Summer is here, and with it comes a fresh crop of delicious sweet potatoes! These versatile spuds are a staple in many cuisines around the world, and for good reason – they’re nutritious, easy to cook, and can be prepared in countless ways. In this article, we’ll explore 21 mouth-watering summer sweet potato recipes that will elevate your meal game and satisfy your taste buds.
From classic dishes like roasted sweet potatoes and mashed sweet potatoes, to more adventurous creations like grilled sweet potato skewers and sweet potato and black bean tacos, there’s something for everyone in our collection. Whether you’re looking for a quick and easy side dish or a show-stopping main course, we’ve got you covered with these summer sweet potato recipes.
Grilled Sweet Potato Skewers with Honey Glaze
Sweet Potato Skewers with Honey Glaze
Savor the sweet and savory flavors of grilled sweet potato skewers smothered in a sticky honey glaze.
Ingredients:
– 2 large sweet potatoes, peeled and cut into 1-inch cubes
– 1/4 cup honey
– 2 tablespoons olive oil
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. Thread sweet potato cubes onto skewers, leaving a small space between each cube.
3. Brush skewers with olive oil and season with salt and pepper.
4. Grill skewers for 8-10 minutes on each side, or until sweet potatoes are tender and slightly caramelized.
5. While skewers are grilling, mix honey and 1 tablespoon of water in a small bowl.
6. Once skewers are done, brush with the honey glaze and serve hot.
Cooking Time: 16-20 minutes
Summer Sweet Potato Salad with Avocado and Lime
Beat the heat with this refreshing summer salad that combines the natural sweetness of sweet potatoes, creamy avocado, and a squeeze of lime juice.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 ripe avocado, diced
– 1/2 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced sweet potatoes and avocado.
2. Squeeze the lime juice over the top of the sweet potato mixture and toss to coat.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves, if desired.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes (plus cooking time for sweet potatoes)
Sweet Potato and Black Bean Tacos with Summer Salsa
Experience the vibrant flavors of summer in this unique taco recipe, where sweet potatoes and black beans come together in perfect harmony.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Summer Salsa (recipe below)
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, sauté onion and garlic until softened. Add black beans and cook until heated through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning roasted sweet potatoes and black bean mixture onto tortillas.
Summer Salsa:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt to taste
Combine all ingredients in a bowl. Stir well. Serve with tacos.
Cooking Time: 25-30 minutes
Roasted Sweet Potato and Corn Chowder
Warm up with this comforting and flavorful chowder that combines roasted sweet potatoes and corn with a hint of smokiness from the chipotle peppers. Perfect for a cozy dinner or as a side dish.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 cup frozen corn kernels
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1-2 chipotle peppers in adobo sauce, chopped (optional)
– Sour cream or Greek yogurt for serving (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large pot, sauté onion and garlic over medium heat until softened.
3. Add roasted sweet potatoes, corn kernels, diced tomatoes, chicken broth, cumin, smoked paprika, salt, and pepper to the pot. Stir well.
4. Simmer for 15-20 minutes or until heated through.
5. Taste and adjust seasoning as needed. If desired, add chopped chipotle peppers for an extra kick.
6. Serve hot with a dollop of sour cream or Greek yogurt if desired.
Cooking time: 40-50 minutes
Sweet Potato and Kale Summer Rolls with Peanut Sauce
This refreshing summer roll recipe combines the natural sweetness of sweet potatoes, the earthiness of kale, and the creaminess of peanut sauce. Perfect for a light and satisfying meal or as an appetizer.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 bunch of curly kale, stems removed and chopped
– 8-10 rice paper wrappers
– Peanut butter
– Soy sauce
– Honey
– Rice vinegar
– Sesame oil
– Chopped cilantro (optional)
Instructions:
1. In a pan, heat the peanut butter over low heat until smooth.
2. Add soy sauce, honey, and rice vinegar to the peanut butter. Stir until well combined.
3. Cook the sweet potatoes and kale in separate pans with minimal oil until tender.
4. Lay a rice paper wrapper flat on a clean surface. Arrange 1/4 cup of cooked sweet potato, 1/4 cup of cooked kale, and a sprinkle of cilantro (if using) along the center of the wrapper.
5. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a neat package.
