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
Steaming offers extreme speed and high hydration, which means that whatever you cook—from seasonal vegetables to proteins—will be done quickly and always moist.
Photo by Alex Lau2/25Twice-Roasted Sweet Potatoes With Hot Honey
This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.
Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski3/25Charred Sweet Potatoes With Hot Honey Butter and Lime
When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.
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
Crispy roasted sweet potato wedges get tossed in a sweet and nutty tahini dressing in this quick vegetarian weeknight dinner.
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
This method for baked russets yields taters that are impossibly fluffy on the inside, shatteringly crispy on the outside. It works just as well for sweet potatoes—and so do the toppings.
Photo by Alex Lau9/25Charred Sweet Potatoes With Toum
This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.
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
Michael Graydon + Nikole Herriott11/25Roasted Sweet Potatoes With Chile Yogurt and Mint
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy. Goaling for jacket potato vibes? Scoop that yogurt on top!
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
Photo by Emma Fishman, Food Styling by D'mytrek Brown13/25Glazed Sweet Potatoes With Lentils
Tearing the sweet potatoes creates more surface area to char and glaze. (It’s also fun.)
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
Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski15/25Loaded Sweet Potatoes
We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.
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
17/25Roasted Sweet Potatoes With Miso-Tahini Sauce
That three-ingredient sauce can go on anything. Double batch = necessary.
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
19/25Smashed and Loaded Crispy Potatoes
Cooking sweet or regular potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy spuds at home.
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
These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt sauce, and dinner is ready in about half an hour.
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
Alex Lau23/25Charred Sweet Potatoes With Honey and Olive Oil
Japanese sweet potatoes are starchier than yams and worth seeking out (Whole Foods should have them).
24/25Sweet Potatoes with Stilton and Walnuts
In place of Stilton, you could use a creamy blue cheese, like Gorgonzola dolce, which is a little less assertive.
Alex Lau25/25Roasted Sweet Potatoes With Garlic and Chile
This roasted sweet potatoes recipe is perfect for weeknights—easy, but it still packs plenty of flavor.