5 Easy Sweet Potato Recipes That Are Insanely Simple

It's easy to be enticed by fancy, eye-catching recipes when dinnertime rolls around. After all, your work lunches are all about sad salads and soggy sandwiches. But, here's the thing: real beauty lies in simplicity. If you're looking for the simplest (yet most delicious) ingredient available this time of year, sweet potatoes ⁽¹⁾ are where it's at.

These bright orange dicots taste amazing, no matter how you cook them. Roast 'em, grill 'em, bake 'em - they'll still do the trick. Plus, they're jam-packed with nutrients, such as fiber, beta-carotene, vitamins A and C, meaning they can ward off those sneaky winter bugs. So, if you prefer spending time savoring your dinner than prepping it, these 5 easy sweet potato recipes are just the thing to hit the spot on a busy weekday.

1. Spicy Sweet Potato Soup

Bold • Warming • Flavor-Packed
Serves: 4 | Prep Time: 10 min | Cook Time: 30 min

Sweet meets heat in this bold, chipotle-infused soup starring dehydrated sweet potatoes. Balanced by garlic and tomato, this comforting bowl is perfect for cold nights when you crave something spicy, light, and satisfying. It’s a fun twist on the winter soup lineup—no chicken required.

Ingredients

• 1 cup dried sweet potatoes

• 1 chipotle pepper in adobo sauce, chopped

• ¼ cup dried onions

• 2 Tbsp olive oil

• 3 cups vegetable broth

• 3 cups water

• 1 tsp dried garlic (granulated)

• ½ Tbsp tomato paste or passata

• Salt & pepper, to taste

Instructions

1. Rehydrate sweet potatoes
   Add dried sweet potatoes to a bowl and cover with 1 cup warm water. Soak for 15 minutes, then drain and gently squeeze out excess water.

2. Sauté aromatics
   Heat olive oil in a pot over medium heat. Add chopped onion and sauté for 2–3 minutes until translucent.

3. Simmer the soup
   Add rehydrated sweet potatoes, chopped chipotle pepper, garlic, tomato paste, vegetable broth, and remaining water. Stir to combine. Bring to a gentle boil, then reduce to a simmer.

4. Cook & finish
   Simmer uncovered for 25–30 minutes, or until sweet potatoes are fork-tender. Season with salt and pepper to taste.

5. Serve
   Serve hot as-is, or blend for a silky smooth version.

Tips

• Want extra creaminess? Stir in ½ cup coconut milk before serving.

• Garnish with chopped cilantro, lime juice, or tortilla strips for texture.

• For a smokier flavor, add a pinch of cumin or smoked paprika.

2. Mediterranean-Inspired Sweet Potato Salad

Bright • Hearty • Greek-Inspired
Serves: 4 | Prep Time: 15 min | Cook Time: 0 min

This colorful salad blends dried sweet potatoes with the salty tang of Feta, briny olives, and sun-dried tomatoes for a satisfying, Mediterranean-style main dish. With bold flavors and a simple balsamic dressing, it’s a restaurant-worthy meal made with pantry staples.

Ingredients

• 1½ cups dried sweet potatoes

• ½ cup Feta cheese, crumbled

• ½ cup green or black olives, pitted

• ¼ cup sun-dried tomatoes, roughly chopped

• 1 fresh tomato, chopped

• 2 Tbsp olive oil

• 3 Tbsp balsamic vinegar

• Salt & pepper, to taste

• Sesame seeds, for garnish

Instructions

1. Rehydrate sweet potatoes
   Place dried sweet potatoes in a bowl and cover with 1 cup lukewarm water. Let soak for 15 minutes, or until tender. Drain and squeeze out any excess water.

2. Assemble salad
   In a large mixing bowl, combine rehydrated sweet potatoes, Feta cheese, olives, sun-dried tomatoes, and chopped tomato.

3. Dress & serve
   Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Toss to coat evenly and sprinkle with sesame seeds before serving.

Tips

• Add a handful of chopped cucumbers or rehydrated dried spinach for extra freshness.

• Serve chilled or at room temperature for best flavor.

• Pairs perfectly with grilled chicken or warm flatbread.

3. Sweet Potato Rosemary Crackers

Crispy • Herbed • Snack-Ready
Serves: 6–8 | Prep Time: 10 min (+30 min chill) | Bake Time: 10 min

These savory, cracker-style bites blend buttery dough with smooth dried sweet potatoes and aromatic rosemary. With a hint of sweetness and a Goldfish-style crunch, they’re perfect for snacking, dipping, or lunchbox munching—no fork required.

Ingredients

• ½ cup dried sweet potatoes

• 2 Tbsp unsalted butter

• 2 cups all-purpose flour

• 1½ Tbsp baking soda

• 1 tsp dried rosemary

• 1 tsp sugar

• Salt, to taste

Instructions

1. Rehydrate & purée sweet potatoes
   Place dried sweet potatoes in a bowl with 1 cup lukewarm water. Soak for 15 minutes until soft, then drain and squeeze out excess water. Blend in a food processor until smooth.

