Once you’ve decided to go vegan, a great way to begin is to think about what veggies and beans you like, and then go about finding recipes based around them.
And since sweet potatoes are very much a favorite for me, I decided to seek out recipes based around it. The internet is an excellent resource, and there’s no shortage of such recipes out there.
So, I had a good look through and picked quite a few to try out. Then I made a shortlist of my favorite ones to share with you.
Get your taste buds ready for the onslaught, because we’re about to begin!
I thought we’d kick things off with something super simple, yet super delicious. It makes for an excellent side dish, and is perfect for the holidays.
You roast the sweet potatoes in the oven with some vegan butter and vegetable stock, seasoned with the likes of thyme, cinnamon, salt, and pepper.
The recipe also tells you how to make yummy candied pecans to go with it, made with sugar, maple syrup, smoked paprika, cinnamon and salt.
The recipe makes up to 5 servings at 272 calories each, and is ready in 70 minutes.
You may be inclined to believe that vegan mashed sweet potatoes aren’t as creamy as non-vegan ones, since there’s no traditional butter or cream. However, this dish will prove you wrong.
You only need a handful of ingredients (besides sweet potatoes) to make it, namely almond milk, maple syrup, ground cinnamon and nutmeg, and a pinch of salt.
The recipe makes 4 servings, coming in at a mere 100 calories each, and is ready to eat in just 20 minutes.
Ok, I’m going to level with you here – I actually already mentioned this specific recipe elsewhere on this website (the article is called Vegan Casserole Recipes). But it’s so good, it’s worth repeating here too.
It’s a simple recipe, with a filling made with sweet potatoes, plant-based milk, brown sugar, vegan butter, vanilla extract, ground cinnamon and nutmeg and a pinch of salt.
It also features a sweet and crunchy pecan topping, which pairs excellently with the sweet potato filling.
If you’re looking for something with a nice Mediterranean vibe, then this is the recipe for you!
The main ingredients are sweet potatoes, chickpeas, olive oil, and seasonings of cumin, coriander, cinnamon, and smoked paprika.
There are also instructions provided for a garlic and herb sauce made with hummus, lemon juice, dill, garlic, and almond milk. As for toppings, you can choose cherry tomatoes, fresh herbs and more.
The recipe makes 4 servings at just 308 calories each, and it’s ready to eat within half an hour.
I love anything flavored with peanut butter, so when I spotted this recipe, I jumped at the chance to give it a try!
If you’re new to Buddha bowls, they’re basically a vegetarian meal served cold in a single bowl, featuring several vegetarian foods.
This particular Buddha bowl recipe features sweet potatoes, quinoa, carrots and seasoning with the most delicious Thai peanut sauce, made with creamy peanut butter, Thai red curry paste and more.
Better yet, it’s ready to eat in just 15 minutes, so it’s perfect for a busy weeknight.
I had never even thought of this until I saw it online – and I’m so glad I did!
You use roasted sweet potatoes and blend them with some other ingredients to make the most amazing pasta sauce. Then all you have to do is stir the sauce over some just cooked pasta, and serve!
The sauce is made with the likes of garlic, dairy-free milk, nutritional yeast, coconut cream, mustard, cumin, paprika, and salt and pepper.
The recipe serves two people at 387 calories each and is ready in half an hour.
Now, this is quite a different sweet potato casserole than the one I showed you earlier!
Admittedly, the filling is similar, composed of mashed baked sweet potatoes, plant-based milk, cinnamon and nutmeg. But the topping is made with toasted vegan marshmallows, for a rich and sweet s’mores-like taste.
Alternatively, you can top it with vegan marshmallow fluff (the recipe for which is linked to on the web page).
The recipe makes 6 servings, each coming in at a mere 80 calories, and it’s ready to eat in about an hour.
Well, how about something with a little Mexican heat? If that sounds good to you, you should definitely check out this recipe!
It’s got soft, sweet potatoes, loaded with black beans for protein, healthy veggies such as corn kernels and diced bell pepper, shredded vegan cheese, and the most amazing homemade avocado aioli.
The recipe makes enough for 4 people at just 424 calories each and can be ready to eat in as little as 50 minutes.
Here’s another great sweet potato Buddha bowl recipe – and I’m so glad I discovered it.
It turns out that sweet potato pairs really well with fruity mango, coconut rice, and broccoli florets. And the recipe also tells you how to make the most delicious almond butter dressing, made with almond butter, orange juice, maple syrup, and toasted sesame oil.
I like to serve it with a garnish of sesame seeds and sliced green onion. The recipe makes 4 servings at 450 calories each and takes about an hour.
If you’re looking for something that’s warming and very comforting, then check out this unique recipe!
The filling is made with the likes of chickpeas, canned tomatoes, diced onion, broth, dried fruit and seasoning. This is then topped with sweet potato mash enhanced with plant-based milk, garlic, and cumin powder.
(N.B. The recipe mentions ground meat, but the recipe works great when this is omitted.)
The recipe makes up to 8 servings and takes just over an hour to make.
It turns out that sweet potatoes also make a great pudding ingredient, as this recipe proves beyond a shadow of a doubt!
It’s pretty simple to make, too. Besides sweet potatoes, you will need coconut milk, coconut sugar, freshly grated ginger, vanilla extract, flour, ground cinnamon and nutmeg and a pinch of salt.
The recipe also tells you how to make an amazing custard topping, with coconut milk, coconut sugar, vanilla extract, and a pinch of ground cinnamon.
The recipe makes 12 slices at just 274 calories each, but takes a while to make.
Sweet potato makes an excellent soup too. And I particularly like this one because it’s got such ingredients as healthy carrot and red onion, garlic, fresh ginger, fresh herbs, and seasoning to taste. I also like to throw in some chili flakes for garnish.
The recipe makes 4 servings, takes just minutes of prep time, and can be ready to eat in as little as 50 minutes.
This is such a creative idea – I wish I could take credit for it!
Instead of regular tortilla nachos, it’s made with slices of sweet potato instead, and is loaded with healthy vegan toppings. Perfect for watching Netflix with!
Besides sweet potato rounds, it’s also got black beans for protein, corn kernels, salsa, and superfood avocado.
The recipe yields 3 servings, at 376 calories each, and is ready in just half an hour.
This is such a cute idea! You may have zoodles – spiralized zucchini to make noodles – well this version uses sweet potato!
This recipe also features ginger peanut tempeh, and it’s wonderfully sweet and tangy – and it has a nice crunch too.
The recipe serves two people at 346 calories per portion, and is ready to eat in as little as 20 minutes!
Once I saw and tried this recipe, I knew I had to include it on this shortlist – such a yummy crowd pleaser! They’re super chocolaty, and they’re gooey and fudgy, too.
Instead of regular eggs, it’s got flax eggs, made with ground flax and water
The recipe makes 24 brownie bites at 85 calories each, and is ready to eat in just 35 minutes.
I hope you had fun browsing through my shortlist of favorite vegan sweet potato recipes, but more so, I hope that one of them has caught your eye, and you decide to give it a try. Bon appétit!