25 COZY BUDGET-FRIENDLY SWEET POTATO DINNERS FOR FALL

Looking for cheap fall dinners? Here are 25 budget-friendly sweet potato dinners that stretch your grocery money without tasting like it.

Sweet potatoes are one of the cheapest things in the produce aisle every fall, and they turn into a full dinner with almost no effort.

This list mixes beans, lentils, chicken, ground turkey, beef and eggs, so you get stews, skillets, tacos, bakes and bowls instead of the same pot of soup five nights in a row.

Most of these use pantry staples you already have, and plenty of them taste even better as leftovers.

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BUDGET-FRIENDLY SWEET POTATO DINNERS

1. Black Bean Stuffed Sweet Potatoes

Fluffy baked sweet potatoes get split open and piled with smoky black beans, corn and a spoonful of salsa.

A can of beans and four potatoes feed the whole family for just a few dollars.

Ingredients:

• 4 medium sweet potatoes
• 1 can black beans, drained and rinsed
• 1/2 cup corn
• 1/2 cup salsa
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 cup shredded cheddar
• Sour cream and cilantro for topping

Instructions:

1. Heat the oven to 400°F, prick the sweet potatoes and bake 45 to 55 minutes until soft.
2. Warm the beans, corn, salsa, cumin and chili powder in a small pot for 5 minutes.
3. Split the potatoes and fluff the insides with a fork.
4. Spoon in the bean mixture and top with cheese.
5. Return to the oven for 3 minutes, then add sour cream and cilantro.

2. Sweet Potato Chickpea Curry

Tender sweet potato cubes and chickpeas simmer in a creamy coconut curry sauce with a handful of spinach.

Serve it over rice and you’ve got a cozy meatless dinner for about the price of one takeout curry.

Ingredients:

• 1 tbsp oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 2 medium sweet potatoes, cubed
• 1 can chickpeas, drained
• 1 can coconut milk
• 1 cup vegetable broth
• 2 cups spinach
• Cooked rice for serving

Instructions:

1. Cook the onion in oil for 5 minutes, then add garlic, ginger and curry powder for 1 minute.
2. Add the sweet potatoes, chickpeas, coconut milk and broth.
3. Simmer 20 minutes until the sweet potatoes are fork tender.
4. Stir in the spinach until wilted.
5. Season with salt and serve over rice.

💡 Tip: Light coconut milk works fine here and usually costs less than the full-fat can.

3. Ground Turkey Sweet Potato Skillet

Ground turkey, diced sweet potatoes, peppers and kale cook down together under a layer of melted cheese.

It’s all made in one pan, which makes it a go-to for busy weeknights.

Ingredients:

• 1 lb ground turkey
• 2 tbsp olive oil, divided
• 3 cups diced sweet potatoes
• 1 onion, diced
• 1 bell pepper, diced
• 2 cups chopped kale
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp cumin
• 3/4 cup shredded cheese

Instructions:

1. Brown the turkey in 1 tbsp oil and set it aside.
2. Add the remaining oil, sweet potatoes and onion with a splash of water, cover and cook 10 to 12 minutes.
3. Stir in the pepper and kale and cook 3 minutes.
4. Return the turkey with the spices and stir well.
5. Top with cheese, cover until melted and serve.

4. Sweet Potato Black Bean Enchiladas

Roasted sweet potatoes and black beans get rolled into corn tortillas and baked in red enchilada sauce.

They freeze well, so it’s worth making a double pan while the oven’s already on.

Ingredients:

• 3 cups cubed sweet potatoes
• 1 tbsp oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 can black beans, drained
• 2 cups chopped kale
• 3 cups red enchilada sauce, divided
• 10 corn tortillas
• 1 1/2 cups shredded cheese
• Cilantro and avocado for topping

Instructions:

1. Roast the sweet potatoes with oil, cumin and paprika at 400°F for 25 minutes.
2. Mix the roasted potatoes with beans, kale and 1/4 cup enchilada sauce.
3. Spread 1 cup sauce in a baking dish, fill and roll the warm tortillas and line them up seam side down.
4. Pour over the remaining sauce and sprinkle with cheese.
5. Bake at 375°F for 20 to 25 minutes and top with cilantro and avocado.

