13 Sweet Potato and Broccoli Recipes That Make Dinner a Breeze

Sweet potato and broccoli recipes work because the two bring opposite things to the pan: the potato turns soft and caramelised at the edges, while the broccoli keeps its crunch and a little bitterness that cuts the sweetness. The best versions lean into that contrast instead of fighting it, building heat, creaminess, crunch, or a sticky glaze around the same two vegetables.

Start with Roasted Sweet Potato and Broccoli Sheet Pan. Go for Spicy Peanut Sweet Potato Broccoli Noodles when you want heat, Creamy Sweet Potato Broccoli Soup when you need comfort, and Sweet Potato Broccoli Fritters if you want something crisp to pack for lunch.

Which Sweet Potato Broccoli Recipes Should You Make?

Roasted Sweet Potato and Broccoli Sheet Pan

This is the one I reach for when I want dinner to happen with almost no hands-on time. The high heat gives you soft, caramelised potatoes and broccoli that chars just at the tips.

Ingredients (makes 4 servings)

• Sweet potatoes, peeled and cut into 2 cm cubes: 900 g (2 lb)
• Broccoli, cut into small florets: 450 g (1 lb)
• Olive oil: 3 tbsp
• Smoked paprika: 1 tsp
• Garlic powder: 1 tsp
• Salt: 3/4 tsp
• Black pepper: 1/4 tsp
• Lemon, halved: 1

Instructions

Step 1: Heat the oven to 220C (425F) and line your largest sheet pan with parchment. You want the pan hot when the potatoes hit it, so don’t use a small one.

Step 2: Toss the 900 g (2 lb) sweet potatoes in a large bowl, using your hands or a spatula, with 2 tbsp of the olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Spread them in one layer and roast for 15 minutes, until the edges just start to look dry.

Step 3: Meanwhile, toss the 450 g (1 lb) broccoli florets with the remaining 1 tbsp olive oil and a pinch of salt. Pull the pan out, add the broccoli to the potatoes, and turn everything with your spatula.

Step 4: Roast for another 12 to 15 minutes, shaking the pan once halfway, until the potatoes are completely tender and the broccoli has browned tips. You will smell the sweetness before you see the colour.

Step 5: Squeeze the lemon over the hot vegetables and serve them right from the pan, because you want every charred edge.

Cheesy Sweet Potato Broccoli Casserole

This is the version you bring when the table expects something bubbling and golden. The broccoli softens into the cream while the sweet potatoes keep enough shape to make each bite substantial.

Ingredients (makes 6 servings)

• Sweet potatoes, peeled and thinly sliced into 3 mm rounds: 900 g (2 lb)
• Broccoli, cut into small florets: 450 g (1 lb)
• Butter, unsalted: 3 tbsp
• All-purpose flour: 3 tbsp
• Milk, whole: 720 ml (3 cups)
• Sharp cheddar, shredded: 180 g (2 cups)
• Dijon mustard: 1 tsp
• Salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Panko breadcrumbs: 40 g (1/2 cup)

Instructions

Step 1: Heat the oven to 190C (375F) and butter a 23 x 33 cm (9 x 13 inch) baking dish. Bring a large pot of salted water to a boil, drop in the sweet potato slices, and cook for 6 minutes until barely tender, then add the broccoli for 1 minute before draining.

Step 2: Melt the 3 tbsp butter in a saucepan over medium heat. Whisk in the 3 tbsp flour and cook for 1 minute, then slowly pour in the 720 ml (3 cups) milk while whisking, cooking for 4 to 5 minutes until the sauce thickens enough to coat the back of your spoon.

Step 3: Remove the saucepan from the heat and stir in the 180 g (2 cups) cheddar, 1 tsp Dijon, 1/2 tsp salt, and 1/4 tsp black pepper until the cheese melts. Taste the sauce and add a little more salt if it needs it.

