WHY YOU’LL LOVE SWEET POTATO FRIES IN AIR FRYER

• Crispy texture: Perfectly golden on the outside, tender on the inside.
  
• Healthier option: Made in the air fryer with just a touch of oil.
  
• Quick & easy: Ready in 30 minutes from start to finish.
  
• Customizable: Adjust seasonings to make them spicy, smoky, or herby.
  
• Better than frozen: Homemade flavor and texture you can’t get from a bag.

Air Fryer Sweet Potato Fries

Sweet potato fries are a non-negotiable in my house. If we’re at a restaurant and they’re on the menu, someone is ordering them, no questions asked.

But making them at home? Ugh… years of soggy, disappointing baskets that never lived up to the hype. Until now.

These air fryer sweet potato fries are everything: crispy edges, fluffy middles, and that salty-sweet balance that makes them completely irresistible.

I’m starting to think there isn’t a single vegetable you can’t make in the air fryer. Brussels sprouts, zucchini, carrots, green beans… 

Honestly? I don’t even share anymore. I’ll make a batch of sweet potato fries in the air fryer just for me and guard them like gold. Once you try these, you’ll never look at the freezer aisle the same way again.

Have some extra time? Make our legendary Beef Tallow French Fries! They’re fried in beef fat to give them a golden crust and rich, old-fashioned flavor that might just be the end-all be-all for French Fries!

INGREDIENT NOTES

• Sweet Potatoes: Choose firm, evenly shaped potatoes for easier cutting. Peel if you prefer, but the skin adds flavor and extra crispiness.
  
  Slice as evenly as you can to get crispy air fried sweet potato fries across the board. 
  
  Also, the fries will shrivel up a bit after they’ve cooked, so keep slices just a bit longer than you want your fries to be. 
  
• Olive Oil: Just enough to coat the fries lightly. A little more oil makes them slightly crispier and more flavorful, while a little less keeps them lighter.
  
• Sweet Paprika: Gives color and a mild smokiness. Smoked paprika works if you want a bolder flavor.
  
• Onion Powder: Adds a savory depth that balances the natural sweetness. Garlic powder can substitute.  
  
• Salt: Kosher salt clings to the fries better than table salt. Add more after frying while they’re still hot.
  
• Pepper: Fresh ground black pepper adds a gentle bite. For more heat, add cayenne or chili powder.

VARIATIONS

Spicy: Add cayenne pepper, chili powder, or chipotle powder to the seasoning mix.

Garlic Parmesan: Toss air fried sweet potato fries with freshly grated parmesan and garlic powder.

Smoky BBQ: Use smoked paprika and a touch of brown sugar for a BBQ twist.

Herb Lover’s: Sprinkle fries with chopped fresh rosemary or thyme before air frying.

Sweet & Savory: Dust hot fries with a little cinnamon sugar for a fun snack.

SERVING SUGGESTIONS

• Burgers & Sandwiches: Perfect with our Stovetop Burgers for an easy weeknight meal.
  
• Dipping Sauces: Try them with homemade ranch dressing or chipotle lime mayo.
  
• Salad Shortcut: Pair air fryer sweet potato fries with a crisp garden salad for a lighter meal.
  
• Comfort Combo: Serve alongside baked mac and cheese for the ultimate cozy dinner.
  
• Wine Pairing: A chilled rosé complements the sweetness of the fries beautifully.

SWEET POTATO FRIES AIR FRYER FAQ

The secret to crispy sweet potato fries comes down to three things: size, spacing, and starch.

Cutting fries into uniform ¼-inch strips ensures even cooking. Spacing them in a single layer allows hot air to circulate, mimicking deep frying without the oil.

And while soaking sweet potatoes in water can draw out excess starch, I’ve found it doesn’t make a dramatic difference in crispiness… the air fryer does the heavy lifting here.

The result is fries that are crispy on the outside, fluffy in the center, and every bit as good as a restaurant basket!

TOOLS NEEDED

• Chef’s Knife & Cutting Board: For slicing sweet potatoes into even strips.
  
• Large Mixing Bowl or Zip-Top Bag: To toss fries with oil and seasonings.
  
• Air Fryer (5.8 quart recommended): Cooks fries quickly and evenly.
  
• Tongs or Spatula: For shaking or flipping midway, and removing hot sweet potato fries from the air fryer.
  
• Paper Towels: Pat potatoes dry before seasoning for maximum crispiness.

Enjoy!

With love, from our simple kitchen to yours.

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Air Fryer Sweet Potato Fries

Air Fryer Sweet Potato Fries are crispy on the outside and fluffy in the center in 20 minutes. Skip the freezer aisle and make them yourself!

Course Side Dish

Cuisine American

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3

Calories 216cal

Author Donna Elick

Equipment

• air fryer

Ingredients

• 2 large sweet potatoes washed and scrubbed well (peel optional)
• 2 tablespoons extra virgin olive oil use more if needed, see notes
• 1 teaspoon onion powder
• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon fresh ground black pepper

Instructions

• Preheat the Air Fryer: Preheat a 5.8-quart (or larger) air fryer to 375°F for even cooking. If your basket is smaller, plan to cook the fries in batches so they crisp instead of steam.
• Cut the Potatoes: Wash and scrub 2 large sweet potatoes. Cut into 1/4-inch planks, then slice into 1/4-inch fries for uniform cooking.
• Season the Fries: Place fries in a large bowl or zip-top bag. 2 tablespoons extra virgin olive oil (enough to lightly coat) plus 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Toss to coat evenly.
• Air Fry in Batches: Arrange fries in a single layer with space between each. Cook in batches if needed (a 5.8 qt basket fits about half the fries at once). Fry for 15–20 minutes, shaking the basket halfway through. Overcrowding will steam the fries instead of crisping them.
• Check Doneness: Fries should be crispy outside and fluffy inside. Cook 1–2 minutes longer if needed, but keep an eye on thinner ends as they can char quickly.
• Season and Serve: Sprinkle with additional salt immediately after cooking so it clings. Serve hot with your favorite dipping sauce.

Notes

Make-Ahead Tips: Sweet potatoes can be cut up to 24 hours in advance. Store submerged in cold water in the refrigerator, then dry thoroughly before seasoning and frying.

Storage: Air-fried sweet potato fries are best served fresh. Store any leftovers in an airtight container in the fridge for up to 2 days.

Reheating Tips: Reheat in a preheated air fryer at 375°F for 3–5 minutes. Fries will regain some crispiness, though not quite as fresh as the first batch.

Freezing Tips: I don’t recommend freezing cooked sweet potato fries. The texture becomes soggy when thawed.

Soaking: Some recipes call for soaking fries in water before cooking. I tested this and found it didn’t make a noticeable difference — so I skip it.

Nutrition

Serving: 1 | Calories: 216cal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 859mg | Sugar: 6g | Fiber: 5g | Calcium: 50mg | Iron: 1mg

Originally published December 2022, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Air Fryer Sweet Potato Fries appeared first on The Slow Roasted Italian.

Even with favorite, classic holiday foods, it can be a little boring to serve the same thing every year. 

I’ll show you how to shake things up with a crockpot sweet potato side that takes mashed sweet potatoes to the next level!!

By making this dish in the slow cooker, you’ll have more time to be with those you love outside of the kitchen.

This is the perfect recipe for the holiday table! I love making this for Thanksgiving dinner because the prep time is minimal, and it literally creates the perfect side dish every single time.

You can call this a Thanksgiving recipe, a Christmas side dish, or just a great addition to any holiday meal. The sweet potato flavor is over the top – in a good way! 

There is no reason to take up oven space this holiday season when you can make this comforting side dish in the slow cooker.

This recipe is the easiest way to make crockpot sweet potatoes – it’s the perfect simple side dish! 

Check out the simple steps for this crock pot recipe below. You don’t want to miss this one! 

Slow Cooker Sweet Potatoes

Fluffy as a cloud, with the perfect blend of sweet, savory, and spicy flavors, your mashed sweet potatoes will stand out this Thanksgiving – in the best possible way!

You know, the best dishes don’t have to be difficult or take a lot of time to make. 

That’s why you’ll love this slow cooker recipe, and these other easy Thanksgiving sides too.

