New recipes

Roasted Sweet Potatoes Topped with Curried Yogurt

Roasted Sweet Potatoes Topped with Curried Yogurt


  • Nonstick vegetable oil spray
  • 2 8-ounce red-skinned potatoes (yams), halved lengthwise
  • 1 teaspoon extra-virgin olive oil
  • 1 cup plain nonfat yogurt
  • 1 plum tomato, seeded, chopped
  • 2 tablespoons chopped fresh cilantro

Recipe Preparation

  • Preheat oven to 400°F. Spray small baking sheet with nonstick spray. Drizzle cut sides of sweet potatoes with 1 teaspoon olive oil. Place potatoes, cut side down, on prepared sheet. Roast until tender and brown, about 30 minutes. Cool to room temperature.

  • Stir curry powder in small skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Mix nonfat yogurt, tomato, fresh cilantro, and curry powder in small bowl. Season to taste with salt and pepper. DO AHEAD Roasted sweet potatoes and yogurt topping can be prepared 2 days ahead. Cover separately and refrigerate. Serve sweet potatoes cold or at room temperature topped with chilled yogurt topping and chopped green onions.

Nutritional Content

calories, 182; total fat, 1 g; saturated fat, 0.5 g; cholesterol, 0Reviews Section

How Sweet It Is: 7 Sweet Potato Dishes for Every Palate — Fall Fest

Sweet potatoes, a creamy vitamin A powerhouse, are just as symbolic of autumn as the season's vivid foliage. They're also far, far underutilized. If you're in the habit of passing up sweet potatoes in favor of white potatoes, now's the time to revisit this versatile root vegetable as we enter its peak season.

Sure, we're all familiar with traditional preparation methods: baked, split down the middle and slathered with butter the classic marshmallow-topped casserole that makes its once-yearly appearance on Thanksgiving. But there are healthier — and more imaginative — methods of dressing up this superfood for a fall soiree.

Explore its savory side, or play up its sweetness with rich fall spices. Definitely experiment with different textures. Whether you prefer them mashed, pureed, cubed or whole, here are seven comforting takes on this in-season spud that will make you forget white potatoes in a heartbeat.

These are not your average baked sweet potatoes. Pat and Gina Neely up the ante on this classic presentation by scooping out the cooked insides and mixing them with a little bit of cream cheese, brown sugar, butter and lots of fall spices. Completing this extra step will be well worth it when you taste the result.

Sweet Potato Hummus

Made with sweet potato instead of chickpeas, this light, golden hummus tastes amazing with whole grain crackers, with veggie sticks, or in sandwiches and salads.

View Recipe

Recipe Summary

  • 1 cup dry fusilli pasta
  • 3 tablespoons olive oil
  • 6 chicken tenderloins, cut into chunks
  • 1 tablespoon dried minced onion
  • salt and pepper to taste
  • garlic powder to taste
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 cups frozen mixed vegetables
  • 1 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter, melted

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.

Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.

In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.

Bake 30 minutes in the preheated oven until bubbly and lightly browned.

34 Hearty and Healthy Sweet Potato Recipes

There is a lot to love about sweet potatoes, including the bevy of yummy and healthy sweet potato recipes they inspire.

What makes sweet potatoes so healthy? For starters, the bright orange tubers are a great source of energizing carbohydrates—fuel for your brain and body. They’ve also got a good amount of filling fiber (about 5 grams per medium sweet potato, skin not eaten) which can be beneficial for digestion, LDL cholesterol regulation, and blood sugar stabilization, as SELF has previously reported. Sweet potatoes are also rich in a variety of micronutrients your body needs, including vitamins A, C, and B6, as well as minerals like potassium and manganese.

Basically, cooking with sweet potatoes is a pretty great way to get some more nutritional goodness into your diet. Not to mention, a whole lot of deliciousness. True to their name, mellow-tasting sweet potatoes add naturally occurring sugars to whatever you’re making, savory or sweet. They’re also texture chameleons: They can be crispy when thinly sliced and roasted, fluffy when baked and mashed, and creamy when cooked and puréed.