Step 4: Layer half the drained sweet potatoes and broccoli in the baking dish, spoon over half the sauce, then repeat with the remaining vegetables and sauce. Scatter the 40 g (1/2 cup) panko across the top so every corner gets some.

Step 5: Bake for 25 to 30 minutes, until the top is deep golden and the sauce is bubbling at the edges. Let it sit for 5 minutes, then spoon big scoops onto plates while it is still hot.

Sweet Potato Broccoli Coconut Curry

You get a curry that is rich without being heavy, because the coconut milk rounds out the sweetness of the potatoes and the broccoli soaks up the sauce. I like it with a spoon of yogurt on top.

Ingredients (makes 4 servings)

• Sweet potatoes, peeled and cut into 2.5 cm chunks: 900 g (2 lb)
• Broccoli, cut into florets: 350 g (12 oz)
• Coconut milk, full-fat: 400 ml (1 can)
• Vegetable oil: 2 tbsp
• Yellow onion, finely chopped: 1 medium
• Garlic, minced: 3 cloves
• Fresh ginger, grated: 1 tbsp
• Curry powder: 2 tbsp
• Ground turmeric: 1/2 tsp
• Salt: 1 tsp

Instructions

Step 1: Warm the 2 tbsp vegetable oil in a large pot over medium heat. Add the chopped onion and cook for 6 minutes, until it turns soft and translucent, then stir in the 3 cloves garlic, 1 tbsp ginger, 2 tbsp curry powder, and 1/2 tsp turmeric for 1 minute until the smell fills the kitchen.

Step 2: Stir in the 900 g (2 lb) sweet potatoes and 1 tsp salt so the pieces get coated in the spices. Pour in the 400 ml (1 can) coconut milk and 250 ml (1 cup) water, bring the liquid to a boil, then lower the heat and simmer for 15 minutes with the lid ajar.

Step 3: Drop in the 350 g (12 oz) broccoli florets and simmer for 5 to 7 minutes more, until the potatoes are fully tender and the broccoli is bright green but still has a little bite. Adjust the salt if the curry tastes flat.

Step 4: Ladle the curry into wide bowls over hot rice, spooning extra sauce over the top, and add a dollop of yogurt if you like the cool creaminess against the spice.

Creamy Sweet Potato Broccoli Soup

This one is all about the blender doing the work. The potatoes give the soup body without any cream, and the broccoli keeps the colour fresh if you add it in two stages.

Ingredients (makes 5 servings)

• Sweet potatoes, peeled and cubed: 600 g (1.3 lb)
• Broccoli, chopped, stems and florets: 450 g (1 lb)
• Vegetable stock: 1 litre (4 cups)
• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 medium
• Garlic, minced: 2 cloves
• Fresh thyme leaves: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Heavy cream or coconut cream: 60 ml (1/4 cup)

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens, then stir in the 2 cloves garlic and 1 tsp thyme for 1 minute, just until you can smell them.

Step 2: Stir in the 600 g (1.3 lb) sweet potatoes, 1 tsp salt, and 1/2 tsp black pepper. Pour in the 1 litre (4 cups) vegetable stock, bring to a gentle boil, and simmer for 12 minutes until the potatoes can be pierced easily with a fork.

Step 3: Add two thirds of the 450 g (1 lb) broccoli and simmer for 5 minutes. Turn off the heat, then carefully blend the soup in batches until it is completely smooth, holding the lid down with a towel if the pot is still hot.

Step 4: Return the blended soup to the pot, stir in the remaining chopped broccoli, and simmer for 4 minutes so the green pieces stay tender and bright. Check the seasoning before you ladle it into bowls.

Step 5: Swirl a spoon of the 60 ml (1/4 cup) cream over each bowl just before serving, and a crack of black pepper on top.

Spicy Peanut Sweet Potato Broccoli Noodles

This is the one for when plain roasted vegetables sound too polite. The peanut sauce clings to every noodle and soft potato cube, and the sriracha brings enough heat to wake the whole bowl up.

