Sweet potatoes are the super spuds! Offering a burst of flavor and a punch of nutrition, they add a touch of sweet starchy goodness to any meal.
Planted in spring and harvested from late August through November, sweet potatoes are also available year-round at most grocery stores. There are hundreds of varieties of this root vegetable, and they come in a kaleidoscope of colors, from orange to striking shades of purple and white.
But it’s their nutrition that makes them the true super spud; even their skin is edible and nutritious. Sweet potatoes are rich in beta carotene, vitamin C and potassium. They’re also high in fiber while relatively low in calories.
From comforting classics to your new go-tos, we’ve rounded up recipes from around our community of Edible magazines that will tantalize your taste buds and elevate your appreciation for this versatile tuber.
Creamy Cheesy Scalloped Sweet Potatoes
This is a sweet twist on scalloped potatoes. The combination of orange- and yellow/white-fleshed sweet potatoes makes a pretty presentation. All in all, it’s impressive enough for special occasions — it would be great alongside Thanksgiving turkey. But it’s easy enough for weeknights, paired with a simple chicken breast or chops, or served as a vegetarian entrée with a crisp salad.
Recipe from Edible Monterey Bay
Roasted Sweet Potato Platter
This hearty dish is great for a main meal or as a fun side for a potluck. It’s tasty served warm or at room temperature.
Recipe from Edible Michiana
Mimi’s Sweet Potato Yuan
Tang yuan is a traditional Chinese dish that consists of sticky rice flour balls in a flavored clear syrup or sweet bean, seed or nut soup. They can be stuffed with traditional fillings like sweetened red bean paste, sesame seed paste, peanut meal or peanut paste or left unfilled. Traditionally, tang yuan is eaten on the first full moon of the Lunar New Year or in December, on the first day of winter or winter solstice.
Recipe from Edible San Antonio
Baked Sweet Potatoes with Maple Crème Fraîche
Sweet potatoes are definitely a superfood, loaded with beta carotene, which functions as a potent antioxidant and a rich source of vitamin A. Not to mention, one of our culinary tenets is crème fraîche with everything, so this recipe checks all the boxes of deliciousness.
Recipe from Edible San Francisco
Roasted Sweet & Purple Potatoes with Green Chile Cilantro Chimichurri
Purple potatoes are so striking, and even more so when paired with the bright orange of a sweet potato. Roasting them together with whole spices and showering them with a garlicky, hot chili-and-herb condiment warms your belly in the deep winter, and they go with practically anything, especially black beans and rice.
Recipe from Edible Boston
Sweet Potato Ravioli
Wonton wrappers make it easy to prepare these savory ravioli, served with a sage and pecan sauce.
Recipe from Edible Northeast Florida
Sweet Potato Pie with Orange Meringue
A traditional Graham cracker crust, hearty sweet potato filling and light tangy meringue make this pie a show stopper for any holiday gathering.
Recipe from Edible Nashville
Sweet Potato & Lentil Chili
Serve with a drizzle of Greek yogurt or kefir, a slice of cornbread and your favorite brew.
Recipe from Edible OKC
