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Sweet Potatoes

Sweet Potato Stew

Served with rice or quinoa, this healthy dish is balanced and tasty. Sweet Potato Stew is a recipe that will please the whole family.

Sweet Potato Stew
Serves: 4
  • 1 onion
  • 4 sweet potatoes
  • 2 cloves garlic
  • 1 can diced tomatoes
  • 1 cup spinach
  • 1 can coconut milk
  • 1 tsp curry
  • 1 tsp cumin
  • a little olive oil
  • salt and pepper
  1. Chop the onion. Peel the sweet potato and cut into cubes.
  2. Cook the onion and garlic cloves in oil for about 5 minutes over medium high heat.
  3. Add sweet potato and cook for another 5 minutes.
  4. Add the tomato, spinach, coconut milk, and spices and mix together. Simmer 30 minutes.
  5. Salt and pepper to taste.


Savory Sweet Potatoes with Thyme, Olives, and Garlic

Sweet potatoes with olives

If candied sweet potatoes are too cloying for your palate, try them prepared in a savory rather than sweet way. This recipe, fragrant with garlic and thyme and studded with black olives, may change your mind about sweet potatoes if they’ve never been your veggie of choice. This recipe doubles easily for a larger crowd.

Contributed by Robin Robertson, from 1,000 Vegan Recipes.* Reprinted with permission. Photos by Hannah Kaminsky. Continue Reading…

Vegan Mexican Stuffed Sweet Potato

Vegan Mexican Stuffed Sweet Potato

Here is an exotic recipe—very simple and full of fiber and vegetable protein: Vegan Mexican Stuffed Sweet Potato! This dish is good as it is colorful and is a great way to enjoy a meal rich in flavors and essential nutrients. In addition, these stuffed sweet potatoes are a good source of antioxidants, fiber, essential fatty acids, and minerals.


Vegan Mexican Stuffed Sweet Potato
Serves: 2
  • 2 sweet potatoes
  • 1 onion
  • 1 tbsp olive oil
  • ½ block firm tofu, cut in small cubes
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ cup black olives
  • 1 bunch fresh coriander
  • ½ cup salsa
  • salt and pepper to taste
  1. Scrub sweet potatoes with a brush to clean. Cook whole sweet potatoes in an oven heated to 400°F for 45 minutes.
  2. Meanwhile, cut the onion into a large pan with olive oil over medium heat. When onion begins to brown, add the tofu, chili powder, and garlic powder. Cook for 10 minutes, stirring occasionally. Remove from heat and add black olives.
  3. When the potatoes are cooked, cut them gently in half lengthways. Let them cool a little and press the flesh down with a fork.
  4. Add the tofu mixture on top of the sweet potato.
  5. Add the salsa and fresh coriander.
  6. Serve.


Chickpea and Sweet Potato Burger

This Chickpea and Sweet Potato Burger recipe is perfect for those times when you want to try stray from the traditional recipes you’re used to. For a quick meal, you can prepare the patties in advance and warm them up when you need them.

Chickpea and Sweet Potato Burger
Serves: 5
  • 1 cup sweet potato meat (about a medium sweet potato, cooked and peeled)
  • 1 can (540 ml) chickpeas, drained and well rinsed
  • ¼ cup barbecue sauce, homemade or commercial
  • ¼ tsp salt
  • 1 tbsp chili seasoning
  • ⅓ cup bread crumbs
  • tomatoes
  • lettuce
  • vegan mayonnaise
  • pickles
  • 5 hamburger buns
  1. Cook your sweet potato in the oven at 400°F for 20 minutes. Once the sweet potato has been cooked and peeled, let it cool a little.
  2. Preheat the oven to 350°F.
  3. Place the sweet potato flesh, chickpeas, barbecue sauce, salt, chili seasoning, and bread crumbs in a food processor. Mix until a homogeneous paste forms. You will probably need to scrape the side with a rubber spatula several times during the process.
  4. When the preparation is homogeneous, separate into five equal parts and form patties with your hands. Freeze patties for at least 15 minutes to allow the mixture to firm up.
  5. Place the patties on a baking sheet covered with parchment paper.
  6. Cook in the oven for 30 minutes. Then let cool for about 5 minutes.
  7. Meanwhile, prepare the toppings (tomatoes, lettuce, mayonnaise, pickles) and toast your hamburger buns.
  8. Assemble the burgers by brushing the inside of each bun with mayonnaise, then stacking a cooked patty, lettuce leaf, pickles, and a tomato slice.