5. Beef And Sweet Potato Chili

Lean ground beef, beans and chunks of sweet potato simmer into a thick chili with just a little sweetness.

It’s perfect for game day or a big Sunday batch that covers lunches all week.

Ingredients:

• 1 1/2 lbs lean ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, cut in 1/2 inch cubes
• 1 can (28 oz) diced tomatoes
• 1 can kidney beans, drained
• 1 cup beef broth
• 3 tbsp chili powder
• 1 tsp cumin
• Salt and pepper

Instructions:

1. Brown the beef in a large pot, then add the onion and garlic and cook until soft.
2. Stir in the chili powder and cumin for 1 minute.
3. Add the sweet potatoes, tomatoes, beans and broth.
4. Simmer covered for 30 to 35 minutes until the sweet potatoes are tender.
5. Season and serve with cheese, sour cream or green onions.

⚠️ Budget Note: Swap half the beef for a second can of beans and it stretches to feed eight.

6. Sweet Potato Shepherd’s Pie

A savory filling of ground chicken, carrots and peas sits under a fluffy mashed sweet potato topping.

Ground turkey or beef work just as well, so grab whichever is on sale.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tbsp Greek yogurt
• 1 tbsp olive oil
• 1 lb ground chicken
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tbsp flour
• 1 cup chicken broth
• 1 cup frozen peas
• 1 tsp thyme

Instructions:

1. Boil the sweet potatoes for 15 minutes, drain and mash with yogurt and salt.
2. Brown the chicken with onion, carrots and garlic in oil.
3. Stir in tomato paste and flour, then add broth and thyme and simmer until thick.
4. Stir in the peas and spread the filling in a baking dish.
5. Top with the mash and bake at 400°F for 20 minutes until golden on the edges.

7. Crispy Sweet Potato Tacos With Lime Crema

Smoky chipotle-roasted sweet potatoes get tucked into warm tortillas with a tangy lime crema on top.

Taco night for under ten dollars (and nobody misses the meat).

Ingredients:

• 2 medium sweet potatoes, diced small
• 1 tbsp oil
• 1 tsp chili powder
• 1/2 tsp chipotle powder
• 1/2 tsp garlic powder
• 1 can black beans, warmed
• 8 small tortillas
• 1/2 cup sour cream
• 1 lime, juiced
• Shredded cabbage and cilantro

Instructions:

1. Toss the sweet potatoes with oil and spices and roast at 425°F for 25 minutes, stirring once.
2. Whisk the sour cream with lime juice and a pinch of salt.
3. Warm the tortillas in a dry skillet.
4. Fill each tortilla with sweet potatoes, beans and cabbage.
5. Drizzle with lime crema and top with cilantro.

8. Sweet Potato Lentil Soup

Red lentils and sweet potatoes melt into a creamy, gently spiced soup with a splash of coconut milk.

A bag of red lentils costs a couple of dollars and makes this soup at least three times.

Ingredients:

• 1 tbsp oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tsp grated ginger
• 4 cups peeled, cubed sweet potato
• 3/4 cup red lentils, rinsed
• 3 cups vegetable broth
• 1 cup water
• 1/4 tsp turmeric
• 1/4 tsp cinnamon
• 1/2 cup coconut milk

Instructions:

1. Cook the onion in oil for 5 minutes, then add garlic and ginger.
2. Add the sweet potato, lentils, broth, water, turmeric and cinnamon.
3. Simmer 20 to 25 minutes until everything is very soft.
4. Blend partly or fully, depending on how chunky you like it.
5. Stir in the coconut milk and season with salt.

9. Sheet Pan Chicken Sausage, Sweet Potatoes And Brussels Sprouts

Sliced chicken sausage roasts on one pan with sweet potato cubes and halved Brussels sprouts in a honey mustard glaze.

