11 High Protein Sweet Potato Recipes That Keep You Full for Hours

High protein sweet potato recipes work because the potato supplies slow-burning carbs while chicken, turkey, eggs, beans, and Greek yogurt do the heavy lifting for fullness. Each version below takes that foundation in a different direction, from spiced skillets to meal prep casseroles and fast breakfast plates.

Start with the Creamy Chicken and Sweet Potato Skillet for a reliable weeknight dinner. The Turkey Sausage Sweet Potato Hash is the one for breakfast, and the Sweet Potato Black Bean Enchilada Casserole makes a solid meal prep pick. If you want a big pot, go for the Red Lentil Sweet Potato Soup with Chicken.

Which High Protein Sweet Potato Recipes Should You Make?

Creamy Chicken and Sweet Potato Skillet

This is the one I make when I want a full dinner in one pan without much thought. The sweet potato softens into the sauce and the chicken stays moist in the light cream base, so it feels rich without being heavy.

Ingredients (makes 4 servings)

• Chicken breast, boneless skinless, cut into 2.5 cm (1 in) cubes: 550 g (1.2 lb)
• Sweet potatoes, peeled and cut into 2.5 cm (1 in) cubes: 700 g (1.5 lb)
• Olive oil: 2 tbsp
• Yellow onion, finely diced: 1 medium
• Garlic cloves, minced: 3
• Smoked paprika and ground cumin: 1 tsp and 1/2 tsp
• Chicken stock: 240 ml (1 cup)
• Greek yogurt, full fat: 180 g (3/4 cup)
• Frozen peas, thawed: 150 g (1 cup)
• Kosher salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Heat the 2 tbsp olive oil in a large skillet over medium high. Add the 550 g (1.2 lb) chicken and cook for 5 minutes, turning once, until the outside loses its raw color; you’re not cooking it through yet.

Step 2: Stir in the diced onion and cook for 3 minutes, until it starts to soften and you can smell it. Add the 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp cumin, 1 tsp salt, and 1/2 tsp pepper, then stir for 30 seconds until fragrant.

Step 3: Add the 700 g (1.5 lb) sweet potatoes and the 240 ml (1 cup) chicken stock. Scrape the bottom with your spoon, cover, and simmer for 12 minutes, until the sweet potatoes are just tender when you poke one with a fork.

Step 4: Turn the heat to low. Drop in the 180 g (3/4 cup) Greek yogurt and 150 g (1 cup) peas, then fold gently until the sauce turns pale orange and you can see everything coated. If it looks too tight, add a splash of water, a tablespoon at a time.

Step 5: Taste, add more salt if you need it, and serve straight from the skillet while it is hot. A little chopped parsley on top is good if you have some.

Ground Turkey Sweet Potato Chili

This chili leans on sweet potato chunks and lean turkey so a bowl keeps you full for hours. The cocoa and chipotle give it a deep, slow-cooked taste in less than an hour.

Ingredients (makes 6 servings)

• Ground turkey, 93% lean: 450 g (1 lb)
• Sweet potatoes, peeled and cubed: 500 g (1.1 lb)
• Olive oil: 1 tbsp
• Yellow onion and red bell pepper, both chopped: 1 each
• Garlic cloves, minced: 2
• Chipotle chili powder, ground cumin, and unsweetened cocoa powder: 1 tbsp, 1 1/2 tsp, and 1 tsp
• Canned crushed tomatoes: 400 g (14 oz)
• Canned black beans, drained and rinsed: 400 g (14 oz)
• Chicken stock: 480 ml (2 cups)
• Salt: 1 tsp

Instructions

Step 1: Heat the 1 tbsp olive oil in a large pot over medium high. Add the 450 g (1 lb) ground turkey and cook for 7 minutes, breaking it up with your spoon, until no pink spots remain and the edges start to brown.

Step 2: Add the 1 each onion and bell pepper, and cook for 4 minutes, stirring often, until your spoon slides through softened onion. Scatter in the 2 minced garlic cloves, 1 tbsp chipotle chili powder, 1 1/2 tsp cumin, and 1 tsp cocoa; stir for 30 seconds.

Step 3: Pour in the 400 g (14 oz) crushed tomatoes and 480 ml (2 cups) chicken stock. Add the 500 g (1.1 lb) sweet potatoes and 1 tsp salt. Bring to a boil, then lower the heat so you see a steady simmer.

Step 4: Cover and cook for 20 minutes, stirring twice, until the sweet potatoes give when you poke one with a fork and the liquid has thickened slightly.

