17 Irresistible Sweet Potato Recipes for a Memorable Valentine’s Day Dinner

Like Cupid’s arrow, sweet potatoes will strike your heart this Valentine’s Day. You’ll discover unique recipes, from sweet potato pancakes to cheesecake. Your dinner plans are about to get a boost, but can you guess the other 15 dishes?

1. Sweet Potato Soup With Crispy Bacon

Creamy sweet potato soup with crispy bacon is a delicious and comforting dish.

Ingredients

• 2 large sweet potatoes
• 6 slices of bacon
• 1 onion
• 3 cloves of garlic
• 4 cups of chicken broth
• 1/2 cup of heavy cream
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork a few times and bake for 45 minutes, or until tender.
3. Cook the bacon in a pan over medium heat until crispy, then set aside.
4. Sauté the onion and garlic in the same pan until the onion is translucent.
5. Scoop the sweet potato flesh into the pan and add the chicken broth.
6. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in the heavy cream and season with salt and pepper to taste.
9. Serve the soup hot, topped with crispy bacon.

2. Roasted Sweet Potato and Carrot Salad

Roasted sweet potatoes and carrots mixed with fresh herbs create a healthy salad.

Ingredients

• 2 large sweet potatoes
• 4 large carrots
• 1/4 cup olive oil
• 2 cloves garlic
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh herbs like parsley or cilantro

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and chop the sweet potatoes and carrots into bite-sized pieces.
3. In a large bowl, toss the sweet potatoes and carrots with olive oil, garlic, salt, and pepper.
4. Spread the mixture on a baking sheet and roast for 25-30 minutes or until tender.
5. Let the roasted vegetables cool down.
6. In a small bowl, whisk together honey and a pinch of salt and pepper.
7. In a large bowl, combine the roasted vegetables, fresh herbs, and honey mixture.
8. Toss everything together and serve.

3. Sweet Potato Gnocchi With Brown Butter Sage Sauce

Soft and pillowy sweet potato gnocchi tossed in a nutty brown butter sage sauce.

Ingredients

• 2 large sweet potatoes
• 1/2 cup all-purpose flour
• 1/4 cup semolina flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup brown butter
• 2 tablespoons chopped fresh sage
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork a few times and bake for 45-60 minutes, or until tender.
3. Scoop the flesh out of the sweet potatoes and mash in a bowl.
4. In a separate bowl, combine the all-purpose flour, semolina flour, salt, pepper, and nutmeg.
5. Add the flour mixture to the mashed sweet potatoes and mix until a dough forms.
6. Knead the dough for 5-10 minutes, until smooth and pliable.
7. Divide the dough into 4 equal pieces and roll each piece into a long rope.
8. Cut the rope into 1-inch pieces to form the gnocchi.
9. Bring a large pot of salted water to a boil and cook the gnocchi for 3-5 minutes, or until they float.
10. While the gnocchi are cooking, melt the brown butter in a saucepan over medium heat.
11. Add the chopped sage to the brown butter and cook for 1-2 minutes, until fragrant.
12. Remove the gnocchi from the water with a slotted spoon and add to the brown butter sauce.
13. Toss the gnocchi in the brown butter sauce and top with grated Parmesan cheese.
14. Serve immediately and enjoy!

4. Twice Baked Sweet Potatoes With Rosemary and Garlic

Twice baked sweet potatoes with rosemary and garlic are a flavorful side dish.

Ingredients

• 2 large sweet potatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• Salt and pepper to taste
• 1/4 cup grated parmesan cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Scrub the sweet potatoes clean and poke some holes in them with a fork.
3. Bake the sweet potatoes for 45-60 minutes, or until they’re tender when pierced with a fork.
4. Remove the sweet potatoes from the oven and let them cool for a few minutes.
5. Slice the sweet potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/8 inch thick wall.
6. In a bowl, mash the scooped-out sweet potato flesh with olive oil, garlic, and rosemary until well combined.
7. Season the mashed sweet potato with salt, pepper, and parmesan cheese.
8. Divide the mashed sweet potato mixture among the sweet potato shells, spooning it back into the shells.
9. Place the stuffed sweet potatoes on a baking sheet and bake for an additional 15-20 minutes, or until the tops are lightly browned.
10. Serve the twice baked sweet potatoes hot, garnished with additional rosemary if desired.

5. Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a flavorful and nutritious twist on traditional tacos.

Ingredients

• 2 large sweet potatoes
• 1 can black beans
• 1 red onion
• 1 packet of taco seasoning
• 8 taco shells
• Shredded cheese
• Salsa
• Sour cream
• Cilantro

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and bake for 45-60 minutes, or until tender.
3. While the sweet potatoes are baking, heat the black beans in a pan with the taco seasoning.
4. Dice the red onion and add it to the pan with the black beans.
5. Warm the taco shells according to the package instructions.
6. Once the sweet potatoes are done, slice them into small pieces and add them to the pan with the black beans and onion.
7. Assemble the tacos by spooning the sweet potato and black bean mixture into the taco shells.
8. Top the tacos with shredded cheese, salsa, sour cream, and cilantro.

6. Sweet Potato Gratin With Caramelized Onions

Sweet Potato Gratin With Caramelized Onions is a rich and flavorful side dish.

Ingredients

• 2 large sweet potatoes
• 1 large onion
• 2 tablespoons butter
• 1/2 cup grated cheese
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Peel and slice the sweet potatoes into 1/8-inch thick rounds.
3. Caramelize the onions in butter over low heat for 30 minutes.
4. In a separate saucepan, combine heavy cream and grated cheese.
5. In a greased baking dish, create a layer of sweet potatoes.
6. Spread a layer of caramelized onions over the sweet potatoes.
7. Pour the cheese and cream mixture over the onions.
8. Repeat steps 5-7 until all ingredients are used, ending with a layer of cheese on top.
9. Bake for 30-40 minutes or until the top is golden brown and the sweet potatoes are tender.
10. Season with salt and pepper to taste before serving.

7. Pan Seared Sweet Potato and Shrimp Cakes

Pan-seared sweet potato and shrimp cakes are a delicious seafood dish.

Ingredients

• 2 large sweet potatoes
• 1 pound large shrimp
• 1/2 cup panko breadcrumbs
• 1/4 cup grated onion
• 2 cloves garlic
• 1 egg
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• Salt and pepper
• 2 tablespoons olive oil

Instructions

1. Peel and dice the sweet potatoes, then boil them in water until tender.
2. Drain the sweet potatoes and mash them in a bowl.
3. Peel and chop the shrimp into small pieces.
4. Add the chopped shrimp, panko breadcrumbs, grated onion, garlic, egg, mayonnaise, Dijon mustard, paprika, salt, and pepper to the bowl with the mashed sweet potatoes.
5. Mix all the ingredients together until just combined.
6. Divide the mixture into 8 equal portions and shape each into a patty.
7. Heat the olive oil in a large skillet over medium-high heat.
8. Add the patties to the skillet and cook for 4-5 minutes on each side, until golden brown and crispy.
9. Serve the sweet potato and shrimp cakes hot with your favorite dipping sauce.

8. Sweet Potato and Leek Griddle Cakes

Crispy sweet potato and leek griddle cakes perfect for breakfast or snack.

Ingredients

• 2 large sweet potatoes, peeled and grated
• 2 medium leeks, thinly sliced
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 cup butter, melted
• 1 large egg, lightly beaten

Instructions

1. In a large bowl, combine grated sweet potatoes, sliced leeks, flour, salt, pepper, and paprika.
2. In a separate bowl, whisk together melted butter and beaten egg.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Using a 1/4 cup measuring cup, scoop the sweet potato mixture into the skillet or griddle.
6. Flatten the mixture slightly with a spatula and cook for 4-5 minutes or until the bottom is golden brown.
7. Flip the griddle cakes and cook for an additional 4-5 minutes or until the other side is also golden brown.
8. Serve the sweet potato and leek griddle cakes warm with your favorite toppings.

