Cut sweet potatoes into fries or wedges, toss them with olive oil, salt, and spices of your choice (such as paprika or garlic powder), and bake in the oven until crispy. Serve with your favorite dipping sauce.
Roast diced sweet potatoes with cumin, chili powder, and garlic until tender. Fill soft tortillas with the roasted sweet potatoes, black beans, avocado slices, salsa, and your favorite taco toppings.
Roast cubed sweet potatoes until caramelized, then toss them with massaged kale, cooked quinoa, dried cranberries, toasted nuts, and a lemon-tahini dressing for a hearty and nutritious salad.
Simmer diced sweet potatoes and lentils in a fragrant curry sauce made with coconut milk, curry paste, garlic, ginger, and spices. Serve over rice or quinoa for a comforting and satisfying meal.
Roast sweet potato cubes until tender and crispy, then serve them in a bowl with cooked quinoa, roasted chickpeas, sliced avocado, shredded kale, and a drizzle of tahini dressing.
Simmer diced sweet potatoes with black beans, tomatoes, bell peppers, onions, garlic, chili powder, cumin, and paprika for a hearty and flavorful vegetarian chili. Top with avocado slices and fresh cilantro before serving.
Mash cooked sweet potatoes and spread them on tortillas, then top with sautéed spinach, black beans, shredded cheese, and another tortilla. Cook until crispy and golden brown on both sides, then slice and serve with salsa and Greek yogurt.
Sauté diced sweet potatoes with onions, bell peppers, and breakfast sausage or tofu scramble until golden and crispy. Serve topped with fried or poached eggs for a delicious and satisfying breakfast or brunch option.