Step 5: Stir in the 400 g (14 oz) black beans and let them warm through for 3 minutes. Taste the chili, adjust salt if you need to, and ladle it into bowls while it is hot.

Sweet Potato Black Bean Enchilada Casserole

This one is for the night you want enchiladas without rolling anything. The sweet potato layer turns soft under the sauce, and the black beans with Greek yogurt keep it filling enough to skip the meat.

Ingredients (makes 8 servings)

• Sweet potatoes, peeled and sliced 1/2 cm (1/4 in) thick: 900 g (2 lb)
• Olive oil: 1 tbsp
• Canned black beans, drained and rinsed: 2 cans (800 g / 28 oz total)
• Cottage cheese, full fat: 250 g (1 cup)
• Greek yogurt, plain: 120 g (1/2 cup)
• Ground cumin: 1 tsp
• Red enchilada sauce: 475 ml (2 cups)
• Corn tortillas, cut into wedges: 8 small
• Shredded cheddar cheese: 200 g (2 cups)
• Salt: 1/2 tsp

Instructions

Step 1: Heat your oven to 190C (375F). Toss the 900 g (2 lb) sweet potato slices with 1 tbsp olive oil and 1/2 tsp salt on a sheet pan, then roast for 15 minutes, until edges just start to brown; they will finish in the casserole.

Step 2: In a bowl, stir together the 2 cans black beans, 250 g (1 cup) cottage cheese, 120 g (1/2 cup) Greek yogurt, and 1 tsp cumin. You want a thick, creamy mixture that clumps slightly on the spoon.

Step 3: Spread half of the 475 ml (2 cups) enchilada sauce in your 23 x 33 cm (9 x 13 in) baking dish. Layer half the tortilla wedges over the sauce, letting them overlap, then spoon half the bean mixture on top; you’ll see the layers start to come together.

Step 4: Arrange half the roasted sweet potatoes over the beans, then repeat with the rest of the tortillas, beans, sweet potatoes, and the remaining sauce. Scatter the 200 g (2 cups) cheddar over the top, and you’ll have a full dish ready to bake.

Step 5: Cover the dish with foil and bake for 20 minutes, then uncover and bake 10 more minutes, until the edges bubble and you can see the cheese turning golden in the centre.

Step 6: Let the casserole sit for 5 minutes so it slices cleanly, then cut it into 8 squares and serve with extra yogurt or avocado if you like.

Cottage Cheese Stuffed Sweet Potatoes with Salsa

This is my fastest high protein lunch when a baked sweet potato is already in the fridge. The cottage cheese melts just enough against the hot potato, and the salsa brings the acid that keeps it from tasting flat.

Ingredients (makes 4 stuffed potatoes)

• Medium sweet potatoes, scrubbed: 4 (about 800 g / 1.75 lb)
• Full fat cottage cheese: 400 g (1 3/4 cups)
• Salsa, any heat level: 120 g (1/2 cup)
• Canned black beans, drained and rinsed: 200 g (1 cup)
• Ground cumin: 1/2 tsp
• Lime juice: 1 tbsp
• Fresh cilantro, chopped: 2 tbsp
• Avocado, sliced: 1
• Salt and black pepper: 1/4 tsp each

Instructions

Step 1: Heat your oven to 200C (400F). Prick each sweet potato a few times with a fork and bake them directly on the oven rack for 45 to 55 minutes, until a knife slides in without any resistance; you’ll smell their sugar caramelising near the end.

Step 2: While the potatoes bake, stir together the 400 g (1 3/4 cups) cottage cheese, 120 g (1/2 cup) salsa, 200 g (1 cup) beans, 1/2 tsp cumin, 1 tbsp lime juice, and 1/4 tsp each salt and pepper in a bowl. Taste it cold so you can adjust the salt before everything goes on the potatoes.

Step 3: Split each hot sweet potato open with a fork, fluffing the flesh lightly. Pile a quarter of the cottage cheese mixture into each one, and you’ll see it warm and soften slightly against the steam.

Step 4: Top with the 1 sliced avocado and the 2 tbsp cilantro, then serve immediately while the potato is hot and the filling is cool in contrast. You can use extra hot salsa if you want more kick.

Sweet Potato Chickpea Curry

This curry gets its creaminess from blended coconut milk and its protein from chickpeas, so it is a meatless pot that still leaves you full. The sweet potato breaks down just enough to thicken the sauce naturally.

