18 Sweet Potato Recipes for Your Thanksgiving Table

Sweet potatoes can be so much more than one sugary casserole. Their natural sweetness works beautifully with savory herbs, smoky spices, tangy cheese, and just a little maple.

These 18 dishes offer a mix of crisp, creamy, roasted, and baked textures for Thanksgiving dinner. Choose a rich version if your other sides are simple, or a bright one if the menu already has plenty of butter and gravy.

1. Maple Pecan Sweet Potato Casserole

A lightly sweet potato casserole earns its place on the Thanksgiving table. Crunchy pecans give it a lovely contrast to the soft base.

Boil 2 lb peeled cubed sweet potatoes until tender, mash with 3 tbsp melted butter, 2 tbsp maple syrup, 1/3 cup milk, and a pinch of salt, then spoon into an 8-inch baking dish. Sprinkle with 1/2 cup chopped pecans and bake at 375°F for 20 minutes until hot.

Toast the pecans first for deeper flavor. This version is sweet without covering the potatoes in marshmallows.

2. Garlic Rosemary Roasted Wedges

Rosemary and garlic turn sweet potato wedges into a savory side. Their browned edges work beautifully beside turkey.

Cut 2 lb sweet potatoes into even thick wedges and toss with 2 tbsp olive oil, 1 tsp chopped rosemary, 2 minced garlic cloves, and salt. Spread on a baking sheet and roast at 425°F for 30 to 35 minutes, turning halfway.

Do not pile wedges on top of one another. A little lemon zest at serving brightens them.

3. Brown Butter Sweet Potato Mash

Brown butter brings a nutty depth to soft mashed sweet potatoes. The color is beautiful against green vegetables.

Boil 2 lb peeled sweet potato cubes until soft, drain well, and mash with 1/4 cup warm milk and 1/2 tsp salt. Brown 4 tbsp butter in a small skillet, stir most into the mash, and drizzle the rest over the top.

Taste before adding sweetener because the potatoes may be sweet enough. Keep warm covered until serving.

4. Harissa Honey Roasted Cubes

A little harissa gives roasted sweet potatoes gentle heat. Honey rounds out the smoky spices.

Toss 2 lb peeled sweet potato cubes with 2 tbsp olive oil, 1 tbsp harissa paste, and 1/2 tsp salt. Roast at 425°F for 25 to 30 minutes, then toss with 1 tbsp honey after they come out.

Use mild harissa if guests are sensitive to heat. Serve with chopped parsley to freshen the color.

5. Cheddar and Thyme Sweet Potato Gratin

A bubbling gratin makes sweet potatoes feel comforting and savory. Cheddar and thyme keep it away from dessert territory.

Layer 2 lb thinly sliced peeled sweet potatoes in a greased 9-inch baking dish with 1 cup warm cream, 3/4 cup grated sharp cheddar, 1 tsp thyme, and salt. Cover and bake at 375°F for 40 minutes, then uncover and bake another 15 to 20 minutes until tender and browned.

Slice the potatoes evenly so they cook at the same rate. Rest for 10 minutes before cutting neat servings.

6. Chili Lime Sweet Potato Rounds

Bright lime cuts through the natural sweetness of roasted rounds. A little chili gives the dish a fun edge.

Slice 2 lb sweet potatoes into 1/2-inch rounds and toss with 2 tbsp olive oil, 1 tsp chili powder, and salt. Roast at 425°F for 25 minutes, turning once, then finish with 1 tbsp lime juice and chopped cilantro.

Keep the rounds in one layer for browned edges. Serve warm, not swimming in lime juice.

7. Balsamic Brussels and Sweet Potatoes

Brussels sprouts and sweet potatoes make a colorful roasting-pan side. Balsamic adds a tangy glaze.

Toss 1 lb halved Brussels sprouts and 1 lb sweet potato cubes with 3 tbsp olive oil, 1 tbsp balsamic vinegar, salt, and pepper. Roast at 425°F for 25 to 30 minutes, stirring once, until both vegetables are tender.

Cut the sweet potatoes about the same size as the sprout halves. Use a wide tray to avoid steaming.

8. Savory Sage Sweet Potato Mash

Sage gives sweet potatoes an earthy savory finish. This mash pairs especially well with roasted poultry.

Boil 2 lb peeled sweet potatoes until tender, drain, and mash with 4 tbsp butter and 1/4 cup warm milk. Stir in 1 tbsp finely chopped sage softened briefly in butter and season with salt and black pepper.

Keep the sage amount modest so it does not dominate. A little extra butter on top gives a nice sheen.

9. Crispy Parmesan Sweet Potato Coins

Parmesan adds a salty crust to sweet potato rounds. The contrast between crisp edges and soft centers is hard to resist.

Slice 2 lb sweet potatoes into 1/3-inch coins and toss with 2 tbsp olive oil, garlic powder, and salt. Roast at 425°F for 20 minutes, flip, sprinkle with 1/2 cup Parmesan, and roast 8 to 10 minutes more.