When it comes to holiday meals, I like to take things to the next level of delicious – just check out my ultimate Thanksgiving menu! 

Ingredient Notes and Substitutions

• Sweet Potatoes – There are several sweet potato varieties. If you can find Garnet sweet potatoes, use them! 
  
  They’re best for mashing, because they’re softer and have more moisture than some of the others.
  
• Brown Sugar or Honey – You can sweeten your mashed sweet potatoes with brown sugar or honey. There’s just a slight sweetness to this side dish. 
  
  If you want something sweeter, try my copycat Boston Market Sweet Potato Casserole recipe – it’s practically a dessert!! You could also use maple syrup for this easy recipe. 
  
• Red Pepper Flakes – Just a little heat for this fluffy treat! You can use paprika or chili powder in its place for less heat. Or leave out the heat entirely – it’s your call.
  
• Chopped Nuts – Pecans taste fabulous with sweet potatoes! Walnuts are a good alternative for extra texture and a little less sweetness. 

Recipe Tips and Tricks

1. Let the spuds cool down before peeling. Give them 15 minutes or so. They should be warm, but not so hot that you’ll burn yourself. The skins will be much easier to remove this way.
   
2. Taste before adjusting the seasoning. Not all sweet potatoes, spices, and seasonings are made equally. 
   
   After you finish mashing the slow cooker sweet potatoes, give them a taste and adjust the spices if necessary.
   
3. Serve right from the slow cooker! Another great thing about crockpots is the “keep warm” setting. 
   
   By using this, you can leave the sweet potatoes in the crock to stay warm. This is super helpful if your Thanksgiving dinners tend to run long.

Making Crockpot Mashed Sweet Potatoes Ahead

You can make your brown sugar sweet potatoes up to 5 days ahead of time. This will free up your slow cooker for other recipes, like Crockpot Stuffing.

Let the potatoes cool to room temperature, then store them in an airtight container in the fridge. 

Some people say you can freeze them for up to 3 months, but I don’t care for the texture of frozen and thawed potatoes. Fresh is always best!

Reheating Slow Cooker Sweet Potatoes

There are several ways to reheat mashed sweet potatoes. Use whichever method works best for you. 

• Oven – In a 350°F. oven, it takes about 20-25 minutes to warm them up. To prevent them from drying out, reheat them in a covered casserole dish.
  
• Stovetop – In a saucepan over medium heat, it takes about 10 minutes. You’ll want to stir them occasionally.
  
• Microwave – When I reheat anything in the microwave, I use 70% power. This way, the food doesn’t dry out.
  
• Slow Cooker –  If your crockpot is available, you can reheat them on the Low setting for a couple of hours.

What pairs well with these crock pot sweet potatoes?

There are so many flavors and types of food that pair well with cooked sweet potatoes. Almost any main course or anything from the holiday menu is sure to be a hit!

Pork, chicken, beef – all are good pairings with this sweet potato recipe.  

What toppings can I add to this slow-cooker recipe?

Anything you want! The first time, I just let the buttery texture treat my taste buds.

But I also love adding mini marshmallows, brown sugar glaze, melted butter, ground cinnamon, a pinch of nutmeg, or even a bit of black beans and cooked sausage for a savory edge.

The sweet potatoes are just the base recipe, how you top them is totally up to you.

One of the best parts of these perfect sweet potatoes is that it is a foolproof method for cooking them.  You get delicious results with minimal effort! 

Enjoy!

With love, from our simple kitchen to yours.

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Slow Cooker Sweet Potatoes Recipe + How to Video

Slow Cooker Sweet Potatoes is your make-ahead holiday side dish solution! This recipe creates scrumptious spuds with brown sugar and pecans.

Course Side Dish

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours 20 minutes minutes

Total Time 4 hours hours 30 minutes minutes

Servings 8

Calories 473cal

Author Donna Elick

Equipment

• slow cooker
• measuring cups for liquids
• measuring cups for dry ingredients
• measuring spoons
• electric hand mixer

Ingredients

• 5 large sweet potatoes
• 8 ounces water
• 1 cup butter softened
• 1/4 cup honey or packed brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons sea salt or more/less, to your taste
• 1 tablespoon cracked black pepper or more/less, to your taste
• 1 tablespoon garlic powder
• 1 tablespoon red pepper flakes optional
• 1/2 cup chopped pecans or walnuts

Instructions

• Scrub potatoes to remove any dirt; Using the tines of a fork or a sharp knife, stab each potato 4-6 times to create steam vent holes.
• Add sweet potatoes to the slow cooker. Pour water into the crock, cover, and cook for 4 hours on Low, or until potatoes are soft.
• To a small bowl, add butter , honey, and all herbs and spices (everything but the nuts). Stir well to combine. Cover the bowl with plastic wrap and store in the refrigerator.
• When sweet potatoes are soft, use tongs to carefully transfer them from the slow cooker to a plate.

  Drain water from the crockpot. Wait until potatoes are cool enough to touch (but still very warm), then remove peels. They should slide right off when sweet potatoes are cooked.
• Add peeled sweet potatoes back to slow cooker. Add one half of the compound butter mixture to the potatoes.

  Using a handheld electric mixer, whip potatoes and butter on medium-high speed until soft, fluffy, and creamy.
• Before serving, stir 3/4 of the nuts into mashed sweet potatoes; sprinkle remainder on the top.

  For extra-indulgent sweet potatoes, serve with additional compound butter.

Video

Notes

Store leftover sweet potatoes in an airtight container in the refrigerator and use within 5 days.

Nutrition

Serving: 1 | Calories: 473cal | Carbohydrates: 54g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 2062mg | Sugar: 18g | Fiber: 8g | Calcium: 85mg | Iron: 2mg

Originally published November 2017. Updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Slow Cooker Sweet Potatoes Recipe + How to Video appeared first on The Slow Roasted Italian.

I love the natural sweetness of this simple recipe.

And while some people say that tasty sweet potatoes make the perfect side dish, I’m all for enjoying this easy recipe as the main dish and star of the dinner show when I’m craving comfort food.

Trust me when I say that this recipe is a foolproof method for cooking sweet potaotes – and you’ll be enjoying that sweet flavor in no time at all.

You can add a little butter or coconut oil to pair with the natural sugars, or add all the toppings that you want. 

Baked Sweet Potato Recipe

I love sweet potatoes and I make them all the time! I have tons of recipes to choose from up on the site…

from grilled and crispy sweet potato fries to some of the best ways including: sweet potato chips in the air fryer, Southern sweet potato casserole, slow cooker sweet potatoes, and more.   

As I was perusing my recipes, suddenly it hit me: I didn’t have a classic, plain baked sweet potato recipe. Well, I’m here today to fix that! These are the best baked sweet potatoes I’ve ever had.

Sometimes the most straightforward recipes end up being the most delicious. 

All we’re doing here is highlighting the natural flavors of sweet potatoes with some really simple seasonings, my favorite way to eat sweet potatoes.

Once you try my oven baked sweet potatoes, you won’t want to make them any other way!

Ingredient Notes and Substitutions

• Sweet Potatoes – I grabbed the largest sweet potatoes I could find! Opt for ones that are firm to the touch without any soft spots. The sweet potato skin should be relatively smooth too.
  
• Olive Oil – You really don’t need a lot to make perfectly baked sweet potatoes, so it’s important to use better-quality ingredients where you can.  I like a high-quality virgin olive oil here!
  
• Seasonings – All I added was salt and ground black pepper — be sure to season generously with the salt, and add the pepper to taste.
  
• Butter – For serving, of course!! You could also use a dollop of sour cream or another one of your favorite baked sweet potato toppings.

Tips and Tricks to Make Perfect Baked Sweet Potatoes

• Prep work is key.

There are a few different things you can do to prep your potatoes so they’ll taste their best!

First, make sure to scrub them to remove any debris, and dry thoroughly with a paper towel. 

Then, poke holes in the spuds. This helps the air circulate better, plus it prevents the sweet potatoes from bursting while they bake.

• Massage with oil for crispiest results.

I always massage the potatoes with my olive oil before baking — it helps the skin to crisp up so nicely!

That said, if you don’t plan on eating the skins, you don’t have to do this. They’ll bake up well without the oil… but I have to say I do enjoy eating the whole thing. 