Ingredients (makes 4 servings)

• Sweet potatoes, peeled and cubed: 600 g (1.3 lb)
• Canned chickpeas, drained and rinsed: 800 g (28 oz total)
• Coconut oil or olive oil: 1 tbsp
• Yellow onion, finely chopped: 1 large
• Garlic cloves and fresh ginger, minced and grated: 4 cloves, 2 tbsp
• Curry powder: 2 tbsp
• Canned diced tomatoes and vegetable stock: 400 g (14 oz) and 240 ml (1 cup)
• Canned coconut milk, full fat: 400 ml (13.5 oz)
• Baby spinach: 120 g (4 cups)
• Salt: 1 tsp

Instructions

Step 1: Heat the 1 tbsp oil in a deep pot over medium. Add the 1 large onion and cook for 6 minutes, stirring every minute, until it turns golden and sweet; you’ll notice the raw sharpness soften in the smell.

Step 2: Add the 4 minced garlic cloves, 2 tbsp grated ginger, and 2 tbsp curry powder. Stir for 45 seconds until the paste clings to your spoon and the spices turn darker, but don’t let them burn.

Step 3: Tip in the 400 g (14 oz) diced tomatoes and 240 ml (1 cup) vegetable stock. Scrape the bottom of the pot with your spoon, then add the 600 g (1.3 lb) sweet potatoes and 1 tsp salt.

Step 4: Pour in the 400 ml (13.5 oz) coconut milk and bring to a gentle bubble. Lower the heat, cover, and simmer for 18 minutes, until the sweet potatoes are tender and you can crush one against the side of the pot with little pressure.

Step 5: Stir in the 800 g (28 oz) chickpeas and 120 g (4 cups) spinach, cooking 2 minutes until the spinach wilts. Taste, add more salt if you need it, and ladle the curry over rice or quinoa while it is steaming.

Tuna Sweet Potato Pasta Bake

Pasta night gets a protein boost here without a heavy cream sauce. The sweet potato blends into the milk and yogurt, and the tuna folds in at the end so it stays moist.

Ingredients (makes 6 servings)

• Whole wheat penne or fusilli: 300 g (3 cups dry)
• Sweet potatoes, peeled and cubed: 500 g (1.1 lb)
• Canned tuna in water, drained: 280 g (10 oz total)
• Milk, 2%: 360 ml (1 1/2 cups)
• Greek yogurt, plain: 120 g (1/2 cup)
• Dijon mustard: 2 tsp
• Frozen peas: 150 g (1 cup)
• Cheddar cheese, shredded: 150 g (1 1/2 cups)
• Garlic clove and olive oil: 1 clove, 1 tsp
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Heat your oven to 190C (375F) and put a pot of water on to boil. Cook the 300 g (3 cups) pasta according to the package minus 2 minutes, then drain it; you want it undercooked because it will finish in the oven.

Step 2: Boil or steam the 500 g (1.1 lb) sweet potatoes until tender, about 12 minutes once the water bubbles. Drain them and mash with 1 clove garlic, 1 tsp olive oil, and 1/2 tsp each salt and pepper while your arm still has energy.

Step 3: Whisk the 360 ml (1 1/2 cups) milk, 120 g (1/2 cup) Greek yogurt, and 2 tsp Dijon into the mashed sweet potatoes until you have a smooth, thick sauce. Fold in the drained pasta, 2 cans tuna, and 150 g (1 cup) peas; it will look loose but tighten as it bakes.

Step 4: Scrape the mixture into a 23 x 33 cm (9 x 13 in) baking dish and spread it level with your spoon. Top with the 150 g (1 1/2 cups) cheddar.

Step 5: Bake uncovered for 20 minutes, until the edges bubble and the cheese on top is golden. If the centre looks wet, give it 5 more minutes; your dish will set as it sits.

Step 6: Let the bake rest for 5 minutes, then scoop it into bowls while it is hot. A little extra black pepper on top is good, and you can add a handful of salad on the side.

Sweet Potato Egg and Spinach Breakfast Skillet

This skillet is a weekend breakfast that comes together in one pan. The sweet potato gets crisp at the edges and the eggs set just enough in the spiced tomato base, so every spoonful has some yolk, vegetable, and beans.

Ingredients (makes 3 servings)

• Sweet potatoes, peeled and cut into 1 cm cubes: 500 g (1.1 lb)
• Olive oil: 2 tbsp
• Yellow onion, finely chopped: 1 small
• Garlic cloves, minced: 2
• Ground cumin and smoked paprika: 1 tsp and 1/2 tsp
• Canned diced tomatoes: 400 g (14 oz)
• Canned black beans, drained and rinsed: 400 g (14 oz)
• Eggs: 6 large
• Baby spinach: 60 g (2 cups)
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Heat 1 tbsp of the oil in a wide skillet over medium high. Add the 500 g (1.1 lb) sweet potatoes and cook for 8 minutes, stirring every couple of minutes, until the edges brown and you can slide a fork through the centres with just a little push.

