7 Delicious Vegan Sweet Potato Recipes For Your Kids

Vegan sweet potato recipes bring natural sweetness, vibrant colour, and valuable nutrients to family meals. From comforting soups to hearty burgers, these delicious dishes offer plenty of ways to enjoy this versatile root vegetable.

Whether you bake, roast, mash, or simmer them, sweet potatoes work beautifully in everything from comforting soups and hearty casseroles to colourful salads and homemade burgers.

Their naturally sweet flavour makes them especially appealing to children, while their fibre, vitamins, and minerals add nutritional value to everyday meals.

Explore these 7 delicious vegan sweet potato recipes and discover new ways to turn this humble vegetable into satisfying dishes your whole family will enjoy.

What Are Sweet Potatoes?

Sweet potatoes are nutritious root vegetables known for their naturally sweet flavour, smooth texture, and colourful flesh. Although often grouped with potatoes, carrots, and beets, they belong to the morning glory family.

These vegetables develop enlarged storage roots that hold nutrients and energy for the plant. Depending on the variety, their flesh may be orange, white, yellow, or purple, each offering slightly different flavours and nutritional benefits.

Sweet potatoes are especially valued for their fibre, vitamins, minerals, and antioxidant compounds. Orange-fleshed varieties are particularly rich in beta-carotene, which the body converts into vitamin A.

Despite their similar appearance, sweet potatoes and true yams are different vegetables. Yams belong to another botanical family and generally have rougher skin, starchier flesh, and a less sweet flavour.

Their versatility makes sweet potatoes a wonderful ingredient for plant-based cooking. Whether roasted, mashed, baked, or simmered, they add natural sweetness and satisfying texture to countless vegan recipes.

If you enjoy cooking with colourful root vegetables, explore our vegan carrot recipes for more delicious plant-based meal ideas your whole family will love.

Nutrition Of Sweet Potatoes

Sweet potatoes are packed with essential vitamins, minerals, antioxidants, and dietary fibre. Their naturally sweet flavour makes them a delicious way to add valuable nutrients to everyday plant-based meals.

Orange-fleshed sweet potatoes are particularly rich in beta-carotene, which the body converts into vitamin A. They also provide potassium, vitamin C, and several B vitamins that support normal bodily functions.

Approximate Nutrition Facts Per 200 Grams Of Baked Sweet Potato:

• Calories: 180
• Carbohydrates: 41.4 g
• Protein: 4 g
• Fat: 0.3 g
• Fibre: 6.6 g
• Vitamin A: 214% DV
• Vitamin C: 44% DV
• Manganese: 43% DV
• Vitamin B6: 34% DV
• Potassium: 20% DV
• Pantothenic Acid: 35% DV
• Copper: 36% DV
• Niacin: 19% DV

These nutrients contribute to healthy vision, normal immune function, energy metabolism, and digestive health. The fibre in sweet potatoes also supports regular digestion and helps make meals more satisfying.

Nutritional values vary by sweet potato variety and cooking method. Baking sweet potatoes is a convenient way to enjoy this nutritious vegetable.

Source: USDA FoodData Central — Baked Sweet Potato, FDC 168483. Percentages calculated using standard U.S. adult Daily Values. The USDA entry measures the cooked flesh of sweet potatoes baked in their skins.

Vegan Sweet Potato Recipes

These delicious vegan sweet potato recipes bring natural sweetness, beautiful colours, and comforting flavours to your family’s meals. From creamy soups to savoury burgers, there’s something for everyone to enjoy.

Sweet potatoes are wonderfully versatile and pair beautifully with lentils, beans, vegetables, and aromatic spices. These seven plant-based recipes offer tasty ways to introduce more nutritious ingredients into your kids’ everyday meals.

Recipe #1 — Sweet Potato Soup

This creamy vegan sweet potato and red pepper soup is easy to prepare and full of comforting flavours. Its natural sweetness and smooth texture make it a delicious choice for kids and adults alike.

Use fresh red bell peppers in summer, or roasted peppers from a jar for convenience. Add your favourite herbs and spices to create different flavours year-round.

