Ask us for lunch ideas, and we'll give you 33 options. But ask most members of the Epicurious staff what they personally made for their WFH lunch today (or yesterday) (or last Tuesday) and you’ll probably only hear one thing: a sweet potato. A humble, roasted sweet potato.
But is a sweet potato really all that humble? Maybe when it’s bare and just out of the oven, but we never let it stay that way. We pile it with whatever’s in our pantry and fridge: leftover Thai curry, sautéed shishitos, bacon and olives and cheese...lots and lots of cheese.
Find all of our favorite sweet potato toppings below, but before that, one thing: a roasted sweet potato doesn’t even have to be roasted. You can steam them, or even microwave them. (You'll halve 'em if you're roasting or steaming, but leave a microwaved sweet potato whole—minus a few stabs through the skin—until it's cooked and tender.) If you're short on time during the week, you can even prep your potatoes up to 5 days in advance. Then, open your mind (and your cabinets) and get to work.
SUNDAY STASH Roasted Halved Sweet Potatoes on sheet tray
Easy cheesy
Taco it
Arrange your cooked sweet potatoes on a baking sheet, mash the flesh, season with salt and pepper, and top with shredded cheese (Monterey Jack or cheddar is good, but this is flexible). Slide the pan into your oven about 8" from the broiler, then broil just until the cheese bubbles and browns. This will only take a few minutes. Top whatever favorite taco toppings you have on hand: Raw or pickled onions, cilantro, scallions, radishes, sour cream, avocado, and definitely hot sauce. Or make these sweet potatoes with guac, black beans, and queso fresco.
Say it with us: BEC
That's bacon, egg, and cheese, and yes, it's one of our favorite sweet potato toppings. Cook your bacon until crispy, drain and crumble it, add to a cheese-topped potato, with a fried or poached egg on top. You can do this with the broiled cheddar or Monterey Jack sweet potato topping method above, or do crumbles of blue cheese, or even a blanket of American, warmed just a bit.
Broc and cheese
Steam or blanch some broccoli (or use leftover cooked broccoli) and add with the shredded cheese before broiling, or just reheat in the microwave.
Pizza potato
Add marinara and shredded mozzarella, plus any of your other favorite pizza toppings. (Salami! Pepperoni! Cooked mushrooms!) Briefly broil or microwave.
Greek-ish salad potato
This one doesn't need to go back into the heat. Just top your potato with feta (or other salty semisoft cheese), olives, chopped onion, and a drizzle of vinaigrette. A pinch of dried oregano is good, too.
Use your fresh herbs!
Fresh herbs aren't doing you any good going limp in your fridge. So crown your potato king with a dollop of ricotta and whatever herbs you've got. If you want to get all restaurant-y about it, fry some sage leaves until crispy to put on top.
Creamy and luscious
Yogurt + anything = yogurt sauce
To make a tangy and flavorful yogurt sauce to put on sweet potatoes, mix plain yogurt with cumin or smoked paprika or garlic or chile powder or whatever spices you love. Or stir in some harissa or citrus juice and zest. Or smash it into some feta and fresh or dried mint. A good yogurt sauce can make a sweet potato complete, but of course you can always pile on other toppings, too.
Yogurt sauce + meat
Drizzle your potato with yogurt sauce, then top with crumbled cooked sausage, especially spicy merguez or chorizo. Or, if you have any leftover roasted or braised meat, shred or chop it and crisp in a pan. Put your yogurt sauce on the potato first, then the crispy meat, and top with hot sauce. (We’re partial to Cholula green for this.)
Yogurt sauce + legumes
Top your sweet potato and yogurt sauce with crispy lentils or cooked black beans. Add leftover roasted vegetables (especially eggplant), sautéed onions or peppers, or fresh herbs or scallions if you have them. A little green sauce or salsa is nice here too.
Yogurt + fish
For something smoky, tangy, and nicely salty, smear some plain Greek yogurt on your sweet potato, then layer with smoked fish, scallions, and briny capers.
