Sweet Potato Recipes: 6 Easy, Healthy Ideas


Sweet potato is rapidly becoming one of the most popular healthy ingredients in the supermarket – and it’s not hard to see why. Sweet potatoes are readily available, inexpensive, nutrient-packed and delicious. What’s more, their tangy taste and creamy texture means they can be used in both savoury and sweet recipes. So, whether you’re cooking for friends, or just looking for a quick and easy mash-up, we’ve put together our favourite – and easiest – sweet potato recipes. Enjoy.


You will need: Sweet potato, olive oil, dried chilli flakes, salt, pepper


– Put the oven on at about 180C and pop a baking tray in to warm.

– Cut your sweet potato into long wedges, about an inch wide. Don’t peel them! The skin holds them together and adds nice texture, plus it contains nutrients.

– Add a glug of whichever oil you have to hand. Season generously and add a good handful of dried chilli flakes.

– Get an oven glove. Lift out the hot baking tray and spread the sweet potato wedges evenly across it.

– Bake for 30 minutes.


Sweet Potato Brownies Sweet Potato Brownies




Sweet Potato Brownies

If, like us, you’re a fan of chocolate, this recipe is a no-brainer. Originating from health and fitness afficionado Deliciously Ella, the sweet potato recipe has since gone viral. In fact, it seems like everyone is whipping up this sweet treat, and with a prep time of 5 minutes, it would be wrong not to give them a go.  

Credit: Woman and Home



Sweet Potato and Vegetable Soup Sweet Potato and Vegetable Soup




Sweet Potato and Vegetable Soup

Soup is the perfect go-to when you’re after something warm and hearty. Apart from sweet potato, this wholesome recipe uses only vegetables and chicken. However, if you’re in need of a little pick-me-up, a splash of white wine in your homemade stock is just the ticket.

Credit: Good To Know



Sweet Potato and Spinach Curry Sweet Potato and Spinach Curry




Sweet Potato and Spinach Curry

With just 5 ingredients, a prep and cooking time of 25 minutes and 4 instructions, this recipe may well be the easiest of them all. That said, flavour has certainly not taken a backseat – and the final product is totally sin-free. It’s almost too good to be true.

Credit: Good To Know




Sweet Potato, Squash and Sage Butter Gnocchi Sweet Potato, Squash and Sage Butter Gnocchi




Sweet Potato, Squash and Sage Butter Gnocchi

For the gnocchi, you will need: Butternut squash, sweet potatoes, 1 egg yolk, plain white flour, salt and pepper

For the sage butter, you will need: Unsalted butter, sage leaves



– Cut the squash and potatoes into 1 inch cubes and steam for 10-15 minutes until nice and tender. Pass through a potato masher into a clean pan before placing over a low heat for a few seconds to dry out.

– Place squash and potatoes into a bowl before adding egg yolk, flour, a tad of salt and pepper and work in to form a sticky dough. Bring a large saucepan of lightly salted water to the boil. Spoon the gnocchi into a piping bag.

– When the water reaches boiling, squeeze out the gnocchi into 12 short lengths.

– Simmer for 1-2 minutes until the gnocchi rises to the surface and is softening slightly at the edge. Remove with a spoon.


Sage butter:

– Melt the butter in a large frying pan, add sage leaves and fry gently for 1-2 minutes.

– Add the gnocchi when the butter starts to turn golden and stir together over low heat for 30 seconds. Enjoy!


Sweet Potato Falafels Sweet Potato Falafels


Sweet Potato Falafels


– Take one large sweet potato, poke with a fork and cook in the microwave for 5 minutes until soft.

– Let it cool down and scrape out the inside of the sweet potato.

– Add a handful of washed baby spinach, 1 tsp of salt, 1tsp dried coriander, 1 tsp paprika, 1/2 tsp black pepper (ground), 1/2 tsp cumin, 1 tbsp coconut oil, garlic powder, 100 grams flour.

– Mash everything together into a big bowl.

– Take a tablespoon at a time, roll into balls and place onto lightly greased baking sheet and baking tray.

– Bake for 15 minutes until the surface is slightly golden.


By Bridie Wilkins