There is a surplus of vitamin c and other crucial minerals in the sweet potato skin!

• Easy cleanup hack.

You can add parchment paper or aluminum foil to protect the prepared baking sheet as your sweet potatoes roast.

The spuds will release juices that end up caramelizing during baking, which can be a pain to scrub off of the sheet pan. That single layer of protection is well-needed!

• Kitchen scissors can help you remove the sweet potato skin.

If you’re having trouble splitting the baked sweet potatoes open after they come out of the oven, here’s a quick tip:

Use a sharp knife to make the initial cut, then carefully remove the skins with kitchen scissors (or any sharp scissors really!) to make things easier.

And, if you have the patience, waiting a bit can be helpful as well. 

If you don’t, the spuds will release a lot of hot steam when you cut them. You don’t want to burn yourself, so try to allow them to cool slightly before getting started.

Prep Ahead

• Preheat your oven to 425°F
• Wash and dry the sweet potatoes

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good parchment-lined baking sheet will last for years.
  
• Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!
  
• A Sharp Knife & Kitchen Shears – To cut open the oven baked sweet potatoes when you’re ready to serve.

Serving Suggestions 

Top your oven roasted sweet potatoes with a pat of butter, salt, pepper, and some green onions as shown in the photos! 

I also love a good baked sweet potato with sour cream on top… or some Greek yogurt if I’m craving something lighter. 

When it comes to other sides and main dishes to pair with your spuds, the world really is your oyster! 


I always prefer a perfect oven baked sweet potato over a regular baked potato. Just the right amount of sweetness!

I love them with Honey Balsamic Grilled Chicken, Herb Roasted Pork Tenderloin, or Honey Mustard Air Fryer Salmon as my protein. 

Some crispy garlic Brussels sprouts, Parmesan zucchini, or simple asparagus rounds the whole thing out.

Those are just some ideas! Use your imagination and feel free to pair your sweet potatoes with your favorites.

Storing and Reheating Oven Roasted Sweet Potatoes

If you have any leftovers, you can store them in an airtight container in the fridge for up to 3-5 days. Let them cool completely before storing for the best texture.

I like using my oven to reheat! Wrap your spuds in foil and heat up on the oven rack at 400°F for about 10-15 minutes or until warmed through. 

Baked Sweet Potato Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sweet Potato Recipes

Southern Sweet Potato Casserole Recipe + Video

Roasted Sweet Potato Rounds Appetizer with Goat Cheese

Sweet Potato Cheesecake

Slow Cooker Sweet Potatoes Recipe + How to Video

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Perfect Oven Baked Sweet Potato Recipe

Try my Baked Sweet Potato Recipe next time you crave oven roasted spuds! Just oil & seasonings—crispy outside, tender inside in 1 hour!

Course Side Dish

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 354cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper

Ingredients

• 4 large sweet potatoes
• 2-3 tablespoons olive oil good quality virgin olive oil
• salt to taste season generously
• 1/2 teaspoon black pepper or to taste
• butter for serving

Instructions

• Preheat the oven to 425 F.
• Wash and scrub (necessary step as we leave the skins on) and dry the potatoes.
• Place the potatoes on a baking sheet lined with foil or parchment paper. Pierce small holes with a fork or a knife all around the potatoes. (4-5 places is enough).
• Massage the potatoes with oil, season with salt and pepper.
• Bake for 30 minutes, then flip with kitchen tongs (carefully as the potatoes will be quite soft on one side) and bake for another 30 minutes. Potatoes should be soft inside, test with a knife.
• Remove from the oven and let rest for 5 minutes. Make a cut in the middle of potatoes to open them, and top with butter, toppings and more salt and black pepper (I love to use sea salt flakes here).

Notes

Poke holes – is necessary as it helps the air to circulate and potatoes will not burst open during baking.

I love to massage the potatoes with oil before baking as it helps the skin to crisp up but is actually not necessary if you don’t intend to eat the skins. Potatoes will bake well even without the oil.

We use parchment paper or foil here to protect the baking sheet as the potatoes will release juice that will caramelize during baking.

A good way to split the potatoes is to use a sharp knife to make the initial cut and then carefully remove the skins with kitchen scissors (or any sharp scissors really)!

I used large sweet potatoes and 1 hour of baking was enough.

Nutrition

Serving: 1 | Calories: 354cal | Carbohydrates: 68g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 187mg | Sugar: 14g | Fiber: 10g | Calcium: 102mg | Iron: 2mg

Originally published October 2024, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Perfect Oven Baked Sweet Potato Recipe appeared first on The Slow Roasted Italian.

Grab your casserole dish and get ready to whip up this sweet potato mixture! The recipe card proves how simple and easy it is to use fresh sweet potatoes! 

I love making this easy sweet potato casserole for Thanksgiving dinner, or a simple Sunday dinner as well. 

The creamy sweet potatoes paired with the pecan topping make me forget that other side dishes even exist. 

You’ll find this as a staple for holiday meals and at the holiday table, and that’s just because it really is the best sweet potato casserole recipe ever. 

The warm spices are just part of the reason that this is such a popular recipe – but I love being able to use other everyday ingredients as well.

It’s the perfect side dish with simple ingredients for family gatherings. 

And it curbs my sweet tooth as well! Find out why this is a family favorite in our house during the holiday season! 

Southern Sweet Potato Casserole

You don’t need to wait for the holidays to enjoy Southern style sweet potato casserole! Or, how about a savory option? It’s wonderful alongside pork tenderloin or even some simple chops.

Feeding a crowd? Cook a whole chicken in the smoker or air fryer and throw together a quick salad or some roasted veggies to round out the meal.

If you are, in fact, planning your next holiday meal, I’ve got you covered! 

There’s a helpful guide to help you plan your menu as well as a handful of easy sides with make-ahead tips.

Tips for Making Roasted Sweet Potato Casserole

• Use room temp ingredients. Allow the eggs and cream to warm on the counter while you boil the potatoes. 
  
  This will help them blend easier into the base and prevent any texture changes when added to the hot potatoes. 
  
• Swap out the nuts. While pecans are the classic choice, the topping for your roasted sweet potato casserole would be equally delicious with walnuts instead.
  
• Make it extra Southern. Add a splash of your favorite bourbon to the base instead of vanilla extract. For the best flavor, avoid blends or bottom-shelf bottles.
  
• Want to save some time? Cook the sweet potatoes in the microwave instead! Leave them whole and unpeeled, but rinse them to remove any dirt. 
  
  Wrap each one in a paper towel while wet and microwave until soft — start with 10 minutes and add more time if needed. 
  
  Then, slice open and scoop out the centers.

Make Ahead Instructions

We all know the holidays can get hectic, and counter space is the first to go! Assemble your Southern casserole ahead of time to cut down on day-off prep.

Simply prepare the base the day before and put it in your baking dish. Cover the dish tightly with plastic wrap or foil and pop it in the fridge.

Then, bring Southern style sweet potato casserole to room temperature the day of, add the streusel topping, and bake. Easy peasy!

How to Store Leftovers

More than likely, you’ll have some leftovers of this comforting dish. (and yes, it’s just as delicious the next day!) 

Just be sure to let this easy recipe cool to room temperature, and then store any leftovers in an airtight container. Keep the container in the fridge to stay chilled. 

When you’re ready to reheat and eat, you can easily

warm up this classic side dish in the microwave. Be sure to reheat the entire serving so that it is heated through. Nothing beats leftover comfort food! 

Southern Sweet Potato Casserole Recipe FAQ

Storing and Reheating Southern Casserole

If you manage to have any leftovers at all, transfer them to a sealed container and enjoy them within 3 to 5 days.

You can warm Southern casserole quickly in the microwave, but I recommend popping this dish back in the oven so the topping can crisp back up. 

If you have an air fryer, you can reheat individual portions in there as well!

You can also freeze Southern sweet potato casserole!

Follow the make-ahead instructions above, then wrap the dish tightly with plastic wrap and foil. 

Place in the freezer for up to 3 months and thaw in the refrigerator overnight.

Then, prepare the streusel topping and sprinkle it over the top before baking.

Enjoy!

With love, from our simple kitchen to yours.