2. Mix dough
   In a stand mixer or large bowl, combine sweet potato purée with flour, butter, baking soda, rosemary, sugar, and salt. Mix until dough forms a cohesive lump.

3. Knead & chill
   Lightly knead dough into a ball. Divide into four portions, wrap each in wax paper, and refrigerate for 30 minutes.

4. Preheat oven
   Preheat oven to 350°F. Line baking sheets with parchment paper.

5. Roll & cut
   On a floured surface, roll out each dough portion until very thin. Cut into desired shapes using cookie cutters or a knife.

6. Bake
   Transfer crackers to prepared baking sheets. Bake for 10 minutes or until crisp and lightly golden. Cool before serving.

Tips

• For extra sharp flavor, mix in ¼ cup grated Parmesan.

• Store in an airtight container for up to 1 week.

• Add a pinch of cayenne for a little kick.

4. Southwestern Sweet Potato Hash

Savory • Satisfying • Anytime Meal
Serves: 4 | Prep Time: 15 min | Cook Time: 25 min

This bold and colorful hash turns the idea of breakfast-for-dinner into a serious culinary win. With tender dried sweet potatoes, juicy sausage, pre-cooked dehydrated black beans, and dehydrated red bell peppers, it’s a one-skillet meal loaded with protein, fiber, and Southwest flair.

Ingredients

• ¾ cup dried sweet potatoes

• ⅓ cup dehydrated red bell pepper

• ½ lb turkey or chicken sausage, sliced

• 1 small onion, diced

• 3 Tbsp olive oil

• ½ tsp dried garlic (granulated)

• ½ tsp ground cumin

• ½ cup pre-cooked dehydrated black beans

• 1 avocado, diced (for serving)

• Salt & pepper, to taste

Instructions

1. Rehydrate vegetables & beans
   In a bowl, combine dried sweet potatoes, dehydrated red bell pepper, and pre-cooked dehydrated black beans with 2 cups warm water. Soak for 20 minutes. Drain and gently squeeze out excess water.

2. Sauté base ingredients
   In a large skillet, heat olive oil over medium heat. Sauté diced onion for 2–3 minutes. Add rehydrated red bell peppers and sweet potatoes. Cook for 3 more minutes, stirring occasionally.

3. Add sausage & seasonings
   Stir in sliced sausage, garlic, and cumin. Cook for 15 minutes, or until sausage is browned and sweet potatoes are tender.

4. Finish with beans
   Add rehydrated black beans and stir to combine. Simmer for 5 more minutes until heated through.

5. Serve
   Serve hot, topped with fresh diced avocado and a sprinkle of salt and pepper.

Tips

• Add a squeeze of lime or chopped cilantro for extra brightness.

• Great for meal prep—reheats well for breakfast or lunch the next day.

• For added heat, stir in a pinch of dried jalapeño peppers.

5. No-Bake Sweet Potato Brownies (also Paleo)

Rich • Fudgy • Naturally Sweetened
Serves: 9 squares | Prep Time: 10 min | Bake Time: 25–30 min

These nutrient-dense brownies showcase the sweet side of dried sweet potatoes, delivering a moist, chocolatey treat without refined flour or dairy. Sweetened with maple syrup and coconut sugar, they’re Paleo-friendly and beyond easy to whip up—just mix, bake, and enjoy.

Ingredients

• ⅓ cup dried sweet potatoes

• ¾ cup almond butter

• ⅓ cup maple syrup

• ½ cup coconut sugar

• ⅓ cup almond flour

• 3 Tbsp cocoa powder

• ½ tsp baking soda

• 1 tsp vanilla extract

• A pinch of salt

Instructions

1. Rehydrate sweet potatoes
   Add dried sweet potatoes to a bowl with 1 cup warm water. Let soak for 15 minutes, then drain and squeeze out excess water.

2. Preheat oven & prep pan
   Preheat oven to 350°F and line an 8x8-inch baking pan with parchment paper.

3. Mix wet ingredients
   In a mixing bowl, combine rehydrated sweet potatoes, almond butter, and maple syrup. Mix by hand or with a fork until mostly smooth.

4. Add dry ingredients
   Add coconut sugar, almond flour, cocoa powder, baking soda, vanilla extract, and salt. Mix until a thick batter forms.

5. Spread & bake
   Pour batter into the prepared pan and spread evenly with a spatula. Bake for 25–30 minutes, or until the center is set and no longer sticky to the touch.

6. Cool & serve
   Let cool in the pan before slicing into squares. Serve plain or topped with whipped cream, chopped nuts, or dried fruit.

Tips

• Store in the fridge for up to 5 days for maximum fudginess.

• Add ¼ cup dark chocolate chips for extra indulgence.

• Use sunflower seed butter for a nut-free version.

Now, we want to hear from you! What are your go-to easy sweet potato recipes? Any unique combos you'd like to share? We can't wait to hear your thoughts in the comments down below!

References:

1.  https://www.hsph.harvard.edu/nutritionsource/food-features/sweet-potatoes/

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