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Looking for Sweet Potato Recipes

Hi All! I have about 5 lb of sweet potatoes that I need to do something with asap. I love sweet potato breads and muffins, but have never made them before, and don't have a recipe. And, is there such a thing as sweet potato cake/cupcakes?

Any and all suggestions/ recipes welcomed and appreciated!

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  1. 5 lbs would go quickly in my house! I'm a big fan of grilled and baked sweet potatoes. They're nice and simple. Roasting them with other veggies is nice (but hard to think about it the heat). Sweet potato bisque is lovely (again kind of rich in the summer hear). I've made a pork hash with sweet potatoes a couple times that was really good. Naturally mashed sweets are terrific. The sweet potato salad at Whole Foods has been pretty decent. Perhaps they have the recipe on their web site.

    1. Big fan here too. I often make baked sweet potato chips (aka 'french fries') by slicing sweet potatoes into rectangular sticks, tossing with a little olive oil and salt, and roasting at 190C/375F-ish until soft and crispy.

      I also like the roast sweet potatoes with lime and cilantro on epicurious, and simply wrapped in foil and roasted on a barbeque grill.

      1. Roast sweet potato wedges in the oven or under the broiler after tossing with olive oil, chinese 5 spice, s&pl Eat as-is, or dip into a yogurt/curry paste mixture (or sour cream).

        1. Sweet potato scones- my own recipe, pie - my own recipe, be happy to share with you..
          Love them too. Just baked with a little butter even. Darn I wish I had some!

          6 Replies
          1. re: chef chicklet

            Thanks to EVERYONE for your replies!

            Chef Chicklet, may I please have your swt.pott. scones recipe? I am totally craving some sort of bready / desserty type thing right now to do with the s.potatoes.

            (My refrig went out last week, and I have been doing some crazy things with the stuff that was in the freezer, which these sweet potatoes were. Y'all should see what happened with all the turkey I had... some sort of strange cross between turkey gumbo and turkey pot pie. It was really too die for. I'll never be able to recreate it. *sniff sniff*)

            1. re: Tehama

              Sweet Potato Scones with Pecans

              Sweet potato puree - 3 pureed sweet potatoes – not huge with one cup of cream
              Scoop I cup of puree in place of usual ½ cup whipping cream in reg scone recipe

              2 Cups Flour –King Arthur’s is my preferred brand..
              2 tsp baking powder
              1 egg
              1 T vanilla
              ½ tsp sea salt
              ¼ cup Plus 2 T fine baker’s sugar
              ½ cup ice cold butter cut into small cubes and refrigerate until needed
              1/2 cup chopped pecans save some for the top
              1 cup ice cold puree made with cream
              ½ cup of golden raisins
              2 T cinammon

              For the topping
              1 egg beaten
              1 T whipping cream
              Raw sugar
              Remaining pecans to top

              Cut butter into cubes and refrigerate until ready to use

              Sift the flour, salt, baking powder and sugar into a large bowl
              Cut the butter into the flour mixture with pastry blender until resembles coarse meal
              In a smaller bowl whisk the sweet potato cream puree and the egg, and vanilla – add to the dry mixture mixing with a fork, and stir until just combined – do not over mix!
              Then gently add the nuts and raisins.
              Pour the dough mix onto a lightly floured board and pat into a 7 inch 1 to 1 ½ inch high disk. Cut into in half then quarters and then in eights as evenly as possible.

              Place the scones on a baking sheet with silpat or parchment paper – this ensures even browning on the bottom

              Mix 1 egg with the 1 T of cream and brush the tops with the cream-egg mixture then sprinkle generously with the raw sugar crystals and nuts/and little cinnamon

              Bake at 375 degrees for 17 minutes and no longer!
              This will ensure a moister scone than normally expected.
              I have a gas oven, and I place the rack in the middle of the oven.

              1. re: chef chicklet

                we have had a bumper season of sweet potato and hubby has gotten into making scones.
                here is a savoury version with beetroom jam and creme fraiche, unusual but delicious

                1. re: kmh

                  kmh this is so interesting. I'd love to try this one, sounds almost savory...