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Southern Sweet Potato Casserole Recipe + Video

Southern Sweet Potato Casserole is rich and creamy, just like grandma used to make! Add a pecan streusel topping for extra crunch.

Course Side Dish

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 499cal

Author Donna Elick

Equipment

• 9×13-inch baking pan This set is one of my favorites! It comes with a lid for easy storage and is great for dinner casseroles too.
• mixing bowls I like to have a variety of sizes on hand, and this set has them all.
• potato masher
• electric hand mixer
• heat-resistant silicone spatula

Ingredients

• 5 pounds sweet potatoes peeled and cut into 1″ pieces
• 4 tablespoons unsalted butter melted
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1 tablespoon pure vanilla extract
• 1 teaspoon kosher salt
• 2 large eggs beaten

Topping

• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 4 tablespoons unsalted butter room temperature
• 1/2 teaspoon kosher salt

Instructions

• Preheat oven to 350°F. Grease an 9″x13″ casserole dish.
• Fill a large pot with sweet potato pieces and water. Bring to a boil over high heat. Cook until fork tender. Drain potatoes and place back into pot. Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth.
• Add the remaining ingredients (except topping ingredients). Add the eggs last so they don’t cook when they hit the hot potatoes. Mix until combined.
• Spoon the sweet potatoes into the casserole dish and smooth out. Set aside.
• Prepare the topping: In a medium bowl, combine the topping ingredients and mix with a fork until crumbly.
• Sprinkle the topping on the sweet potatoes.
• Bake for 30-35 minutes until the streusel is crisp and golden brown.
• Serve and enjoy!

Video

Notes

To make ahead prepare the base the day before and place it in your baking dish. Then, bring it to room temperature the day of, add the streusel topping, and bake.

Nutrition

Serving: 1 | Calories: 499cal | Carbohydrates: 80g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 421mg | Sugar: 44g | Fiber: 7g | Calcium: 108mg | Iron: 2mg

Originally published November 2013, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Southern Sweet Potato Casserole Recipe + Video appeared first on The Slow Roasted Italian.

This sweet potato recipe would be perfect for your holiday table! It’s a savory casserole recipe, loaded with soft and delicious sweet potato filling that could easily be served for Thanksgiving dinner or anytime during the holiday season. (or even Sunday suppers!) 

What I love about this dish is that it puts the perfet spin on traditional sweet potato casserole.

You still have that hint of sweetness from the cooked sweet pottoes, but then a bit of crunch also from the bacon. Combined, the savory twist of the two ingredients gives the best flavor! 

This is one of those simple side dishes that are quick and easy to make. The hardest part is limiting your servings and not eating it all! 

Savory Sweet Potato Casserole

Despite the name, sweet potatoes can actually be quite savory, especially when you help them along with cheese and bacon… like in this savory sweet potato casserole!

It’s a welcome change from the marshmallow-topped version, which I usually find to be too sweet — which is probably why Munchkin likes it so much!

Not only is this sweet potato casserole savory, but it’s creamy and cheesy too. And when I have time to prep ahead, I can have it done in under 20 minutes from start to finish. 

Talk about an easy side dish!

Looking for more savory ways to enjoy this root vegetable? You’ve got to make homemade chips or fries in the air fryer! They’re perfectly crispy with hardly any oil.

Ingredient Notes and Substitutions

• Sweet Potatoes – You’re looking for the kind with orange flesh and reddish-brown skin, also known as Jewel yams.
  
  Butternut squash is the best substitute, but the dish will have a slightly different flavor. I don’t recommend canned sweet potatoes because they come in a sweet syrup.
  
• Heavy Cream – Feel free to use half-and-half for a lighter dish, but milk will be too thin.
  
  Be sure to mix this in first to help cool down the potatoes, which will ensure the egg doesn’t scramble from the heat.
  
• Cheese – You’ll mix cream cheese into the mashed sweet potatoes (it’s easiest if it’s softened first), then sprinkle freshly grated mozzarella and Swiss cheese on top.
  
• Egg – One should be plenty for this recipe, but you can add an extra yolk for even more of a custard-like consistency.
  
• Bacon – Use your favorite here. Thin or thick, plain or applewood smoked… even pepper-crusted strips would be delicious!

Tips and Tricks to Make Sweet Potato Casserole Savory

• Keep the seasonings simple.

A little salt and pepper is more than enough to bring out the natural flavor of the vegetable and keep this sweet potato casserole savory.

But you could easily amp up the flavor with a combination of garlic powder, onion powder, paprika, or cumin. If you want to add some fresh thyme or fresh sage you could, but it’s not necessary at all. 

• Add plenty of cheese both in and on top of the dish.

Cream cheese in this savory sweet potato casserole recipe injects some tang and keeps things extra creamy.

Then, the mixture of mozzarella and Swiss adds even more tang and a subtle nutty flavor. Both are naturally a bit sweet too, which complements the natural sweetness of sweet potatoes.

• Don’t forget the ultimate savory addition: bacon!

If you don’t feel like making this ahead of time, you’ll have just enough time to cook it while the cheesy sweet potato casserole is on its first round of baking.

Usually, I’ll just toss some strips in a skillet, but you can use your air fryer instead. 

Another option is to chop up the strips first — it’s easiest if they are super cold — and then crisp them on the stovetop.

Whichever method you choose, be sure to drain off all the grease before sprinkling the pieces over your savory sweet potato casserole!

Prep Ahead

• Shred cheese
• Peel, chop, and cook sweet potatoes
• Cook bacon

Kitchen Tools You Will Need

• Steamer – This is a pot with holes in the bottom that sits on top of another pot of simmering water. It’s a great way to cook veggies while retaining their color and flavor!
• 2-quart Casserole Dish – Any shape oven-safe baking dish will work, as long as everything fits inside.
• Large Bowl – This large mixing bowl is my go-to!
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.

Serving Suggestions 

Cheesy sweet potato casserole is excellent with any roasted meat… but especially beef or pork! 

It’s simple enough with tender chuck roast or smoked tenderloin as a weeknight dinner, but you can easily serve it for a holiday meal.

For that, you’ll want to make prime rib, maple glazed ham, or the juiciest turkey you’ve ever tried. Don’t forget a basket of pumpkin dinner rolls and your favorite holiday sides!

Storing and Reheating Cheesy Sweet Potato Casserole

Leftovers will keep for up to 5 days in the refrigerator. Cover the dish tightly with plastic wrap or transfer your savory sweet potato casserole to an airtight container.

To reheat, warm individual portions in the microwave or return the pan to the oven (covered in foil) at 350°F and bake until warmed through.

Savory Sweet Potato Casserole Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Holiday Side Recipes

Crockpot Mac and Cheese with Cream Cheese + Video

Best Ever Mashed Potatoes Recipe + How to Video

Best Ever Crockpot Creamed Corn Recipe + Video

Classic Make Ahead Green Bean Casserole Recipe

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Savory Sweet Potato Casserole Recipe

Savory Sweet Potato Casserole is both creamy and fluffy, topped with melted mozzarella, Swiss cheese, and crispy bacon pieces.

Course Side Dish

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 625cal

Author Donna Elick

Equipment

• large bowl
• baking dish
• large skillet

Ingredients

• 3 pounds sweet potatoes
• 1/4 cup heavy cream
• 4 ounces cream cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Swiss cheese
• 2 tablespoons butter
• 1 large egg
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 8 ounces bacon

Instructions

• Peel and chop the sweet potato into 1-inch cubes. Then, cook them in a steamer until fork-tender.
• Place cooked potatoes into a large bowl and mash them. Add heavy cream, cream cheese, butter, egg, salt, pepper, and mix until well combined.
• Transfer this mixture to an oven-safe ceramic or glass tray. The one I’ve used is 8’’x11’’.
• Spread shredded mozzarella and Swiss cheese over the mashed sweet potato.
• Bake this casserole in a preheated oven at 400F for 10-12 minutes or until the cheese melts and is slightly golden on top.
• In the meantime, cook bacon slices in a skillet until crispy.
• Serve warm with crispy bacon on top, enjoy!

Notes

This casserole matches excellently with any roasted meat, especially beef or pork.

If you don’t have a steamer, you could bake the sweet potatoes covered in foil paper until tender. Boiling them is also an option, but not my favorite one as they tend to lose flavor, and the result is more watery.