Ingredients (makes 3 servings)

• Sweet potatoes, cut into 1.5 cm cubes: 450 g (1 lb)
• Broccoli, cut into small florets: 300 g (10 oz)
• Rice noodles, about 5 mm wide: 200 g (7 oz)
• Creamy peanut butter: 80 g (1/3 cup)
• Soy sauce or tamari: 3 tbsp
• Rice vinegar: 2 tbsp
• Sriracha: 1 tbsp
• Sesame oil: 2 tbsp
• Garlic, minced: 2 cloves
• Toasted sesame seeds: 1 tbsp

Instructions

Step 1: Heat your oven to 220C (425F). Toss the 450 g (1 lb) sweet potatoes with 1 tbsp of the sesame oil and spread them on a sheet pan, roasting for 12 minutes until they begin to colour at the edges.

Step 2: While the potatoes roast, soak the 200 g (7 oz) rice noodles in hot water for the time on the package, usually 5 to 7 minutes, until they are pliable but not mushy. Drain and rinse them under cold water.

Step 3: Whisk together the 80 g (1/3 cup) peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sriracha, 2 cloves garlic, and the remaining 1 tbsp sesame oil with 3 tbsp warm water until you have a smooth sauce.

Step 4: Add the 300 g (10 oz) broccoli to the sweet potatoes and roast for 8 minutes more, until the broccoli is charred in spots and the potatoes are fully tender. Pull the pan out of the oven.

Step 5: Pour the sauce into a large skillet over low heat, add the drained noodles and roasted vegetables, and toss with tongs for 2 minutes until everything is glossy and hot. Serve in deep bowls with the 1 tbsp sesame seeds scattered over.

Sweet Potato Broccoli Chicken Skillet

One pan, chicken, and vegetables that actually finish at the same time. The sweet potato cubes turn golden in the chicken juices while the broccoli steams gently under the lid.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs, cut into 3 cm pieces: 680 g (1.5 lb)
• Sweet potatoes, cut into 2 cm cubes: 450 g (1 lb)
• Broccoli florets: 300 g (10 oz)
• Olive oil: 2 tbsp
• Garlic, minced: 3 cloves
• Smoked paprika: 1 tsp
• Dried oregano: 1 tsp
• Salt: 3/4 tsp
• Black pepper: 1/4 tsp
• Lemon juice: 2 tbsp

Instructions

Step 1: Heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Season the 680 g (1.5 lb) chicken with half the salt and the 1/4 tsp black pepper, then add it to the pan and sear for 5 minutes, turning once, until golden all over.

Step 2: Push the chicken to one side and add the remaining 1 tbsp oil, the 450 g (1 lb) sweet potatoes, 3 cloves garlic, 1 tsp smoked paprika, and 1 tsp oregano. Stir the potatoes for 2 minutes, then reduce the heat to medium.

Step 3: Pour in 120 ml (1/2 cup) water, cover the skillet with a lid, and cook for 10 minutes. You want the sweet potatoes to steam and soften while the chicken stays juicy, so check the water halfway and add a splash more if the pan looks dry.

Step 4: Scatter the 300 g (10 oz) broccoli over the top, sprinkle with the remaining salt, and cover again for 5 minutes. You will see the broccoli turn bright green and the potatoes become fork-tender.

Step 5: Remove the lid, stir in the 2 tbsp lemon juice, and let the liquid bubble for 1 minute. Serve straight from the skillet with the pan juices spooned over each plate.

Air Fryer Sweet Potato Broccoli Bowls

The air fryer gives you the crispest edges in about half the oven time. You build each bowl with enough toppings that no two bites feel the same.

