Vegan Sweet Potato Recipes Ideas offer a delicious and nutritious way to enjoy this naturally sweet and versatile ingredient. Sweet potatoes are packed with fiber, vitamins A and C, and powerful antioxidants that support overall health. Their natural sweetness and creamy texture make them a fantastic addition to both savory and sweet dishes, enhancing flavors without the need for artificial ingredients.
As a staple in plant-based cooking, sweet potatoes work well in a variety of recipes, from hearty main courses to satisfying snacks and indulgent desserts. Whether roasted, mashed, blended, or baked, they bring warmth and richness to vegan meals while providing essential nutrients. If you’re looking for creative ways to incorporate this superfood into your diet, these 15 tasty vegan sweet potato recipes will inspire your next meal.
Vegan Sweet Potato Recipes Ideas
1. Sweet Potato Pancakes
These fluffy and naturally sweet Sweet Potato Pancakes are perfect for a nutritious breakfast or brunch. Made with simple plant-based ingredients, they are packed with fiber, vitamins, and a hint of warm spices.
Ingredients
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 1 cup oat flour (or whole wheat flour)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon flaxseed meal + 3 tablespoons water (flax egg)
- 1 cup almond milk (or any plant-based milk)
- 1 tablespoon maple syrup (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (for cooking)
Instructions
- In a small bowl, mix flaxseed meal with water and let it sit for 5 minutes to form a flax egg.
- In a large bowl, whisk together oat flour, baking powder, cinnamon, and salt.
- Add mashed sweet potato, almond milk, maple syrup, vanilla extract, and the flax egg. Stir until smooth.
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
- Pour about ¼ cup of batter onto the skillet and cook for 2-3 minutes until bubbles form. Flip and cook for another 2 minutes.
- Repeat with the remaining batter. Serve warm with maple syrup, fresh fruit, or nut butter.
Nutritional Information (Per Serving, Approx. 2 Pancakes)
- Calories: 180
- Protein: 4g
- Carbohydrates: 32g
- Fiber: 5g
- Sugar: 6g
- Fat: 5g
These pancakes are not only delicious but also packed with fiber and essential nutrients to keep you energized throughout the day!
2. Sweet Potato Smoothie
This Sweet Potato Smoothie is a creamy, nutrient-packed drink perfect for breakfast or a post-workout boost. Blended with warming spices and natural sweeteners, it offers a deliciously rich and satisfying flavor while being completely dairy-free and vegan.
Ingredients
- ½ cup cooked and mashed sweet potato (chilled)
- 1 frozen banana
- 1 cup almond milk (or any plant-based milk)
- 1 tablespoon almond butter (or peanut butter)
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg (optional)
- 1 teaspoon maple syrup (optional, for extra sweetness)
- ½ teaspoon vanilla extract
- ½ cup ice cubes (optional, for a thicker texture)
Instructions
- Add all ingredients to a blender.
- Blend until smooth and creamy. Adjust consistency by adding more almond milk if needed.
- Pour into a glass and enjoy immediately!
Nutritional Information (Per Serving, Approx. 1 Glass)
- Calories: 220
- Protein: 5g
- Carbohydrates: 40g
- Fiber: 6g
- Sugar: 15g
- Fat: 7g
This smoothie is a great way to start your day with fiber, healthy fats, and a naturally sweet taste. Perfect for meal prep or a quick on-the-go snack!
3. Sweet Potato Breakfast Hash
This Sweet Potato Breakfast Hash is a hearty and flavorful dish that’s perfect for a nutritious vegan breakfast. Packed with protein-rich beans, colorful veggies, and warming spices, it’s a great way to start the day with energy and flavor.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- ½ onion, diced
- 1 red bell pepper, diced
- 1 cup canned black beans, drained and rinsed
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 handful fresh spinach or kale (optional)
- ½ avocado, sliced (for topping)
- Fresh cilantro (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
- Add onions and bell pepper, and sauté for another 5 minutes until vegetables are tender.