                  1. re: chef chicklet

                    savoury = savory!!! translation from AUS to USA hee hee. ;)

                    1. re: kmh

                      ok I'm laughing! I missed it! I was hung up on the beet jam! I love beets!

          2. Steam and puree the potatoes, and substitute them in any recipe that calls for canned pumpkin.

            1 Reply
            1. re: paulj

              Actually ... based on the pumpkin reference above couldn't you follow paulj's suggestion but portion and freeze the potato puree? Just like you would pumpkin puree?

            2. Steamed, then sliced and fried.
              Sliced, Battered and deep fried.

              Cut into strips and added to other veggies for Korean Twiggim(sp?), a battered, deep fried Korean snack.

              1. I like making a big batch of mashed sweet potatoes, sweetened with maple syrup. I use the leftovers for sweet potato pie (there are a number of recipes on the Food Network website), or I make the mash into patties and pan-fry them.

                1. I really love sweet potatoes in any form I've ever tried. I will definitely be trying chef chicklet's sweet potato scones! The only way my husband will eat them is if I roast them cut up into chunks and then toss with deeply browned butter, sea salt, and a little nutmeg. Yum!

                  1 Reply
                  1. re: ScarletB

                    Thanks Miss Scarlet! Sweet potato pulp freezes well, I usually freeze it and then defrost when needed. Then add the cream to get the creamy puree... You can make these with a little praline top too.

                  2. I love to make potato rolls, and have had good luck using sweet potatoes in the one from the betty crocker new picture cook book (the 1961 edition, not sure if it's still in newer editions). I cut down the sugar slightly when I do it with sweet potatoes.

                    Potato refrigerator rolls:
                    1.5 cups warm milk or water
                    1 packet dry yeast
                    2/3 cup sugar
                    1.5 tsp salt
                    2/3 cup soft shortening (I use butter just fine)
                    2 eggs
                    1 cup lukewam mashed potatoes
                    7 to 7.5 cups AP flour

                    Proof yeast in water & a little sugar, then stir in everything else except the flour. Add flour in batches until the dough is handleable, and turn out onto a floured board to knead. Now here's where you have options: you can let it rise and then punch it down and shape it, or let it rise once then punch down & put in the fridge, or you can put it directly in the fridge. The dough keeps up to 3 days, just punch it down from time to time. When you're ready, shape and let rise until double (take a little while if the dough has been in the fridge). For rolls, bake at 400 for 12-15 mins. (For bread, it takes longer)

                    1. sub sweet potatoes for pumpkin in pumpkin soup.

                      I have a recipe for sweet potato and chargrilled red capsicum somewhere, too...

                      1. Freeze your extra sweet potatoes, thus: boil them in skins, cool, slip off the skins, mash the potatoes with a can of crushed pineapple, and freeze in quantities sufficient for one meal. Very handy to have around.

                        1. Sweet Potato Burritos... a few variations

                          Sweet Potato Latkes... sub sweet potatoes for white potatoes in potato pancake recipes... and add cinnamon

                          Sweet Potato Biscuits

                          Sweet Potato Ravioli

                          Sweet Potato Waffles

                          Cooked, mashed sweet potato is a wonderful addition to oatmeal with cinnamon. Also a great addition to smoothies!

                          1 Reply
                          1. re: Emme

                            For a wonderful Sweet Potato Chipotle Gratin, developed by Hosea Rosenberg of Boulder's Jax Fish House, see http://culinary-colorado.blogspot.com... with a followup posting at http://culinary-colorado.blogspot.com... .

