20 Delicious Boiled Sweet Potato Recipes for Every Occasion

Craving something sweet, nutritious, and versatile? Look no further than the humble sweet potato! Whether you’re whipping up a quick weeknight dinner, seeking seasonal favorites, or in need of some comfort food, our roundup of 20 delicious boiled sweet potato recipes has got you covered. From savory to sweet, these dishes are sure to inspire your next meal. Keep reading to discover your new favorite recipe!

Spiced Mashed Boiled Sweet Potatoes

So, you’re looking for a cozy, flavorful side dish that’s as easy to make as it is delicious? Spiced mashed boiled sweet potatoes are your answer, blending creamy texture with warm spices for a comforting bite.

Ingredients

• 2 large, vibrant orange sweet potatoes, peeled and cubed
• 1/4 cup rich, creamy unsalted butter
• 1/2 cup warm, velvety whole milk
• 1 tsp aromatic ground cinnamon
• 1/2 tsp spicy ground nutmeg
• 1 tbsp pure, golden maple syrup
• 1/2 tsp fine sea salt

Instructions

1. Fill a large pot with water and bring it to a rolling boil over high heat.
2. Add the cubed sweet potatoes to the boiling water and cook for 15-20 minutes, or until they’re fork-tender.
3. Drain the sweet potatoes thoroughly in a colander, then return them to the pot.
4. Add the unsalted butter, warm whole milk, ground cinnamon, ground nutmeg, maple syrup, and fine sea salt to the pot with the sweet potatoes.
5. Mash the mixture with a potato masher until smooth and creamy, about 2-3 minutes. Tip: For extra creaminess, warm the milk before adding it to the potatoes.
6. Taste and adjust the seasoning if necessary, but remember the flavors will meld as it sits. Tip: A pinch more cinnamon can really bring out the sweetness.
7. Serve warm. Tip: For a festive touch, sprinkle a little extra cinnamon on top before serving.

Perfectly spiced and irresistibly creamy, this dish pairs wonderfully with roasted meats or can stand alone as a comforting vegetarian option. The maple syrup adds a subtle sweetness that makes it a hit with both kids and adults alike.

Honey Glazed Boiled Sweet Potatoes

You’re in for a treat with this simple yet utterly delicious side dish that’s perfect for any season. Honey glazed boiled sweet potatoes bring a touch of sweetness and a whole lot of comfort to your table.

Ingredients

• 2 large, vibrant orange sweet potatoes, peeled and cubed
• 3 tablespoons of golden, pure honey
• 2 tablespoons of creamy, unsalted butter
• 1/2 teaspoon of fragrant ground cinnamon
• 1/4 teaspoon of fine sea salt
• 1/4 cup of cool water

Instructions

1. Fill a large pot with enough water to cover the sweet potatoes and bring to a rolling boil over high heat.
2. Add the cubed sweet potatoes to the boiling water and cook for 10-12 minutes, until they’re just tender when pierced with a fork. Tip: Don’t overcook them, or they’ll turn mushy.
3. Drain the sweet potatoes in a colander and let them sit for a minute to steam off excess water.
4. In the same pot, melt the butter over medium heat, then stir in the honey, cinnamon, and salt until well combined. Tip: Keep the heat medium to prevent the honey from burning.
5. Add the drained sweet potatoes back to the pot along with the 1/4 cup of water, gently tossing to coat them evenly in the glaze. Tip: The water helps create a silky glaze that clings to the potatoes.
6. Cook for another 2-3 minutes, stirring occasionally, until the glaze thickens slightly and the sweet potatoes are beautifully coated.

Here’s how these honey glazed boiled sweet potatoes turn out: tender with a slight bite, enveloped in a glossy, sweet-spicy glaze that’s irresistible. Try serving them alongside roasted chicken or as a standalone treat with a sprinkle of toasted pecans for crunch.

Garlic Herb Boiled Sweet Potato Salad

Just when you thought sweet potatoes couldn’t get any better, here comes a dish that’s both simple and spectacular. You’re going to love how the garlic and herbs bring out the natural sweetness of the potatoes in this refreshing salad.

