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By Lisa Esile, MS Oct 26, 2020
Last Updated:
Quick-cooking, easy to store, and oh-so-delicious, the humble sweet potato is a nutritionally rich, colorful, extremely handy vegetable to keep around. Baked, roasted, steamed, boiled, stuffed, or pureed, sweet potato boasts a velvety texture and earthy-sweet flavor that’s great in both sweet and savory dishes. To showcase their tasty versatility we’ve put together a collection of 33 vegan sweet potato recipes. Bonus: All recipes are free from oil, meat, dairy, and heavily processed ingredients!
The sweet and creamy tones of sweet potato are perfectly paired with mild-flavored cauliflower and onion in this hearty soup. Coat the veggies in a curry powder paste before roasting; then add them to a savory broth. The flavor is incredible!
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Naturally sweetened with dates, maple syrup, and sweet potato, this gooey chocolatey pudding, topped with a nifty fall-spiced nut crumb, has restaurant-quality written all over it.
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Fragrant with fall spices and packed with tangy dried fruit, this moist sweet potato loaf is a keeper. Flaxseed is used as a binder; sweet potato, applesauce, and cane sugar lend sweetness; and raw pepitas add an appealing crunch. “I plan on eating it for breakfast, as well as dessert,” shares one reader.
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This deliciously creamy multi-color medley of sweet potatoes is the perfect side dish for a chilly night. The cheesy cashew-based sauce is infused with warming spices and fresh sage to perfectly compliment the earthy sweetness of this edible mosaic.
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You’ll relish every bite of this sweet potato and polenta mash topped with a veggie sauce, loaded with whole cherry tomatoes, mushrooms, and spinach. Note: This recipe uses tube polenta, which is a great way to cut down preparation time.
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Sick of the same old toast-toppers? You’ll love this cinnamon- and nutmeg-infused sweet potato butter. Spread it on bread, or for an extra sweet potato hit, try it on Sweet Potato Bread or Single-Rise Sweet Potato Rolls.
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These baked sweet potatoes are hearty and impressive enough to take center-table on any holiday spread.
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Packed with sweet potato, rice, spinach, salsa, and beans, these vegan quesadillas are far tastier than the traditional cheese-laden version.
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Whip up this easy and tasty recipe for a weekend brunch! Multi-color sweet potatoes are mixed with crunchy bell pepper, sweet onion, and earthy kale to create a good-for-you medley that’s topped with a silky smooth avocado crema.
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The tender flesh of steamed sweet potato makes a great taco filling. Beans and corn add heft for an easy weeknight meal the whole family will enjoy.
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In this luscious vegan flatbread pizza, mashed sweet potato is spread over a Homemade Oil-Free Pizza Dough and topped with grilled pear, fresh blueberries, and toasted walnuts.
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Made with sweet potato instead of chickpeas, this light, golden hummus tastes amazing with whole grain crackers, with veggie sticks, or in sandwiches and salads.
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This sweet potato and roasted vegetable pizza, drizzled with balsamic glaze, is sure to get your tastebuds tingling.
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Almond milk keeps this simple sweet potato soup creamy, cinnamon and nutmeg add delicious fall flavors, and orange zest and juice adds a citrusy zing.
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Ready in as few as 20 minutes, this veggie soup is packed with satisfying goodness. If you don’t have rainbow chard use green chard, kale, or spinach.
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In this robust green salad, the soft texture of sweet potato perfectly complements the curly grassiness of kale. Dried cranberries pack a fruity punch, cashews add crunch, and a smokey tahini dressing ties it all together.
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As if baked mushrooms weren’t delicious enough: Add a melt-in-your-mouth filling of chickpea, spinach, and sweet potato for a heavenly appetizer or main dish.
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In this family-friendly mac and cheese, creamy sweet potato plus garlic and nutritional yeast make for scrumptious cheesy flavors.
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With layers of tomato sauce, sweet potato filling, cashew cheese, and lasagna noodles, it’s not hard to see why this vegan lasagna is a fan favorite.
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A curried pea-chickpea filling takes baked sweet potatoes to the next level. Serve with tofu Sour Cream and a green salad.
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Fresh herbs, plenty of mushrooms, and a creamy-cheesy cashew dressing make this sweet potato casserole a delicious main course.
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Sweet potato keeps these whole grain dinner rolls moist and adds golden color. Even better, they’re ready in 90 minutes, and that includes an hour of rising time.
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These lightly spiced sweet potato wedges are great as a snack or served with your favorite plant-based burger and ketchup.
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In this tasty chili, sweet potato with kale and kidney beans gives a satisfying earthiness, while orange juice adds citrusy overtones.
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Using pantry staples such as canned chickpeas and frozen corn, these rustic stuffed sweet potatoes are an ideal fallback meal for when you’re running low on fresh supplies.
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This satisfying sweet potato stew is made even heartier with the addition of yellow lentils. Lime juice, Swiss chard, and vegan yogurt make it a comforting and well-balanced curry.
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Liquid smoke (yes, it’s a thing!) adds a divine grilled flavor to this bean and sweet potato chili.
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Is there nothing sweet potato can’t do! For these bread-less bruschetta, thin slices of sweet potato are baked then topped with avocado, fresh basil, and tomato.
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This plant-based take on a traditional Jewish dish uses three different varieties of sweet potato to give a striated effect. Serve with Tofu Sour Cream. (The recipe also works well with one type of sweet potato.)
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Brighten up your morning meal with this colorful sweet potato breakfast bowl topped with banana, pumpkin seeds, and berries.
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For these gorgeous squares, a light sweet potato filling houses fresh berries. A date-sweetened crumble is used for the base as well as the topping.
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These simple four-ingredient treats from The Blue Zones Kitchen were inspired by New York Times best-selling author Dan Buettner’s adventure in Okinawa, where locals have a diet rich in sweet potato and live to be some of the oldest people in the world.
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The velvety texture of sweet potato combined with fresh peaches is a match made in heaven in these scrumptious tarts.
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Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.
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