Prep time: 45 minutes | Cook time: 20 minutes | Total time: 65 minutes | Servings: 4

Ingredients

• Red bell peppers: 4 large
• Neutral vegetable oil: 1 tablespoon
• White or yellow onions: 1 large
• Garlic: 2 cloves, minced
• Sweet potatoes: 4, peeled and roughly chopped
• Vegetable broth: 2 cups
• Kosher salt: ½ teaspoon
• Lime juice: 1
• Crushed red pepper flakes to taste
• Croutons for topping (optional)

Method

1. Preheat the oven to 450°F (230°C). Line one or two baking sheets with parchment paper. Place the red bell peppers on the sheets and roast for approximately 40 minutes, turning occasionally, until their skins are charred and wrinkled.
2. Remove the peppers from the oven and let them cool for 20–30 minutes. Peel away the skins, remove the seeds, and roughly chop the flesh. Set aside.
3. Heat the water or oil in a large pot over medium-high heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent.
4. Add the garlic and cook for another 1–2 minutes, stirring frequently to prevent burning.
5. Add the sweet potatoes, vegetable broth, and salt. Bring the mixture to a boil, then reduce the heat. Cover and simmer for 20–25 minutes, or until the sweet potatoes are tender.
6. Add the roasted red peppers. Blend the soup with an immersion blender until smooth and creamy. Alternatively, carefully blend it in batches using a countertop blender.
7. Return the soup to the pot if necessary and warm gently over low heat. Add more vegetable broth or water if the soup is too thick.
8. Stir in the lime juice and crushed red pepper flakes. Taste and adjust the seasonings before serving warm.

Recipe #2 — Lentil And Sweet Potato Loaf

This delicious vegan lentil and sweet potato loaf combines tender lentils, creamy sweet potatoes, and wholesome rolled oats. It’s a hearty, satisfying dish filled with comforting flavours the whole family will enjoy.

Perfect for holiday gatherings or cozy family dinners, this plant-based loaf is easy to prepare ahead of time. You can also freeze individual portions for convenient meals on busy days.

Prep time: 15 minutes | Cook time: 60 minutes | Total time: 1 hour 15 minutes | Servings: 8

Ingredients

• Olive oil: 1 tablespoon
• White or yellow onion: 1 small, diced
• Celery: 2 stalks, diced
• Carrots: 2, peeled and diced
• Garlic: 4 cloves, finely minced
• Dried thyme: 1 teaspoon
• Dried rosemary: ½ teaspoon
• Ground coriander: ½ teaspoon
• Smoked paprika: ½ teaspoon
• Salt: 1 teaspoon
• Freshly ground black pepper: ¼ teaspoon
• Low-sodium vegetable broth: 2¾ cups
• Green or brown lentils: 1 cup
• Grated sweet potato: 1½ cups
• Rolled oats: 1 cup
• Tomato paste: ¼ cup
• Ketchup: ⅓ cup for glazing

Method

1. Heat the avocado oil or vegetable broth in a large, heavy-bottomed saucepan over medium heat. Add the carrot, celery, and onion. Cook for 5–6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
2. Add the garlic and sauté for another 2 minutes, stirring frequently to prevent burning.
3. Add the sweet potato, lentils, vegetable broth, thyme, rosemary, coriander, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat. Cover and simmer for approximately 30 minutes, or until the lentils and sweet potatoes are very soft.
4. While the lentils cook, preheat the oven to 350°F (175°C). Lightly grease an 8½ × 4½-inch loaf pan or line it with parchment paper for easier removal.
5. Remove the saucepan from the heat. Stir in the tomato paste and rolled oats until well combined. The oats will absorb excess moisture and help the mixture thicken. Taste and adjust seasonings as needed.
6. Transfer the mixture to the prepared loaf pan. Press it down firmly with a spoon or spatula to create an even loaf. Spread a thin layer of ketchup over the top, if desired.
7. Cover the loaf loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes, or until the loaf feels firm and the ketchup topping has darkened slightly.
8. Remove the loaf from the oven and let it rest for at least 15 minutes before slicing. Serve warm with your favourite vegetables or side dishes.