                          2. Just found the twiggim recipe.

                            Ya Chae Twiggim (Deep Fried Vegetable Snack)

                            1 large carrot
                            1 zucchini
                            1 fresh red chili pepper
                            2 bundles enoki mushrooms, separated
                            4 green onions
                            1 medium potato
                            1 medium sweet potato
                            6 cloves fresh garlic
                            vegetable oil for deep frying


                            1 cup all-purpose white flour
                            1/4 cup rice flour
                            1/4 cup corn or potato starch
                            1 egg
                            1/2 teaspoon salt
                            1 1/2 cups ice cold water

                            DIPPING SAUCE

                            1/2 cup soy sauce
                            1/2 teaspoon rice vinegar
                            1 clove garlic
                            1 green onion
                            1 teaspoon brown sugar or sugar
                            1/4 teaspoon sesame oil



                            Wash all vegetables well in cold water.
                            Potato, sweet potato, and carrot
                            Bring a pot of water to a boil over high heat.
                            Peel and rinse potatoes and trim very top and bottom of the carrot.
                            Thin slice (about 1/8 inch thick) the potato and sweet potato, then cut each slice into thin strips.
                            Slice carrot into about 1/8 by 1/8 by 2 inch strips.
                            Place potato, sweet potato and carrot strips in boiling water and remove pot from heat. Let sit in hot water until just limp (2 to 5 minutes)
                            Drain and rinse in cold water, then pat dry with paper towel.

                            Peel Zuchini, rinse, and slice into about 1/8 by 1/8 by 2 inch strips. Pat dry.
                            Trim top and bottom of green onions, wash in cold water, then cut into 2 inch sections.
                            Remove stem from chili pepper, cut in half from top to bottom, then sliver each half.
                            Thin slice garlic cloves from top to bottom.
                            Put all vegetables in a large bowl and toss until well mixed


                            Mix all dry ingredients together in a large bowl, then sift.
                            Wisk egg and water together, add to bowl of dry ingredients, and wisk together until smooth.

                            Dipping Sauce

                            Wisk soy sauce, sugar, sesame oil, and vinegar together in a small bowl.
                            Fine chop garlic and green onion, add to liquid, and mix well.


                            Pour cooking oil (about 3 inches deep) into a large wok or deep pot. Heat over high heat to 375º (a drop of batter should immediately float when placed in hot oil)
                            Using metal kitchen tongs, dip some of the tossed vegetables into the batter.
                            Allow excess batter to drip off, then gently drop into hot oil.
                            Cook until lightly browned (three to five minutes).
                            Use a metal basket strainer with handle to remove from oil, transfer to paper towel and let drain.
                            Repeat until all vegetables are cooked. (Do not over crowd the wok/pot as this could cause oil to "boil over")

                            Serve as a snack or appetizer with dipping sauce.


                            1. I share your passion for sweet potatoes. I really dont think I have ever had them with anything that I have disliked the result- especially during grilling season.

                              I love sweet potato cooked with skin on (always with skin on) on a grill and then cut into and stuffed with feta cheese and maple syrup.

                              Cant go wrong with sweet potato fries with garlic and any dip under the sun.

                              My personal favorite is to have them become nice and roasted on the grill and use them to smother on sandwiches of any kind- my current turn-to is italian bread coated with sweet potato softened with fresh figs, eggplant, and shredded chicken.

                              there are some great ideas on this thread that I am looking forward to trying. Thanks!

                              1. I'm not a huge fan of sweet things with savory dishes, so instead of adding honey or maple to my mashed sweets, I add lots of salt and chipotle with adobo. It's sweet and spicy, perfect with barbeque.

                                2 Replies
                                1. re: cyberroo

                                  I like to bake extra sweet potatoes (in the skin) and then eat one the next morning for breakfast!

                                  1. re: cyberroo

                                    I have done a similar dish with mashed sweet potatoes, enhanced with butter, cream or milk, vanilla bean, S & P and fine diced hot peppers. Can be jalapenos, serranos, what ever you like and chipotles work well too. The hot and sweet contrast is very good.

                                  2. You guys ROCK! Thank you so much for your help and input. (BTW, Chef Chicklet, the scones are Aaah-Mazing!) I can't wait to try all the suggestions!

                                    1 Reply
                                    1. re: Tehama

                                      Glad you like them. I always keep the puree in the freezer now.

                                      I've got about 10 (my own) scone recipes you are welcome to try out anytime...The base recipe came from me practicing my Dried Cherry Pecan scones over and over and over.....