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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 27 vegan sweet potato recipes. Bonus: All recipes are free from oil, meat, dairy, and heavily processed ingredients!
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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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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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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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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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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