Ingredients (makes 2 servings)

• Sweet potatoes, cut into 1.5 cm cubes: 300 g (10 oz)
• Broccoli florets: 250 g (9 oz)
• Olive oil: 2 tbsp
• Smoked paprika: 1/2 tsp
• Garlic powder: 1/2 tsp
• Salt: 1/2 tsp
• Cooked quinoa or brown rice: 300 g (2 cups)
• Plain Greek yogurt: 120 g (1/2 cup)
• Lemon, halved: 1

Instructions

Step 1: Toss the 300 g (10 oz) sweet potatoes with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt in a bowl. Set your air fryer to 200C (390F) and cook the potatoes for 10 minutes, shaking the basket halfway.

Step 2: Toss the 250 g (9 oz) broccoli with the remaining 1 tbsp olive oil and a pinch of salt. Add the broccoli to the air fryer basket with the potatoes and cook for 6 minutes more, until the broccoli is crisp at the tips and the potatoes are deeply browned.

Step 3: Divide the 300 g (2 cups) warm quinoa or brown rice between two bowls while the vegetables finish. You want the grain warm so the cool yogurt doesn’t shock it.

Step 4: Pile the hot vegetables over the rice, spoon the 120 g (1/2 cup) Greek yogurt over the top, and squeeze the lemon over everything. Serve immediately while the edges are still crisp.

Sweet Potato Broccoli Breakfast Hash

This is breakfast that eats like dinner. The potatoes get a good crust in the skillet, and you drop the eggs right into the pan so they cook on top of the vegetables.

Ingredients (makes 3 servings)

• Sweet potatoes, cut into 1 cm cubes: 600 g (1.3 lb)
• Broccoli, finely chopped: 180 g (6 oz)
• Olive oil or butter: 3 tbsp
• Yellow onion, diced: 1 small
• Garlic, minced: 2 cloves
• Smoked paprika: 1/2 tsp
• Salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Eggs: 6
• Fresh chives, chopped: 2 tbsp

Instructions

Step 1: Heat the 3 tbsp olive oil or butter in a large cast-iron skillet over medium heat. Add the 600 g (1.3 lb) sweet potatoes and the diced onion, then cook for 10 minutes, stirring every couple of minutes, until the potatoes release their starch and start to brown.

Step 2: Stir in the 2 cloves garlic, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes more, scraping up any browned bits with your spatula.

Step 3: Push the sweet potato mixture to the sides of the skillet, leaving six small wells in the centre. Crack the 6 eggs into the wells, then sprinkle the 180 g (6 oz) finely chopped broccoli over the whole pan.

Step 4: Cover the skillet and reduce the heat to low. Cook for 5 to 7 minutes, until the egg whites are set but the yolks still wobble when you shake the pan gently.

Step 5: Scatter the 2 tbsp chives over the top and serve the hash straight from the skillet, giving each plate two eggs and a good spoonful of the crisp vegetables.

Sweet Potato Broccoli Fritters

These are a little more work than roasting, but they hold their shape beautifully and reheat well for lunch. The sweet potato gives them a tender centre while the broccoli keeps each bite green and light.

Ingredients (makes 12 fritters)

• Sweet potatoes, peeled and grated: 450 g (1 lb)
• Broccoli, finely chopped: 150 g (5 oz)
• All-purpose flour: 60 g (1/2 cup)
• Eggs: 2 large
• Scallions, thinly sliced: 3
• Ground cumin: 1 tsp
• Salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Vegetable oil, for frying: 80 ml (1/3 cup)

Instructions

Step 1: Grate the 450 g (1 lb) sweet potatoes onto a clean kitchen towel, then wring the towel over the sink until you have squeezed out as much liquid as you can. This is the step that keeps the fritters crisp.

Step 2: In a large bowl, mix the squeezed sweet potato, 150 g (5 oz) chopped broccoli, 60 g (1/2 cup) flour, 2 eggs, 3 sliced scallions, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. You want a thick mixture that holds together when you press it, so add a spoon of flour if it looks wet.

Step 3: Heat the 80 ml (1/3 cup) vegetable oil in a large skillet over medium heat until it shimmers. Scoop about 2 tbsp of the mixture for each fritter, flatten it with your spatula, and cook for 3 minutes per side until deeply brown.