Ten minutes of chopping, one pan to wash, dinner done.

Ingredients:

• 4 fully cooked chicken sausages, sliced
• 2 medium sweet potatoes, cubed
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp garlic powder
• Salt and pepper

Instructions:

1. Heat the oven to 425°F and line a large sheet pan.
2. Toss the sweet potatoes and sprouts with oil, garlic powder, salt and pepper and roast 15 minutes.
3. Add the sausage slices to the pan.
4. Whisk the mustard and honey, drizzle over everything and toss.
5. Roast another 12 to 15 minutes until the sprouts are browned.

💡 Tip: Don’t crowd the pan, or the vegetables steam instead of crisping (use two pans if you need to).

10. Honey Garlic Chicken With Sweet Potatoes And Green Beans

Chicken thighs get a sticky honey garlic glaze and roast right alongside sweet potatoes and green beans.

Thighs are cheaper than breasts and stay juicier, so this one’s a win both ways.

Ingredients:

• 1 1/2 lbs boneless chicken thighs
• 2 medium sweet potatoes, cubed
• 2 cups green beans, trimmed
• 2 tbsp olive oil
• 3 tbsp honey
• 2 tbsp soy sauce
• 4 cloves garlic, minced
• 1/2 tsp paprika

Instructions:

1. Heat the oven to 425°F and toss the sweet potatoes with 1 tbsp oil and salt.
2. Roast the sweet potatoes for 10 minutes.
3. Whisk the honey, soy sauce, garlic, paprika and remaining oil.
4. Add the chicken and green beans to the pan and brush everything with the glaze.
5. Roast 20 to 25 minutes until the chicken reaches 165°F.

11. Sweet Potato Gnocchi With Brown Butter Sage

Soft homemade sweet potato gnocchi get tossed in nutty brown butter with crispy sage leaves.

It takes some practice (the dough is sticky the first time), but it’s a cheap way to make dinner feel special.

Ingredients:

• 1 lb sweet potatoes, baked and mashed
• 1 egg
• 1/2 cup grated parmesan
• 1 1/2 cups flour, plus more for dusting
• 1/2 tsp salt
• 4 tbsp butter
• 10 fresh sage leaves
• Black pepper

Instructions:

1. Mix the mashed sweet potato, egg, parmesan and salt, then add flour until a soft dough forms.
2. Roll into ropes on a floured surface and cut into 1 inch pieces.
3. Boil the gnocchi in salted water until they float, about 2 to 3 minutes.
4. Melt the butter with the sage over medium heat until golden brown and nutty.
5. Toss the gnocchi in the brown butter and finish with pepper and extra parmesan.

💡 Tip: Use as little flour as you can get away with, since too much makes the gnocchi dense.

12. African Peanut Sweet Potato Stew With Chicken

Chicken and sweet potatoes simmer in a rich peanut butter and tomato broth with ginger and a little cayenne.

Peanut butter is the secret here, and you probably already have a jar in the pantry.

Ingredients:

• 1 lb boneless chicken thighs, cubed
• 1 tbsp oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 3 cups cubed sweet potatoes
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1/2 cup creamy peanut butter
• 1/4 tsp cayenne
• 2 cups spinach
• Chopped peanuts and cilantro

Instructions:

1. Brown the chicken in oil, then add the onion, garlic and ginger.
2. Add the sweet potatoes, tomatoes and broth and bring to a simmer.
3. Whisk the peanut butter with a ladle of hot broth and stir it back into the pot.
4. Add the cayenne and simmer 25 minutes until the potatoes are tender.
5. Stir in the spinach and top with peanuts and cilantro.

13. Sweet Potato Hash With Fried Eggs

Crispy sweet potato cubes, peppers and spinach get topped with runny fried eggs and a little parmesan.

Breakfast for dinner is one of the cheapest meals you can make, and this one’s actually filling.

