Sweetpotatoes are a versatile and tasty way to add vitamins, minerals, and fiber,to your diet. If you’ve got leftover sweetpotatoes, you can easily repurpose them in a new recipe.Here are 25+ delicious leftover sweetpotato recipes.
Did you know that you can also cook with leftover mashed sweetpotatoes, or add them to a slew of things?
In fact, I like to bake a bunch of sweetpotatoes at once to keep in the fridge to use in some recipes to cut back on prep time.
That way, when I’m wondering what to do with extra sweetpotatoes, I have a whole slew of ways to use them.
Sweetpotatoes are also my favorite canvas for seasoning in fun ways for babies.
For example, nutmeg and cinnamon and butter. Or, italian seasoning and garlic. Or, cumin and a bit of salt and pepper. So many ways to introduce spices and herbs for baby.
One of my favorite simple meal prep tips is to repurpose a food or ingredient – then, it’s almost like a brand new meal with way less effort on your part.
Just make sure you store them correctly to be able to reuse them.
You can refrigerate sweetpotatoes after baking, mashing, or roasting them— and they’ll keep for 3-5 days when properly stored.
We have several ideas for what to do with leftover mashed sweetpotatoes and leftover baked sweetpotatoes so you can repurpose them and reduce food waste.
Nutrition Content of Sweetpotatoes
Besides being one of my favorite foods, I can list a number of reasons to eat sweetpotatoes:
High in fiber: Sweetpotatoes contain both insoluble and soluble fiber. Insoluble fiber helps with digestion and satiety. Meanwhile, soluble fiber helps to improve heart health and feed gut bacteria for optimal gut health.
Excellent source of vitamin A: Packed with beta-carotene and lutein, the precursors to vitamin A, sweetpotatoes are a great way to get in antioxidants. Antioxidants like lutein promote eye health.
Anti-inflammatory properties: The beta-carotene and antioxidants in sweetpotatoes also fight inflammation in the body, offering protection against disease.
We always love to use leftover mashed sweetpotatoes in baked goods for a nutritional boost for the whole family.
Can cooked sweetpotatoes be refrigerated?
Raw sweetpotatoes should be stored in a cool, dark space, and can be good for 2-3 weeks. However, after cooking sweetpotatoes, let them cool completely before putting them in the fridge. Store them in an airtight container, and they will be good for 3-5 days.
Can cooked sweetpotatoes be frozen?
Yes, cooked sweetpotatoes can be frozen. After boiling, baking, mashing, etc., let them cool completely. Then, wrap them individually in freezer-safe bags or containers. I will also use my stasher bags for frozen baked sweetpotato cubes or fries. They are safe in the freezer for 4-6 months.
How to thaw frozen sweetpotatoes
To thaw frozen sweetpotatoes, you have a few options. You can just re-heat them in the oven or on the stove. You can also place them in the fridge overnight to help them thaw.
What to Make with Leftover Sweetpotatoes
Whether you have extra or leftover sweetpotatoes, use this list when you’re in need of some inspiration or unique ways to cook with sweet potatoes.
Here are 25+ of my favorite leftover sweetpotato recipes to help you reduce food waste, maximize flavor, and save on groceries!
Leftover Sweetpotato Recipes
Here are 20+ leftover sweetpotato recipes and ideas if you ever find yourself wondering what to do with leftover sweet potatoes.
These Cheesy Sweet Potatoes only require 6 ingredients and are the perfect mix of sweet and savory. A cheesy and buttery outside combines with a soft and sweet inside that will tantalize your tastebuds.
These Turkey Apple Burgers are the perfect combination of tasty and nutritious, filled with fruits and vegetables! They are ideal for throwing on the grill, enjoying al fresco, or for entertaining a crowd, and perfect for kids, toddlers and adults.
This Sweet Potato Breakfast Casserole is the perfect make-ahead breakfast or brunch option. Filled with protein, carbohydrates, and antioxidants, it's a quick and easy sweet potato egg bake and meal prep casserole.
