CHEFFIFY

3 recipes · 21 Oct 2026

What to make with sweet potatoes

Sweet potatoes keep for weeks and cook faster than you think. Three dinners that use them up.

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Sweet potatoes are sweet enough to stand up to spice, smoke and salt. Bake them whole and load them, simmer them into a curry, or roast them next to chicken on one tray.

Each recipe below started from a different fridge. Cheffify picked the dish and listed what is worth adding.

Loaded Roasted Sweet Potatoes
AI-generated photo. Your dish will look a little different.

Loaded Roasted Sweet Potatoes

  • 45 min
  • Serves 2
  • 480 kcal a serving
  • Easy
  • Tex-Mex

Hearty roasted sweet potatoes stuffed with seasoned black beans and melted cheddar, topped with tangy lime-spiked sour cream.

Made with Cheffify’s AI from these ingredients

In the fridge sweet potatoes, canned black beans, red onion, cheddar, sour cream, lime

Used from the fridge
sweet potatoescanned black beansred onioncheddarsour creamlime
Worth buying (optional)
  • + fresh cilantro adds fresh herbal brightness
  • + avocado creamy contrast to roasted potatoes
From the pantry
olive oilsaltblack pepperchili powdercumingarlic powder

Ingredients

  • 2 large sweet potatoes
  • 400g canned black beans
  • 1 small red onion
  • 100g cheddar
  • 4 tablespoons sour cream
  • 1 lime
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin

Allergens: contains milk. Check the labels on stock, sauces and spice mixes.

Calories
480 kcal
Protein
14 g
Carbs
62 g
Fat
20 g

Per serving, estimated by AI.

Method

  1. Preheat your oven to 200°C (400°F). Scrub the sweet potatoes, pierce them a few times with a fork, rub with a little olive oil, and bake on a tray for 40-50 minutes until tender.
  2. While the potatoes bake, finely dice the red onion. Heat a splash of oil in a small pan, sauté the onion until soft, then stir in the drained black beans, chili powder, and cumin. Cook for 5 minutes until heated through.
  3. In a small bowl, whisk the sour cream with the juice of half the lime and a pinch of salt.
  4. When the potatoes are cooked, slice them open lengthwise. Mash the insides slightly with a fork, then pile the seasoned bean mixture on top.
  5. Sprinkle the grated cheddar over the beans and return to the oven for 2-3 minutes until the cheese is melted and bubbly.
  6. Serve immediately topped with a dollop of the lime sour cream and a squeeze of fresh lime juice from the remaining half.

Tip If you have extra lime, zest it before juicing and sprinkle the zest over the finished dish for a more intense citrus aroma.

Creamy Sweet Potato and Lentil Curry
AI-generated photo. Your dish will look a little different.

Creamy Sweet Potato and Lentil Curry

  • 35 min
  • Serves 4
  • 380 kcal a serving
  • Easy
  • Indian-inspired

This comforting, vibrant curry comes together in one pot, using the natural creaminess of coconut milk to bridge the hearty lentils and sweet potatoes.

Made with Cheffify’s AI from these ingredients

In the fridge sweet potatoes, red lentils, coconut milk, onion, ginger, curry powder, spinach

Used from the fridge
sweet potatoesred lentilscoconut milkoniongingercurry powderspinach
Worth buying (optional)
  • + fresh cilantro adds nice fresh finish
  • + lime brightens the rich flavors
From the pantry
saltvegetable oilwater

Ingredients

  • 2 medium sweet potatoes
  • 1 cup red lentils
  • 400ml coconut milk
  • 1 large onion
  • 1 tbsp (grated) ginger
  • 2 tbsp curry powder
  • 2 cups spinach
  • 2 tbsp vegetable oil
  • 2 cups water

Allergens: none of the common ones in this ingredient list. Check the labels on stock, sauces and spice mixes.

Calories
380 kcal
Protein
14 g
Carbs
55 g
Fat
12 g

Per serving, estimated by AI.