6. Serve the summer rolls with warm peanut sauce for dipping.
Cooking Time: 15-20 minutes
Barbecue Sweet Potato Wedges with Spicy Aioli
Elevate your barbecue game with these crispy sweet potato wedges paired with a creamy, spicy aioli dip.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 tablespoon lemon juice
– 1 clove garlic, minced
Instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Cut sweet potatoes into 1-inch thick wedges. Toss with olive oil, salt, and pepper.
3. Grill sweet potato wedges for 5-6 minutes per side, or until tender and slightly charred.
4. Meanwhile, mix aioli dip ingredients in a bowl: mayonnaise, sriracha sauce, lemon juice, and garlic.
5. Serve grilled sweet potato wedges with Spicy Aioli Dip for an unforgettable barbecue experience.
Cooking Time: 12-15 minutes
Sweet Potato and Zucchini Fritters with Dill Yogurt
Sweet Potato and Zucchini Fritters with Dill Yogurt: A flavorful and refreshing twist on traditional fritters!
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 medium zucchini, grated
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg
– 1 tablespoon olive oil
– 1/4 cup plain Greek yogurt
– 2 tablespoons chopped fresh dill
– Lemon wedges, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, combine mashed sweet potatoes, grated zucchini, flour, salt, and pepper. Mix well.
3. Add the egg and mix until a thick batter forms.
4. Heat the olive oil in a non-stick skillet over medium-high heat. Using a 1/4 cup measuring cup, scoop the batter into the skillet.
5. Cook for 2-3 minutes on each side or until golden brown. Repeat with remaining batter.
6. Serve warm with dill yogurt sauce (mix together Greek yogurt and chopped fresh dill). Optional: squeeze a sliver of lemon juice over the fritters.
Cooking Time: 10-12 minutes
Summer Sweet Potato and Quinoa Bowl with Tahini Dressing
This refreshing summer bowl is a perfect combination of sweet, savory, and creamy flavors. Roasted sweet potatoes and quinoa come together with a tangy tahini dressing to create a nutritious and satisfying meal.
Ingredients:
– 2 large sweet potatoes
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup tahini paste
– 2 tablespoons freshly squeezed lemon juice
– 1 clove garlic, minced
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
2. Cook quinoa according to package instructions.
3. In a blender or food processor, combine tahini paste, lemon juice, garlic, and salt. Blend until smooth and creamy.
4. In a large bowl, combine cooked quinoa, roasted sweet potatoes, and chopped parsley.
5. Drizzle the tahini dressing over the top and toss to combine.
Cooking Time: 50-60 minutes
Sweet Potato and Peach Smoothie Bowl
Start your day with a nutrient-packed smoothie bowl that combines the natural sweetness of peaches with the creamy goodness of sweet potatoes. This unique blend is perfect for a healthy breakfast or snack.
Ingredients:
– 1 medium sweet potato, cooked and peeled
– 1 ripe peach, diced
– 1/2 banana, sliced
– 1 tablespoon honey
– 1/2 cup unsweetened almond milk
– 1/4 teaspoon vanilla extract
– Pinch of salt
– Toppings: sliced almonds, shredded coconut, and fresh mint leaves (optional)
Instructions:
1. In a blender, combine sweet potato, peach, banana, honey, almond milk, vanilla extract, and salt.
2. Blend until smooth and creamy.
3. Pour into a bowl and top with your desired toppings.
Cooking Time: 5 minutes (preparation time) + blending time
Enjoy your delicious and nutritious Sweet Potato and Peach Smoothie Bowl!
Grilled Sweet Potato and Pineapple Kabobs
Impress your guests with these flavorful kabobs that combine the natural sweetness of sweet potatoes and pineapple, smoky grilled flavor, and a hint of spice. Perfect for summer gatherings or as a unique side dish.
Ingredients:
– 2 large sweet potatoes, peeled and cut into 1-inch cubes
– 1 cup fresh pineapple chunks
– 1/4 cup honey
– 1 tablespoon soy sauce
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 10-12 wooden skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together honey, soy sauce, and cumin. Add sweet potato cubes and toss until they’re well coated.
3. Thread sweet potatoes, pineapple chunks, and any remaining marinade onto skewers, leaving a small space between each piece.
