32 Grilled, Baked and Pan-Fried Sweet Potato Sides

I had leftover sweet potatoes and had to think up a new way to use them. We love spice, so I flavored these fun fritters with harissa, just enough for flavor but not too spicy. If you want more heat, you can always adjust the spice to please your taste buds. —Teri Rasey, Cadillac, Michigan

This cool, creamy dip is a great partner for the spicy sweet potato chips. They're made for each other! —Elizabeth Godecke, Chicago, Illinois

My family and friends love the warm inviting flavors of the luscious citrus butter, smooth cream cheese, sweet dates, fresh sage and toasted pecans that surround and capture the deliciousness of sweet potato in every bite. —Brenda Watts, Gaffney, South Carolina

My husband first tried this recipe with plain potatoes. They were so yummy; we experimented with sweet potatoes. Dipped in Gorgonzola spread, they’re irresistible. —Kristen Minello, Macomb, Michigan

This convenient sweet potato casserole with pecan topping calls for canned sweet potatoes, so preparation time is minimal. The nutty brown sugar topping adds a bit of crunch. —Anita Briner, Etters, Pennsylvania

Sweet potatoes roasted with curry and smoked paprika delight everybody at our table. The mango chutney makes a tangy dip. —Simi Jois, Streamwood, Illinois

Everything's better with cheese, right? This cheesy two-potato mash is no exception. If you cube the cheese, you’ll discover delicious pockets of melted cheese throughout the dish. —Shelby Goddard, Baton Rouge, Louisiana

The pretty potatoes I had just harvested from my garden inspired me to mix them up for dinner. The results: a wonderful side dish. —Lori Merrick, Danvers, Illinois

Our family cherishes a tradition of sweet potatoes with apples and raisins. If I suggest something different, they say “Oh NO, Beema, that's part of the love.” —Judy Batson, Tampa, Florida

I created this recipe while visiting my grandmother. When we sat down to eat, she asked me where I'd learned to cook like this. Of course, I answered, "From you!" —Elizabeth Kelley, Chicago, Illinois

If you ask me, the best part of a holiday dinner is the sweet potatoes! You can make the sauce up to a day ahead—just leave out the walnuts until you're ready to serve. —Mary Wilhelm, Sparta, Wisconsin

When my husband trained for the Senior Olympics, I looked for healthier recipes like these spicy sweet potatoes. Whip up some eggs and serve together. —Marla Clark, Albuquerque, New Mexico

Mom likes to make sure there will be enough stuffing to satisfy our large family. For our holiday gatherings, she slow-cooks this tasty sweet potato dressing in addition to the traditional stuffing cooked inside the turkey. —Kelly Pollock, London, Ontario

I combined my two absolute favorite sweet potato casseroles in the world to create my own version for the holiday table. —Lisa Varner, El Paso, Texas

Oven-baked root vegetables put a colorful and flavorful twist on traditional French fries and add interest to a meal as a side dish. —Marie Rizzio, Interlochen, Michigan

A mild orange glaze lets the taste of sweet potatoes shine through in this nut-topped side dish. When I was dating my husband, my mother would make this whenever he'd come over for Sunday dinner. We've been married more than 40 years, and he thinks I can make it almost as well as Mom did. —Pauline Kelley, St. Peters, Missouri

After moving to Alabama, I learned my friends and co-workers love sweet potatoes. I roast the potatoes with Dijon, fresh rosemary and a touch of honey. —Tamara Huron, New Market, Alabama

We first made this side dish for a beef cook-off my sister-in-law entered—our beef didn’t win, but we won best sides! —Jennifer Kuehn, Avon, Illinois

I used to avoid sweet potatoes as a child, mostly because they came out of a can. When I heard of the many health benefits, I began trying fresh sweet potatoes with my husband. We like to make fries with different toppings like cinnamon sugar or cayenne pepper, and then we discovered how awesome they are with blue cheese. —Katrina Krumm, Apple Valley, Minnesota

Sweet potato marshmallow casserole is old-school. My sweet potatoes with a streusel topping is a blockbuster. Everyone who tries it gives it double thumbs up. —Diana Malach, Vancouver, Washington

What is it about sweet potatoes that unnerve some people? For those who firmly state they hate a yam because of the color or texture, the rich addition of coconut, bourbon and spices might just win them over. —Rebecca Anderson, Driftwood, Texas

Topped with dried cherries and walnuts, this side is downright delicious. Even people who aren't into sweet potatoes will grab a second scoop. —Sarah Herse, Brooklyn, New York

I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. —Linda Call, Falun, Kansas

These delicious sweet potatoes cook effortlessly in the slow cooker so you can tend to other things. Coconut gives the classic a fresh twist. —Raquel Haggard, Edmond, Oklahoma

Friends I've shared this recipe with say it's their favorite way to serve sweet potatoes. I like to make it for brunch as a colorful go-with dish. The mingled sweet, tart and salty tastes are an unusual treat. —Sue Mallory, Lancaster, Pennsylvania

Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her sweet potato recipe has become a favorite with the grandchildren as well! —Rosemary Pryor, Pasadena, Maryland

My great-aunt made an incredible sweet potato casserole for our holiday dinners. I’ve lightened it up a bit, but we love it just the same. —Beth Britton, Fairlawn, Ohio

I love eggnog so I am always looking for new ways to use it. When I added it to mashed sweet potatoes I knew I had a winner. You can make this the night before and refrigerate it unbaked; the next day, let it stand at room temperature for 30 minutes before baking.—Katie Wollgast, Florissant, Missouri

People really do "eat with their eyes," and no one ever misses the fat and calories in this dish when they see how yummy and attractive the makeover version is. —Tamra Duncan, Lincoln, Arkansas

Cajun spices bring the zing to roasted sweet potatoes—a side dish my family eats frequently. We dunk them in chili-spiced mayo. —Raymonde Bourgeois, Swastika, Ontario

It's great to be able to make a tempting sweet potato dish well ahead by putting it in the slow cooker. This tasty recipe includes sweet coconut and crunchy pecans. It's yummy! —Rebecca Clark, Warrior, Alabama

To make it easier to bring this traditional Southern staple to a potluck or gathering, I updated it so that it can be cooked in a slow cooker. It's hard to go wrong with candied sweet potatoes when it comes to pleasing a crowd. —Deirdre Dee Cox, Kansas City, Missouri