Sweet potatoes have become a staple in the Paleo diet in recent years. Move beyond the basic “baked or fries” with these easy, family-friendly and delicious sweet potato recipes.
Sweet potatoes are a nutrient-dense root vegetable. They’re high in fiber, vitamin A, and a good source vitamins B5 and B6. There are several different varieties of sweet potatoes available. Feel free to use yams, ube or any other variety in the sweet potato recipes below.
Sweet Potato Banana Mini Muffins
- 1/2 cup cooked sweet potato puree
- 1 ripe banana, mashed (~⅓ cup)
- 3 eggs
- ⅓ cup sunflower seed, almond or cashew butter (may substitute any nut or seed butter of choice)
- 2 T coconut oil, melted
- 2 T pure maple syrup
- ¼ cup coconut flour
- ¼ cup arrowroot or almond flour
- 1 t cinnamon
- 1 t baking soda
- ½ t salt
- ⅓ cup add-in’s: dark chocolate chips, chopped nuts*, sunflower seeds, dried cherries and/or raisins (optional)
- Preheat your oven to 350 °F. Line a mini-muffin tin with paper liners or grease with oil.
- In a medium bowl, whisk together the coconut flour, arrowroot flour, cinnamon, baking soda and salt. Set aside.
- In a sauce pan, combine and melt maple syrup, coconut oil, sunflower seed butter over medium heat. Remove from heat and slightly cool.
- Add the sweet potato, banana, eggs, coconut oil, sunflower seed butter, and maple syrup to the dry ingredients and stir to combine.
- Divide the batter evenly, filling each muffin well.
- Bake for 15 minutes. If making regular sized muffins, bake for 22-25 minutes or until an inserted toothpick comes out clean. Remove from oven and transfer muffins out of pan and on to wire rack to cool.
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Chipotle Turkey and Sweet Potato Chili
- 1 T coconut oil
- 1 lb ground turkey
- 1 cup diced onion (about ½ large)
- 3 cloves garlic, minced
- 28 oz canned or jarred diced tomatoes
- 1 medium sweet potato, peeled and cut into small cubes
- 2 cups chicken broth
- 2 t chili powder
- 1 t dried oregano
- 1 t ground cumin
- ⅛ – ½ t ground chipotle powder
- Sea salt and pepper to taste
- Heat oil in medium saucepan set over medium-high heat.
- When oil starts to shimmer, add ground turkey. Break up turkey with a wooden spoon and cook 5 minutes.
- Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through.
- Turn up the heat to high. Add tomatoes, sweet potatoes, broth and seasonings and bring to a boil.
- Reduce heat to medium-low and simmer uncovered 10-15 minutes until chili is hot and sweet potatoes are tender. A longer simmer will intensify the flavors and leftovers are even better the next day.
Sweet Potato Plantain Waffles
- 1 medium plantain (yellow/green)
- ¼ cup sweet potato puree
- 2 large eggs
- 1 T pure maple syrup
- ½ t pure vanilla
- 1 T coconut oil, soft
- 2 T coconut flour
- 2 t pumpkin pie spice or cinnamon
- 1 t baking soda
- 1/8 t sea salt
- Chopped pecans (optional)
- Turn waffle iron on.
- Blend all of the ingredients in a blender or food processor.
- Grease waffle iron.
- Pour batter onto waffle iron and let cook for 4-6 minutes or until golden brown. Cooking time will depend on size of waffle iron.
- Top waffles with pure maple syrup and pecans if desired.
Sweet Potato, Broccoli and Chicken Bake
- 1 lb chicken breast or thighs, cubed
- 3 cups packed broccoli stems and florets, chopped
- 1 large sweet potato or yam, ¼-½ inch small cubes (~1 1/2 cups cubed)
- ½ cup red onion, chopped
- 2 cloves garlic, minced
- 3 T raisins
- 2 T chopped walnuts or nuts of choice*
- ⅓ cup olive oil
- 1 ½ t Italian seasoning, dried
- ½ t sea salt
- ¼ t pepper
- Preheat oven to 375 °F.