Store leftovers in the fridge for up to five days. Reheat them in the oven, covering the tray in foil paper, at 350F.

Nutrition

Serving: 1 | Calories: 625cal | Carbohydrates: 48g | Protein: 20g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 128mg | Sodium: 1017mg | Sugar: 11g | Fiber: 7g | Calcium: 356mg | Iron: 2mg

Originally published September 2024, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Savory Sweet Potato Casserole Recipe appeared first on The Slow Roasted Italian.

Forget about deep frying for the best results. If you want a simple sweet potato recipe, cutting them in thin slices and cooking them in the hot air of the air fryer is the best! 

It will soon be one of your favorite ways to eat and enjoy these easy sweet potato slices – and the steps on the recipe card give you all the must-have details. 

You can use a very sharp knife or a mandoline slicer to cut those fresh sweet potatoes easily! They’re so much better than traditional potato chips! 

And don’t forget that you can season them however you want for your own personal consumption. 

You can add creole seasoning, onion powder, garlic powder, olive oil and sea salt, black pepper, avocado oil, and cayenne pepper for a spicy kick, or leave them plain. 

There are so many different seasonings to add – and so little time! 

Make this great snack and pair it with hot dogs, or have it as a crispy snack for your next movie night! Everyone will love these crispy chips! 

Air Fryer Sweet Potato Chips

Cooking sweet potato chips in the air fryer gives them that irresistible crunch without all the excess oil. 

Plus, homemade chips are so much cheaper than store bought versions, and you can adjust the seasonings to your liking! 

You can make these for game day, or as a healthier option for home. The crispy texture of this air fryer sweet potato chips recipe is so much better than regular potato chips!

And knowing that you make them in a healthy way, is the best! 

Looking for more easy air fryer snacks? Slice up some russet potatoes instead or cook frozen mozzarella sticks and onion rings to crispy perfection.

How to Make Sweet Potato Chips in Air Fryer 

Run the vegetables over a mandolin slicer, soak in cold water, then pat dry and toss with oil and seasoning.

Before placing sweet potato slices in the air fryer, be sure to dry them thoroughly, or they will become soggy.

Cook sweet potato chips in air fryer in a single layer, working in batches. Then, cool on a wire rack. 

Give the basket a good shake about halfway through, or use tongs to flip all of the pieces over to ensure they are evenly crisped.

Sweet Potato Chips Recipe Air Fryer Tips

• Don’t skip the soak! This step removes the excess starch and prevents the sweet potato air fryer chips from sticking to each other.
  
• Spray the basket. While it’s typically not an issue, you can spritz on a thin layer of oil to prevent any air fryer sweet potato chips from sticking to the bottom. 
  
  I recommend a spray bottle with cooking oil since the propellant in non-stick sprays can cause the basket to deteriorate over time.
  
• Want to add extra flavor? Feel free to use whatever spices sound good and sprinkle them in with the salt and pepper. Chili powder or cinnamon are popular choices. 
  
• Adjust time as needed. Thinner slices tend to burn easier, so you will need to keep a close eye on them. 
  
  On the other hand, you will probably need to cook thicker sweet potato air fryer chips for longer, and they may not be as crisp.

Serving Suggestions

Pair air fryer sweet potato chips with dips that are cool and creamy, like Greek yogurt mixed with lime and chili powder or even guacamole.

A tangy aioli would be particularly delicious. Simply mix together equal parts sour cream and mayonnaise with a little bit of lemon juice and garlic. 

A dash of cayenne or Sriracha will give it a little kick if you like things spicy. 

Air fryer recipes like this prove that easier can be delicious! 

Storing Homemade Sweet Potato Chips

Whether you prepare your sweet potato chips recipe with an air fryer, oven, or dehydrator, this healthy snack can be stored the same way!

Allow chips to cool completely, then transfer to a ziptop bag or airtight container.

Enjoy air fryer sweet potato chips within 3 to 4 days. After that, they will become soft and chewy.

Sweet Potato Air Fryer Chips FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Air Fryer Recipes

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Crispy Air Fryer Sweet Potato Chips Recipe (3-Ingredients)

These air fryer sweet potato chips are a healthy guilt-free snack. Make a big batch to munch on throughout the week – if they last that long!

Course Snack

Cuisine American

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 38 minutes minutes

Servings 2 – 3

Calories 209cal

Author Donna Elick

Ingredients

• 1 large Sweet Potato washed and unpeeled but sliced thinly with a mandoline or chef’s knife.
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• Thinly slice cleaned sweet potato with a mandoline or chef’s knife to an even thickness.
• Place sliced potatoes in a large bowl of cold water to remove the starch and result in a crispier chip. Soak for 20 minutes.
• Drain potatoes in a colander and dry well with paper towels.
• Preheat Air Fryer to 400 degrees.
• Dry large bowl and return potatoes to the bowl. Add olive oil and spices and toss to coat
• When the Air Fryer is hot, place the sweet potato chips in a single layer on the tray and adjust the temperature to 350 degrees. Cook for 8 minutes shaking or flipping at the halfway point of cooking. You will have to cook in batches.
• Transfer chips to a wire rack to cool they will continue to crisp as they cool.They can be stored in an airtight container for about a week.

Nutrition

Serving: 1 | Calories: 209cal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 384mg | Sugar: 7g | Fiber: 5g | Calcium: 52mg | Iron: 1mg

Originally published May 2021, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crispy Air Fryer Sweet Potato Chips Recipe (3-Ingredients) appeared first on The Slow Roasted Italian.

Sweet Potato Brownies

As soon as fall hits, I’m all about pumpkins, butternut squash, sweet potatoes… you name it! In fact, sweet potato cheesecake is one of my favorite fall desserts!

So, when I learned you could make chocolate brownies with sweet potato, I knew I had to give it a try.

They’re just as rich and fudgy as regular brownies, but they’re a lot healthier for you. Plus, they are vegetarian- and vegan-friendly to boot!

Don’t worry… all you’ll taste is chocolate chocolate chocolate. The sweet potatoes simply add a natural sweetness, plenty of structure, and the most incredible chewy texture.

And it’s not the only healthy dessert to choose from! Whether it’s chocolate-covered apple slices and bananas or soft and chewy applesauce oatmeal cookies, there’s no reason to have to give up sweets if you don’t want to.

Ingredient Notes and Substitutions

• Sweet Potatoes – I wouldn’t recommend canned yams or sweet potatoes as those typically come packed in syrup, which will make your brownies too sweet.
  
  But if that’s all you have, give them a quick rinse to remove that sugary liquid.
  
• Maple Syrup – This takes the place of sugar in this sweet potato brownie recipe. Honey is a good substitute.
  
• Nut Butter – Use your favorite! Almond or peanut butter are my top picks, but sun butter would work as a nut-free option.
  
  You won’t taste it too much — it’s more to enhance the flavor of the sweet potatoes and help create that chewy, fudgy texture.
  
• Cocoa Powder – The higher the quality, the better the flavor. Ghirardelli is one of my favorites.
  
• Flour – All-purpose or whole wheat flour is perfect, but you could also make this sweet potato brownies recipe with oat flour or a 1:1 gluten-free blend.
  
• Nuts & Chocolate Chips – These are an optional topping, but they add extra flavor and texture. Try walnuts or pecans, plus your favorite dark or semi-sweet chocolate chips!
  
  Peanut butter or butterscotch chips would be yummy too.

Tips and Tricks to Make Chocolate Brownies with Sweet Potato

• Mash the sweet potatoes really well before making the batter.

You don’t want to be smoothing out lumps once you add the flour, or you may end up with tough results.

I’ll usually start with a potato masher, then switch to a fork or silicone spatula to really make sure it’s nice and smooth.

You can also blend the peeled potatoes in a food processor for an extra silky texture.

• Use a toothpick to test for doneness.

Insert the toothpick into the center and pull it back out. It should have a few moist crumbs or a very thin smear of batter when the brownies are done.

However, they’ll need more time if the toothpick is coated in wet batter.

A clean toothpick is fine too, but it’s harder to tell if the dessert is perfectly baked or overdone at that point. Better to pull it when the toothpick is mostly clean.