Step 2: Add the remaining 1 tbsp oil, the 1 small onion, and 1/2 tsp each salt and pepper. Cook for 4 minutes, until the onion softens and your kitchen smells sweet and savory. Stir in the 2 garlic cloves, 1 tsp cumin, and 1/2 tsp smoked paprika for 30 seconds.

Step 3: Pour in the 400 g (14 oz) diced tomatoes and 400 g (14 oz) beans. Let the mixture come to a bubble, then reduce the heat so you see a gentle simmer across the surface.

Step 4: Make 6 wells in the mixture with the back of your spoon and crack an egg into each. Scatter the 60 g (2 cups) spinach over the top, cover the skillet, and cook for 5 to 6 minutes, until the whites are set but the yolks still wobble when you shake the pan.

Step 5: Remove the lid and serve the skillet straight to the table, scooping so everyone gets two eggs and some of the tomato base. Hot sauce or toast on the side is good if you want one.

Turkey Sausage Sweet Potato Hash

This is the hash I make when breakfast needs to carry me past lunch. The sweet potato cubes get crispy in the turkey sausage drippings, and the peppers add a fresh bite.

Ingredients (makes 4 servings)

• Turkey breakfast sausage, casings removed: 450 g (1 lb)
• Sweet potatoes, cut into 1 cm cubes: 600 g (1.3 lb)
• Olive oil: 1 tbsp
• Red bell pepper, diced: 1 large
• Yellow onion, diced: 1 medium
• Garlic powder: 1 tsp
• Smoked paprika: 1/2 tsp
• Salt and black pepper: 1/2 tsp each
• Eggs: 4 large
• Green onions, sliced: 2

Instructions

Step 1: Heat the 1 tbsp olive oil in a large skillet over medium high. Add the 450 g (1 lb) turkey sausage, breaking it into small pieces with your spoon, and cook for 5 minutes until it is browned and no pink remains.

Step 2: Add the 600 g (1.3 lb) sweet potatoes, 1 large bell pepper, 1 medium onion, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp each salt and pepper. Stir everything, then press it into an even layer with your spatula.

Step 3: Let the hash cook untouched for 4 minutes, until the underside of the sweet potato develops a deep brown crust and you can smell the edges toasting. Flip sections, press again, and cook 4 more minutes.

Step 4: Push the hash to one side of the skillet and crack 4 eggs into the empty space if you want them. Cover and cook for 3 to 4 minutes, until the whites set and the yolks are still runny when you jiggle the pan.

Step 5: Slide the eggs onto the hash or chop them in, then shower the 2 sliced green onions on top and serve right from the pan. The crispy bits at the bottom are the best part, so scrape them out with your spoon.

Red Lentil Sweet Potato Soup with Chicken

This soup is a full meal in a bowl, with red lentils melting into the broth and chicken breast adding heft. The sweet potato thickens the liquid as it cooks, so you get a spoon-coating texture without any cream.

Ingredients (makes 6 servings)

• Boneless skinless chicken breast: 450 g (1 lb)
• Sweet potatoes, peeled and cubed: 500 g (1.1 lb)
• Red lentils, rinsed: 200 g (1 cup)
• Olive oil: 1 tbsp
• Yellow onion and carrots, chopped: 1 large, 2 medium
• Garlic cloves, minced: 3
• Ground coriander and cumin: 1 tsp each
• Chicken stock: 1.2 L (5 cups)
• Lemon juice and baby spinach: 1 tbsp, 60 g (2 cups)
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Heat the 1 tbsp olive oil in a large soup pot over medium high. Season the 450 g (1 lb) chicken breast with half the salt and pepper, then brown it in the pot for 3 minutes a side; it will finish cooking in the broth, so you are only looking for colour.

Step 2: Remove the chicken to a plate. Add the onion and carrots to the same pot and cook for 5 minutes, stirring now and then, until your spoon starts to pick up the browned bits from the bottom.

Step 3: Add the 3 minced garlic cloves, 1 tsp coriander, and 1 tsp cumin, and stir for 30 seconds until your pot smells warm. Then drop in the 500 g (1.1 lb) sweet potatoes, 200 g (1 cup) red lentils, and 1.2 L (5 cups) chicken stock.

Step 4: Put the chicken back in the pot, bring to a boil, then lower the heat and simmer for 25 minutes, until the lentils have broken down and you can crush a sweet potato chunk against the side with almost no effort.