Ingredients

• 2 lbs sweet potatoes, peeled and cubed into 1-inch pieces
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 1/4 cup rich extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp sea salt
• 1/2 tsp finely ground black pepper

Instructions

1. Fill a large pot with water and bring to a rolling boil over high heat.
2. Add the sweet potato cubes to the boiling water and cook for 12-15 minutes, or until fork-tender but not mushy.
3. While the potatoes cook, whisk together the minced garlic, parsley, rosemary, olive oil, apple cider vinegar, sea salt, and black pepper in a large bowl.
4. Drain the sweet potatoes well and let them cool for about 5 minutes to stop the cooking process.
5. Gently toss the warm sweet potatoes with the garlic herb mixture until evenly coated.
6. Let the salad sit for 10 minutes to allow the flavors to meld together before serving.

Every bite of this salad is a delightful mix of creamy sweet potatoes and the bright, aromatic flavors of garlic and herbs. Serve it alongside grilled chicken or as a standalone dish for a light, flavorful meal.

Coconut Milk Boiled Sweet Potato Curry

Zesty flavors and creamy textures come together in this Coconut Milk Boiled Sweet Potato Curry that’s as comforting as it is vibrant. You’ll love how the sweet potatoes soak up the rich, spiced coconut milk, creating a dish that’s both hearty and refreshing.

Ingredients

• 2 large sweet potatoes, peeled and cubed into 1-inch pieces
• 1 can (13.5 oz) full-fat coconut milk, creamy and rich
• 1 tbsp freshly grated ginger, aromatic and pungent
• 2 cloves garlic, minced finely
• 1 tbsp curry powder, warmly spiced
• 1/2 tsp turmeric, vibrant and earthy
• 1/2 tsp salt, to enhance flavors
• 1 tbsp coconut oil, unrefined and fragrant
• 1/2 cup water, to adjust consistency
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the grated ginger and minced garlic, sautéing for 1 minute until fragrant.
3. Stir in the curry powder and turmeric, cooking for another 30 seconds to toast the spices.
4. Pour in the coconut milk and water, stirring to combine with the spices.
5. Add the cubed sweet potatoes and salt, ensuring they’re submerged in the liquid.
6. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes, or until the sweet potatoes are fork-tender.
7. Tip: Stir occasionally to prevent sticking and ensure even cooking.
8. Tip: If the curry thickens too much, add a splash of water to reach your desired consistency.
9. Tip: Taste and adjust seasoning with more salt if needed before serving.
10. Garnish with fresh cilantro leaves for a pop of color and freshness.

Hearty and aromatic, this curry boasts tender sweet potatoes in a velvety coconut sauce that’s perfectly spiced. Serve it over steamed jasmine rice or with warm naan bread to scoop up every last bit of the flavorful sauce.

Maple Cinnamon Boiled Sweet Potato Mash

You know those cozy fall mornings when you crave something sweet, warm, and utterly comforting? This maple cinnamon boiled sweet potato mash is your answer.

Ingredients

• 2 large, vibrant orange sweet potatoes, peeled and cubed
• 1/4 cup pure maple syrup, the darker the better for depth of flavor
• 2 tbsp unsalted butter, creamy and rich
• 1 tsp ground cinnamon, fragrant and warm
• 1/2 tsp sea salt, finely ground
• 1/4 cup whole milk, for a silky smooth texture

Instructions

1. Fill a large pot with water and bring it to a rolling boil over high heat.
2. Add the cubed sweet potatoes to the boiling water. Reduce heat to medium and let them simmer for 15-20 minutes, or until they’re fork-tender.
3. Drain the sweet potatoes well and return them to the pot. Tip: Let them sit in the colander for a minute to steam off excess water for a fluffier mash.
4. Add the maple syrup, butter, cinnamon, and sea salt to the pot with the sweet potatoes.
5. Use a potato masher to blend everything together until smooth. Tip: For an extra creamy texture, mash while the potatoes are still hot.
6. Gradually pour in the whole milk, continuing to mash until the mixture is perfectly smooth and creamy. Tip: Adjust the amount of milk based on your desired consistency.

Mashed to perfection, this dish boasts a velvety texture with a harmonious blend of sweet maple and warm cinnamon. Serve it as a side at your next dinner party or enjoy it as a standalone treat with a dollop of whipped cream on top.

Boiled Sweet Potato and Chickpea Stew

Zesty and comforting, this boiled sweet potato and chickpea stew is your go-to for a hearty, nutritious meal. You’ll love how the flavors meld together, creating a dish that’s both satisfying and simple to make.