• Don’t forget some toppings!

Sprinkle chopped nuts and chocolate chips on top of sweet potato brownies — either before they go in the oven or after baking but while they’re still warm.

It’s an easy way to add some more texture to each bite, and the chocolate chips will get gooey and melty too!

Prep Ahead

• Cook and mash sweet potatoes
• Preheat oven to 400°F
• Chop nuts for topping

Kitchen Tools You Will Need

• 8×8 Pan or 9×9 Pan lined with Parchment Paper
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.

Serving Suggestions 

Transform this sweet potato brownies recipe into an extra indulgent dessert with some ice cream! 

Add a scoop on top of each slice while it’s still warm — my top flavor picks would be vanilla, cheesecake, or maple bacon.

You could add a drizzle of chocolate syrup or caramel sauce too.

Storing and Freezing Leftovers

Transfer sweet potato brownies to an airtight container to keep them soft and moist. They’ll keep for about 3 days on the counter or up to 5 days in the refrigerator.

You can also freeze leftovers for up to 3 months! Wrap squares individually in two layers of plastic wrap, then place them in a freezer-safe storage bag or container.

Thaw in the refrigerator overnight or on the counter until soft. You can enjoy sweet potato brownies at room temperature or warm them in the microwave if you’d like.

Sweet Potato Brownie Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Brownie Recipes

3 Ingredient Brownies Recipe + Video (Only 5 Minutes to Prep)

Decadent Snickers Brownies Recipe

Loaded Brownies with Butterfinger Frosting Recipe

Blue Ribbon Fudgy Brownies (Lazy Day Recipe) + Video

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Fudgy Sweet Potato Brownies

Sweet Potato Brownies are deliciously fudgy without any eggs! Make this simple recipe for an indulgent chocolate treat in under an hour.

Course Dessert

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 33 minutes minutes

Total Time 38 minutes minutes

Servings 9 brownies

Calories 194cal

Author Donna Elick

Equipment

• large mixing bowl
• 8×8 baking dish

Ingredients

• 1 1/2 cups sweet potatoes 2-3 small to medium-sized, mashed until well mashed
• 2/3 cup maple syrup
• 1/2 cup nut butter almond or peanut
• 1 teaspoon vanilla extract
• 1/3 cup cocoa powder
• 1/3 cup all-purpose flour
• 1/8 teaspoon coarse sea salt
• 1 teaspoon baking powder
• chopped pecans walnuts, and chocolate chips (optional)

Instructions

Prepare Sweet Potatoes:

• Clean and dry the sweet potatoes.
• Pierce the sweet potatoes with a fork several times on each side.
• Microwave the sweet potatoes for 8 minutes or until soft. Flip them halfway through cooking.
• Let the sweet potatoes cool for 10 minutes, then peel the skin off.

Preheat the Oven:

• Preheat your oven to 400°F (200°C).

Prepare the Batter:

• Place the cooked sweet potatoes into a bowl and mash them well.
• Add the maple syrup, nut butter, and vanilla extract. Mix until fully combined.
• Add the cocoa powder, all-purpose flour, salt, and baking powder. Mix until fully combined.

Baking:

• Line an 8×8 or 9×9 baking dish with parchment paper.
• Pour the brownie batter into the prepared dish. Sprinkle nuts and chocolate chips on top if you like.
• Bake for 25 minutes or until a toothpick comes out clean. It's okay if there are a few crumbs or a bit of batter on the toothpick, just make sure it's not wet with batter.

Add Toppings:

• While the brownies are still warm, you can top them with nuts and chocolate chips.

Notes

You can serve these brownies with a scoop of ice cream for an extra indulgent treat.

Alternatively, you can bake the sweet potatoes in the oven at 400°F for 45 minutes or until they’re soft.

Nutrition

Serving: 1 | Calories: 194cal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 96mg | Sugar: 16g | Fiber: 3g | Calcium: 112mg | Iron: 1mg

Originally published November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Fudgy Sweet Potato Brownies appeared first on The Slow Roasted Italian.

Tired of the usual sweet potato recipes like cheesecake and casserole? Take a shot at something new! 

This gorgeous sweet potato appetizer mixes sweet and savory in the most tantalizing, mouthwatering way!

These little rounds pack a big punch of flavor – and are one of my favorite ways to cook sweet potatoes. 

Even if you don’t have them on your Thanksgiving table, you can still add this as a finger food on a serving tray for the holiday season as a fun appetizer or starter!

Any sweet potato fan will agree that the round slices for Christmas dinner are also yummy and delicious! 

I’ve even made this as a great snack and delicious side dish during the week, too.

My taste buds love the flavor, and I love all the different ways that you can make this recipe the perfect addition.

Top this sweet potato recipe with a drizzle of honey or maple syrup, a little bit of brown sugar, and some maple cinnamon, or even have it as a savory side and add some parmesan cheese and Italian seasoning. (I’ll even add some red pepper flakes or chili powder for spice!) 

You’ll love having this as a great addition any time of the year. Follow the simple steps listed on the recipe card below to get started.

You’ll have a hard time not eating all of these baked sweet potato slices! They’re a fun and yummy healthy side dish to make! 

Sweet Potato Rounds

Nothing shouts “perfect Thanksgiving appetizer” like one made with sweet potatoes! 

This refreshing starter brings new life to our favorite fall veggie with a dollop of creamy, tangy cheese and sweet, crunchy nuts. 

A handful of herbs and a spoonful of cranberry sauce really sell the holiday atmosphere and bring it all together!

These sweet potato bites are wonderful, but they won’t satisfy dessert cravings – that’s what my ultimate Thanksgiving desserts are for!

Love goat cheese appetizers? You won’t want to miss our no-bake, creamy, tangy Cranberry Goat Cheese Balls!

Ingredient Notes and Substitutions

• Sweet Potatoes – Did you know that the color of the potato skin says everything about their flavor? 
  
  The best sweet potatoes for roasting are the red and orange skinned variations. They’re extra sweet!
  
• Olive Oil – Extra virgin for extra flavor! Canola, sunflower, or vegetable oil are fine to substitute for roasting, but they won’t add the same depth of flavor.
  
• Coarse Salt – Iodized table salt isn’t what we’re looking for here. Sea salt, kosher salt, or even Himalayan pink salt would be perfect!
  
• Whole Berry Cranberry Sauce – I recommend making homemade cranberry sauce – it’s tangier and brighter than the store bought stuff! 
  
  But, really, canned sauce works too – just not the jellied stuff.
  
• Goat Cheese – So creamy and so tangy, it’s just what we need to tone down the sweetness in the spuds and walnuts. Your best substitutes are feta or bleu cheese.
  
• Walnuts – Pecans add a similar sugary crunch, so don’t hesitate to swap them out in a pinch! 
  
  Almonds are also super tasty, and candied nuts would make things even sweeter!

Recipe Notes

1. Fully preheat your oven. A hot oven is crucial for making sure the spuds roast rather than soaking up the oil, which will just leave them soggy and greasy.

Choosing the Best Sweet Potato 

Take a look at them, and pick the ones that are smooth, evenly shaped, and small or medium sized. Avoid any with black spots, bruises or cracks!

Want a Sweet Treat? 

If you want, you can turn this sweet potato appetizer into a bite-sized dessert! 

Replace the goat cheese with marshmallow fluff and swap out the rosemary topping for a bit of cinnamon sugar. 

Leave out the cranberry sauce and pepper, but keep the salt when you roast!

Serving and Storing Leftover Sweet Potato Bites

You definitely want to serve the sweet potato rounds right away because they get soggy pretty quickly. 

If you do end up having some leftovers, the roasted sweet potato rounds will keep for up to 3 days in the fridge. 

However, they don’t reheat well, so it’s best to gobble them up right away! 

Prep Ahead Instructions

If you need to get a jump start on your holiday meal prep, then slice the potatoes and gather all of the other ingredients, but wait until the day of serving to assemble and roast the rounds. 

Sweet Potato Rounds FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Thanksgiving Appetizers

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Roasted Sweet Potato Rounds Appetizer with Goat Cheese

Sweet Potato Rounds with tangy, sweet, and herbal flavors is a fabulous and easy appetizer! Try this sweet potato recipe for Thanksgiving!