Step 5: Lift the chicken out and shred it with two forks while your soup bubbles gently. Stir the shredded chicken back in along with the 1 tbsp lemon juice and 60 g (2 cups) spinach, cooking 1 minute until the spinach wilts.

Step 6: Taste, add the rest of the salt and pepper if you need it, and ladle the soup into deep bowls while it is steaming. A thick slice of whole grain bread on the side makes it a full meal.

Air Fryer Chicken Sausage and Sweet Potato Tray

This is the one for a fast weeknight when you want everything crisp without turning on the oven. Chicken sausage and sweet potato share the air fryer basket, and the high heat concentrates their edges while the inside stays tender.

Ingredients (makes 4 servings)

• Chicken sausage, sliced into 2 cm rounds: 500 g (1.1 lb)
• Sweet potatoes, cut into 2 cm chunks: 700 g (1.5 lb)
• Red onion, cut into wedges: 1 medium
• Olive oil: 2 tbsp
• Garlic powder: 1 tsp
• Smoked paprika: 1 tsp
• Dried oregano: 1 tsp
• Salt and black pepper: 1/2 tsp each
• Greek yogurt, plain: 120 g (1/2 cup)
• Lemon juice: 1 tbsp

Instructions

Step 1: Heat your air fryer to 200C (390F). Toss the 700 g (1.5 lb) sweet potatoes, 1 medium onion, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp oregano, and 1/2 tsp each salt and pepper in a large bowl until every piece is coated and slightly slick.

Step 2: Add the sweet potato mixture to your basket in an even layer, leaving a little room for air to move, and air fry for 10 minutes. Shake the basket once, then add the 500 g (1.1 lb) chicken sausage rounds and cook 8 more minutes, until you see the sweet potatoes turn deep brown at the edges and the sausage looks glossy.

Step 3: Stir the 120 g (1/2 cup) Greek yogurt with the 1 tbsp lemon juice in a small bowl. You want it loose enough to spoon but still thick enough to cling to the tray.

Step 4: Tip the sausage and sweet potatoes onto a serving platter, drizzle the yogurt sauce over the top, and eat right away while the edges are crisp. A handful of chopped parsley adds freshness if you have some on hand.

Sweet Potato Salmon Cakes

These cakes are my answer when I want something crisp on the outside and soft in the middle without deep frying. Canned salmon does the heavy lifting, and the sweet potato binds the mixture so you need very little filler.

Ingredients (makes 8 salmon cakes)

• Canned salmon, drained and flaked: 300 g (10.5 oz total)
• Sweet potatoes, cooked and mashed: 400 g (1 3/4 cups)
• Egg, beaten: 1 large
• Panko breadcrumbs: 80 g (1 cup)
• Green onions, thinly sliced: 2
• Lemon zest: 1 tsp
• Dijon mustard: 2 tsp
• Garlic powder, salt, and black pepper: 1/2 tsp each
• Olive oil, for pan frying: 2 tbsp
• Greek yogurt, plain, for serving: 120 g (1/2 cup)

Instructions

Step 1: Put the 2 cans salmon, 400 g (1 3/4 cups) mashed sweet potato, 1 beaten egg, 80 g (1 cup) panko, 2 sliced green onions, 1 tsp lemon zest, 2 tsp Dijon, and 1/2 tsp each garlic powder, salt, and pepper in a bowl. Fold with your hands or a fork until the mixture holds together when you squeeze a small clump.

Step 2: Divide the mixture into 8 equal portions and shape each into a patty about 2.5 cm (1 in) thick. Lay them on a plate and press the centres slightly, so your cakes cook evenly and don’t puff into balls.

Step 3: Heat the 2 tbsp olive oil in a large skillet over medium. Add 4 patties, leaving space between them, and cook for 4 minutes, until the bottom is deep golden and releases from the pan when you nudge it.

Step 4: Flip them with a thin spatula and cook the other side 3 to 4 minutes, until the outside is crisp and the centre is hot all the way through. Move the cooked cakes to a plate and repeat with the remaining patties, adding a little more oil if your pan looks dry.

Step 5: Serve the salmon cakes hot with the 120 g (1/2 cup) Greek yogurt spooned alongside or thinned with a squeeze of lemon. A green salad or roasted green beans turn them into dinner, but you can also eat one as a snack.

Across all these versions, the one thing that makes or breaks the dish is how you cut the sweet potato. Keep the chunks close in size so they cook evenly, and don’t stir too hard once they are tender unless you want mash by accident.

Pick the version that matches the pan you have and the protein in your fridge, and cook it tonight.