Ingredients

• 2 cups peeled and cubed sweet potatoes (about 1 large, vibrant orange sweet potato)
• 1 cup dried chickpeas, soaked overnight (or 2 cups canned, drained and rinsed for a quicker option)
• 4 cups vegetable broth (rich and flavorful, preferably low-sodium)
• 1 tbsp extra virgin olive oil (golden and fruity)
• 1 medium yellow onion, finely diced (sweet and aromatic)
• 2 cloves garlic, minced (fresh and pungent)
• 1 tsp ground cumin (warm and earthy)
• 1/2 tsp smoked paprika (deep and slightly sweet)
• Salt to taste (fine sea salt for even seasoning)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 30 seconds.
4. Add the cubed sweet potatoes and soaked chickpeas to the pot, stirring to coat them in the spices.
5. Pour in the vegetable broth, ensuring the sweet potatoes and chickpeas are fully submerged.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the sweet potatoes are fork-tender.
7. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
8. Tip: For a creamier texture, mash some of the sweet potatoes against the side of the pot before serving.
9. Tip: Garnish with fresh cilantro or parsley for a pop of color and freshness.
10. Tip: Serve with a side of crusty bread to soak up the delicious broth.

Velvety sweet potatoes and tender chickpeas make this stew a comforting bowl of goodness. The smoky spices add depth, while the broth ties everything together beautifully. Try topping it with a dollop of Greek yogurt for a creamy contrast.

Rosemary Roasted Boiled Sweet Potatoes

Under the cozy glow of your kitchen lights, let’s turn those sweet potatoes into something magical. You’ll love how the rosemary brings out their natural sweetness, making this dish a perfect side for any meal.

Ingredients

• 2 large sweet potatoes, peeled and cubed into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 tbsp finely chopped fresh rosemary
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large pot, bring water to a boil and add the sweet potato cubes. Boil for 5 minutes to soften them slightly, then drain well.
3. Toss the boiled sweet potatoes with olive oil, rosemary, salt, and pepper in a large bowl until evenly coated. Tip: For extra flavor, let them marinate for 10 minutes before roasting.
4. Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25 minutes, or until they’re golden and crispy on the edges. Tip: Flip them halfway through for even browning.
5. Check for doneness by piercing a piece with a fork; it should go through easily. Tip: If you prefer them crispier, leave them in for an additional 5 minutes.

These rosemary roasted boiled sweet potatoes come out with a crispy exterior and a tender, fluffy inside. The rosemary adds a fragrant touch that pairs wonderfully with the natural sweetness of the potatoes. Try serving them alongside grilled chicken or as a hearty addition to your vegetarian feast.

Boiled Sweet Potato and Black Bean Tacos

Ready to shake up your taco night? These boiled sweet potato and black bean tacos are a game-changer, combining creamy, spiced sweet potatoes with hearty black beans for a filling that’s both nutritious and delicious.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 can (15 oz) black beans, rinsed and drained
• 1 tbsp rich extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp finely ground black pepper
• 1/2 tsp sea salt
• 8 small corn tortillas, warmed
• Fresh cilantro leaves, for garnish
• 1 lime, cut into wedges

Instructions

1. Fill a large pot with water and bring to a rolling boil over high heat.
2. Add the diced sweet potatoes to the boiling water and cook for 10-12 minutes, until fork-tender. Tip: Don’t overcook them to keep their shape.
3. Drain the sweet potatoes and return them to the pot. Mash lightly with a fork, leaving some chunks for texture.
4. Heat the olive oil in a skillet over medium heat. Add the mashed sweet potatoes, black beans, cumin, smoked paprika, black pepper, and sea salt. Stir to combine and cook for 3-4 minutes, until heated through. Tip: The spices bloom in heat, so don’t skip this step.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until pliable. Tip: Keep them warm by wrapping in a clean kitchen towel.
6. Divide the sweet potato and black bean mixture among the tortillas. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Zesty lime and fresh cilantro brighten up the earthy sweetness of the potatoes and beans, making every bite a perfect balance. Try serving these tacos with a side of avocado slices for an extra creamy texture.

Turmeric Infused Boiled Sweet Potato Soup

Kickstart your day with this vibrant Turmeric Infused Boiled Sweet Potato Soup, a cozy bowl that’s as nourishing as it is colorful. You’ll love how the earthy sweetness of the potatoes dances with the warm, peppery notes of turmeric, creating a soup that’s both comforting and invigorating.