Method

  1. Peel and dice the sweet potatoes into 1-inch cubes. Finely dice the onion and grate the fresh ginger.
  2. Heat the oil in a large pot or deep pan over medium heat. Add the onion and cook for 5 minutes until soft and translucent.
  3. Stir in the curry powder and grated ginger. Cook for 1 minute until fragrant.
  4. Add the sweet potato cubes and red lentils to the pot, stirring to coat them in the spices.
  5. Pour in the coconut milk and water. Bring to a gentle boil, then turn the heat down to low, cover, and simmer for 20 minutes, or until the lentils are soft and the potatoes are tender.
  6. Remove the lid and stir in the spinach. Cook for 1-2 minutes until the leaves have wilted into the curry. Season generously with salt to taste.

Tip If the curry looks too thick, simply add a splash more water or stock until it reaches your preferred consistency.

Honey-Smoked Paprika Chicken & Veggie Traybake
AI-generated photo. Your dish will look a little different.

Honey-Smoked Paprika Chicken & Veggie Traybake

  • 45 min
  • Serves 2
  • 550 kcal a serving
  • Easy
  • American

A simple, one-pan dinner where the chicken juices flavor the roasting sweet potatoes and broccoli, all brought together with a sweet and smoky glaze.

Made with Cheffify’s AI from these ingredients

In the fridge sweet potatoes, chicken thighs, red onion, broccoli, smoked paprika, honey

Used from the fridge
sweet potatoeschicken thighsred onionbroccolismoked paprikahoney
Worth buying (optional)
  • + fresh thyme adds lovely earthy aroma
From the pantry
olive oilsaltblack peppergarlic

Ingredients

  • 4 chicken thighs
  • 2 medium sweet potatoes
  • 1 head broccoli
  • 1 large red onion
  • 2 tsp smoked paprika
  • 1 tbsp honey
  • 3 tbsp olive oil
  • 2 cloves garlic

Allergens: none of the common ones in this ingredient list. Check the labels on stock, sauces and spice mixes.

Calories
550 kcal
Protein
35 g
Carbs
45 g
Fat
25 g

Per serving, estimated by AI.

Method

  1. Preheat your oven to 400°F (200°C). Peel the sweet potatoes and cut them into 1-inch chunks. Cut the red onion into wedges and the broccoli into bite-sized florets.
  2. In a small bowl, whisk together the olive oil, honey, smoked paprika, minced garlic, salt, and pepper.
  3. Place the chicken thighs, sweet potatoes, and red onion on a large sheet pan. Drizzle half of your honey-paprika mixture over everything and toss well to coat. Arrange in a single layer.
  4. Roast for 20 minutes. Remove the tray, add the broccoli florets, and drizzle with the remaining sauce. Toss the broccoli gently so it gets coated.
  5. Return to the oven and roast for another 15-20 minutes, or until the chicken is cooked through and the sweet potatoes are tender.

Tip Make sure your sweet potato chunks are similar in size so they cook evenly with the chicken.

Swaps

Missing something, or cooking for a different diet? These work in the recipes above.

Regular potatoes
They take about 10 minutes longer to roast and are less sweet; add a pinch more salt.
Butternut squash
Swap it in one for one in the curry and the traybake.
Vegan
The curry is vegan as it is. For the loaded potatoes, use plant yogurt instead of sour cream and skip the cheese.

What to buy to finish it

Every recipe works with what it lists. These optional extras are what Cheffify suggested to lift each one.

Pantry basics these recipes assume

olive oilsaltblack pepperchili powdercumingarlic powdervegetable oilwatergarlic

Good to know

  • No need to peel them for roasting: scrub well and the skin crisps up.
  • Short on time? Microwave whole sweet potatoes for 8 to 10 minutes, then crisp them in a hot oven.

Got something else?

Tell Cheffify what’s in your fridge. It picks what goes together, writes the recipe and tells you what it left out. Your first recipe is free, with no account needed.

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How these recipes were made

Each recipe started as the fridge list shown with it. Cheffify’s AI (the same Chef’s Pick you get in the app) chose what goes together and wrote the recipe on 21 Oct 2026, and an image model made the photo. We read every recipe before publishing, but they haven’t been tested in a test kitchen. Times and nutrition are estimates, and the allergen notes only cover the listed ingredients.

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