Balsamic and Herb Roasted Vegetable Salad

Balsamic and Herb Roasted Vegetable Salad

This recipe for Balsamic and Herb Roasted Vegetable Salad may seem simple, but the taste of each vegetable is distinct—a festival of flavors in every bite!
Balsamic and Herb Roasted Vegetable Salad
Serves: 4
  • 4 tbsp + 1 tbsp olive oil
  • 2 tbsp + 1 tsp dried thyme
  • 2 tsp + 1 tbsp dried marjoram
  • 2 sweet potatoes
  • 2 onions
  • 2 potatoes
  • 1 red pepper
  • 3 tbsp balsamic vinegar
  • salt
  • black pepper
  1. Preheat oven to 425°F.
  2. In a large bowl, mix 4 tbsp oil, 2 tbsp thyme, and 2 tsp marjoram.
  3. Slice the sweet potatoes, onions, potatoes, and red pepper. Place in a bowl and cover with the olive oil mix; toss to coat.
  4. Spread vegetables on two baking sheets lined with parchment paper. Salt and pepper to taste.
  5. Bake the vegetables for 40 to 45 minutes or until vegetables are golden brown. Stir occasionally.
  6. Meanwhile, in a small bowl, mix the balsamic vinegar with the rest of the oil, thyme, and marjoram. Drizzle this oil mix on the vegetables when serving.
  7. Serve with quinoa.


Easy Curried Sweet Potatoes and Tofu

Once you have your sweet potatoes ready, this delicious curried combo recipe made with tofu and greens comes together quickly. Serve with cooked quinoa or couscous or a fresh flatbread, and a simple salad of tomatoes, bell peppers, and cucumbers. Stir some coconut yogurt and chopped cilantro into the salad to make it almost like a raita, a perfect accompaniment!

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Sweet Potato Tzimmes

Sweet potato tzimmes recipe

An Eastern European standard, tzimmes is a roasted vegetable dish that is made a number of ways, depending on the occasion. For the Jewish New Year, Rosh Hashana, the appropriate ingredients include carrots and sweet potatoes, with the added sweetness of fresh and dried fruits. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

Sweet Potato Tzimmes
Recipe type: Jewish holiday
Cuisine: Vegan / Jewish New Year / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 3 large carrots, sliced
  • 3 large sweet potatoes, cooked, baked, or microwaved in their skins, then peeled and sliced
  • 1 large apple or pear, cored and sliced
  • ½ cup chopped prunes
  • ¼ cup chopped dried apricots
  • ½ cup orange juice, preferably freshly squeezed
  • 1½ teaspoons cinnamon
  • ½ teaspoon each: ground ginger and salt
  • ⅓ to ½ cup chopped walnuts, optional
  1. Preheat the oven to 350 degrees F.
  2. Heat the oil in a large skillet. Sauté the onions over medium heat until translucent. Add the carrots and continue to sauté until onions and carrots are golden.
  3. In a mixing bowl, combine the onion-carrot mixture with all the remaining ingredients except walnuts. Mix thoroughly; don't worry if the potato slices break apart.
  4. Transfer the mixture to a large, oiled, shallow baking dish (a round or oval shape is attractive). Sprinkle the optional walnuts over the top.
  5. Bake for 45 to 50 minutes, or until the top begins to turn slightly crusty. Serve hot or warm from the baking dish.


Sweet potato tzimmes recipe

Sweet Potatoes Stuffed with Spicy Chickpeas and Tahini Sauce

This recipe of stuffed potatoes with chickpeas is a gift for your body. It will allow you to stock up on protein, and it’s also really gourmet. Roasted vegetables are always a hit, but it’s the sweet potato that wins the prize for tastiest. Stuffed, it turns into a complete and comforting meal.

Low caloric, but very energetic, the chickpea deserves a good place in your menus. Just think about it the day before: after 12 hours of soaking and 30 minutes to 1 hour 30 minutes of cooking, it is the perfect protein element for vegetarian meals.