Ingredients

• 2 large, orange-fleshed sweet potatoes, peeled and cubed
• 1 tablespoon of golden, aromatic turmeric powder
• 4 cups of rich, homemade vegetable broth
• 1 tablespoon of smooth, extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves of garlic, minced to a fragrant paste
• 1 teaspoon of freshly ground black pepper
• 1/2 teaspoon of sea salt, finely ground
• 1 cup of creamy, full-fat coconut milk

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic, sautéing until the onion turns translucent and the garlic is fragrant, roughly 3 minutes.
3. Stir in the turmeric powder, black pepper, and sea salt, toasting the spices for 30 seconds to unlock their flavors.
4. Pour in the vegetable broth and add the cubed sweet potatoes, bringing the mixture to a boil.
5. Reduce the heat to a simmer, covering the pot and letting it cook until the sweet potatoes are fork-tender, about 15 minutes.
6. Remove the pot from the heat and carefully blend the soup until smooth using an immersion blender.
7. Stir in the coconut milk until fully incorporated, then taste and adjust seasoning if necessary.

Blend this soup to silky perfection, and you’ll be rewarded with a velvety texture that’s rich with the warmth of turmeric and the sweetness of potatoes. Serve it with a drizzle of coconut milk and a sprinkle of black pepper for an extra touch of elegance.

Boiled Sweet Potato and Kale Stir-Fry

Mmm, you’re going to love this simple yet flavorful dish that’s perfect for a quick weeknight dinner or a healthy lunch option. It’s a vibrant mix of sweet and savory, with a satisfying crunch from the kale and a soft, comforting texture from the sweet potatoes.

Ingredients

• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 1 bunch of fresh kale, stems removed and leaves roughly chopped
• 2 tablespoons of rich extra virgin olive oil
• 1 tablespoon of minced garlic
• 1/2 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt
• 1/4 cup of water

Instructions

1. Fill a large pot with water and bring it to a boil over high heat. Add the sweet potato cubes and boil for 5 minutes, or until they’re just tender but still firm. Tip: To check doneness, pierce a piece with a fork; it should go in with a little resistance.
2. Drain the sweet potatoes and set them aside. Heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
4. Toss in the boiled sweet potatoes and stir-fry for 2 minutes, allowing them to get a slight golden edge.
5. Add the chopped kale to the skillet along with the water. Cover and let it steam for 3 minutes, or until the kale is bright green and slightly wilted. Tip: The water helps to steam the kale quickly while keeping it vibrant.
6. Remove the lid, sprinkle with sea salt and black pepper, and stir-fry for another minute to combine all the flavors.

And there you have it! The sweet potatoes are wonderfully soft with a hint of caramelization, while the kale adds a fresh, slightly bitter contrast. Serve it over a bed of quinoa for an extra protein boost or enjoy it as is for a light, nutritious meal.

Parmesan Crusted Boiled Sweet Potato Wedges

Absolutely, you’re going to love how these Parmesan Crusted Boiled Sweet Potato Wedges turn your ordinary side dish into something extraordinary. They’re crispy, cheesy, and just the right amount of sweet.

Ingredients

• 2 large sweet potatoes, peeled and cut into wedges
• 1/4 cup grated Parmesan cheese, the good stuff that’s freshly grated
• 2 tbsp rich extra virgin olive oil
• 1 tsp garlic powder, for that punch of flavor
• 1/2 tsp sea salt, finely ground
• 1/2 tsp smoked paprika, for a hint of warmth
• Freshly ground black pepper, to add a little kick

Instructions

1. Fill a large pot with water and bring it to a rolling boil over high heat.
2. Add the sweet potato wedges to the boiling water and let them cook for about 5 minutes, just until they’re slightly tender but still firm. Tip: You don’t want them too soft, or they’ll fall apart when you bake them.
3. Drain the wedges well and let them air dry on a clean kitchen towel for a few minutes. This helps the Parmesan stick better.
4. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
5. In a large bowl, toss the dried sweet potato wedges with olive oil, garlic powder, sea salt, smoked paprika, and black pepper until they’re evenly coated.
6. Arrange the wedges in a single layer on the prepared baking sheet and sprinkle the grated Parmesan cheese evenly over the top. Tip: Press the cheese lightly into the wedges to help it adhere.
7. Bake for 20-25 minutes, or until the wedges are golden and crispy, and the Parmesan has formed a delicious crust. Tip: For extra crispiness, broil for the last 2 minutes, but watch closely to prevent burning.