Tahini sauce + mushrooms
Roast whatever mushrooms you have until crispy. Thin some tahini, adding a little yogurt for creaminess. Or mix hummus and yogurt, and spread on your potato. Top with roasted mushrooms and add a tiny drizzle of vinegar or squeeze of lemon.
Go green
Green sauce + pom
The Epi crew has really gotten into green sauces lately (we’ve been freezing them for the future, too). Smear some on a cooked sweet potato and top with pomegranate seeds or a squeeze of lemon for a fresh bite.
Salad potato
Got fresh greens on hand, like peppery arugula or baby kale? Dress them in a mustardy vinaigrette, or try this rice vinegar dressing. Pile the dressed greens onto your sweet potato with some vinaigrette-dressed chickpeas or lentils if you want a little more protein.
Kendra's Sweet Potato - INSET
Shishitos + egg
Stir-fry some shishito peppers and shallots or onions in sesame oil, top with a fried egg and sesame seeds. (Staff writer Kendra Vaculin let us know that this combo is especially good with a purple-skinned white-fleshed Japanese sweet potato.)
Green curry greens
Here’s another signature Kendra move: Cook about half a teaspoon or so of Thai green curry paste until fragrant, whisk in a quarter to half-cup of coconut milk, then add some greens (such as fresh or frozen kale or spinach). Cook until the greens are nicely wilted, then pile on a sweet potato, with some crispy shallots if you have them. You could also add chickpeas to the greens, or throw some crispy ones on top.
Vegan cheesy potato
To make a buttery vegan sweet potato topping, mash your sweet potato with a bit of vegan butter and nutritional yeast (plus a pressed garlic clove if you want), then top with whatever fresh herbs and/or scallions you have on hand. You can top with pickled red onion, too.
Spice it
Cottage cheese + hot sauce
This is the time to celebrate your hot sauce stash. Associate Editor Joe Sevier likes to pile a crispy-skinned sweet potato with cottage cheese, then add piri piri hot sauce and a splash of olive oil.
Hot + cool
Top your creamy sweet potato with sliced cucumbers or pickled onions, and drizzle with chile crisp (or this homemade crunchy spice oil.) The contrast of crunchy and creamy and tangy-cool and spicy hits all the right notes.
Peanut butter + sriracha
Our colleague Emily Johnson is loyal to this sweet potato topping combo: crunchy peanut butter and sriracha. She likes to sprinkle a bit of flaky salt on the top, too. “It is so good,” she says. “Nutty, sweet, and savory all at once. Please don’t knock it until you try it!” If you want to make this even more satisfying, add sautéed hearty greens or a fried egg on top.
Gochujang + butter
Associate commerce editor Lauren Joseph likes to mix gochujang with butter, then drizzle that onto a sweet potato a few minutes before taking it out of the oven, so it gets a little caramelized. Amp up this sweet potato topping with toasted sesame seeds, chili flakes, and, if you have it, a squeeze of lime, a sprinkle of herbs, and/or chopped spring onions or scallions.
Got ground meat?
Sweet Potatoes with Cuban-Style Beef Picadillo
Picadillo
If you’ve thawed some ground meat from your freezer, take it to Cuba by cooking it with some cumin, cinnamon, garlic, and onion, plus canned diced or crushed tomatoes, and olives or capers if you have some.
Feeling Italian?
Leftover Bolognese turns a sweet potato into a filling meal. Top with Parm if you have some on hand.
Craving Sichuan?
Do the mapo potato if you have any of this around, or make your own sauce using ground pork (or even dried shiitakes!)
Go even sweeter
Take your sweet potato on a date
Try drizzling your cooked sweet potato with plain yogurt, tahini, and date syrup.
Honey + bacon
Try crumbled cooked bacon, drizzled honey, and a pinch of chile flakes (or just use hot honey if you’ve got it.) Not into bacon? Ricotta is good here too.
Maple + cinnamon
Mash in some butter. Pour on a little maple syrup. Sprinkle with cinnamon and crunchy salt. Or, before you add your maple syrup, top with toasted pecans, casserole-style, and return to the oven to warm. It’s a combo worthy of dessert… or anytime.
Originally Appeared on Epicurious
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