- Stir in black beans, garlic powder, smoked paprika, cumin, salt, and pepper. Cook for another 3-5 minutes.
- If using, add spinach or kale and cook until wilted.
- Remove from heat and serve with sliced avocado and fresh cilantro.
Nutritional Information (Per Serving, Approx. 1 Bowl)
- Calories: 280
- Protein: 8g
- Carbohydrates: 45g
- Fiber: 9g
- Sugar: 8g
- Fat: 8g
This sweet potato breakfast hash is filling, flavorful, and packed with plant-based protein and fiber to keep you satisfied all morning!
4. Crispy Sweet Potato Fries
These Crispy Sweet Potato Fries are a delicious and healthier alternative to traditional fries. Baked or air-fried to perfection, they are crispy on the outside, tender on the inside, and packed with natural sweetness and flavor.
Ingredients
- 2 medium sweet potatoes, cut into thin fries
- 1 tablespoon olive oil (or avocado oil)
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch (for extra crispiness, optional)
Instructions
- Preheat the oven to 425°F (220°C) or set the air fryer to 375°F (190°C).
- In a bowl, toss sweet potato fries with olive oil, paprika, garlic powder, salt, and pepper. If using, add cornstarch for extra crispiness.
- Spread fries in a single layer on a lined baking sheet (or air fryer basket).
- For Oven: Bake for 20-25 minutes, flipping halfway through, until crispy and golden.
- For Air Fryer: Cook for 15-18 minutes, shaking halfway, until crispy.
- Serve hot with your favorite dipping sauce like vegan aioli or spicy ketchup.
Nutritional Information (Per Serving, Approx. 1 Cup)
- Calories: 180
- Protein: 2g
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 6g
- Fat: 6g
These crispy sweet potato fries are a perfect side dish or snack, offering a tasty crunch while staying healthy and completely vegan!
5. Sweet Potato Hummus
This Sweet Potato Hummus is a creamy, slightly sweet, and savory dip that’s perfect for spreading, dipping, or adding to bowls. Packed with protein and fiber from chickpeas, this twist on classic hummus adds a rich, earthy flavor with the natural sweetness of roasted sweet potatoes.
Ingredients
- 1 cup roasted sweet potato (about 1 medium sweet potato)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder (or 1 fresh garlic clove)
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 2–3 tablespoons water (to adjust consistency)
Instructions
- In a food processor, blend roasted sweet potato and chickpeas until smooth.
- Add tahini, olive oil, lemon juice, garlic powder, cumin, smoked paprika, and salt. Blend again until creamy.
- Add water, one tablespoon at a time, until you reach the desired consistency.
- Taste and adjust seasoning if needed.
- Serve with pita bread, crackers, or fresh veggies. Garnish with a drizzle of olive oil and a sprinkle of paprika.
Nutritional Information (Per Serving, Approx. ¼ Cup)
- Calories: 140
- Protein: 4g
- Carbohydrates: 18g
- Fiber: 5g
- Sugar: 3g
- Fat: 6g
This creamy and flavorful hummus is a unique way to enjoy sweet potatoes while getting a boost of plant-based protein and healthy fats!
6. Stuffed Sweet Potato Skins
These Stuffed Sweet Potato Skins are crispy, flavorful, and loaded with a delicious mix of black beans, veggies, and spices. They make the perfect appetizer or light meal while staying completely plant-based and nutritious.
Ingredients
- 3 medium sweet potatoes
- 1 tablespoon olive oil
- ½ cup canned black beans, drained and rinsed
- ½ cup corn kernels (fresh or frozen)
- ½ red bell pepper, diced
- ¼ cup red onion, finely chopped
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup vegan cheese (optional)
- 1 tablespoon fresh cilantro, chopped (for garnish)
- 1 avocado, diced (for topping)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pierce sweet potatoes with a fork and bake for 40-45 minutes until tender. Let cool slightly.
- Cut each sweet potato in half lengthwise and scoop out most of the flesh, leaving a thin layer inside the skins.
