25 Baked Sweet Potato Toppings to Crown Your Tubers
Keeping an arsenal of baked sweet potato toppings nearby is one of the best ways to ease nightly (and daily) decision fatigue. Despite their frequent liaising with roasty-toasty marshmallows, sweet potatoes are endlessly versatile—and get along well with loads of different flavors and ingredients. Roast them whole or in chunks and then let your imagination run wild with flavor combos. Add toasted seeds for a mix of texture and spice. Cool them off with a minty yogurt sauce you’ll want to put on everything. And smother your sweets in lentils and citrus to make a full meal out of them. From syrupy to savory, these baked sweet potato toppings will make for some seriously satiating spuds.
Photo by Gentl and Hyers, food styling by Susie Theodorou, prop styling by Nina Lalli1/25Sweet Potatoes With Tahini Butter
Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski3/25Charred Sweet Potatoes With Hot Honey Butter and Lime
Alex Lau4/25Ginger, Garlic, and Scallion
Grate a 1-inch piece of peeled ginger and 1 garlic clove into a small bowl. Add 2 sliced scallions and 2 tablespoons vegetable oil, and season with salt. Top baked sweet potatoes with ginger sauce, drizzle with sesame oil, and finish with black sesame seeds and additional sliced scallion greens. —Jessie Damuck
Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova5/25Sweet Potatoes With Charred Lemons and Crunchies
With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness.
Photo by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jaime6/25Sweet Potatoes With Maple Tahini
Alex Lau7/25Spiced Butter, Lime, and Cashew
Stir together 1 tablespoon sugar, ½ teaspoon cinnamon, ¼ teaspoon cardamom, and a pinch of salt. Add mixture to 2 tablespoons room-temperature unsalted butter and stir to combine. Spread mixture on baked sweet potatoes, and top with chopped toasted cashews, lime zest, and flaky sea salt. —Jessie Damuck
Photograph by Michael Graydon + Nikole Herriott, Food Styling by Alison Roman, Prop Styling by Kalen Kaminski8/25Baked Potatoes Deluxe
Alex Lau10/25Salted Bourbon Caramel, Bacon, and Peanut
In a medium pot, stir together 2 tablespoons dark brown sugar and 2 ounces bourbon. Cook until liquid has reduced, about 3 minutes, swirling occasionally. Add a pinch of salt and 1 tablespoon unsalted butter. Top each baked sweet potato with 1 slice cooked bacon and chopped roasted, salted peanuts. Drizzle with caramel sauce and sprinkle with flaky sea salt. —Jessie Damuck
Alex Lau12/25Sausage, Arugula, and Pecorino
Top each sweet potato with 1 ounce browned hot Italian sausage, a handful of baby arugula, and shaved Pecorino cheese. Drizzle with olive oil and sprinkle with flaky sea salt. —Jessie Damuck
Alex Lau14/25Kale, Shallot, and Chile
Add 1 tablespoon olive oil to a large skillet and heat over medium-high. Add ½ thinly sliced shallot and ½ thinly sliced small red chile. Cook until softened, about 1-2 minutes. Add 2 cups kale, large stems removed. Cook until wilted, season with salt and pepper and serve with finely grated lemon zest and lemon wedge. —Jessie Damuck
Alex Lau16/25Labneh, Pomegranate Molasses, and Za'atar
Top baked sweet potato with 2 tablespoons labneh. Drizzle with pomegranate molasses, and sprinkle with za'atar and flaky salt. —Jessie Damuck
Alex Lau18/25Chipotle and Cheddar
Make cheese spread by mixing together 1 ounce shredded yellow cheddar cheese, 1 ounce cream cheese, 1 teaspoon mayonnaise, and 1-2 teaspoons chopped chipotle in adobo. Season with salt to taste and stir until smooth. Top baked sweet potatoes with cheese and finely chopped chives. —Jessie Damuck
Alex Lau20/25Black Bean, Onion, Jalapeño, and Cilantro
Top each baked sweet potato with ¼ cup drained and rinsed black beans that have been reheated, sliced red onion, pickled jalapeños, and fresh cilantro. Serve with lime wedge. —Jessie Damuck
Photo by Alex Lau, food styling by Anna Stockwell, prop styling by Emily Eisen21/25Sweet Potato Bowls With Spiced Lamb and Mushrooms
Alex Lau22/25Toasted Marshmallow and Coconut
Top each baked sweet potato with ¼ cup mini marshmallows. Broil 1-3 minutes until golden brown. Sprinkle with toasted coconut flakes. —Jessie Damuck