These sweetpotato and zucchini frittersare a tasty, vegetarian meal that adults and kids will love! Made with shredded zucchini, sweetpotato, chickpea flour, eggs and cheese, this easy zucchini sweetpotato recipe will become a family favorite.
These creamy coconut popsicles are the perfect combination of summer, boasting tropical flavors of coconut and pina colada. Pineapple coconut popsicles are naturally sweetened with pineapples, coconut cream and sweet potato.
This quinoa and sweet potato salad blends savory quinoa and sweet potatoes with a variety of fresh fruit options, topped with a smooth citrus honey dressing. With your leftover sweet potatoes, you can skip the roasting step and save yourself time.
Got mashed sweet potatoes? This Healthy Sweet Potato Bread with Blueberries will quickly become your favorite staple and will impress your guests. This sweet potato quick bread combines the flavors of fresh, fall sweet potatoes with wild blueberries to create a slightly tart yet sweet, moist, fluffy bread.
These no bake 5 ingredient peanut butter energy bites are a great on-the-go snack. Made with oats, sweet potatoes, peanut butter, coconut and some spices, these sweet potato bites are everything you'd want in a healthy portable snack.
These Spinach Sweet Potato Tots are a fun way to offer nutrient dense toddler vegetable recipes to your little ones. Packed with iron, Vitamin A, Vitamin C and carbohydrates, this veggie tots recipe is great for meal prep and the side to any meal.
This Sweet Potato Kale Hash recipe is an easy way to add veggies to your breakfast, and make the best vegan breakfast hash. Throw in your leftover diced sweet potatoes to skip a step and have breakfast ready in no time.
Whole Wheat Sweet Potato Zucchini Muffins are a tasty, portable snack option for your little ones. These zucchini and sweet potato muffins are full of veggies and provide a dairy-free option for those who need it
Sweet Potato Oatmeal Cookies are an easy snack that also works great as healthy breakfast cookies. These vegan breakfast cookies are made with whole-grain oats, flour, mashed sweet potatoes, spices, and maple syrup.
This spinach baby food recipe blends spinach, mashed sweet potatoes, yogurt, and peanut butter for a balanced and nutritious introduction for homemade baby food or baby-led weaning. They can even be frozen as baby-teething popsicles.
Got mashed sweet potatoes in the fridge? These Sweet Potato Pretzel Bites look fancy but are an easy sweet potato appetizer recipe, great for any time of day. They provide a combination of sweet, savory, and salty and are quite addicting!
This Sweet Potato Oatmeal Bake with Blueberries is the perfect quick and nutritious breakfast option, great for your meal prep oatmeal needs. It’s ready in 30 minutes, great for crowds, and the perfect pre-workout snack!
This Gluten Free Sweet Potato Pizza Crust is a wholesome, gluten free and vegan pizza crust alternative that you can decorate with your favorite options. As a plant based pizza crust, it's full of flavor, fiber, nutrients and antioxidants and makes for a great post run canvas for toppings of your choice.
This bright-hued sweet potato beet smoothie is the best post-workout smoothie recipe. Made with mango, beets, and sweet potatoes, it's antioxidant-rich, and helps replenish and restore your muscles to expedite recovery.
Chocolate Chip Sweet Potato Bread is a healthy option for your sweet tooth! Made with sweet potatoes, whole wheat flour and oat flour, this bread is soft and fluffy and provides a healthy pre or post workout option.
Sweetpotato Vegan Edible Cookie Dough is the perfect appetizer for your sweet tooth. This vegan cookie dough recipe is made with baked sweetpotato and goes perfectly with fruit, chocolate and graham crackers, making it one of the best healthy vegan desserts!
Have you got leftover roasted sweetpotatoes? They are the perfect base for these vegetarian nachos. Make a quick weeknight dinner or football food that's easy to make for groups and great for kids!
Sarah Schlichter is a Registered Dietitian with a Master’s in Public Health Nutrition. She specializes in family nutrition, sports nutrition and intuitive eating. She also co-hosts the podcast, Nail Your Nutrition.