- In a bowl, mix the scooped-out sweet potato with black beans, corn, bell pepper, red onion, cumin, smoked paprika, salt, and black pepper.
- Spoon the filling back into the sweet potato skins and sprinkle with vegan cheese (if using).
- Bake for another 10-15 minutes until crispy and slightly golden.
- Remove from the oven, top with diced avocado and fresh cilantro, and serve warm.
Nutritional Information (Per Stuffed Skin, Approx. 1 Half)
- Calories: 220
- Protein: 6g
- Carbohydrates: 40g
- Fiber: 8g
- Sugar: 7g
- Fat: 5g
These stuffed sweet potato skins are a crispy, satisfying, and healthy dish that’s great for any meal or snack!
7. Sweet Potato & Chickpea Curry
This Sweet Potato & Chickpea Curry is a hearty, comforting dish packed with warm spices, creamy coconut milk, and protein-rich chickpeas. It’s a perfect one-pot meal that’s both nourishing and flavorful!
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon smoked paprika
- 1 medium sweet potato, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk (full-fat or light)
- 1 cup vegetable broth
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 cups spinach or kale (optional)
- Fresh cilantro and lime wedges (for garnish)
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until softened.
- Stir in garlic and ginger, cooking for another minute until fragrant.
- Add cumin, turmeric, garam masala, and smoked paprika. Stir well for 30 seconds to release the flavors.
- Add sweet potatoes, chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
- Bring to a gentle simmer, cover, and cook for 20-25 minutes until sweet potatoes are tender.
- Stir in spinach or kale (if using) and cook for another 2 minutes until wilted.
- Serve hot, garnished with fresh cilantro and lime wedges, over rice or with naan.
Nutritional Information (Per Serving, Approx. 1 Bowl)
- Calories: 320
- Protein: 9g
- Carbohydrates: 42g
- Fiber: 9g
- Sugar: 10g
- Fat: 14g
This rich and creamy sweet potato curry is a perfect balance of sweetness, spice, and heartiness—ideal for cozy weeknight dinners!
8. Sweet Potato Tacos
These Sweet Potato Tacos are a delicious, plant-based twist on traditional tacos, featuring roasted sweet potatoes, black beans, and fresh toppings for a flavorful and satisfying meal.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 8 small corn or flour tortillas
- ½ cup red cabbage, shredded
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup vegan sour cream or dairy-free yogurt
- 1 lime, cut into wedges
Instructions
- Roast the Sweet Potatoes:
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
- Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and slightly crispy.
- Prepare the Toppings:
- Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side.
- Mash or heat the black beans for added warmth.
- Assemble the Tacos:
- Fill each tortilla with roasted sweet potatoes and black beans.
- Top with shredded red cabbage, avocado slices, and fresh cilantro.
- Drizzle with vegan sour cream or dairy-free yogurt and a squeeze of fresh lime juice.
- Serve & Enjoy:
- Serve warm with extra lime wedges and your favorite salsa.
Nutritional Information (Per Taco)
- Calories: 210
- Protein: 6g
- Carbohydrates: 36g
- Fiber: 8g
- Sugar: 5g
- Fat: 6g
These vibrant and tasty sweet potato tacos are a perfect weeknight meal that’s quick, healthy, and full of bold flavors!
9. Sweet Potato Brownies
These Sweet Potato Brownies are a healthier, guilt-free dessert made with naturally sweet sweet potatoes, providing a rich and fudgy texture. Perfect for satisfying your sweet tooth without the refined sugar!
Ingredients
- 1 medium sweet potato, cooked and mashed (about 1 cup)
- 1 cup almond flour (or all-purpose flour)
- ¼ cup cocoa powder
- ¼ cup maple syrup (or other liquid sweetener)
- ¼ cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup dairy-free chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, combine mashed sweet potato, almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt. Mix until smooth and well-combined.
- Stir in chocolate chips (if using) for extra chocolaty goodness.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Allow brownies to cool completely in the pan before cutting into squares.
