What to Eat With Sweet Potatoes in <year>: Fiber-Filled Meals

These vibrant tubers can go from sweet to spicy, salty to savory, and side dish to star of the plate without breaking a sweat. Whether you’re baking, grilling, mashing, or pureeing them into soups and spreads, sweet potatoes are game for anything. 

Packed with fiber, vitamins, and antioxidants, they’re as nutritious as they are delicious. This makes sweet potatoes a great addition to vegetarian diets, especially since they can be adapted to a wide range of flavors and cooking styles.

But do you know what to eat with them? I took a stroll through the world’s cuisines and found interesting pairings that help the potatoes shine, alongside easy recipes that turn a simple meal into a feast.

If you’re a vegetarian in love with sweet potatoes, check out our list of the best vegetarian meal delivery services. I’m sure you’ll find ideas that work well with yams!

All the recipes on this page are carefully crafted by our team, including our in-house nutritionist, who also calculates the nutritional information provided. While we strive for accuracy, please note that actual values may vary based on ingredient brands, portion sizes, and preparation methods.  

 1. Ground Beef & Sweet Potato Skillet

Ingredients 🗒️

For the beef:

• 1 lb lean ground beef

• 1 tsp chili powder

• 1 tsp dried basil

• ¾ tsp salt

• ½ tsp black pepper

• ½ tsp onion powder

• 1 tsp garlic (minced)

For the vegetables:

• 2 tbsp olive oil

• 2 cups carrots (diced)

• 2 medium sweet potatoes (diced) 

• 1 tsp salt

• 1 tsp chili powder

• ½ tsp ground ginger

• ½ tsp onion powder

• ¼ tsp crushed red pepper

• 1 cup beef stock or broth

• 1 pound Brussels sprouts (diced)

Method 👩‍🍳

1. Over medium-high heat, heat a large skillet and add the ground beef. Grab a spatula and break it up as it cooks. Stir it now and then until the meat is nicely browned and no longer pink.

2. Sprinkle in the seasonings: a pinch of salt and pepper, a dash of chili powder, a bit of onion powder, some dried basil, and a spoonful of minced garlic. Let everything mingle in the pan for about a minute (long enough for the garlic to turn golden and fragrant). 

3. Scoop the meat mixture out of the skillet and set it aside for later.

4. Drizzle oil into the same skillet. Once it’s hot, toss in your diced sweet potatoes and carrots. Season with salt, chili powder, ground ginger, onion powder, and a pinch of crushed red pepper flakes. 

5. Keep the heat on medium-high and stir frequently. You want the veggies to brown, which should take about 5 to 10 minutes.

6. Once the potatoes have a nice golden edge, lower the heat to medium and add the meat back in. 

7. Pour in the beef stock and stir in the diced Brussels sprouts. Cover the skillet and let it all simmer together for another 5 to 8 minutes, or until the Brussels sprouts are tender but still vibrant.

8. Serve into bowls and enjoy!

Overview 🔍

Perfect for busy parents, meal preppers, and anyone craving a hearty, wholesome dinner without the fuss, this simple one-pan meal is your new go-to for weeknights. 

Juicy, seasoned ground beef sizzles with tender Brussels sprouts, sweet potatoes, and a medley of spices for a dinner that’s bursting with savory-sweet flavor. In this case, the sweet potatoes add a naturally creamy texture and subtle sweetness that perfectly balances the richness of the beef.

Whether you're cooking for the family or prepping lunches for the week, this dish is as comforting as it is nutritious. Quick to make, easy to clean up, and endlessly customizable.

2. Sheet Pan Pork Chops & Sweet Potatoes

Ingredients 🗒️

• 4 boneless pork loin chops (about 1 inch thick)

• 2 medium sweet potatoes (diced)

• 1 yellow onion (sliced)

• 1 large apple (diced)

• 3 tbsp maple syrup

• 2 tbsp olive oil

• ¼ tsp salt

• ⅛ tsp pepper

• ½ tsp garlic powder

• 1 tbsp thyme

Method 👩‍🍳

1. Place the pork chops into a ziplock bag, add 2 tbsp of maple syrup, and close the bag. Let them soak up all the goodness in the fridge for 1 to 2 hours. 

2. If you’re short on time, drizzle the syrup over the chops right on the sheet pan before baking. However, if you want extra tenderness and taste, it’s important to allow the pork chops to marinate.