Recipe #3 — Lentil Sweet Potato Salad

This colourful lentil sweet potato salad combines tender sweet potatoes, protein-rich lentils, and fresh herbs. A creamy tahini dressing adds a delicious tangy flavour that ties it all together.

Perfect for lunch, dinner, or a nutritious side dish, this vegan salad is both satisfying and easy to prepare. Enjoy it warm or chilled for a refreshing plant-based meal.

Prep time: 40 minutes | Cook time: 10 minutes | Total time: 50 minutes | Servings: 6

Ingredients

• Sweet potatoes, peeled and cubed: 2 medium
• Cooked lentils: 1½ cups
• Garlic: 1 small clove, crushed
• Tahini: 2 tablespoons
• Dijon mustard: 2 tablespoons
• Low sodium tamari: 1 tablespoon
• Lime juice: 1½ tablespoons
• Maple syrup: 2 teaspoons
• Lightly packed, chopped parsley: ½ cup
• Red pepper flakes: 1 dash

Method

1. Bring a large saucepan of water to a boil. Place a steamer basket over the water and add the cubed sweet potatoes. Cover and steam for 15–20 minutes, or until fork-tender. Remove from the heat and let them cool slightly.
2. Transfer the steamed sweet potatoes and cooked lentils to a large mixing bowl. Gently toss to combine.
3. In a separate bowl, whisk together the red pepper, lime juice, maple syrup, mustard, tamari, garlic, tahini, and 1 tablespoon of water until well combined.
4. Pour the dressing over the sweet potatoes and lentils. Add the chopped parsley, green onion, or your favourite fresh herbs.
5. Gently fold everything together until evenly coated. Taste and adjust the seasoning with additional tamari, mustard, or lime juice if needed.
6. Serve the lentil sweet potato salad warm or chilled as a nutritious lunch, light dinner, or delicious side dish.

Recipe #4 — Mini Sweet Potato Casseroles

These adorable mini sweet potato casseroles bring all the comforting flavours of a traditional holiday dessert into individual servings. Their naturally sweet, creamy texture makes them a delightful treat for kids and adults alike.

Perfect for a cozy Christmas dinner or a small Thanksgiving gathering, these vegan sweet potato casseroles are easy to prepare. They’re also a lovely way to enjoy a festive favourite without making a large dish.

Prep time: 30 minutes | Cook time: 60 minutes | Total time: 1½ hours | Servings: 3

Ingredients For The Mashed Potatoes

• Sweet potatoes: 2 large
• Vegan butter: 1 tablespoon
• Unsweetened, non-dairy milk: 2 tablespoons
• Maple syrup: 2 teaspoons
• Cinnamon: ¼ teaspoon

Ingredients For The Topping

• Vegan butter: 1½ tablespoons
• Unbleached, all-purpose flour: 2 tablespoons
• Light or dark brown sugar: 2 tablespoons
• Cinnamon: ¼ + ⅛ teaspoon
• Chopped pecans: 2 tablespoons
• Pinch of salt

Method

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a parchment-lined baking sheet. Bake for 45–60 minutes, or until fork-tender.
2. Remove the sweet potatoes from the oven and reduce the temperature to 350°F (175°C). Let the sweet potatoes cool slightly, then cut them in half and scoop the flesh into a medium mixing bowl.
3. Add the cinnamon, maple syrup, plant-based milk, and vegan butter. Mash everything together with a fork, leaving a little texture rather than making the mixture completely smooth.
4. Lightly grease two or three small oven-safe baking dishes with vegan butter or oil. Divide the mashed sweet potatoes evenly between the dishes and refrigerate for approximately 1 hour.
5. Meanwhile, prepare the topping. Combine the flour, sugar, cinnamon, and salt in a small bowl. Add the cold vegan butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs. Stir in the chopped nuts.
6. Remove the baking dishes from the refrigerator and sprinkle the crumb topping evenly over each portion of mashed sweet potatoes.
7. Bake at 350°F (175°C) for 25–30 minutes, or until the topping turns golden brown and the casseroles are heated through.
8. Let the mini sweet potato casseroles cool slightly before serving. Enjoy these delicious individual treats as a comforting vegan dessert for Christmas, Thanksgiving, or any special family gathering.