Ingredients:

• 3 medium sweet potatoes, diced small
• 3 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 4 cups baby spinach
• 4 eggs
• 1/4 cup grated parmesan
• Salt and pepper

Instructions:

1. Cook the sweet potatoes in oil in a large skillet, covered, for 10 minutes.
2. Uncover, add the onion and pepper and cook until the potatoes are crisp.
3. Stir in the garlic and spinach until wilted.
4. Fry the eggs in a separate pan.
5. Divide the hash onto plates and top each with an egg and parmesan.

⚠️ Budget Note: Eggs and sweet potatoes together come out to roughly two dollars a serving.

14. Black Bean Sweet Potato Quesadillas

Mashed sweet potato and black beans get folded into tortillas with melty cheddar and crisped in a skillet.

Kids love these, and they’re a smart way to use up a leftover baked sweet potato.

Ingredients:

• 1 large sweet potato, cooked and mashed
• 1/2 cup black beans, drained
• 1/4 cup corn
• 1 tsp taco seasoning
• 4 medium flour tortillas
• 1 cup shredded cheddar
• 1 tbsp butter
• Salsa and sour cream for serving

Instructions:

1. Mix the mashed sweet potato with beans, corn and taco seasoning.
2. Spread the mixture over half of each tortilla and sprinkle with cheese.
3. Fold the tortillas in half.
4. Cook in a buttered skillet for 2 to 3 minutes per side until golden.
5. Cut into wedges and serve with salsa and sour cream.

15. Slow Cooker Chicken Sweet Potato Stew

Chicken, sweet potatoes, carrots and parsnips cook low and slow in broth with a touch of maple and apple cider.

Toss everything in before work and come home to dinner already made.

Ingredients:

• 2 lbs boneless chicken breasts or thighs, cubed
• 2 sweet potatoes, cubed
• 4 carrots, sliced
• 2 parsnips, sliced
• 2 shallots, diced
• 1 tbsp minced garlic
• 4 cups chicken broth
• 1 cup apple cider
• 2 tbsp maple syrup
• 1 tsp thyme
• 2 tbsp cornstarch mixed with 2 tbsp water

Instructions:

1. Add the chicken, sweet potatoes, carrots, parsnips, shallots and garlic to the slow cooker.
2. Pour in the broth, cider and maple syrup and add the thyme.
3. Cook on LOW 6 to 7 hours or HIGH 3 to 4 hours.
4. Stir in the cornstarch slurry and cook 15 minutes more to thicken.
5. Season with salt and pepper and serve.

16. Sweet Potato Black Bean Burgers

Roasted sweet potato, black beans and oats get mashed into hearty veggie patties with a cilantro yogurt sauce.

They’re softer than beef burgers, so chill the patties for 20 minutes before cooking or they’ll fall apart.

Ingredients:

• 1 cup roasted sweet potato, mashed
• 1 can black beans, drained and patted dry
• 1 cup old-fashioned oats
• 1/2 cup diced onion
• 1 1/2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• 1/2 cup Greek yogurt and 2 tbsp chopped cilantro for the sauce
• Burger buns

Instructions:

1. Pulse the oats in a food processor, then add the beans, sweet potato, onion and spices and pulse until mostly combined.
2. Shape into 6 patties and chill for 20 minutes.
3. Cook in an oiled skillet for 4 to 5 minutes per side until crisp.
4. Stir the yogurt with cilantro and a squeeze of lime.
5. Serve on buns with the sauce and your favorite toppings.

💡 Tip: Freeze extra patties between parchment for quick dinners later.

17. One Pot Sweet Potato Kale Pasta With Chicken Sausage

Penne, chicken sausage, sweet potatoes and baby kale all cook in the same pot with tomatoes and broth.

Fewer dishes, lots of flavor, and a little parmesan on top ties it all together.