We’ve got 34 yummy healthy sweet potato recipes for you that take full advantage of the veggie’s versatility—think silky soups, hearty skillets and stir-fries, delectable pastas, sweet treats, and more.

Sweet potato curry recipes

Stir up a fragrant sweet potato curry for a satisfying family supper or student meal. We've got everything from chicken and sweet potato curry to vegetable dhals.

Satay sweet potato curry

Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories

Lentil & sweet potato curry

A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread

Chicken, sweet potato & coconut curry

Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry

Jerk sweet potato & black bean curry

Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning and red peppers – great with rice and peas

Sweet potato & chicken curry

Chicken thighs are good value and tasty, just right for this healthy, versatile curry

Chicken & sweet potato curry

This Indian spice pot flavoured with korma paste is mild enough for kids- the sweet potato stretches it a little further

Spinach, sweet potato & lentil dhal

A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper.

Sweet potato & coconut curry

Prep your veggies and let the slow cooker do the work with our filling sweet potato curry

Sweet potato & pea curry

A fab, cheap, veggie curry, great for a student gathering. And the left overs will taste great the next day.

West Indian sweet potato curry

Prepare this vegetarian curry in just 15 minutes. Packed with sweet potato, cabbage, tomatoes and red peppers, it contains all five of your five-a-day

Sweet potato dhal with curried vegetables

This rich and comforting spicy lentil dish, topped with lightly curried vegetables, is delicious served with creamy yogurt and zesty lime

Sweet potato & pineapple korma

An easy to prepare vegetarian curry with a sweet twist

Light Thai green curry

This light vegetarian version of your favourite Thai green curry is an unbelievable 5 of your 5-a-day! Warming chilli and creamy coconut smothered veggies make for a satisfying supper


    1. Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.
    2. Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25󈞊 minutes.
    3. Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.

    Sweet Potato Recipes for Your Thanksgiving Table

    We asked for your help spreading the word about global hunger this November by sending us your favorite sweet potato recipes and your response was incredible! We received unique recipes from across the United States and even a few from other countries around the world.

    The votes are in and our panel of judges has picked six winners. If you’re looking for a last-minute dish for your Thanksgiving table this year, consider one of the winning sweet potato recipes below. Thanks to everyone who participated!

    You can still help spread the word this Thanksgiving that global hunger is solvable and that the world is making progress in ending it. Share a sweet potato photo from your Thanksgiving along with a note on what you’re thankful for this year. Just add the hashtag #feedthefuture to your post to join the conversation.

    And the winners are…

    First Place – Best Overall

    Sweet Potato Latkes (Virginia)

    “Every year, I challenge myself to incorporate different cultural traditions into our family’s Thanksgiving meal. For example, one year I made South Asian food for Thanksgiving, which included sweet potato chutney as a side dish.

    In 2013, Thanksgiving and Hanukah were on the same day, so we made a meal based on Jewish tradition. The dish I made that year was Sweet Potato Latkes. I took a recipe from and then altered parts to make it my own.”

    • 1 lb. sweet potatoes, peeled and coarsely grated
    • 2 green onion tops, finely chopped
    • 1/3 cup all-purpose flour
    • 2 large eggs, lightly beaten
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon red pepper (paprika)
    • Other spices to taste
    • 3/4 cup sunflower oil (or any vegetable oil)
    • Sour cream or cranberry sauce (preferably cranberry chutney)
    • Stir together potatoes, onions, flour, eggs, salt, pepper, and other spices.
    • Heat oil in a deep nonstick skillet over moderately high heat until hot but not smoking.
    • Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.
    • Serve with a dollop of sour cream or cranberry chutney (or both!) to taste.