Step 4: Work in batches so the pan never gets crowded, adding a little oil only if the skillet looks dry. Move the cooked fritters to a paper towel lined plate as they come out.

Step 5: Serve the fritters hot with a spoon of yogurt or a squeeze of lime, or stack them in a container for a lunch that reheats well the next day.

Sheet Pan Sweet Potato Broccoli Tacos

Roast everything on one pan until the edges char, then stuff it all into warm tortillas. The lime crema is the cool, tangy thing that pulls the smoky vegetables together.

Ingredients (makes 8 tacos)

• Sweet potatoes, cut into 1 cm cubes: 450 g (1 lb)
• Broccoli florets, chopped small: 300 g (10 oz)
• Olive oil: 2 tbsp
• Chili powder: 1 tbsp
• Ground cumin: 1 tsp
• Salt: 1/2 tsp
• Corn tortillas: 8 small
• Sour cream or Greek yogurt: 120 g (1/2 cup)
• Lime, zested and juiced: 1
• Fresh cilantro leaves: 1/2 cup

Instructions

Step 1: Heat the oven to 220C (425F) and line a sheet pan with parchment. Toss the 450 g (1 lb) sweet potatoes and 300 g (10 oz) broccoli with the 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp salt, then spread them in a single layer.

Step 2: Roast for 20 to 25 minutes, stirring once, until the sweet potatoes are soft inside and the broccoli has deep charred spots. You want enough char to stand up to the tortilla, so don’t pull the pan early.

Step 3: While the vegetables roast, stir together the 120 g (1/2 cup) sour cream or yogurt with the lime zest and half the lime juice. Warm the 8 corn tortillas in a dry skillet for 30 seconds per side.

Step 4: Squeeze the remaining lime juice over the hot vegetables and toss them once. Fill each warm tortilla with a generous scoop of the roasted mixture.

Step 5: Drizzle the lime crema over the top, scatter the 1/2 cup cilantro leaves, and serve the tacos while the vegetables are still hot enough to make the tortillas steam.

Sweet Potato Broccoli Quinoa Salad

This is the one you make on Sunday and eat cold all week. The quinoa soaks up the lemon dressing without going soft, and roasted sweet potatoes keep their edges even after a night in the fridge.

Ingredients (makes 4 servings)

• Sweet potatoes, cut into 1.5 cm cubes: 450 g (1 lb)
• Broccoli, cut into small florets: 300 g (10 oz)
• Quinoa, rinsed: 180 g (1 cup)
• Olive oil: 3 tbsp
• Lemon, zested and juiced: 2
• Dijon mustard: 1 tsp
• Honey or maple syrup: 1 tsp
• Salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Toasted almonds, roughly chopped: 60 g (1/2 cup)

Instructions

Step 1: Cook the 180 g (1 cup) quinoa in 480 ml (2 cups) water for 12 to 15 minutes, until the water is absorbed and the little tails pop out. Fluff it with a fork and let it cool while you work on the vegetables.

Step 2: Heat the oven to 220C (425F). Toss the 450 g (1 lb) sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then spread them on a sheet pan and roast for 12 minutes.

Step 3: Add the 300 g (10 oz) broccoli to the same pan with 1 tbsp olive oil, toss everything together, and roast for 8 minutes more until the vegetables are tender with browned edges. Let them cool for 5 minutes.

Step 4: Whisk together the remaining 1 tbsp olive oil, the zest and juice of 2 lemons, 1 tsp Dijon, and 1 tsp honey or maple syrup until the dressing comes together. Taste it and add a pinch of salt if you need it.

Step 5: Toss the cooled quinoa, roasted vegetables, and dressing in a large bowl, then fold in the 60 g (1/2 cup) toasted almonds. Serve at room temperature or pack into containers for the next few days.