  • Prep Time: 20 min
  • Cook Time: 35 min
  • Servings: 4


  • 4 Sweet potatoes
  • 1 cup precooked chickpeas or 1 can of chickpeas
  • 1 cup cherry tomatoes cut in half
  • 2 green onions finely chopped
  • 1 pinch Cumin
  • 1 pinch Coriander
  • 1 pinch Turmeric
  • 1 pinch Paprika
  • 1 pinch salt
  • 1 filet Olive oil

The sauce

  • ¼ cup Tahini
  • 2 tbsp. lemon juice
  • 1 tbsp. maple syrup


  1. Preheat the oven to 450 FËš. Clean the sweet potatoes with a brush, and prick them with a fork. Place them on a baking sheet lined with parchment paper.
  2. Bake in the oven for 30 to 40 min.
  3. In a bowl, mix chickpeas with the tomatoes, the green onions, and the spices.
  4. Prepare the sauce. Mix the tahini with lemon juice and the maple syrup.
  5. Let the sweet potatoes cool for a few minutes, then cut them in 2 and mash the flesh a little bit.
  6. Stuff the sweet potatoes gently with the chickpea mixture and drizzle with tahini sauce.

Accordion-Style Sweet Potatoes with Chili Salt and Garlic

Accordion-Style Sweet Potatoes

This style of preparing potatoes is popular for good reason: Not only are they visually striking, you also get some of the benefits of a gratin—thin, tender slices and deliciously crusty edges—without the heavy sauce. I especially like this technique for sweet potatoes, which are grown in Texas much of the year. Reprinted with permission from Meatless in Cowtown: A Vegetarian Guide to Food and Wine, Texas Style © 2015 by Laura Samuel Meyn and Anthony Head, Running Press, a member of the Perseus Books Group. Photos by Jason Varney. Continue Reading…

Sweet Potato and Black Bean Chili with Tomatillos

Sweet Potato and Black Bean Chili by Leslie Cerier

This sweet and spicy stew is a fun and unusual take on chili. And if you happen to have leftovers, it tastes even better a day or two later. Kelp may seem like an unusual ingredient here, but it has several benefits: it makes the beans more digestible, and it also contains flavor-enhancing compounds and loads of minerals and vitamins. Copyright © 2010 Gluten-Free Recipes for the Conscious Cook* by Leslie Cerier (New Harbinger, Inc). All rights reserved. Used by permission of the publisher and author.

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White Pizza with Sweet Potato, Onions, and Olives

White vegan pizza with sweet potato, onions, and olives

Here’s a delectably different kind of pizza—a vegan white pizza brimming with well-cooked onions, roasted sweet potato, and briny olives. Combine this pizza with most any kind of salad, and you have a delicious cool-weather dinner. This recipe makes 6 to 8 slices; double it if you’re feeding more than 3 hungry people! Photos by Evan Atlas.  Continue Reading…

Chunky Sweet Potato Bisque

Chunky Sweet Potato Bisque

A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter. Served in a generous bowl, it can be a main dish, completed simply with salad and fresh bread. Served in smaller portions, it’s a nice way to start a vegan Thanksgiving meal. Photos by Evan Atlas.
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Sweet Potato Salad with Pecans

Sweet potato salad with pecans

This simple sweet potato salad, developed by Ginny Messina, is a great choice when you want something a little different for a picnic or potluck. It’s also a wonderful addition to fall and winter holiday meals. From Never Too Late to Go Vegan: The Over50 Guide to Adopting and Thriving on a Plant-Based Diet,* copyright © Carol J. Adams, Patti Breitman, Virginia Messina, 2014. Reprinted by permission of the publisher, The Experiment. Photos by Rachael Braun.

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Tempeh, Kale, and Sweet Potato Skillet

Tempeh, kale, and sweet potato skillet

This supremely nourishing trio of ingredients—tempeh, kale, and sweet potatoes—are the basis of a quick, colorful, and comforting meal. It’s an adaptable dish, too—don’t like tempeh? Use tofu, seitan, or a can of chickpeas or white beans instead. It’s great with chard in place of kale, as well. Great served with any of the slaw recipes on this site. Photos by Evan Atlas.   Continue Reading…

Sweet Potato Pudding

Sweet potato pudding2

It all started with a leftover baked sweet potato that I put in the food processor with some other ingredients including nut butter, pumpkin pie spice, applesauce, coconut flour, almond milk, and dried currants. The consistency definitely ended up being more like a pudding. I served the final product with chopped pecans and a splash of almond milk for a wonderful dessert. Recipe and photos contributed by Carrie Forrest, from Carrie on Vegan. Continue Reading…

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