Line the tray with parchment rated for your oven temperature. Serve immediately while the edges are crisp.

10. Maple Dijon Sweet Potato Spears

Maple and mustard make an easy sweet-tangy glaze. It tastes festive without being syrupy.

Cut 2 lb sweet potatoes into spears and toss with 2 tbsp oil, 1 tbsp Dijon mustard, 1 tbsp maple syrup, and salt. Roast at 425°F for 30 to 35 minutes, turning once until tender and caramelized.

Check near the end because maple can darken quickly. Use whole-grain mustard for more texture if you prefer.

11. Feta Pomegranate Sweet Potato Platter

A colorful platter of roasted sweet potatoes looks gorgeous at Thanksgiving. Tangy feta and pomegranate seeds balance the sweet base.

Roast 2 lb sweet potato wedges with 2 tbsp olive oil and salt at 425°F for about 30 minutes. Arrange on a platter with 1/3 cup crumbled feta, 1/4 cup pomegranate arils, and 2 tbsp chopped mint.

Add the cheese and fruit after roasting. This dish is best warm rather than piping hot.

12. Chipotle Sweet Potato Mash

Chipotle brings smoky heat to creamy sweet potatoes. The flavors stand up to rich turkey gravy.

Boil 2 lb peeled sweet potatoes until tender and drain well, then mash with 3 tbsp butter and 1/4 cup warm milk. Mix in 1 tsp minced canned chipotle in adobo and a squeeze of lime, adjusting salt to taste.

Start with a small amount of chipotle and add more if needed. Label it mildly spicy if serving a mixed crowd.

13. Garlic Tahini Roasted Sweet Potatoes

Tahini sauce makes roasted sweet potatoes feel savory and hearty. The pale drizzle looks striking over orange wedges.

Roast 2 lb sweet potato wedges with 2 tbsp olive oil and salt at 425°F for 30 to 35 minutes. Whisk 3 tbsp tahini with 1 tbsp lemon juice, 1 small grated garlic clove, and enough water to drizzle, then spoon over the wedges.

Serve extra sauce on the side if you are feeding tahini fans. Toasted sesame seeds add crunch.

14. Sweet Potato and Apple Skillet

Apples bring gentle tartness to sweet potatoes in this cozy skillet side. Cinnamon adds warmth without making it too sweet.

Cook 1 lb diced sweet potato in a covered skillet with 1/4 cup water and 2 tbsp butter for about 12 minutes until nearly soft. Add 2 diced tart apples, 1/2 tsp cinnamon, and a pinch of salt, then cook uncovered for 8 to 10 minutes until tender.

Cut the apple pieces slightly larger so they hold their shape. This is especially nice with pork or turkey.

15. Crispy Smashed Sweet Potatoes

Smashed sweet potato rounds have crisp edges and creamy centers. They look playful on a large holiday platter.

Cut 2 lb sweet potatoes into 1-inch rounds and boil them for 8 to 10 minutes until almost tender, then drain and flatten gently on an oiled sheet pan. Brush with 2 tbsp olive oil, season with garlic salt, and roast at 425°F for 20 to 25 minutes until crisp.

Do not smash the rounds completely flat. A spatula helps lift them without breaking.

16. Coconut Milk Ginger Sweet Potato Mash

Coconut milk makes a silky dairy-free sweet potato mash. Fresh ginger gives it a bright little kick.

Boil 2 lb peeled sweet potatoes until tender, drain, and mash with 1/3 cup warmed canned coconut milk and 1 tbsp olive oil. Add 1 tsp fresh grated ginger, salt, and a squeeze of lime.

Use unsweetened coconut milk for a savory side. Add coconut milk gradually so the mash does not become loose.

17. Sweet Potato Cornbread Bake

Sweet potato gives cornbread a moist crumb and lovely golden color. It is a delicious alternative to ordinary dinner rolls.

Whisk 1 cup mashed cooked sweet potato with 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 2 eggs, 1 cup milk, 1/4 cup melted butter, and 1 tsp salt. Pour into a greased 8-inch pan and bake at 375°F for 25 to 30 minutes until a tester comes out clean.

Do not overmix once the flour goes in. Let the bread cool 10 minutes before cutting.

18. Hasselback Sweet Potatoes with Herb Butter

Hasselback cuts make whole sweet potatoes look impressive. Butter sinks into the thin slices as they roast.

Cut thin slices almost through 4 medium sweet potatoes, leaving each base intact, then brush with 3 tbsp melted butter and season with salt. Roast at 400°F for 45 to 60 minutes until tender, basting halfway with butter mixed with 1 tsp thyme.

Use wooden spoons alongside each potato to help prevent cutting all the way through. Choose potatoes of similar size for even cooking.

Final Thoughts

Sweet potatoes are versatile enough to take a savory or sweet spot on the table. Choose one method that matches your oven schedule and build the flavor around the rest of your menu.