3. Preheat the oven to 425°F (220°C).

4. Take the chops out of the bag, season both sides with salt and pepper, and set them on a sheet pan.

5. In a big bowl, toss together your diced sweet potatoes, onions, and apples. Drizzle with olive oil, then sprinkle with salt, pepper, garlic salt, thyme, and the remaining maple syrup. Give it all a good mix so everything’s nicely coated.

6. Spread the veggie mix around the pork chops on the pan. Slide it all into the oven and roast for 20–25 minutes. Give everything a quick toss halfway through so it cooks evenly and gets those delicious caramelized edges.

7. Serve hot and enjoy!

Overview 🔍

This sheet pan dinner will certainly satisfy hungry children who want dinner in a hurry. The prep is minimal (and can be done in advance), and the cleanup is almost non-existent. 

The recipe is cozy, nutritionally balanced, and wholesome. You have lean protein, fiber-rich carbs, and a vitamin A boost cooked in under 30 minutes. The sweet potatoes, onion, and apple are wonderful companions for the flavorful pork chops, creating a light and tasty dinner that even the pickiest eaters will enjoy. 

If you like your veggies on the crispy side, broil everything for 1 or 2 minutes before you get the sheet pan out of the oven. This way, they’ll be soft on the inside and crispy on the outside.

3. Baked Sweet Potatoes With Poached Eggs

Ingredients 🗒️

• 2 4-oz pieces of smoked salmon

• 3 medium sweet potatoes

• 3 large eggs

• Arugula (around 100 g)

• 1 tbsp distilled white vinegar

• 1 tbsp sea salt

Method 👩‍🍳

1. Preheat the oven to 400°F (205°C) and cover a baking sheet with aluminum foil.

2. Use a fork to poke several holes into each sweet potato and place them on the baking sheet. Put the baking sheet in the oven and bake the potatoes for 45 to 60 minutes, or until tender. Once done, remove from the oven and set aside to cool.

3. In the meantime, fill a pot with 2 quarts of cold water. Add 1 tablespoon of distilled white vinegar and place the pot over medium heat. Bring to a gentle boil.

4. Once the water comes to a boil, add 1 tablespoon of sea salt and lower the heat so the water is just gently simmering.

5. Crack an egg into a small bowl. Stir the simmering water a few times with a large spoon to create a light whirlpool effect. Carefully slide the egg into the water while the water is still moving.

6. Let the egg cook for around 2 minutes for a soft, runny yolk. When done, lift it out gently using a slotted spoon and set aside.

7. Repeat the process with the other eggs.

8. Slice each sweet potato lengthwise (do not cut all the way through), open them slightly, and add a generous handful of arugula to each.

9. Divide the smoked salmon evenly among the 3 sweet potatoes.

10. Top each one with a freshly poached egg and serve warm.

Overview 🔍

This savory, nutrient-packed breakfast fuels your day the healthy way. Sure, it may take longer to cook than your usual milk and cereal, but it is packed with fiber and nutrients that’ll keep you full until lunchtime. 

I love how you have a warm and tender baked sweet potato as the base. Next comes the peppery fresh arugula, silky slices of smoked salmon, and perfectly poached eggs with runny yolks. A drizzle of olive oil or a sprinkle of chili flakes adds an optional kick.

The slightly sweet flavor of yams balances the salty salmon and earthy greens, while their soft texture makes the dish both comforting and hearty without being heavy.

4. Mediterranean Baked Sweet Potatoes

Ingredients 🗒️

• 4 medium sweet potatoes

• 1x 15 oz can of chickpeas (drained and rinsed)

• ½ tbsp olive oil

• ½ tsp each: cumin, coriander, cinnamon, paprika

• 1 pinch salt

For the sauce:

• ¼ cup hummus

• ½ medium lemon (juiced)

• 1 tsp dried dill

• 3 cloves garlic (minced)

• Water (to thin)

• Salt to taste

For the toppings:

• ¼ cup cherry tomatoes (diced)

• ¼ cup chopped parsley (minced)

• 3 tbsp finely chopped red onion

• 2 tbsp lemon juice

Method 👩‍🍳

1. Preheat your oven to 400°F (205°C) and line a large baking sheet with foil.

2. In a bowl, toss the chickpeas with olive oil and spices. Spread them out on the foil-lined baking sheet.

3. Slice the sweet potatoes in half lengthwise, coat them with olive oil, and place them cut-side down on the same tray.

4. Place the tray in the oven and roast until the potatoes are fork-tender and the chickpeas are crispy and golden (around 25 minutes). Once ready, remove from the oven.