Perfectly crispy on the outside with a tender, sweet center, these wedges are a game-changer. Serve them alongside your favorite dip or as a standout side that steals the show.

Boiled Sweet Potato and Lentil Salad

Wondering what to make with those sweet potatoes sitting in your pantry? You’ll love this hearty Boiled Sweet Potato and Lentil Salad—it’s packed with flavor and super easy to whip up.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 cup dried green lentils, rinsed and picked over
• 3 tablespoons rich extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese

Instructions

1. Fill a large pot with water and bring to a boil over high heat. Add the diced sweet potatoes and cook for 10 minutes, or until fork-tender. Drain and set aside to cool slightly.
2. In the same pot, add the lentils and cover with 2 inches of water. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until lentils are tender but not mushy. Drain any excess water.
3. In a small bowl, whisk together the olive oil, lemon juice, cumin, black pepper, and sea salt to create the dressing.
4. In a large mixing bowl, combine the cooked sweet potatoes, lentils, and dressing. Gently toss to coat everything evenly.
5. Fold in the chopped cilantro and crumbled feta cheese just before serving to keep their flavors fresh and vibrant.

So there you have it—a salad that’s a delightful mix of creamy sweet potatoes, earthy lentils, and a zesty dressing. Serve it warm for a cozy meal or chill it for a refreshing take on lunch the next day.

Smoky Paprika Boiled Sweet Potato Mash

Smoky paprika boiled sweet potato mash is the kind of side dish that turns a simple meal into something special. You’ll love how the smoky paprika brings a warm depth to the naturally sweet potatoes.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1/4 cup rich extra virgin olive oil
• 1 tsp smoky paprika
• 1/2 tsp finely ground sea salt
• 1/4 cup warm whole milk
• 2 tbsp unsalted butter, softened

Instructions

1. Fill a large pot with water and bring to a rolling boil over high heat.
2. Add the peeled and cubed sweet potatoes to the boiling water. Cook for 15-20 minutes, or until they’re fork-tender.
3. Drain the sweet potatoes well in a colander, then return them to the pot.
4. Add the extra virgin olive oil, smoky paprika, and sea salt to the pot with the sweet potatoes.
5. Use a potato masher to mash the sweet potatoes until smooth. Tip: For extra creaminess, mash while the potatoes are still hot.
6. Stir in the warm whole milk and softened butter until fully incorporated. Tip: Warming the milk helps it blend more easily into the mash.
7. Taste and adjust the seasoning if necessary, but remember the smoky paprika is the star here. Tip: A pinch more paprika can enhance the smokiness without overpowering.

Light and fluffy with a hint of smokiness, this mash pairs beautifully with grilled meats or as a hearty base for a veggie bowl. Try topping it with a drizzle of olive oil and an extra sprinkle of paprika for a visually stunning finish.

Boiled Sweet Potato and Quinoa Bowl

This boiled sweet potato and quinoa bowl is your go-to for a nutritious, comforting meal that’s as easy to make as it is delicious. Think of it as a hug in a bowl, perfect for those days when you need something wholesome without the fuss.

Ingredients

• 1 cup uncooked quinoa, rinsed well
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 tbsp lime juice

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
2. While the quinoa cooks, place the cubed sweet potatoes in a pot and cover with water. Bring to a boil over high heat, then reduce to medium and cook for 10 minutes until tender. Tip: Pierce with a fork to check doneness.
3. Drain the sweet potatoes and return them to the pot. Drizzle with olive oil, sprinkle with sea salt and black pepper, and gently toss to coat. Tip: The olive oil adds a lovely richness, so don’t skip it.
4. Fluff the quinoa with a fork and divide between two bowls. Top with the seasoned sweet potatoes, sliced avocado, and a sprinkle of fresh cilantro.
5. Drizzle lime juice over the top for a bright finish.

So there you have it—a bowl that’s creamy from the avocado, hearty from the quinoa, and sweetly spiced from the potatoes. Try adding a dollop of Greek yogurt for extra creaminess or a sprinkle of chili flakes for heat.

