Our Sweetpotato Nut Bread is like a really great banana bread—but with shredded sweetpotatoes instead of bananas!

Sweetpotato Sheet Pan Pancakes are all the fun and flavor of pancakes without all the work!

Shredded sweetpotatoes form the base of a crust that gets filled with a classic combination of eggs, cream, cheese, and crisped bacon. For a tasty, healthy, gluten-free quiche that everyone will enjoy.

Biscuits and spicy-sweet butter—it’s a match made in heaven! And adding sliced ham to turn it into a breakfast, brunch, or lunch sandwich only makes it better.

These muffins are soooooo good! Shredded sweetpotatoes in the batter keep them moist and tender, plus mean the muffins don’t need as much fat or sugar as “regular” muffins.

If you’re looking for a healthy and delicious way to jumpstart your day, look no further.

Our Banana Sweetpotato Smoothie uses sweetpotato puree to make a breakfast, lunch, or snack that’s super simple and satisfying.

Make a batch of dough on the Tuesday or Wednesday before Thanksgiving or any big celebratory weekend. Shape half of the dough into pull-apart dinner rolls for a dinner centerpiece, and use the other half to prep these cinnamon rolls to serve for breakfast the next morning.

These Savory Sweet Potato Waffles with Garlic Crème Fraîche make an incredible breakfast or brunch item for Easter or anytime of the year!

Who’s for more occasions to eat pizza? We are! This egg-topped version—brimming with sweetpotatoes, parmesan, prosciutto, and basil—is perfect for breakfast, brunch, lunch, and even dinner.

Sweetpotato Toast—it’s a thing! You can definitely cook slices of sweetpotato in your toaster, just like you do with toast, then top them in a million different ways—just like you do with toast! The only limit is your imagination. Here are a few of our favorites.

Ideal for a festive brunch, this pillowy casserole is full of hearty flavor. It might remind you a bit of French toast—if French toast had sweetpotatoes and sausage and sage!—and it’s even good with a drizzle of maple syrup.

These muffins, courtesy of Imma Eat That, are satisfyingly wholesome and yet, thanks to the topping, they feel like a decadent, treat. Win-win!

Everyone will be jumping out of bed as you prepare Emily McLaughlin’s California Sweetpotato Pancakes with Dark Chocolate Chips, as featured on her blog Gathering Green. This recipe is a really “sweet” way to start the day.

Just when you thought California Sweetpotatoes couldn't get any more versatile or tasty, we bring you this amazing concoction by Amy Sherman of Cooking With Amy. This one combines the nutrient-packed deliciousness of California sweetpotatoes with Real California milk to create a creamy, frothy treat that has no caffeine, but tons of flavor.

Greek seasoning, feta cheese, and fresh oregano give it a Mediterranean spin. Eggs cooked right on top make it an easy, one-skillet meal. The net-net? A great recipe for breakfast, brunch, lunch, or dinner—festive enough for weekends yet fast enough for weeknights.

Only mildly-spicy, these muffins have great texture, flavor, and nutrition thanks to mashed sweetpotatoes in the batter. Enjoy them for breakfast, brunch, lunch, or dinner—they go great with ham and eggs, green salads, soups, stews, and chili.

Even though they’re nearly fat-free—totally fat-free if you use nonfat milk—these biscuits are moist and flavorful thanks to mashed sweetpotatoes in the dough. Enjoy them alongside eggs, with ham, or as a ham-and-biscuit sandwich with honey-Dijon.