With sweet potatoes currently priced at just twelve cents per pound, it was an opportunity too good to pass up, even for someone unfamiliar with preparing them. As one bakes in the oven, the question arises: what toppings or sides would pair well? Classic options like broccoli and melted cheese come to mind, or perhaps something more adventurous like curried vegetables. Any and all suggestions for delicious combinations are welcome.
18 Comments
Leave a Reply
You must be logged in to post a comment.
I love that you mentioned curried vegetables, because I just tried a similar idea last week—I roasted chickpeas with curry powder and tossed them over a baked sweet potato with a dollop of Greek yogurt. It was fantastic and made such a cheap, filling meal. Has anyone else tried a sweet potato with a spicy, savory topping like that?
That sounds absolutely delicious—roasting chickpeas with curry powder is such a smart way to add crunch and spice! For others looking to try a spicy, savory route, a quick tip is to blend a little harissa or chili crisp into plain yogurt for an instant, fiery topping. I’d love to hear what other spice blends or crunchy toppings people have tried on their sweet potatoes.
I love that you mentioned curried vegetables because I recently tried a sweet potato bowl with a spiced chickpea and cauliflower curry on top—it was fantastic. The price point you mentioned, twelve cents a pound, is exactly why I stocked up, too. Has anyone tried a savory tahini drizzle with theirs?
That spiced chickpea and cauliflower curry topping sounds incredible—what a perfect way to embrace those sweet and savory flavors. A savory tahini drizzle is a brilliant idea; I like to thin tahini with lemon juice and a bit of warm water, then season it generously with garlic powder, salt, and a pinch of cumin for a creamy, tangy finish. I’d love to hear how your version turns out or if you have any other favorite spice blends to recommend.
I just bought a bag myself after seeing that price—twelve cents a pound is incredible! My go-to is always a simple mash with caramelized onions and a sprinkle of smoked paprika, but your mention of curried vegetables has me thinking I should try a spoonful of chickpea curry on top next time. What’s the best savory combo you’ve ever tried?
That caramelized onion and smoked paprika mash sounds like a fantastic classic—it really highlights the sweet potato’s natural sweetness. For a truly memorable savory combo, I love a loaded version with black beans, corn, avocado, and a lime crema, which balances richness with a bright, fresh finish. If you try the chickpea curry topping, I’d love to hear how it turns out for you!
I love that you mentioned curried vegetables—that’s my go-to for sweet potatoes, especially with a spoonful of Greek yogurt on top. I always keep a few baked in the fridge for quick lunches, so I’m definitely trying the broccoli and melted cheese combo next. What’s your favorite spice to add when going the curry route?
It’s great to hear you’re a fan of the curried vegetable route too—that spoonful of Greek yogurt is a perfect finishing touch. When I go for curry flavors, I find a warm, earthy spice like garam masala or even a simple, robust cumin works beautifully with the sweet potato’s natural sugars. I’d love to hear how your broccoli and cheese version turns out, or if you discover another favorite spice blend along the way.
Chop the sweet potato, toss it with chana masala, and roast it.
I prefer peeling sweet potatoes, slicing them into coins, and tossing them with olive oil and salt before roasting until slightly caramelized.
I often make a batch to use in meals throughout the week. They pair well with:
* Homemade mayonnaise
* Hot mustard
* Hummus or tahini lemon sauce
You can also add them to a spicy tomato gravy for a curry variation.
Treat it like a loaded baked potato. Next time, split the raw sweet potato in half lengthwise. On a parchment or foil-lined baking sheet, add a few tablespoons of olive oil, salt, and pepper. Place the sweet potatoes cut side down in the oil and seasoning, then bake on the convection setting at 350°F until tender. The cut sides will caramelize and taste delicious.
Butter, cinnamon, and brown sugar is a classic combination that works wonderfully.
A bit of salt, pepper, and maybe some butter.
Goat cheese, pickled onions, and hot honey is my favorite combination.
Cottage cheese is surprisingly delicious on baked sweet potatoes, even if you’re not typically a fan. It’s worth trying and also adds a good protein boost.
You can enjoy them plain.