Ginger Lime Boiled Sweet Potato Salad

Dive into a refreshing twist on a classic side with this ginger lime boiled sweet potato salad. It’s the perfect blend of sweet, tangy, and a little spicy, making it a standout dish for any occasion.

Ingredients

• 2 large sweet potatoes, peeled and cubed into 1-inch pieces
• 1/4 cup fresh lime juice, squeezed from about 2 juicy limes
• 2 tbsp honey, for a natural sweetness
• 1 tbsp freshly grated ginger, for a spicy kick
• 1/4 cup extra virgin olive oil, rich and fruity
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp chopped fresh cilantro, for a burst of color and flavor

Instructions

1. Fill a large pot with water and bring it to a rolling boil over high heat.
2. Add the cubed sweet potatoes to the boiling water and cook for 10-12 minutes, or until they’re fork-tender but still hold their shape.
3. While the potatoes cook, whisk together the lime juice, honey, grated ginger, olive oil, sea salt, and black pepper in a small bowl until well combined.
4. Drain the sweet potatoes and let them cool for about 5 minutes to stop the cooking process.
5. Transfer the slightly cooled sweet potatoes to a large mixing bowl and gently toss them with the dressing until evenly coated.
6. Let the salad sit for at least 10 minutes to allow the flavors to meld together, tossing once halfway through.
7. Just before serving, sprinkle the chopped cilantro over the top for a fresh, herby finish.

You’ll love the creamy texture of the sweet potatoes against the zesty dressing, with the ginger adding a warm depth. Try serving it alongside grilled chicken or fish for a complete meal that’s as nutritious as it is delicious.

Boiled Sweet Potato and Coconut Pudding

Zesty and comforting, this boiled sweet potato and coconut pudding is your next go-to dessert. You’ll love how the natural sweetness of the potatoes pairs with the creamy coconut for a treat that feels both indulgent and wholesome.

Ingredients

• 2 cups mashed, velvety sweet potatoes
• 1 cup rich coconut milk
• 1/2 cup granulated sugar, for a touch of sweetness
• 2 large farm-fresh eggs, lightly beaten
• 1 tsp pure vanilla extract, for aroma
• 1/2 tsp ground cinnamon, for warmth
• 1/4 tsp fine sea salt, to balance flavors

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish with coconut oil.
2. In a large mixing bowl, combine the mashed sweet potatoes, coconut milk, sugar, eggs, vanilla extract, cinnamon, and sea salt. Whisk until smooth and fully incorporated.
3. Pour the mixture into the prepared baking dish, smoothing the top with a spatula for an even layer.
4. Place the dish in a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the pudding dish, creating a water bath for even cooking.
5. Bake for 45 minutes, or until the pudding is set around the edges but slightly wobbly in the center. A toothpick inserted near the center should come out clean.
6. Remove from the oven and carefully take the pudding dish out of the water bath. Let it cool on a wire rack for at least 20 minutes before serving.

Yielded with a silky texture and a harmonious blend of sweet and spiced flavors, this pudding shines when served slightly warm with a drizzle of coconut cream or a sprinkle of toasted coconut flakes for added crunch.

Boiled Sweet Potato and Peanut Butter Dip

Hey, you know those days when you crave something sweet but also kinda healthy? This boiled sweet potato and peanut butter dip is your answer. It’s creamy, slightly sweet, and packed with flavor.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup creamy peanut butter, smooth and rich
• 1 tbsp honey, golden and sweet
• 1/2 tsp cinnamon, warm and fragrant
• 1/4 tsp salt, fine and sea-sourced
• 1/4 cup water, to adjust consistency

Instructions

1. Place the peeled and cubed sweet potatoes in a medium pot. Cover with water and bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and let simmer for 15 minutes, or until the sweet potatoes are fork-tender.
3. Drain the sweet potatoes well and let them cool for about 5 minutes. This prevents the peanut butter from separating when mixed.
4. In a food processor, combine the cooked sweet potatoes, peanut butter, honey, cinnamon, and salt. Blend until smooth.
5. If the mixture is too thick, gradually add water, one tablespoon at a time, until you reach your desired consistency.
6. Transfer the dip to a serving bowl and let it chill in the refrigerator for at least 30 minutes to enhance the flavors.

Ready to dig in? This dip is luxuriously smooth with a perfect balance of sweetness and nuttiness. Try it with apple slices for a crunchy contrast or spread it on toast for a quick breakfast.