Course Appetizer

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 (2 bites each)

Calories 142cal

Author Donna Elick

Equipment

• parchment paper
• 9×13 baking sheet

Ingredients

• 2 sweet potatoes sliced into ½-inch thick rounds
• 2 tablespoons olive oil divided
• 1 teaspoon coarse salt divided
• 1 teaspoon ground pepper divided
• 1/4 cup whole berry cranberry sauce
• 1/4 cup goat cheese
• 1/2 cup chopped walnuts or pecans
• 2 tablespoons honey
• 2 tablespoons chopped fresh rosemary for garnish

Instructions

• Preheat the oven to 450°F.
• Place the sliced sweet potatoes on a parchment paper-lined 9 x 13 baking sheet.
• Drizzle 1 tablespoon olive oil over the sweet potato slices; season with half of the salt and pepper.
• Transfer pan to the oven and bake for 10 minutes.
• Remove the baking sheet from the oven and flip the sweet potatoes over. Drizzle remainder of olive oil, salt, and pepper over the sweet potatoes.
• Return to the oven and bake for an additional 10 minutes, or until the bottoms are crispy.
• Remove from the oven and top with the cranberry sauce, goat cheese, and walnuts.
• Finish it off by drizzling with honey and garnishing with chopped rosemary.
• Serve immediately

Nutrition

Serving: 1 | Calories: 142cal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 279mg | Sugar: 8g | Fiber: 2g | Calcium: 29mg | Iron: 1mg

Originally published October 2022, updated and republished October 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Roasted Sweet Potato Rounds Appetizer with Goat Cheese appeared first on The Slow Roasted Italian.

Boston Market Sweet Potato Casserole

This copycat Boston Market sweet potato recipe combines a rich sweet potato mixture with brown sugar streusel topping and mini marshmallows. It’s popular for a good reason!

It’s always popular, along with my Sausage Cranberry Apple Stuffing, for a Thanksgiving meal that’s sure to please all of your guests. And don’t forget the Cranberry Sauce!

Slow cooked, air fried, layered into a cheesecake… It’s no secret that I love sweet potatoes! I hope that one of my recipes can make their way onto your table this holiday season!

If you love recreating Boston Market at home, our Copycat Boston Market Meatloaf is the perfect main course to pair with it!

Difference Between Sweet Potatoes and Yams

Even though you will see labels for yams and sweet potatoes, what you find at the grocery store is typically two different varieties of sweet potato.

One will have lighter skin and pale yellow flesh, while the other will have darker skin with deep orange flesh.

Either will work just fine in this southern sweet potato casserole.

Making Sweet Potato Casserole With Marshmallows

1. Cook the potatoes.
   Start by boiling the sweet potatoes until you can easily pierce them with a fork. Then place them into a colander in the sink to drain the water out.
   
2. Add back to the cooking pot.
   The heat from the pot will help absorb any excess water. Then add and mix in the sugar, butter, cream, and spices until everything is creamy and smooth.
   
3. Transfer to baking dish and bake!
   Then, smooth the sweet potato mixture into a greased baking dish and top with marshmallow and streusel.
   
   Bake until the top is golden and crispy. It’s that simple!

Ingredient Notes & Substitutes

• Sweet Potatoes – The small and medium sized spuds tend to be the sweetest, so keep an eye out for ones around that size with little to no blemishes.
  
  Larger potatoes are usually starchier – and that’s not what we want! 
  
• Light Brown Sugar – Brown sugar melds with the flavors of sweet potatoes much better than white granulated sugar.
  
  Its deep, molasses-like sweetness is so incredible in this buttery, creamy casserole! Dark brown sugar works as well.
  
• Heavy Cream – For that characteristic creaminess! Half and half or whole milk could work, too, but won’t add quite the same texture.
  
• Ground Cinnamon & Nutmeg – I can almost smell and taste these seasonings just by thinking about them!!
  
  As far as substitutes go, your best options are allspice and cloves. Both are well suited for these colder months – they’ll warm you right up!
  
• Mini Marshmallows – And I do mean mini, please!
  
  Smaller marshmallows will toast and fluff up just fine, while larger ones will give you more of a droopy, sticky mess. 
  
• Old Fashioned Rolled Oats – Our streusel is built on these tasty grains. It’s like an oatmeal cookie!
  
  Don’t use instant oats – they’re over-processed, thin, and will make the casserole mushy. 
  
• Nuts or not, Boston Market Sweet Potato Casserole hits the spot!
  Substitute chopped pecans for rolled oats, or use a mix of both!
  
• Double the recipe to feed a crowd!
  You can easily double the sweet potato casserole recipe if needed.
  
  Bake it in two separate 9×13-inch casseroles dishes, or a 4 quart casserole dish, so it doesn’t bubble over.

Tips For A Perfect Copycat Boston Market Sweet Potatoes Recipe!

• Make It Dairy Free – The heavy cream can be substituted with coconut cream (the thick, creamy portion found at the top of full-fat coconut milk) or a plant-based milk.
  
  Swap out the butter with plain ol’ margarine or another plant based butter substitute! 
  
• Can You Use Canned Sweet Potatoes? You absolutely can! Just drain them, rinse the syrup off, and mash them up.
  
  You’ll need 8 cups of mashed sweet potatoes for this Boston Market sweet potatoes recipe. 
  
• Cook The Potatoes All The Way Through – Undercooked potatoes will totally sabotage your casserole!
  
  Be sure to bake them until they’re fork tender – trust me, everyone would rather wait a couple of extra minutes for a super creamy casserole than get a lumpy, starchy mess earlier.
  
• Try Frozen Potatoes! You can find sweet potatoes pre-skinned and cubed among the frozen veggies at the grocery store.
  
  If you can snag them, do it! Those will be the ripest and sweetest potatoes around. Let them thaw in the fridge and then come to room temperature before using.

Prep Ahead Instructions

Because we’re not using eggs, this recipe is completely safe to prepare up to 3 days ahead of time! Talk about convenient!

Boil and mash your sweet potatoes the day before baking.

Season and store in the dish, either with a lid or tightly wrapped in plastic or foil, and refrigerate until a couple of hours before baking. 

Set the dish out to come to room temperature before adding the streusel and marshmallows. Then, bake as usual!

This will really cut down on time and work for you on the day of!

If you’re making multiple portions and doubling up this sweet potato casserole with marshmallows, then I recommend doing so in two separate casserole dishes or using a larger 4-quart dish so that it doesn’t bubble over.

Storing and Reheating Sweet Potato Casserole With Marshmallows

I can’t imagine you’ll have any leftovers! But if you do, then you’ll want to keep this covered and chilled for up to 5 days. 

You can reheat your Boston Market sweet potato casserole in the oven at 350°F or give individual portions a few 30-second trips in the microwave.

Boston Market Sweet Potato Casserole FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Popular and Easy Holiday Sides

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Boston Market Sweet Potato Casserole + Video

Boston Market Sweet Potato Casserole is a creamy sweet potato side dish with marshmallows and streusel. Perfect for holidays, or any day!

Course Main

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 475cal

Author Donna Elick

Equipment

• 9×13-inch casserole dish
• large pot
• liquid measuring cups
• dry measuring cups
• measuring spoons
• potato masher
• spatula

Ingredients

Sweet Potatoes

• 4 pounds sweet potatoes peeled and cut into 1” pieces
• 4 tablespoons unsalted butter 1/2 stick
• 3/4 cup packed light brown sugar
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1 tablespoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Topping

• 2 cups mini marshmallows
• 1/2 cup all-purpose flour
• 4 tablespoons unsalted butter
• 6 tablespoons packed light brown sugar
• 1/4 cup old fashioned rolled oats not instant oats
• 1/4 teaspoon ground cinnamon

Instructions

• Preheat the oven to 350°F. Grease an 8”x10” casserole dish (8×8 or 9×9 works too).
• Fill a large pot with sweet potato pieces and enough water to cover by 2 inches. Bring to a boil over high heat and cook until fork tender, about 10 minutes.
• Drain water from potatoes and return potatoes to the pot. Using a potato masher or electric mixer, mash until mostly smooth. Add remaining ingredients (except topping ingredients and mix until combined.
• Spoon sweet potatoes into the casserole dish and use the back of a wooden spoon or mixing spatula to smooth out. Sprinkle marshmallows over top of mashed sweet potatoes.
• Add butter to a medium sized microwave safe bowl. Microwave on full power to melt the butter. Add remaining topping ingredients to the bowl, and use a fork to combine. Sprinkle over the top of casserole.
• Place the casserole in the preheated oven and bake for 20-25 minutes, or until the streusel is crisp and marshmallows are golden brown.
• Serve while warm, and enjoy!