9. Maple Glazed Sweet Potatoes With Pecans

Maple glazed sweet potatoes with pecans, a delicious side dish combining sweet and nutty flavors.

Ingredients

• 2 large sweet potatoes
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1/2 cup pecans
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• Salt to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and cut sweet potatoes into 1-inch cubes.
3. In a large bowl, whisk together maple syrup, brown sugar, olive oil, and cinnamon.
4. Add the sweet potato cubes to the bowl and toss to coat with the glaze.
5. Spread the sweet potatoes on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes or until tender.
7. While the sweet potatoes are roasting, toast the pecans in a small pan over medium heat for 5 minutes.
8. Remove the sweet potatoes from the oven and sprinkle with toasted pecans.
9. Season with salt to taste and serve hot.

10. Sweet Potato and Kale Quiche

A savory sweet potato and kale quiche perfect for brunch.

Ingredients

• 1 large sweet potato, peeled and diced
• 2 cups kale, chopped
• 1 pie crust
• 2 large eggs
• 1 cup heavy cream
• 1/2 cup grated cheddar cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a tart pan.
3. In a large skillet, sauté the diced sweet potato and chopped kale until tender.
4. In a large bowl, whisk together the eggs, heavy cream, and grated cheddar cheese.
5. Add the cooked sweet potato and kale mixture to the bowl and stir to combine.
6. Pour the mixture into the pie crust.
7. Bake for 35-40 minutes or until the edges are golden brown.
8. Remove from oven and let cool before serving.

11. Sweet Potato Fries With Spicy Mayo

Crispy sweet potato fries served with a side of spicy mayo for dipping.

Ingredients

• 2 large sweet potatoes
• 1/2 cup vegetable oil
• 1/2 cup mayonnaise
• 1 tablespoon sriracha sauce
• 1/2 teaspoon garlic powder
• Salt, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel the sweet potatoes and cut them into long, thin strips.
3. Place the sweet potato strips in a bowl and drizzle with oil, tossing to coat.
4. Sprinkle garlic powder and salt over the sweet potatoes and toss again to coat.
5. Line a baking sheet with parchment paper and arrange the sweet potato strips in a single layer.
6. Bake the sweet potatoes for 20-25 minutes, or until crispy.
7. While the sweet potatoes are baking, mix the mayonnaise and sriracha sauce in a bowl.
8. Remove the sweet potatoes from the oven and serve with the spicy mayo for dipping.

12. Sweet Potato and Chicken Curry

A flavorful and aromatic curry made with sweet potatoes and chicken.

Ingredients

• 2 large sweet potatoes
• 1 1/2 pounds boneless chicken
• 2 medium onions
• 3 cloves garlic
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can coconut milk
• 1 cup chicken broth
• Salt and pepper
• Fresh cilantro

Instructions

1. Peel and dice the sweet potatoes into 1-inch cubes.
2. Heat oil in a large pan over medium heat and sauté the onions until they are translucent.
3. Add the garlic, curry powder, cumin, turmeric, and cayenne pepper to the pan and cook for 1 minute.
4. Add the chicken to the pan and cook until it is browned on all sides.
5. Add the sweet potatoes, coconut milk, and chicken broth to the pan.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes.
7. Season the curry with salt and pepper to taste.
8. Garnish with fresh cilantro and serve hot.

13. Baked Sweet Potato With Roasted Vegetables

Baked sweet potato with roasted vegetables is a delicious and healthy side dish.

Ingredients

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, peeled and chopped
• 2 large Brussels sprouts, trimmed and halved
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Scrub the sweet potatoes clean and pat them dry with a paper towel.
3. Poke some holes in the sweet potatoes with a fork to allow steam to escape.
4. Rub the sweet potatoes with 1 tablespoon of olive oil and season with salt and pepper.
5. Bake the sweet potatoes directly on the middle rack of the oven for 45-60 minutes, or until they’re tender when pierced with a fork.
6. Toss the chopped onion, minced garlic, chopped carrots, and halved Brussels sprouts with the remaining 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
7. Roast the vegetables in the oven for 20-25 minutes, or until they’re tender and lightly browned.
8. Serve the baked sweet potatoes with the roasted vegetables on top.

