about 3 minutes. Add curry paste and cook, stirring and scraping bottom of pan constantly, until paste is fragrant and slightly darkened and mixture starts to stick to pan, about 3 minutes.

Stir sweet potato and lentils into onion mixture, then add broth and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and bring to a boil. Reduce heat to a simmer and cook soup, stirring occasionally, until sweet potatoes are cooked through and lentils are tender but not mushy, 20–25 minutes.

Add coconut milk to soup; return to a simmer. Add spinach and fish sauce and cook just until spinach is wilted, about 30 seconds. Taste soup and season with more salt and/or fish sauce if needed.

Ladle soup into bowls and top with cilantro. Serve with lime wedges.

Top 37 sweet potatoyam recipes from across the web

The most viewed sweet potatoyam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Squash Tart

Sweet Potato–Turmeric Miso Soup

Sweet Potato Wedges With Lime Mayo

Seedy Sweet Potato Oatmeal

Roasted Sweet Potatoes Recipe

Obe Ata Stew With Chicken and Spina...

Sweet Potato Cake With Salted Cream...

Spicy Cauliflower Sabzi with Cashew...

Sweet Potatoes with Tahini Butter

Vegan Sweet Potato Biscuits

Roasted Sweet Potatoes with Miso-Ta...

Green Curry Lentil Soup

Dakgalbi

Roasted Vegetables

Sweet Potato Curry

Farro-Vegetable Hash With Chermoula

Simple Quiche with Sweet Potato Cru...

Charred Sweet Potatoes With Hot Hon...

Sweet Potatoes With Charred Lemons

Sweet Potato Bowls with Spiced Lamb...

Breakfast Bowl with Sweet Potatoes ...

Ponzu Roasted Salmon for Two

Sweet Potatoes With Maple Tahini

Dinner Salad with Radicchio and Pot...

Spiced Sweet Potato Sandwich with F...

Charred Chicken with Sweet Potatoes...

Black Lentil and Harissa Veggie Bow...

Roasted Sweet Potatoes with Garlic ...

Sweet Potato Hummus

Roasted Sweet Potatoes with Chile Y...

Tamarind Chicken Thighs With Collar...

Vegan Winter Stew

Nkrakra (Light Soup With Chicken) F...

Baked Sweet Potatoes Stuffed with S...

Roasted Sweet Potatoes with Chile Y...

Top 37 sweet potatoyam recipes from across the web

The most viewed sweet potatoyam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Squash Tart

Sweet Potato–Turmeric Miso Soup

Sweet Potato Wedges With Lime Mayo

Seedy Sweet Potato Oatmeal

Roasted Sweet Potatoes Recipe

Obe Ata Stew With Chicken and Spina...

Sweet Potato Cake With Salted Cream...

Spicy Cauliflower Sabzi with Cashew...

Sweet Potatoes with Tahini Butter

Vegan Sweet Potato Biscuits

Roasted Sweet Potatoes with Miso-Ta...

Green Curry Lentil Soup

Dakgalbi

Roasted Vegetables

Sweet Potato Curry

Farro-Vegetable Hash With Chermoula

Simple Quiche with Sweet Potato Cru...

Charred Sweet Potatoes With Hot Hon...

Sweet Potatoes With Charred Lemons

Sweet Potato Bowls with Spiced Lamb...

Breakfast Bowl with Sweet Potatoes ...

Ponzu Roasted Salmon for Two

Sweet Potatoes With Maple Tahini

Dinner Salad with Radicchio and Pot...

Spiced Sweet Potato Sandwich with F...

Charred Chicken with Sweet Potatoes...

Black Lentil and Harissa Veggie Bow...

Roasted Sweet Potatoes with Garlic ...

Sweet Potato Hummus

Roasted Sweet Potatoes with Chile Y...

Tamarind Chicken Thighs With Collar...

Vegan Winter Stew

Nkrakra (Light Soup With Chicken) F...

Baked Sweet Potatoes Stuffed with S...

Roasted Sweet Potatoes with Chile Y...

The most viewed sweet potatoyam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine