8 Healthy Sweet Potato Recipes for Fall and Beyond (2024)

2 tbsp extra-virgin olive oil

3 medium sweet potatoes, peeled and cubed

1 medium onion, diced

1 medium McIntosh apple, cubed (skin-on)

3 cloves garlic, minced

4 cups low-sodium vegetable broth

1 tbsp freshly grated ginger

1 tsp ground cumin

1 tsp kosher salt

½ tsp freshly ground black pepper

2 tbsp fresh cilantro, chopped, for garnish (optional)

1 tablespoon dried toasted coconut, for garnish (optional)

1

Place a large Dutch oven over medium heat. Add olive oil. Once the oil is shimmering, add the sweet potatoes and onion. Cook until sweet potatoes begin to soften, about 15 to 20 minutes.

2

Add apple and garlic and continue cooking, stirring frequently, until apple is tender, about 5 more minutes.

3

Add broth, ginger, cumin, salt, and pepper and bring just to a boil. Reduce heat, cover, and simmer for 10 minutes. Remove from heat and blend using an immersion blender (or carefully transfer to an upright blender). Top with garnishes, if desired.

Nutrition Facts

Amount per serving

4 medium sweet potatoes, peeled and cut into 1-inch pieces

⅓ cup lowfat milk or nondairy milk of your choice

2 tbsp light-tasting olive oil

1 tbsp unsalted butter

1 tsp pure vanilla extract

1 tsp kosher salt

¼ tsp ground black pepper

1 tsp ground cinnamon

¼ tsp ground nutmeg

½ cup pecan halves

1

Place potatoes in a stockpot, and add enough cold water to just cover them. Place over medium-high heat. Cover and bring to a boil. Cook until potatoes are fork tender, about 15 to 20 minutes. Drain and transfer potatoes to a large mixing bowl.

2

Preheat oven to 375 degrees F.

3

Add milk, olive oil, butter, vanilla extract, salt, pepper, cinnamon, and nutmeg to the sweet potatoes. Use a potato masher to mash potatoes and mix in other ingredients. Mash until smooth.

4

Spread mixture into a 9-by-13-inch baking dish. Top with pecans and bake until golden brown on top, about 25 to 30 minutes.

Nutrition Facts

Amount per serving

4 medium sweet potatoes, peeled and cut into 1-inch cubes

½ cup lowfat milk or nondairy milk of your choice

½ tsp kosher salt, divided

½ tsp freshly ground black pepper, divided

1 tbsp extra-virgin olive oil

1 medium onion, diced

1 large carrot, skin on, diced

1 rib celery, diced

1 lb lean ground turkey

1 tbsp Worcestershire sauce

3 tbsp no salt added tomato paste

¼ cup water

½ tsp dried thyme

1 cup frozen corn kernels

1

Preheat oven to 350 degrees F. Place potatoes in a stockpot and add enough cold water to just cover them. Bring to a boil and cook until potatoes are fork tender, about 15 minutes. Drain well and return to the pot. Add milk, ¼ tsp salt, and ¼ tsp pepper. Use a potato masher to mash potatoes and mix in the other ingredients. Mash until smooth. Cover and set aside.

2

Place a large skillet over medium heat. Add olive oil, onion, carrot, and celery and cook until vegetables are tender, about 10 minutes. Add turkey and cook, breaking it up into small pieces.

3

In a small bowl, combine Worcestershire sauce, tomato paste, water, thyme, remaining ¼ tsp of salt, and remaining ¼ tsp of pepper. Whisk together until smooth. Add to turkey mixture and stir to evenly coat all ingredients.

4

Stir in corn. Cook until liquid is reduced, about 5 minutes more.

5

Spread turkey mixture in a casserole dish and top with sweet potato mash, spreading to evenly cover. Bake until lightly browned, about 25 minutes.

Nutrition Facts

Amount per serving

2 medium sweet potatoes, coarsely grated

1 medium onion, grated

2 large eggs, lightly beaten

3 tbsp matzo meal

½ tsp kosher salt

⅛ tsp freshly ground black pepper

3 tbsp extra-virgin olive oil

1

In a mixing bowl, combine sweet potatoes, onion, eggs, matzo meal, salt, and pepper.

2

Place a medium nonstick skillet over medium-high heat and add oil. Once oil is hot, add sweet potato mixture 2 tbsp at a time. Use a spatula to flatten each latke into a patty about ½ inch thick. Cook until golden brown, about 1½ minutes, then flip and cook another 1½ minutes. Use a spatula to carefully move latkes to a paper-towel-lined plate.

Nutrition Facts

Amount per serving

1 sweet potato

2 tsp extra-virgin olive oil

1 dash kosher salt

1 dash freshly ground black pepper

1 Roma tomato, diced

½ cup low-sodium black beans, drained and rinsed

½ avocado, chopped

Thinly sliced red onion, to taste

¼ cup queso (from recipe) or cheddar cheese

1 jalapeño, thinly sliced

1

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

2

Leaving the skin intact, thinly slice sweet potato using a mandoline or very sharp chef’s knife. Place sweet potato slices in a mixing bowl and drizzle with olive oil. Gently toss to make sure both sides of each slice are coated in oil.

3

Arrange slices in a single layer on prepared baking sheet. Season with salt and pepper.

4

Bake until chips are golden brown and crispy, about 20 to 30 minutes. Watch carefully to make sure they don’t burn.

5

Cool completely. Top with remaining nacho ingredients just before serving.

Nutrition Facts

Amount per serving

2 tbsp extra-virgin olive oil

1 medium onion, diced

3 ribs celery, sliced

3 cloves garlic, minced

2 large sweet potatoes, peeled and finely chopped

1–2 tbsp chili powder

2 tsp ground cumin

2 tsp paprika

½ tsp kosher salt

½ tsp freshly ground black pepper

1 28-oz can of no-salt-added diced tomatoes, with juices

2 cups low-sodium vegetable broth or chicken broth

1 15-oz can no-salt-added black beans, drained and rinsed

Chopped fresh cilantro, for garnish (optional)

1

Place a large pot over medium heat. Add olive oil and onion, and sauté until onion becomes translucent, about 5 minutes. Add celery, garlic, and sweet potatoes, and sauté until vegetables begin to soften, about 3–4 minutes.

2

Stir in chili powder, cumin, paprika, salt, and pepper.

3

Pour in diced tomatoes, broth, and black beans, and bring chili to a light boil. Reduce heat and simmer, uncovered, until mixture has reduced slightly, about 25 minutes.

4

Garnish with cilantro, if desired, and serve.

Nutrition Facts

Amount per serving

1 sweet potato (you can also use previously baked sweet potato here)

1 avocado, peeled and cubed

⅔ cup canned low-sodium black beans, drained and rinsed

2 tbsp diced red onion

2 tbsp pepitas

1 tbsp avocado oil

1 lemon, juiced

¼ cup fresh cilantro, chopped

¼ tsp ground cumin

¼ tsp paprika

¼ tsp garlic powder

¼ tsp kosher salt

1

Preheat the oven or toaster oven to 425 degrees F. Thoroughly wash the sweet potato and pierce the skin all over with a fork. Bakein the preheated oven until a knife can be easily inserted into the center, about 30 to 35 minutes. Allow to cool until it is safe to handle, then slice it in half and cube the flesh. Divide it evenly between twoserving dishes.

2

Divide avocado, black beans, onion, and pepitas evenly between the two dishes.

3

In a small bowl, combine avocado oil, lemon juice, cilantro, cumin, paprika, garlic powder, and salt. Whisk together until combined and drizzle over each salad.

Nutrition Facts

Amount per serving

3 large sweet potatoes

2 tbsp extra-virgin olive oil

¾ tsp kosher salt

¼ tsp freshly ground black pepper

1

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or foil.

2

Slice potatoes into ¼-inch-thick slices. Place on prepared baking sheet and drizzle with olive oil. Toss to evenly coat and arrange potato slices in a single layer. If needed, use a second baking sheet to allow for space between each fry. Sprinkle evenly with salt and pepper.

3

Bake for 10 minutes, then remove baking sheet from oven and use a spatula to flip potato slices. Bake until golden brown and crispy, about 10–15 minutes more. Watch carefully to avoid burning.

Nutrition Facts

Amount per serving