Recipe #5 — Sweet Potato Black Bean Burgers

These delicious sweet potato black bean burgers combine tender sweet potatoes, hearty black beans, and wholesome rolled oats. Pumpkin seeds add a delightful crunch, making these flavourful vegan burgers a family favourite.

Perfect for lunch, dinner, or busy weeknights, these nutritious burgers are easy to prepare ahead of time. They also freeze beautifully, making meal planning easier while keeping delicious plant-based options ready to enjoy.

Prep time: 5 minutes | Cook time: 55 minutes | Total time: 60 minutes | Servings: 6

Ingredients

• Sweet potatoes: 1 large
• Olive oil: 2 teaspoons
• Onion: 1 small, chopped
• Cooked black beans: 1½ cups
• Ground cumin: 1½ teaspoons
• Smoked paprika: 1 teaspoon
• Ground coriander: ½ teaspoon
• Salt: ¾ teaspoon
• Rolled oats: 1 cup
• Shelled pumpkin seeds: ¼ cup
• Crushed red pepper flakes: 1 pinch or to your taste

Method

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake until fork-tender, or microwave each sweet potato for approximately 5–6 minutes, depending on its size. Allow them to cool slightly before scooping out the flesh. You will need approximately 1½ cups (300 g) of cooked sweet potato.
2. Reduce the oven temperature to 375°F (190°C), or preheat it to this temperature if you used the microwave. Line a large baking sheet with parchment paper.
3. Heat the avocado oil or water in a frying pan over medium heat. Add the chopped onion and cook for approximately 5 minutes, stirring occasionally, until soft and translucent.
4. Add the black beans and spices to the pan. Stir well and cook for another 2–3 minutes, until heated through and fragrant. Remove from the heat.
5. Place the pumpkin seeds and ¾ cup of rolled oats in a food processor fitted with an S-blade. Process for approximately 1 minute, until the mixture resembles a fine meal.
6. Add the cooked sweet potato, remaining ¼ cup of rolled oats, and seasoned black bean mixture to the food processor. Pulse several times, combining the ingredients but leaving some texture.
7. Transfer the mixture to a large mixing bowl and stir gently with a fork. Let it rest for about 5 minutes to let the oats absorb excess moisture and help the mixture firm up.
8. Divide the mixture into 6–8 equal portions and shape each into a burger patty. Arrange the patties on the prepared baking sheet, leaving a little space between them.
9. Bake for 30–35 minutes, carefully flipping halfway through, until the burgers are lightly browned and firm on the outside.
10. Serve the sweet potato black bean burgers warm in your favourite vegan burger buns with fresh lettuce, tomatoes, and your preferred plant-based toppings.

Recipe #6 — Vegan Sweet Potato Quesadillas

These delicious vegan sweet potato quesadillas combine creamy sweet potatoes, roasted red peppers, and tender white beans. Together, they create a rich, satisfying filling without traditional cheese.

Perfect for lunch or a quick family dinner, these colourful quesadillas pack comforting flavours and wholesome ingredients. Roast the sweet potatoes ahead of time to make preparation even easier on busy days.

Prep time: 45 minutes | Cook time: 3 hours | Total time: 3¾ hours | Servings: 4

Ingredients

• Red bell peppers: 4
• Sweet potatoes: 2 medium
• Cooked white beans: 1½ cups
• Garlic: 1 clove, roughly chopped
• Ground cumin: 1 teaspoon
• Chili powder: ½ teaspoon
• Smoked paprika: ¼ teaspoon
• Lime juice: 1½ tablespoons
• Salt more to taste: ½ teaspoon
• Tortillas (burrito-sized): 4 large
• Black pepper