Nutritional Information (Per Brownie, Approx. 1 Square)
- Calories: 160
- Protein: 3g
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 8g
- Fat: 9g
These fudgy, nutrient-packed sweet potato brownies make for a perfect dessert or snack, offering a healthy way to indulge in chocolatey goodness!
10. Sweet Potato Pie
This Sweet Potato Pie is a classic Southern dessert, rich and creamy with a perfectly spiced filling, all nestled in a flaky vegan crust. It’s a perfect treat for the holidays or any special occasion.
Ingredients
For the crust:
- 1 ½ cups all-purpose flour (or gluten-free flour)
- ¼ teaspoon salt
- 1/3 cup coconut oil, solidified (or vegan butter)
- 3-4 tablespoons ice water
For the filling:
- 2 medium sweet potatoes, peeled, boiled, and mashed (about 2 cups)
- ½ cup maple syrup or agave syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¼ cup coconut milk (or any plant-based milk)
- 2 tablespoons cornstarch (or arrowroot powder)
Instructions
- Prepare the Crust:
- In a large bowl, mix flour and salt. Add solidified coconut oil and cut it in with a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together.
- Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll out the chilled dough and press it into a 9-inch pie dish. Bake for 10-12 minutes until lightly golden.
- Prepare the Filling:
- In a blender or food processor, combine mashed sweet potatoes, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt.
- Add coconut milk and cornstarch and blend until smooth.
- Assemble the Pie:
- Pour the sweet potato filling into the pre-baked pie crust. Smooth the top with a spatula.
- Bake for 40-45 minutes, or until the filling is set and slightly firm to the touch.
- Let cool completely before slicing.
- Serve & Enjoy:
- Top with a dollop of vegan whipped cream or a sprinkle of cinnamon, and enjoy!
Nutritional Information (Per Slice, Approx. 1/8 Pie)
- Calories: 250
- Protein: 3g
- Carbohydrates: 45g
- Fiber: 6g
- Sugar: 15g
- Fat: 8g
This creamy and spiced Vegan Sweet Potato Recipes Ideas offers a delicious, plant-based version of a holiday classic, perfect for a cozy dessert.
FAQ
1. Can I substitute sweet potatoes with other vegetables in these recipes?
Yes! While Vegan Sweet Potato Recipes Ideas are the star ingredient in these recipes, you can try substituting them with other root vegetables like butternut squash or pumpkin, depending on the recipe. Keep in mind that the texture and flavor might vary slightly.
2. Are these vegan sweet potato recipes gluten-free?
Most of the Vegan Sweet Potato Recipes Ideas can be made gluten-free by using gluten-free flour or other alternatives, such as corn tortillas for tacos or gluten-free baking options. Always check individual recipes for specific ingredient substitutions.
3. How do I store leftover vegan sweet potato dishes?
Leftovers should be stored in airtight containers. Most dishes, like curries, soups, and casseroles, can be stored in the fridge for 3-4 days. For baked goods like brownies and pies, store them at room temperature for 1-2 days or refrigerate for longer shelf life.
4. Can I prep these vegan sweet potato dishes in advance?
Yes! Many of these Vegan Sweet Potato Recipes Ideas can be prepared ahead of time. For example, you can roast sweet potatoes, cook the filling, or make the dough in advance and store it in the fridge until you’re ready to assemble and cook. Prepping ingredients ahead of time can save you time during the week.
I’m Priscilla Swahn, a registered dietitian with a master’s degree in nutritional sciences. With over a decade of experience in holistic nutrition, I specialize in creating delicious keto recipes to help you enjoy a healthy lifestyle. On iKetoMom, you’ll find a variety of recipes for every meal—hearty breakfasts, satisfying lunches, mouthwatering dinners, indulgent desserts, and refreshing drinks. My recipes make keto living easy and enjoyable for the whole family. Featured in EatingWell and MindBodyGreen, I also collaborate with health centers and corporate companies to share my expertise. Join me and discover the joy of keto cooking!