14. Sweet Potato and Lentil Stew

Hearty sweet potato and lentil stew for a comforting meal.

Ingredients

• 2 large sweet potatoes
• 1 cup brown or green lentils
• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 2 carrots
• 2 celery stalks
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Peel and dice the sweet potatoes into 1-inch cubes.
2. Rinse the lentils and pick out any debris or stones.
3. Heat the olive oil in a large pot over medium heat.
4. Add the diced onion, minced garlic, sliced carrots, and chopped celery, and cook until the vegetables are tender.
5. Add the diced sweet potatoes, lentils, vegetable broth, diced tomatoes, and thyme to the pot.
6. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the sweet potatoes and lentils are tender.
7. Season the stew with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.

15. Sweet Potato Pancakes With Apple Compote

Sweet potato pancakes paired with a delicious apple compote make a perfect dessert.

Ingredients

• 2 large sweet potatoes
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking powder
• 1/2 cup milk
• 1 large egg
• 2 tablespoons butter, melted
• 1 apple, peeled and diced
• 1 tablespoon honey

Instructions

1. Preheat a non-stick pan or griddle over medium heat.
2. In a large bowl, combine the flour, sugar, salt, cinnamon, nutmeg, and baking powder.
3. Add the milk, egg, and melted butter to the bowl and stir until smooth.
4. Add the grated sweet potatoes to the bowl and stir until well combined.
5. Using a 1/4 cup measuring cup, scoop the sweet potato mixture onto the preheated pan.
6. Cook the pancakes for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
8. In a small saucepan, combine the diced apple and honey.
9. Cook the apple mixture over medium heat, stirring constantly, until the apple is tender and the mixture is caramelized.
10. Serve the sweet potato pancakes with the apple compote.

16. Sweet Potato and Caramelized Onion Tart

Sweet Potato and Caramelized Onion Tart is a savory delight.

Ingredients

• 2 large sweet potatoes
• 1 large onion
• 2 tablespoons olive oil
• 1 sheet puff pastry
• 1/2 cup grated cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. Preheat oven to 400°F.
2. Roll out puff pastry and place on a baking sheet.
3. Peel and slice sweet potatoes into thin rounds.
4. Caramelize onion in olive oil over medium heat.
5. Arrange sweet potato slices on pastry, leaving a border.
6. Top sweet potatoes with caramelized onion and grated cheese.
7. Season with salt, pepper, and nutmeg.
8. Fold pastry border over filling, pressing gently.
9. Bake for 40-45 minutes, or until pastry is golden brown.
10. Serve warm and enjoy.

17. Sweet Potato Cheesecake With Pecan Crust

Sweet potato cheesecake with pecan crust is a unique dessert combining sweet potatoes and cheesecake.

Ingredients

• 2 large sweet potatoes
• 1 1/2 cups graham cracker crumbs
• 1/2 cup pecans
• 1/4 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter
• 2 pounds cream cheese
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Instructions

1. Preheat oven to 350°F.
2. Prepare the pecan crust by grinding pecans and mixing with graham cracker crumbs and brown sugar.
3. Press the crust mixture into a springform pan.
4. Bake the crust for 10 minutes, then set aside.
5. Boil or bake sweet potatoes until tender, then mash.
6. Beat cream cheese until smooth, then add granulated sugar and beat until combined.
7. Add eggs one at a time, beating well after each addition.
8. Stir in mashed sweet potatoes, vanilla extract, and cinnamon.
9. Pour cheesecake batter into the prepared pan over the crust.
10. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
11. Let the cheesecake cool completely in the pan.
12. Refrigerate the cheesecake for at least 4 hours before serving.

Conclusion

You’ll be the Cupid of the kitchen, striking love at first bite with these sweet potato recipes. Like a Romeo to Juliet, sweet potatoes and romance are a match made in heaven. Savor the flavors, and make this Valentine’s Day dinner one to remember, a love story to be retold for years to come, with sweet potatoes as the star.