    Second Place – Best Overall

    Sweet Home Sweet Potatoes (Indiana)

    Submitted by: Andrea Mayfield-Witt

    “My name is Andrea and I am a stay-at-home-mom who recently started a small blog called Vermilion Lane where I share my recipes, parenting ideas and crafts. I am so excited to sharethis recipe that I created especially for the Feed the Future sweet potato recipe contest. I have included a link to a video about why I made it and how to make the recipe with ease.

    I grew up with the scent of sweet potatoes dancing around my mother’s kitchen as well as my nana’s kitchen and great-grandmother’s too. Making sweet potatoes, fall through winter, is a tradition I hold dear. Pies, soups, mashed, roasted, boiled and baked—you name it, we ate it that way. I consider it an honor to share that rich heritage with my children through hearty recipes like this one called Sweet Home Sweet Potatoes. I combined several recipes of generations of women in my family to make a new one. It is roasted sweet potatoes in yellow bell pepper cups topped with toasted pumpkin seeds, goat cheese, and raspberry balsamic jam drizzle. Yum!

    I am inspired by the work Feed the Future does to bring sustenance to people all over the world. Your herculean efforts inspire and motivate me to spread the word that hunger exists for millions. But most importantly, share the knowledge that by working together in small ways, every day, this mountain of hunger we face is moveable. It is changeable one child, one sweet potato at a time.”

    • 4 large sweet potatoes (peeled and cut in ½ inch cubes)
    • 5 yellow bell peppers (tops and seeds removed)
    • 1/2 cup seedless raspberry jam
    • 1/3 cup balsamic vinegar
    • 6 ounces (approx.) goat cheese
    • 1 cup toasted pumpkin seeds
    • 1/4 cup finely chopped parsley
    • 6 tablespoons extra virgin olive oil
    • Juice of a half lemon (approx.)
    • 1/2 tablespoon sea salt
    • 1/2 tablespoon fresh ground pepper
    • Preheat oven to 425 degrees Fahrenheit.
    • Place sweet potato cubes in a large mixing bowl. Add extra virgin olive oil and mix with spoon or hands until well coated. Sprinkle salt and pepper over sweet potatoes and mix throughout.
    • Spread sweet potatoes on large non-stick baking sheet and roast at 425 degrees for 15-20 minutes.
    • Stir halfway through roasting time.
    • Place yellow bell peppers in baking dish. Pour roasted sweet potatoes into large mixing bowl.
    • Turn oven down to 400 degrees.
    • Using an ice cream scoop or large spoon, scoop sweet potatoes into bell pepper cups. Roast at 400 degrees for 30 minutes. (Loosely cover with a sheet of aluminum foil if tops begin to over darken while roasting.)
    • During the last 10 minutes of roasting, begin to make balsamic jam drizzle.
    • Simmer raspberry jam, balsamic vinegar and lemon juice in small sauce pan over lowest heat setting for 5-7 minutes.
    • Remove sweet potato stuffed peppers from oven and immediately pour hot balsamic jam drizzle over top.
    • Sprinkle toasted pumpkin seeds, parsley and goat cheese on top.
    • Enjoy!

    Third Place – Best Overall

    Sweet Potato Bacon Casserole (Haiti)

    Submitted by: Yves-Laurent Regis

    “In the Caribbean, we know the sweet potato very well: this sweet, tuberous root with its rich sweet flavor and mildly starchy texture. Usually, in Haiti, it is boiled and served with other vegetables, green leaves including sweet potato leaves, yams and/or plantains. However, the sweet potato can also be eaten in savory as well as sweet dishes. The sweet potato is widely eaten by the whole population. The sweet potato is very versatile and can be cooked in various ways.

