Sweet Potato

Thanks to a clever coating of nutritional yeast, cornmeal, and spices, these baked sweet potato wedges are actually crunchy.

Soft and sticky slow-roasted spuds topped with crunchy pumpkin seed dukkah and heaps of soft cheese make for a textural delight in every bite.

The spicy, creamy dip is the perfect complement to the crispy oven-baked sweet potato wedges.

The heat of the grill concentrates the sugary sweetness of the orange roots while the combination of smoke and the savory tang of the dressing adds balance.

Homemade potato starch noodles, stir-fried with potato slivers and greens, for an extra comforting dinner.

Blistered and roasted sweet potatoes are at their best glazed in a sticky-spicy sauce featuring maple syrup, chili paste, vinegar, soy sauce, and miso.

Canned beans get a full-on makeover in this creamy, coconutty, spiced stew fortified with Swiss chard and sweet potato—perfect for cold winter days.

Make this spiced and savory take on the French classic as a dinner party side dish or weeknight vegetarian main.

This recipe produces shatteringly crisp tempura each and every time.

Amplify the standard Thanksgiving sweet potato pie recipe with fresh ginger, a trio of spices, and the coups de grâce: marshmallow-spiked whipped cream.

A 5-ingredient batter that fries up light, airy, and potato-chip crisp. Your new go-to for everything from calamari to onion rings to kale chips.

Roasted sweet potatoes become a creamy, luscious dip when whipped with blue cheese and cream. Serve with crispy chips alongside for a crowd-pleasing starter.

Level up roasted root vegetables with a zippy fresh tomatillo salsa.

Take your time to cook down the flavor base, which is enriched with ají amarillo and beer, and you’ll be rewarded with a thick, homey Peruvian duck stew.

When sweet potato pie sheds its crust and takes a trip to the tropics, you end up with this delightfully spiced sweet potato pone. 

The best part of this super easy vegan meal is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. No, no, no—it’s the smoky chipotle oil that flavors it all.

Thin rounds baked until tender and crispy-edged in a warming five-spice brown butter sauce might just be our new favorite way to serve sweet potatoes.

This tender, gently spiced cake enrobed in dark chocolate ganache requires that you make your own sweet potato purée. And yes, it’s absolutely worth it.

Try eating just one of these picarones, doughnut-like Peruvian confections that are drenched in a fig-flavored syrup.

A great appetizer or an indulgent snack, these crispy little fritters are best eaten right away.