5. Meanwhile, whip up the garlic herb sauce. Combine all the sauce ingredients in a bowl and whisk until smooth. Thin with water until you get to a pourable consistency. Taste and adjust the flavors to your liking.

6. In a separate bowl, toss chopped tomato, parsley, and red onion with lemon juice. Set aside to marinate.

7. To serve, turn the sweet potatoes cut-side up and gently mash the insides with a fork. Pile on the roasted chickpeas, drizzle generously with the garlic herb sauce, and top with the parsley-tomato mix. 

8. Extra step: Add a spoonful of chili garlic sauce if you like a little heat. Enjoy right away!

Overview 🔍

You must try this recipe if you ever want to know what real, healthy Mediterranean food tastes like without traveling to Greece or Italy! In under 30 minutes, you can have a comfort vegan meal that lets you taste the entire spectrum of Mediterranean flavors. 

The sweet potatoes are baked until tender and topped with smoky, seasoned roasted chickpeas that add a satisfying crunch. Add a drizzle of a creamy garlic-herb sauce and a fresh parsley and tomato salad with a burst of citrusy brightness, and you’re done.

It’s a savory, sweet, fresh, and smoky meal that fills you up without making you feel heavy. This contrast of flavors – the natural sweetness of the potato, the earthiness of the chickpeas, the tang of lemon, and the zip of herbs – has me hooked for life.

5. Sweet Potato, Kale, & Shrimp Skillet

Ingredients 🗒️

• 2 cups sweet potatoes (diced)

• 2 cups shrimp (peeled, deveined, and thawed if frozen)

• 3 cups trimmed and coarsely chopped kale leaves

• ½ cup onions (diced)

• 2 cloves garlic (minced)

• 2 tbsp extra virgin olive oil

• Salt and ground pepper (black and red) to taste

Method 👩‍🍳

1. Place a cast-iron skillet over medium heat and add olive oil.

2. Toss in the sliced onions along with a pinch of crushed red pepper flakes. Sauté until the onions become tender and start to turn golden.

3. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

4. Add the diced sweet potatoes and cook until they begin to soften. If needed, pour in a few tablespoons of water to help speed things along. Don’t add too much water, or the potatoes will turn mushy.

5. Add the shrimp to the skillet and cook for 2 to 3 minutes, or just until they’re pink and opaque.

6. Reduce the heat to low, then add the chopped kale and stir until it has wilted.

7. Add salt and pepper to your liking. Serve hot and enjoy!

Overview 🔍

If you’re looking for a quick and nourishing dish that's perfect for a healthy lunch or a busy weeknight dinner, you’ve just found it! It comes together in one pan with minimal fuss but delivers big on flavor and nutrition. 

Tender sweet potato cubes are sautéed until golden and just soft, then joined by delicate kale leaves and succulent shrimp. The key to this recipe is gentle heat – keeping the temperature low helps the kale stay vibrant and tender while ensuring the shrimp cook perfectly in just a few minutes.

This skillet meal is colorful, satisfying, and packed with nutrients, from the fiber and natural sweetness of sweet potatoes to the protein-rich shrimp and the vitamin-loaded kale. It’s an easy, feel-good recipe you’ll turn to again and again when you want something simple, wholesome, and deliciously well-balanced.

FAQ

What to eat sweet potatoes with as a vegetarian/vegan?

Sweet potatoes pair well with sautéed greens, roasted veggies, or grains like quinoa. You can also enjoy them with hummus (like in our Mediterranean Baked Sweet Potatoes recipe), avocado, or plant-based protein like tempeh or lentils for a complete meal.

What protein goes with sweet potatoes?

Plant-based proteins like chickpeas, black beans, tofu, tempeh, or quinoa pair well with sweet potatoes. For a rich, hearty meal, pair them with chicken, pork, or beef, like in this Sweet Potato Skillet recipe.

What herbs and spices go well with sweet potatoes?

Cinnamon, paprika, cumin, garlic powder, thyme, rosemary, and ginger enhance the flavor of sweet potatoes, giving them a warm, earthy taste. However, you can add whatever herbs and spices suit your palate.

Can sweet potatoes be part of a breakfast dish?

Yes, and you can find a great example in this Baked Sweet Potatoes with Poached Eggs recipe! Sweet potatoes can be part of breakfast in hash, roasted wedges, or even pancakes. Pair them with plant-based yogurt or scrambled tofu for a filling, nutritious start to the day.