    Sweet potato is a very nutritious food to consider in a diet diversification effort. Colleagues from the Nutrition Security Program are pleased to enter the contest and to share the following recipe. “

    • 1/2 pound potatoes
    • 1 pound sweet potatoes
    • 4 crushed garlic cloves
    • 2½ cups full cream
    • 10 oz. chopped bacon
    • 1/2 cup chopped onion
    • 1 tablespoon oil
    • Peel and slice the potatoes into medium-sized slices.
    • Boil the sweet and regular potatoes in lightly salted water until half cooked.
    • Lightly brown the bacon and onion in the hot oil.
    • Preheat your oven.
    • Dice the garlic. Butter a casserole dish, alternate slices of sweet potatoes and potatoes, garlic, bacon and onion mixture. The top should be a layer of potatoes.
    • In the same pan used for the bacon and onion, pour the cream and garlic cloves and heat for 2 minutes without letting it boil.
    • Pour the hot cream in the casserole dish.
    • Cover with aluminum foil and cook at 250 degrees Fahrenheit for 30 minutes.

    First Place – Most Creative

    Sweet Potato Milkshakes (Vermont)

    Submitted by: Deirdre Holmes

    • 1 sweet potato
    • 2 cups milk
    • 3-4 ice cubes
    • 1 tablespoon maple syrup
    • Juice of 1/4 lemon or lime
    • Any spices you like, such as cinnamon, allspice, nutmeg, ginger, and/or mint (optional)
    • Bake washed but unpeeled sweet potatoes in a 400 degrees Fahrenheit oven for approximately 45 minutes or until soft on the inside.
    • Allow to cool, and remove skin (this will slip right off).
    • In a blender or food processor, combine milk, ice cubes, lemon or lime juice, and maple syrup. Add any additional flavors you like (I put in a few pieces of crystalized ginger).
    • Puree mixture until smooth. Adjust for desired consistence by adding more milk or more ice cubes.
    • Pour into glasses. Garnish with a sprig of mint (optional), sit back and enjoy.

    If you can resist drinking it all at once, pour the remaining milkshake mixture into popsicle molds and freeze. You’ll have a mighty fine “creamsicle” – made with only real food ingredients and all the nutritional goodness of the sweet potato “superfood.”

    Second Place – Move Creative

    Curried Sweet Potato Patties with Ginger (Virginia)

    Submitted by: Monica Brinn

    “When I was living in Charles Hill, Botswana, as a Peace Corps Volunteer, I had to get creative with my food. I did not have the usual wealth of produce available, so I had to learn how to integrate the locally grown vegetables into my cooking. Sweet potato and butternut squash were in this repertoire.

    This recipe is great because you can make and eat the patties right away or cook and freeze them individually, to be had later. They are equally tasty hot or cold. They can be made bite-sized as a canapé or full-sized. They can be eaten on their own, as a side dish, in a roll with mayonnaise or chutney, under a poached or fried egg. The possibilities are endless!

    The measurements in this are all very rough and doubling or tripling the amounts can easily increase the quantity. Experimentation will find the right balance for you.”

    Note: All curry powders are different, so the amount must be personalized to have the right level of spiciness for your taste!