Method

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the red bell peppers on top. Roast for approximately 30 minutes, or until their skins are charred and wrinkled.
2. Remove the peppers from the oven and let them cool until comfortable to handle. Peel away the charred skins, remove the seeds, and slice the roasted peppers into strips. Set aside.
3. Reduce the oven temperature to 375°F (190°C). Pierce the sweet potatoes several times with a fork and place them on a parchment-lined baking sheet.
4. Roast the sweet potatoes for 35–45 minutes, or until very soft when pierced with a fork. Allow them to cool slightly before cutting them in half and scooping the flesh into a large mixing bowl.
5. Add the cooked white beans, lime juice, Celtic sea salt, black pepper, garlic, cumin, chilli powder, and paprika to the sweet potatoes.
6. Mash the mixture with a potato masher until most of the beans are broken down but some texture remains. Taste and adjust the seasonings as needed.
7. Divide the sweet potato and white bean filling evenly among four tortillas. Add a few strips of roasted red pepper to each, then place another tortilla on top.
8. Lightly grease a large frying pan or grill pan with avocado oil and heat over medium heat. Carefully place one quesadilla in the pan and cook for 2–3 minutes, or until the bottom becomes golden brown.
9. Gently flip the quesadilla and cook for another 2–3 minutes, until both sides are lightly crisp and the filling is heated through. Repeat with the remaining quesadillas.
10. Transfer the vegan sweet potato quesadillas to a cutting board and slice each into quarters. Serve warm with your favourite vegan salsa, guacamole, or fresh vegetables.
11. Store any leftover filling in an airtight container in the refrigerator for up to four days.

Recipe #7 — Curried Sweet Potato Lentils

These delicious curried sweet potato lentils combine tender sweet potatoes, hearty lentils, and aromatic spices in a warm, comforting dish. It’s a flavourful vegan meal that the whole family will enjoy.

Ready in under an hour, this nutritious recipe is perfect for busy weeknights or meal prep. The leftovers taste just as delicious the next day, making it a convenient choice for family lunches and dinners.

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 4

Ingredients

• Avocado oil: 1 tablespoon
• Onion: 1, diced
• Carrot, peeled and chopped: 1 large
• Garlic: 3 cloves, minced
• Dry red lentils: cup
• Sweet potatoes: 2 medium
• Turmeric: 1 teaspoon
• Garam masala: 1 teaspoon
• Curry powder: 2 teaspoons
• Sea salt: ½ teaspoon
• Black pepper: ¼ teaspoon
• Vegetable broth or water: 4 cups
• Full-fat coconut milk: ½ cup
• Freshly squeezed lemon juice: 2 tablespoons

Method

1. Heat the avocado oil in a large pot over medium heat. Add the chopped carrot and onion. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
2. Add the minced garlic and cook for another 2 minutes, stirring frequently. If the vegetables begin to stick, add a few tablespoons of water.
3. Add the lentils, diced sweet potatoes, curry powder, garam masala, turmeric, Celtic sea salt, and black pepper. Stir well to coat the vegetables and lentils with the aromatic spices.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and simmer for approximately 25 minutes, or until the lentils and sweet potatoes are tender. Add a little extra broth if needed.
5. Stir in the lime juice and ½ cup of coconut milk. Cook gently for another 2–3 minutes until everything is heated through. Taste and adjust the seasonings as desired.
6. Serve the curried sweet potato lentils warm, either on their own or over fluffy rice. Garnish with fresh cilantro or parsley for extra flavour and colour, if desired.
7. Allow any leftovers to cool before transferring them to an airtight container. Refrigerate for up to four days or freeze individual portions for convenient future meals.

Conclusion

Sweet potatoes are delicious, versatile root vegetables packed with beta-carotene, dietary fibre, and essential vitamins and minerals. Their natural sweetness makes them a wonderful ingredient for nutritious, kid-friendly vegan meals.

From creamy soups and hearty lentil dishes to savoury burgers and comforting casseroles, these vegan sweet potato recipes offer something for every occasion. They’re easy to prepare, budget-friendly, and perfect for adding variety to your family’s plant-based meals.

Whether you’re planning a quick weeknight dinner or preparing meals ahead of time, sweet potatoes bring wonderful flavours and satisfying textures to the table. Try these recipes with your kids and discover which ones become family favourites!

I trust you enjoyed this article on the 7 Delicious Vegan Sweet Potato Recipes For Your Kids. Please stay tuned for more plant-based recipes, vegan travel tips, and lifestyle inspiration.

Take care!
— JeannetteZ 🌿

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