Ingredients:

• 1 lb chicken sausage, sliced
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 sweet potatoes, diced small
• 1 can (14 oz) diced tomatoes
• 3 cups chicken broth
• 8 oz penne
• 5 oz baby kale
• 1 tsp Italian seasoning
• 1/4 cup grated parmesan

Instructions:

1. Brown the sausage in oil, then add the onion and garlic.
2. Add the sweet potatoes, tomatoes, broth, pasta and seasoning and bring to a boil.
3. Cover and simmer 12 to 14 minutes, stirring often, until the pasta and potatoes are tender.
4. Stir in the kale until wilted.
5. Top with parmesan and a pinch of red pepper flakes.

18. BBQ Chicken Stuffed Sweet Potatoes

Saucy pulled BBQ chicken gets piled into baked sweet potatoes and topped with a quick tangy coleslaw.

A rotisserie chicken makes this even faster (and cheaper than buying raw breasts some weeks).

Ingredients:

• 4 medium sweet potatoes
• 2 cups shredded cooked chicken
• 3/4 cup barbecue sauce
• 2 cups coleslaw mix
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 green onion, sliced
• Salt and pepper

Instructions:

1. Bake the sweet potatoes at 400°F for 45 to 55 minutes until soft.
2. Warm the chicken with the barbecue sauce in a small pot.
3. Toss the coleslaw mix with mayo, vinegar, salt and pepper.
4. Split the potatoes and fill with BBQ chicken.
5. Top with slaw and green onions.

19. Sweet Potato Fried Rice

Diced sweet potato, peas and scrambled egg get tossed with day-old rice and soy sauce in one hot skillet.

It’s the best way to clean out the fridge at the end of the week.

Ingredients:

• 1 tbsp oil
• 1 medium sweet potato, diced small
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 3 cups cooked rice, chilled
• 2 eggs, beaten
• 3 tbsp soy sauce
• 1 tsp sesame oil
• Green onions

Instructions:

1. Cook the sweet potato in oil, covered, for 6 to 8 minutes until tender.
2. Add the onion, garlic and frozen veggies and cook 3 minutes.
3. Push everything aside and scramble the eggs in the empty space.
4. Add the rice, soy sauce and sesame oil and stir-fry until hot.
5. Top with green onions.

⚠️ Budget Note: Cold leftover rice works best here, so this is a great use for last night’s extra rice.

20. Sweet Potato Spinach Frittata

Crispy sweet potato slices, baby spinach and herbed goat cheese bake into a tall, fluffy frittata.

Serve it warm with a simple salad for an easy meatless dinner.

Ingredients:

• 2 small sweet potatoes, thinly sliced
• 1 tbsp olive oil
• 2 green onions, sliced
• 2 cups baby spinach
• 8 eggs
• 1/2 cup milk
• 1 tsp cumin
• 1/3 cup crumbled goat cheese
• Salt and pepper

Instructions:

1. Heat the oven to 375°F.
2. Cook the sweet potato slices in oil in an oven-safe skillet until tender and golden.
3. Add the green onions and spinach and stir until wilted.
4. Whisk the eggs, milk, cumin, salt and pepper and pour over the vegetables, then dot with goat cheese.
5. Bake 18 to 22 minutes until set in the center.

21. White Bean, Kale And Sweet Potato Soup

Cannellini beans, sweet potatoes, kale and quinoa simmer in a tomatoey broth that’s hearty enough for dinner.

It’s a true pantry soup, so you can make it without a special grocery run.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 medium sweet potato, diced
• 1 can fire-roasted tomatoes
• 1 can cannellini beans, drained
• 3/4 cup quinoa, rinsed
• 5 cups vegetable broth
• 2 cups chopped kale
• 1/2 tsp red pepper flakes

Instructions:

1. Cook the onion in oil for 5 minutes, then add the garlic.
2. Add the sweet potato, tomatoes, beans and broth and simmer 15 minutes.
3. Stir in the quinoa and simmer 10 minutes more.
4. Add the kale and red pepper flakes and cook until tender.
5. Season with salt and pepper.

22. Sweet Potato Turkey Meatballs

Grated sweet potato keeps these turkey meatballs extra moist with a hint of sweetness.