    • 2 very large sweet potatoes or yams (or more smaller ones or one small or medium butternut squash)
    • 1 small or medium onion (or half of a large one), finely chopped
    • 1/2 inch fresh ginger (approximately), grated or finely minced (no need to peel)
    • Pepper, finely chopped (if you wish this to be spicy)
    • 1 tablespoon curry powder (Masala may also be used)
    • 2 tablespoons flour
    • 1 egg
    • Flat-bottomed pan/skillet (non-stick or cast iron are ideal, but not necessary)
    • Peel the sweet potatoes and grate. Add a teaspoon of salt and toss them around.
    • Put the grated potatoes in a mesh sieve or a colander and set that over a bowl to allow the moisture to drip out. Otherwise, just leave them in a bowl.
    • Heat about a tablespoon of oil (you can use part butter here if you have it and want to) in the pan over low-medium heat.
    • Add the onion and a pinch of salt and toss the onions to coat.
    • Slowly cook the onions and allow them to brown but not burn. (Trick: As there are brown bits on the bottom of the pan, add a splash of water and they will come up coating the onions with that flavor! Note: This caramelizing process is not absolutely necessary, but will complement the sweetness of the sweet potatoes.)
    • Once the onions are cooked, add the garlic and ginger (and pepper). Cook 2-3 minutes.
    • Mix the curry (or Masala) in a small dish with an equal amount of water and stir to make a paste.
    • Add this paste to the onion mixture and cook until the water cooks off and you are left with a paste of onions, garlic, ginger and curry.
    • Remove from heat and transfer into a large mixing bowl. By now, the water should be draining from the potatoes. It is best to try to get them as dry as possible. Either wrap the grated potatoes in a clean towel and twist to wring out the water or take a handful at a time and squeeze out the water.
    • Place the ‘wrung out’ grated potatoes in the bowl with the curry and onion mixture. Thoroughly mix around to coat it all.
    • Add the flour and toss to coat.
    • Beat the egg(s) and add to the mixture. It is often best to use your hands to make sure that the eggs and flour have been distributed evenly. It shouldn’t be pasty, but you want to be able to make patties. (If it feels too dry or too wet, add a bit of flour or an additional egg to adjust.)
    • Using your hands, shape patties out of the mixture. Set the patties on a flat surface and make your way through the rest of the mixture.
    • Finally, add a dusting of flour on both sides of the patties to help bind them and to brown. Wash your hands, which will be a mess! Heat oil to cover the bottom of the same flat-bottomed pan, although it is best to clean it to avoid burning any residue. (Trick: You will know when the oil is hot enough to cook when a pinch of flour sizzles when you drop it in. Don’t let the oil start smoking or burn. If that happens, pull the pan off the heat for a moment to cool off.)
    • Cook the patties in the hot oil. Put them in the pan, a few at a time. Don’t crowd the pan. Let them cook on one side until they are nice and golden brown. This should take 3-5 minutes, but will depend on the pan and the heat. If they start to burn, turn down the heat. (Trick: Resist the temptation to smash the patties or turn them before they are ready. Let them cook and they will bind together better!)
    • Once the patties are golden on one side, gently turn them and cook until golden on that side. Remove from heat and put on a paper towel or cooling rack. Repeat until all are cooked. These are really nice with a dollop of mango chutney, achar and/or Greek yogurt on top. (Trick: Once they are cooled all the way, they can be wrapped individually and put in the freezer. The frozen patties will defrost for reheating in the pan within an hour or so. They can also be microwaved from frozen or heated in an oven.)

    Third Place – Most Creative

    Yam Jelli (Canada)

    “I came to develop this “yam jelli” recipe to feedmy four-year-old daughter healthy snacks. She was born with severe anaphylaxis. Even if she touched a cookie (that had traces of eggs, dairy, soy, nuts) and licked her fingers, she could go into an anaphylactic shock. She is not allergic to regular jellies (sugar) but the effects of refined sugar and processed foods were more obvious on her more than other healthy kids. So, I tried steamed, baked and fried sweet potatoes, which she doesn’t hate but doesn’t like either. However, she loves the chewy sweet potato jellies. The texture is just like jellies and is very sweet from concentrated natural sugars. The added perks are that they are portable and last for two weeks in an airtight bag.”

    • Steam sweet potatoes with peels on for 30 minutes or until a chopstick can run through.
    • Peel and cut into 1-centimeter slices.
    • Lay the slices flat and dry for 48 hours, or 10 hours at lowest temperature in a food dehydrator.
    • Enjoy!

    Editor’s Note: Did you know sweet potato and yams are two different vegetables?

    Roasted Sweet Potato & Turkey Sausage Breakfast Casserole (Welcome Costco!)

    This breakfast casserole is not really a 'make ahead' type. I have a hard time finding room in my fridge for those pans anyway. There is no bread to soak--it is naturally gluten free. I didn't want to wake up, peel, and roast sweet potatoes and then assemble the casserole before my book group arrived. It was easier to get the sweet potatoes prepped while dinner was in the oven and pop them in to roast since I already had the oven on. Using precooked sausage links meant that it was simple to dump everything in the baking pan, top with cheese, pour the eggs over top, and slide into the oven. The pan, not me. I'm too big for my oven.