4. Season with salt and pepper to taste.
5. Grill kabobs for 10-12 minutes per side, or until sweet potatoes are tender.
6. Serve warm and enjoy!
Cooking Time: 20-24 minutes
Sweet Potato and Chickpea Curry with Summer Vegetables
Enjoy a flavorful and nutritious curry that celebrates the sweetness of summer with roasted sweet potatoes, creamy chickpeas, and vibrant summer vegetables. This recipe is perfect for a quick and easy dinner or as a side dish to impress your guests.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can chickpeas (14 oz)
– 2 medium zucchinis, sliced
– 1 red bell pepper, seeded and sliced
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add onion, garlic, zucchinis, and red bell pepper. Cook for 5-7 minutes or until vegetables are tender.
4. Stir in curry powder, cumin, and turmeric. Cook for 1 minute.
5. Add roasted sweet potatoes, chickpeas, and coconut milk to the pan. Simmer for 10-15 minutes or until heated through.
6. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Sweet Potato and Spinach Stuffed Shells
A creative twist on the classic stuffed shell recipe, this dish combines the natural sweetness of sweet potatoes with the earthy flavor of spinach.
Ingredients:
– 12 jumbo pasta shells
– 2 large sweet potatoes, cooked and mashed
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg
– Salt and pepper to taste
– 1 cup marinara sauce
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions.
3. In a mixing bowl, combine mashed sweet potatoes, spinach, ricotta cheese, Parmesan cheese, and egg. Mix well.
4. Stuff each cooked shell with the sweet potato mixture.
5. Place stuffed shells in a baking dish and cover with marinara sauce.
6. Bake for 25-30 minutes or until shells are tender and sauce is bubbly.
Cooking Time: 25-30 minutes
Summer Sweet Potato and Berry Crumble
This sweet potato and berry crumble is a perfect dessert for warm weather, combining the natural sweetness of summer berries with the comforting warmth of roasted sweet potatoes.
Ingredients:
– 2 large sweet potatoes
– 1 cup mixed summer berries (strawberries, blueberries, raspberries)
– 1/4 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1/2 cup rolled oats
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the sweet potatoes in a foil-lined baking sheet for about 45 minutes, or until tender.
3. In a large bowl, combine the mixed berries and granulated sugar. Let it sit for about 10-15 minutes to allow the berries to release their juice.
4. Mix together the flour, baking powder, and salt.
5. Add the melted butter, rolled oats, and the berry mixture to the dry ingredients. Mix until a crumbly texture forms.
6. Transfer the sweet potatoes to a baking dish and top with the crumble mixture.
7. Bake for an additional 20-25 minutes, or until the topping is golden brown.
Cooking Time: About 1 hour and 15 minutes.
Sweet Potato and Coconut Milk Ice Cream
A creamy and unique ice cream recipe that combines the natural sweetness of sweet potatoes with the richness of coconut milk.
Ingredients:
• 2 large sweet potatoes, cooked and mashed
• 1 can (14 oz) full-fat coconut milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• Pinch of salt
Instructions:
1. In a blender or food processor, combine the mashed sweet potatoes, coconut milk, sugar, vanilla extract, and salt.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once frozen, scoop and serve.
Cooking Time: None (churning time: 20-30 minutes)
Sweet Potato and Arugula Pizza with Balsamic Glaze
Transform your pizza game with the sweet and savory combination of roasted sweet potatoes, peppery arugula, and tangy balsamic glaze.
Ingredients:
– 1 large sweet potato
– 1 tablespoon olive oil
– 1/2 cup arugula leaves
– 1/4 cup caramelized onions (see note)
– 1/2 cup shredded mozzarella cheese
– 1/4 cup crumbled goat cheese (optional)
– 1/4 cup balsamic glaze (store-bought or homemade)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the sweet potato in the olive oil for about 45 minutes, or until tender.
3. Top a pre-baked pizza crust with the roasted sweet potato, arugula leaves, caramelized onions, mozzarella cheese, and goat cheese (if using).
4. Drizzle the balsamic glaze over the top.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Note: To caramelize onions, cook 1 large onion in a pan with 2 tablespoons olive oil over medium heat for about 30 minutes, stirring occasionally, until golden brown.
Sweet Potato and Lentil Burgers with Mango Chutney
Elevate your burger game with these flavorful and nutritious Sweet Potato and Lentil Burgers, topped with a tangy and sweet Mango Chutney.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup cooked lentils
– 1/4 cup rolled oats
– 1/4 cup chopped fresh cilantro
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper to taste
– Mango Chutney (store-bought or homemade)
– Hamburger buns and desired toppings
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, combine mashed sweet potatoes, cooked lentils, oats, cilantro, garlic, and salt and pepper to taste.