Stuffed Sweet Potatoes with Broccoli

You bake the sweet potatoes whole until they collapse, then pile in a garlicky broccoli and chickpea filling. It’s a full dinner in its own bowl, no separate side needed.

Ingredients (makes 4 potatoes)

• Sweet potatoes, scrubbed and pierced with a fork: 4 medium
• Broccoli, finely chopped: 300 g (10 oz)
• Chickpeas, drained and rinsed: 400 g (1 can)
• Olive oil: 2 tbsp
• Garlic, minced: 2 cloves
• Ground cumin: 1 tsp
• Smoked paprika: 1/2 tsp
• Salt: 3/4 tsp
• Black pepper: 1/4 tsp
• Plain Greek yogurt: 120 g (1/2 cup)

Instructions

Step 1: Heat the oven to 200C (400F). Rub the 4 sweet potatoes with 1 tbsp olive oil and place them on a foil lined sheet pan. Bake for 45 to 55 minutes, until a paring knife slides into the centre with zero resistance.

Step 2: While the potatoes bake, warm the remaining 1 tbsp oil in a large skillet over medium heat. Add the 2 cloves garlic, 1 tsp cumin, and 1/2 tsp smoked paprika, stirring for 30 seconds until fragrant, then toss in the 300 g (10 oz) broccoli and cook for 5 minutes.

Step 3: Stir in the 400 g (1 can) chickpeas, 3/4 tsp salt, and 1/4 tsp black pepper. Cook for 3 minutes, using your spoon to lightly smash about a third of the chickpeas so the filling thickens.

Step 4: Split each baked sweet potato down the middle and fluff the inside with a fork. Pile the broccoli and chickpea mixture into each potato, letting some spill over the sides.

Step 5: Top each stuffed potato with a spoonful of the 120 g (1/2 cup) Greek yogurt and serve while the potatoes are still steamy enough to make the yogurt melt a little.

Sweet Potato Broccoli Gratin

This is the richest version in the list, with a bubbling cream sauce and a golden top. Thin slices of sweet potato and broccoli bake into something almost like a savoury cake.

Ingredients (makes 8 servings)

• Sweet potatoes, peeled and thinly sliced into 3 mm rounds: 900 g (2 lb)
• Broccoli, cut into small florets: 450 g (1 lb)
• Heavy cream: 480 ml (2 cups)
• Garlic, minced: 3 cloves
• Fresh thyme leaves: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Gruyère or sharp cheddar, shredded: 150 g (1.5 cups)
• Panko breadcrumbs: 40 g (1/2 cup)
• Butter, unsalted: 2 tbsp

Instructions

Step 1: Heat the oven to 190C (375F) and butter a 23 x 33 cm (9 x 13 inch) baking dish. In a small saucepan, warm the 480 ml (2 cups) heavy cream with the 3 cloves garlic, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper over low heat for 3 minutes, just until you see tiny bubbles at the edge.

Step 2: Layer half the 900 g (2 lb) sweet potato slices in the dish, overlapping them slightly, then scatter half the 450 g (1 lb) broccoli and half the 150 g (1.5 cups) cheese over. Repeat with the remaining potatoes, broccoli, and cheese.

Step 3: Slowly pour the warm cream mixture over the layers, tilting the dish gently so it seeps down between the slices. Press the top with your hands to settle everything under the cream.

Step 4: Scatter the 40 g (1/2 cup) panko evenly over the top and dot with the 2 tbsp butter. Cover with foil and bake for 35 minutes, then uncover and bake for 20 minutes more until the top is deeply browned and a knife slides through the potatoes.

Step 5: Let the gratin rest for 10 minutes so the slices hold their shape, then cut it into squares and serve warm, scooping the creamy bottom onto each plate.

The one trick that determines success across all these dishes is the size you cut the sweet potatoes. Match the cube or slice size to the cooking time and temperature, and check the thickest piece before you call it done. Pick a recipe, set your timer, and let that sweet heat and charred broccoli do the rest.