    For other recipes using sweet potatoes, please see my Sweet Potato Recipe Collection.

    Note: the first time I made this casserole, as a test recipe for the family, I used an 8 inch square glass baking dish. We were hungry, we all had seconds, and there were no leftovers. I'll share the ingredients for both an 8 inch and a 10 inch square baking pan and suggest that the 8 inch pan serves 4 to 6 people and the 10 inch pan serves 8 to 12 people, especially alongside other items.

    Roasted Sweet Potato & Turkey Sausage Breakfast Casserole

    roasted sweet potatoes (directions above): 1½ cups for 8 inch pan, 2 cups for 10 inch pan
    turkey sausage: 6 links cut into coins (same amount for each pan size)
    shredded Gouda cheese: 1 cup (8 inch), 1½ cups (10 inch)
    eggs: 4 large (8 inch), 6 large (10 inch)
    milk: ½ cup (8 inch), ¾ cup (10 inch)
    salt: ½ teaspoon (8 inch), ¾ teaspoon (10 inch)
    dried minced onion: ½ teaspoon (8 inch), ¾ teaspoon (10 inch)
    olive oil: ½ teaspoon (same amount for each pan size)

    Preheat oven to 400 degrees Fahrenheit. In the square baking pan of your choice, layer sweet potatoes and sausage. Top with cheese and set aside. In a large measuring cup or a bowl, whisk together eggs, milk, seasoning and olive oil. Pour over cheese. Bake for 30 minutes (8 inch) to 45 minutes (10 inch) or until the casserole is puffed and browned at the highest points. It will deflate slightly after you remove it from the oven.

    Show-stopping sweet potatoes: 5 easy new recipes for this Thanksgiving standby

    The classic marshmallow-topped sweet potato casserole graces many holiday tables for a reason. But think about what you might be missing out on. This nutritious tuber, packed full of vitamin A and beta-carotene, is far more versatile than most Thanksgiving spreads would suggest. Sure, its naturally sweet flesh lends itself to more dessert-like preparations, but it also plays off savory and even spicy flavors beautifully.

    Ready to branch out this year? We’ve collected an array of sweet potato recipes to satisfy any taste. Go on: Try one. Who knows? You just might find a new classic for your holiday table.

    Honey-roasted sweet potatoes with honey-cinnamon dip: These sweet potatoes couldn’t be easier to prepare: Simply toss chunks of sweet potato with honey, cinnamon and coconut oil (or sub canola or vegetable oil) and roast. But their flavor is anything but ordinary, thanks to a tangy-sweet yogurt-based dip. You can stick to cinnamon as your primary spice, but ground ginger, cardamom, nutmeg or any combination thereof will work just as well.

    Rosemary sweet potato stackers: If you prefer your sweet potatoes a little on the savory side, this rosemary- and Parmesan-inflected recipe just might be your new go-to. The layered, almost architectural look of the stackers will add a little drama to your holiday plate, but don’t worry about any fussy construction — they’re baked in muffin tins to hold them in place.

    Curried sweet potato soup: If served as a first course, this spicy sweet potato soup will really help knock out that November chill. The low burn comes courtesy of Thai red curry, poblano peppers and a little cayenne. Plus, the swirled yogurt garnish and bright sprinkling of Hungarian paprika gives it a festive look.

    Sweet potato, kale and quinoa fritters: Need a side that can also stand in as a main for your vegetarian guests? Quinoa, the only grain that’s also a complete protein, give these wholesome fritters a nice crunch, but the sweet potato lends a little creaminess, too. Vegetarians, you’d better lay claim to these quickly.

    Candied pecan sweet potato casserole: We know. Some of you will simply not be able to give up your beloved sweet potato casserole. That’s why we offer this twist: A crunchy, candied pecan topping lies hidden between the toasty marshmallow top and the creamy sweet potatoes at the base. Best of all, it can be made in a slow cooker. You’re welcome.