Video

Notes

Make Ahead Instructions
Prepare the mashed sweet potatoes the day before and place them in your baking dish. Cover the dish with plastic wrap and refrigerate overnight. Bring it to room temperature the day of, add the marshmallows and streusel topping, and bake per recipe instructions.

Nutrition

Serving: 1 | Calories: 475cal | Carbohydrates: 89g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 366mg | Sugar: 36g | Fiber: 9g | Calcium: 115mg | Iron: 2mg

Originally published November 2013, updated and republished November 2022.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Boston Market Sweet Potato Casserole + Video appeared first on The Slow Roasted Italian.

There’s just something about the smooth, silky taste of this dessert that makes it one of my favorite sweet treats.

Have you had the chance to make any of our other cheesecake recipes?

Strawberry Cheesecake Trifle is a simple recipe that screams summer! With just 5 ingredients and 15 minutes you can whip up this incredibly impressive, crowd pleasing, layered dessert.

Hawaiian Cheesecake Salad comes together so simply with fresh tropical fruit and a rich and creamy cheesecake filling to create the most glorious fruit salad ever!

Every bite is absolutely bursting with island flavor, and you are going to go nuts over this recipe!

Strawberry Banana Cheesecake Salad recipe comes together with just 6 ingredients.

Rich and creamy cheesecake filling is folded into luscious strawberries and sweet banana to create the most amazing, glorious fruit salad ever!

What’s in Sweet Potato Cheesecake?

You will need the ingredients for the pie crust, sweet potato filling, and frosting. This is what goes into the filling for this delicious Thanksgiving cheesecake recipe.

• Granulated sugar
• Eggs
• Light brown sugar
• Sweet potato (cooked in the microwave and mashed) – You can substitute the same amount of canned sweet potato if you don’t have fresh.
• Salt

In order for your sweet potato cheesecake to set up properly, you will need to use full fat ingredients.

Please don’t try to make it with light or low fat options.

If you do, the texture will be grainy. This is not what you should have in a creamy dessert like this one.

I use pre-made cream cheese frosting to save time when making this recipe. But, if you have a favorite homemade recipe you want to make, you can certainly use that instead.

Tools / equipment needed for this recipe

• 7 inch Spring-form pan
• Pastry bag
• Food processor (or blender)
• Leaf pie punches 

FAQ & Recipe tips

Do you need a water bath for cheesecake? 

A water bath is a way to cook cheesecake to prevent it from cracking. It requires placing the springform pan inside of a larger pan that you fill with water.

Instead of risking any water ending up in the cheesecake pan, use this water bath kitchen hack!

Place 1 cup of water in a small saucepan. 

Set it on an oven rack below the rack that the cheesecake is on.

It is important that you use one of these two options, because a humid baking environment helps to prevent the top of the cake from cracking.

Why didn’t my dessert set up properly?

If the center of the cake is still jiggly, allow it to bake a little bit longer. 

Baking can be tricky because the results can be affected by weather, oven conditions, and even elevation.

Also, if your sweet potato cheesecake came out jiggly in the middle, it might be because you didn’t chill it long enough after removing it from the oven.

Don’t skip this step; chilling the dessert gives it a firmer consistency.

Different crust ideas 

I use a standard pie crust with this recipe so that I can use it to create the fall leaf cutouts which are a gorgeous accent for a Thanksgiving dessert. But, you have several other options as well.

• Graham cracker cookie crust
• Shortbread cookie crust

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Sweet Potato Cheesecake

Sweet Potato Cheesecake is the perfect fall dessert recipe. Smooth, creamy filling in your favorite crust. Make this festive recipe for a Thanksgiving cheesecake.

Course Dessert

Cuisine American

Method Oven

Prep Time 1 hour hour

Cook Time 1 hour hour 55 minutes minutes

Total Time 2 hours hours 55 minutes minutes

Servings 8 – 12

Calories 733cal

Author Donna Elick

Ingredients

Crust

• 1 sleeve of graham crackers
• 1 tablespoon granulated sugar
• 3 tablespoons butter melted

Cheesecake

• 24 ounces cream cheese 3 8-ounce packages, softened
• 1 cup granulated sugar
• 2 tablespoons heavy cream
• 3 large eggs
• 1/4 cup maple syrup Pancake syrup
• 1/2 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1 large sweet potato cooked in the microwave and mashed
• 1 tablespoon light brown sugar
• pinch salt

Pie Crust Leaves

• 1 package prepared Pie Crust I used Pillsbury – found in the dairy section
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter melted
• Leaf cut outs I used Williams Sonoma – see link

Frosting

• 1 can of Cheesecake frosting Betty Crocker

Instructions

• Preheat oven to 350°F. Line the bottom of a 7 inch Spring-form pan with parchment paper.
• Place the sleeve of graham crackers and the sugar in a food processor, and pulse until the crackers are crumbs. Drizzle in the melted butter and mix well to blend.
• Pour the graham cracker mixture into the prepared pan. Press firmly and evenly to form the crust. Bake for 10 minutes. Set aside to cool.
• Add the 1 tablespoon of brown sugar, and a pinch of salt, and place the sweet potato in the food processor. Pulse the sweet potato until completely mashed.
• In the mixing bowl of a stand mixer, place the softened cream cheese, and add the cup of sugar, and heavy cream. Mix on low, with the whisk attachment, until smooth and creamy. Scrape down the sides of the bowl, and mix until well blended. Add the eggs, Maple Syrup, and 1/2 cup of brown sugar, Cinnamon, and mix until completely blended. Scrape the sides of the bowl, and blend again. Add the mashed sweet potato, and mix until well blended.
• Pour the Cheesecake into the Spring-form pan, and place in the oven at 350 degrees for 50 minutes. 
• After 50 minutes, turn the temperature down to 300, and bake another 30 minutes. The middle may be a little jiggly, but will firm up, and set in the refrigerator. 
• PLACE A SMALL DISH OF WATER ON THE RACK, UNDER THE CHEESECAKE, IN THE OVEN, WHILE BAKING TO PREVENT CRACKING! 
• When finished baking, remove from the Oven, and place on a wire rack to cool. When completely cooled, cover with Parchment paper, and then with Foil, and place in the refrigerator overnight. (I like to leave mine for 24 hours before removing it to make sure it has time to completely chill, and set).
• When the Cheesecake is baking: place the prepared pie crust on Parchment paper on the counter, and cut out the leaves to top the cheesecake. Place cut out leaves on a Parchment lined cookie sheet. Brush with melted butter. 
• Mix the Cinnamon and sugar together, and sprinkle the leaves with the Cinnamon and sugar. When the Cheesecake is finished baking, place the cut out leaves in the oven, and bake until golden brown, about 10 to 15 minutes – at 400 degrees.
• Before serving cheesecake, remove from the refrigerator, and remove the Spring-form from the pan. 
• Place the cheesecake on a cake stand, or cake plate Place a large fluted tip in a pastry bag, and fill the pastry bag with the cream cheese frosting. 
• Pipe large dollops of frosting around the top of the cheesecake, and small dollops all around the edge of the cake stand or cake plate (see photos). 
• Place a baked cut out leaf in between the dollops of Frosting, on top of the cheesecake, and lay the remainder of the leaves all around the cake plate or cake stand to decorate cheesecake. 
• Lay extra leaves on plates when serving. If not serving immediately, place decorated cheesecake in the refrigerator until time to serve. Serve, and Enjoy!

Nutrition

Serving: 1 | Calories: 733cal | Carbohydrates: 76g | Protein: 9g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 170mg | Sodium: 456mg | Sugar: 58g | Fiber: 2g | Calcium: 144mg | Iron: 1mg

Originally published September 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sweet Potato Cheesecake appeared first on The Slow Roasted Italian.