- Grease a large casserole dish with olive oil.
- Place cubed chicken on the bottom of casserole dish. Lightly season with salt and pepper.
- In a bowl combine broccoli, sweet potatoes, red onion, garlic, raisins, chopped walnuts, olive oil and herbs. Toss to coat.
- Top chicken with herb and vegetable mixture.
- Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 10-15 minutes or until chicken is no longer pink and sweet potatoes are soft.
Tex Mex Sweet Potato Hash
- ½ lb grass-fed ground beef or ground turkey
- 1 t chili powder
- ½ t cumin
- ¼ t garlic powder
- ⅛ t cayenne pepper
- ¼ t dried oregano
- ¼ t sea salt
- ¼ t black pepper
- ¼ cup water
- 1 T coconut oil
- 1 medium sweet potato, diced (about 1 ¼-1 ½ cups)
- ½ cup diced red onions
- ½ cup diced red pepper
- ½ cup mushrooms, chopped
- 1 ½ cup spinach, chopped
- Fresh Cilantro (optional)
- Place a sauté pan over medium-high heat. Add beef, seasonings and water to the pan. Cooked until beef is browned.
- Remove beef from pan and place on paper towel lined plate.
- To the same pan, add ½ Tbsp. of coconut oil and heat over medium-high until it starts to shimmer.
- Add sweet potatoes, dash with salt and pepper, and sauté for about 10-12 minutes or until cooked through and slightly browned.
- 5. Add remaining ½ Tbsp. of oil, onions, red pepper, mushroom and spinach and sauté for about 3-4 minutes or until vegetables are tender. Garnish with fresh cilantro.
Spicy Sweet Potato Hummus
- 1 extra-large (or 2 large) sweet potatoes/yams
- 2 whole roasted red peppers
- ¼ cup Tahini
- ¼ cup olive oil
- Juice from ½ lemon
- Paprika, chili powder, salt and pepper to taste
- Preheat oven to 425°F. Wash, peel and cube sweet potato. Season sweet potato cubes with paprika, chili powder, salt and pepper to taste. Roast until soft, about 30 minutes.
- Allow sweet potatoes to cool for 10 minutes. Once cooled, add to a food processor or strong blender sweet potatoes, red peppers, tahini, olive oil, lemon juice and additional seasonings to taste. Puree until smooth.
- Add small amounts of water to thin out hummus, if necessary.
- Serve with fruit and veggie slices or spread on a Paleo sandwich. Store leftovers in fridge for up to four days. Enjoy!
Sweet Potato Skins
- 4 small sweet potatoes (about 2 inches in diameter)
- 1 tablespoon melted coconut oil
- 4 slices of bacon
- 2 green onions, chopped
- 2 tablespoons guacamole
- Thoroughly wash and scrub the sweet potatoes, then pat dry with a clean dish towel.
- Preheat oven to 400°F and lightly grease a baking sheet with coconut oil.
- Using a basting brush, brush the skins of the sweet potatoes with the melted coconut oil and place on the baking sheet.
- Bake for 45 minutes, then remove from oven and let cool at least 15 minutes or until cool enough to handle.
- While the sweet potatoes are cooling lower the oven temperature to 350°F. Lay bacon slices on a baking sheet and bake for 15-20 minutes or until they reach desired doneness. Remove from the oven and lay on a paper towel to cool.
- Once the sweet potatoes are cooled enough to handle, raise oven temperature to 400 degrees. Slice sweet potatoes in half lengthwise. Using a spoon scoop out some of the innards so that you are left with ½ inch of the sweet potato still in the skin.
- Place the sweet potatoes open-side down on the baking sheet and bake for 6 minutes.
- Flip and bake for 6 minutes, skin-side down.
- Remove from oven and allow to cool for 5 minutes. Crumble bacon slices on top of the potato skins, sprinkle with chopped green onions, and scoop a spoonful of guacamole on top.