Boiled Sweet Potato and Spinach Curry

Feeling like you need a cozy, nutritious meal that’s easy to whip up? This boiled sweet potato and spinach curry is your go-to for a hearty, flavor-packed dish that comforts any day.

Ingredients

• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 1 bunch fresh spinach, roughly chopped
• 1 tbsp fragrant curry powder
• 1 can (13.5 oz) creamy coconut milk
• 1 tbsp vibrant turmeric powder
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Stir in the curry powder and turmeric, cooking for another minute to toast the spices.
4. Pour in the coconut milk, stirring to combine with the spices, and bring to a gentle simmer.
5. Add the cubed sweet potatoes, ensuring they’re submerged in the liquid, and cook for 15 minutes until tender.
6. Tip: A fork should easily pierce the sweet potatoes when they’re done.
7. Fold in the chopped spinach, cooking for an additional 2 minutes until just wilted.
8. Season with black pepper and sea salt, adjusting to your liking.
9. Tip: For extra depth, let the curry sit for 5 minutes off the heat before serving.
10. Serve hot over a bed of fluffy rice or with warm naan bread for dipping.
11. Tip: Garnish with a sprinkle of fresh cilantro for a burst of color and flavor.

Buttery sweet potatoes melt into the creamy coconut curry, while the spinach adds a fresh, earthy contrast. Perfect for a lazy dinner or meal prepping for the week ahead.

Boiled Sweet Potato and Apple Cinnamon Compote

You’re going to love this cozy, comforting dish that’s perfect for any time of the day. It’s a simple yet delicious way to enjoy the natural sweetness of sweet potatoes paired with the warm, spiced flavors of apple cinnamon compote.

Ingredients

• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 2 large apples, peeled, cored, and thinly sliced
• 1/2 cup water
• 1/4 cup pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• A pinch of salt

Instructions

1. Place the cubed sweet potatoes in a medium pot and cover with water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and let simmer for 10 minutes, or until the sweet potatoes are fork-tender. Drain and set aside.
3. In the same pot, combine the sliced apples, 1/2 cup water, maple syrup, cinnamon, vanilla extract, and a pinch of salt. Stir well to combine.
4. Cook over medium heat for 5 minutes, stirring occasionally, until the apples are soft and the mixture has thickened slightly.
5. Gently fold the boiled sweet potatoes into the apple mixture until well coated. Cook for an additional 2 minutes to let the flavors meld together.
6. Remove from heat and let it sit for a minute before serving. This allows the compote to thicken slightly more.

The sweet potatoes are wonderfully tender, while the apples add a slight crunch. The cinnamon and maple syrup bring a warm, autumnal flavor that’s irresistible. Serve it warm as a side dish or top it with a dollop of Greek yogurt for a delightful breakfast.

Boiled Sweet Potato and Avocado Toast

Oh, you’re going to love this twist on classic avocado toast. It’s simple, nutritious, and packed with flavors that’ll make your morning routine something to look forward to.

Ingredients

• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 1 ripe avocado, mashed
• 2 slices of whole grain bread, toasted
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1 tbsp fresh lime juice
• 1/4 tsp smoked paprika

Instructions

1. Fill a medium pot with water and bring to a boil over high heat.
2. Add the sweet potato cubes to the boiling water and cook for 10 minutes, or until fork-tender.
3. While the sweet potatoes cook, toast the whole grain bread until golden and crisp.
4. Drain the sweet potatoes and let them cool slightly. Tip: Letting them cool for a minute makes them easier to handle.
5. In a bowl, mash the avocado with lime juice, sea salt, and black pepper until smooth.
6. Spread the mashed avocado evenly over the toasted bread slices.
7. Top the avocado with the boiled sweet potato cubes. Tip: For extra flavor, drizzle the sweet potatoes with olive oil before adding them to the toast.
8. Sprinkle smoked paprika over the top for a smoky finish. Tip: A little goes a long way with smoked paprika, so use sparingly.

Light, creamy, and with a hint of smokiness, this dish is a delightful way to start your day. Try it with a poached egg on top for an extra protein boost.

Summary

You’ve just explored a treasure trove of 20 delicious boiled sweet potato recipes that promise to delight your taste buds for any occasion. Whether you’re craving something sweet, savory, or somewhere in between, there’s a recipe here for you. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow foodies to discover.