Serve them with couscous and hummus, or toss them in marinara over pasta.

Ingredients:

• 1 lb ground turkey
• 1 large sweet potato, peeled and finely grated
• 1/2 onion, grated
• 1 egg
• 1/4 cup chopped parsley
• 1 tsp garlic powder
• Pinch of cinnamon
• Salt and pepper
• Olive oil

Instructions:

1. Heat the oven to 400°F and line a baking sheet.
2. Squeeze the grated sweet potato in a towel to remove extra moisture.
3. Mix everything together gently and roll into 1 1/2 inch balls.
4. Brush with olive oil and bake 18 to 20 minutes until 165°F inside.
5. Serve with couscous, hummus or your favorite sauce.

23. Sweet Potato Cauliflower Flatbread Pizza

Store-bought flatbreads get a sweet potato sauce, roasted cauliflower and a little melty cheese.

It’s a fun Friday night pizza that costs less than delivery.

Ingredients:

• 2 flatbreads or naan
• 2/3 cup sweet potato puree
• 1 cup small cauliflower florets
• 1/2 shallot, thinly sliced
• 1 tbsp olive oil
• 1 cup shredded fontina or mozzarella
• 1/4 tsp chipotle powder
• 1 tbsp fresh thyme

Instructions:

1. Heat the oven to 425°F and roast the cauliflower and shallot with oil for 15 minutes.
2. Season the sweet potato puree with chipotle, salt and pepper.
3. Spread the puree over the flatbreads.
4. Top with roasted cauliflower, shallot and cheese.
5. Bake 8 to 10 minutes and sprinkle with thyme.

24. Sweet Potato Mac And Cheese

Mashed sweet potato blends right into the cheese sauce, giving this mac a bright orange color and extra creaminess.

It’s a sneaky way to get vegetables into picky eaters.

Ingredients:

• 1 lb sweet potatoes, peeled and cubed
• 10 oz short pasta
• 4 tbsp butter
• 3 tbsp flour
• 2 cups milk
• 1 tsp mustard
• 1/2 tsp paprika
• 1 1/2 cups shredded sharp cheddar
• 3 oz crumbled feta
• 4 sage leaves, optional

Instructions:

1. Boil the sweet potatoes until soft, then mash until smooth.
2. Cook the pasta until just al dente and drain.
3. Melt the butter, whisk in the flour, then slowly add milk and cook until thick.
4. Stir in the mustard, paprika, mashed sweet potato, cheddar and feta.
5. Toss with the pasta, top with sage and bake at 400°F for 15 minutes if you want a crispy top.

25. Roasted Sweet Potato Kale Quinoa Salad

Roasted sweet potato cubes, caramelized red onions, kale and quinoa get tossed in a simple red wine vinaigrette.

It holds up for days in the fridge, so it doubles as tomorrow’s lunch.

Ingredients:

• 2 medium sweet potatoes, cubed
• 2 tbsp olive oil, divided
• 1 red onion, sliced
• 2 cloves garlic, minced
• 1 bunch curly kale, chopped
• 1/2 cup dry quinoa, cooked
• 2 1/2 tbsp red wine vinegar
• 1 tsp fresh thyme
• Pinch of nutmeg
• Salt and pepper

Instructions:

1. Roast the sweet potatoes with 1 tbsp oil at 425°F for 25 minutes.
2. Cook the onion slowly in the remaining oil for 15 minutes until caramelized, adding garlic at the end.
3. Add the kale to the pan and cook just until wilted.
4. Combine the sweet potatoes, kale mixture and quinoa in a large bowl.
5. Toss with vinegar, thyme, nutmeg, salt and pepper.

💡 Tip: Add a can of chickpeas to make it even more filling for almost no extra cost.

My favorite on this list is the African peanut stew, because a jar of peanut butter and a couple of sweet potatoes turn into the coziest pot of dinner for very little money.

Pick two or three of these for next week and buy one big bag of sweet potatoes to cover them all.