3. Form into 4-6 patties, depending on desired size.
4. Cook patties for 4-5 minutes per side, or until golden brown and crispy.
5. Assemble burgers with Mango Chutney, buns, and desired toppings.
6. Serve immediately and enjoy!
Cooking Time: 12-15 minutes
Sweet Potato and Cucumber Gazpacho
A refreshing twist on the classic Spanish soup, this recipe combines sweet potatoes and cucumbers to create a creamy and cooling gazpacho perfect for warm weather.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 large cucumber, peeled and seeded
– 1/4 cup olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) of diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the sweet potatoes in a single layer on a baking sheet for 45 minutes, or until tender.
3. In a blender or food processor, combine roasted sweet potatoes, cucumber, olive oil, onion, garlic, diced tomatoes, smoked paprika, salt, and pepper.
4. Blend until smooth, stopping to scrape down the sides as needed.
5. Taste and adjust seasoning if necessary.
6. Chill in the refrigerator for at least 30 minutes before serving.
7. Garnish with fresh cilantro leaves and serve.
Cooking Time: 45 minutes (roasting sweet potatoes) + chilling time
Sweet Potato and Green Bean Stir-Fry with Ginger
This recipe combines the natural sweetness of sweet potatoes with the crunch of green beans and the warmth of ginger for a delicious and healthy meal. This dish is perfect as a side or as a main course.
Ingredients:
– 2 large sweet potatoes, peeled and sliced into thin rounds
– 1 pound fresh green beans, trimmed
– 2 inches piece of fresh ginger, peeled and grated
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: soy sauce or chili flakes for added flavor
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the grated ginger and cook for 1 minute, until fragrant.
3. Add the sweet potato slices and cook for 5-7 minutes, until they start to soften.
4. Add the green beans and cook for an additional 5-7 minutes, until tender but still crisp.
5. Season with salt, pepper, and optional soy sauce or chili flakes.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Sweet Potato and Watermelon Salad with Feta
This sweet and savory salad combines the natural sweetness of roasted sweet potatoes and juicy watermelon with the tanginess of crumbly feta cheese. Perfect for a light and refreshing summer meal or as a side dish.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 3 cups watermelon chunks (about 1 small melon)
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large bowl, combine roasted sweet potatoes, watermelon chunks, and crumbled feta cheese.
3. Drizzle with remaining 1 tablespoon olive oil and lemon juice. Season to taste.
4. Garnish with fresh mint leaves if desired.
5. Serve immediately.
Cooking Time: 25 minutes
Sweet Potato and Tomato Basil Soup
Sweet Potato and Tomato Basil Soup Recipe
This creamy and flavorful soup is a perfect blend of sweet and savory, with the natural sweetness of sweet potatoes and the freshness of basil.
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 3 cups of chopped fresh tomatoes (or 1 can of diced tomatoes)
- 2 tablespoons of olive oil
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 1 teaspoon of dried basil
- Salt and pepper to taste
- 2 cups of chicken or vegetable broth
- 1 cup of heavy cream (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Add the diced sweet potatoes, chopped tomatoes, dried basil, salt, and pepper. Stir well to combine.
- Pour in the broth and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
- If desired, stir in heavy cream to add richness and creaminess. Serve warm, garnished with additional basil leaves if desired.
Cooking Time: Approximately 30-40 minutes
Sweet Potato and Blueberry Pancakes with Maple Syrup
Sweet Potato and Blueberry Pancakes with Maple Syrup: A delicious breakfast or brunch treat that combines the natural sweetness of sweet potatoes and blueberries with the warmth of maple syrup.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 cup fresh or frozen blueberries
– Maple syrup, for serving (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Add mashed sweet potatoes, milk, egg, and melted butter to the dry ingredients. Whisk until smooth.
4. Gently fold in blueberries.
5. Drop batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip pancakes and cook for another 1-2 minutes, until golden brown.
8. Serve warm with a drizzle of maple syrup, if desired.
Cooking Time: 10-12 minutes total (4-6 pancakes per batch)
Conclusion
Get ready to beat the heat this summer with these delicious sweet potato recipes! From grilled skewers and salads, to tacos and burgers, there’s something for every occasion. Try your hand at roasted chowders, fritters, and curry dishes, or go light with refreshing smoothie bowls and gazpachos. And don’t forget the sweet treats – like sweet potato ice cream and pancakes! With 21 mouth-watering recipes to choose from, you’ll never get bored of this versatile ingredient again.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
