When Sweet Potato Meets Lovage – 6 Recipes You’ll Fall in Love With

Sweet potato is creamy, gently sweet, and incredibly versatile. Pair it with lovage (herb) and you get a surprising, beautifully balanced duo: the root’s gentle sweetness meets lovage’s bold, green freshness. Below are 6 tried-and-tested ideas — from a silky soup to a brunch “toast” (and yes, even brownies!).

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Creamy Sweet Potato & Carrot Soup Sweet Potato Patties with Herb Sauce Loaded Baked Sweet Potatoes Sweet Potato Mash with Butter & Thyme Sweet Potato Brownies Sweet Potato “Toast” with Avocado & Egg

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Creamy Sweet Potato & Carrot Soup

When the air turns crisp, nothing beats a bowl of silky soup. Sweet potato loves carrot and ginger, while coconut milk brings a lush, velvety finish. Lovage and sweet potato complement each other beautifully — the herb’s bright, green note balances the root’s gentle sweetness.

Ingredients (serves 4)

• 2 medium sweet potatoes (approx. 600 g)
• 3 carrots
• 1 onion
• 2 garlic cloves
• 1 piece fresh ginger (approx. 2 cm)
• 1 tbsp olive oil
• 700 ml water + 1 vegetable stock cube
• 200 ml coconut milk (canned)
• salt and pepper, to taste
• pumpkin seeds and fresh lovage (herb), for topping

Method

1. Warm the oil in a large pot, then sauté the chopped onion, garlic, and grated ginger.
2. Add peeled, diced sweet potato and sliced carrots. Cook 3–4 minutes.
3. Pour in water with the dissolved stock cube; bring to a boil, then simmer about 20 minutes until very soft.
4. Blend until smooth. Stir in coconut milk and bring back to a brief simmer.
5. Season to taste. Serve hot, topped with pumpkin seeds and fresh lovage.

Tip: Fancy a gentle kick? Add 1/2 tsp curry paste or a pinch of chili.

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Sweet Potato Patties with Herb Sauce

Nutritious, satisfying, and golden-crisp outside. Sweet potato brings subtle sweetness, herbs add freshness — a lovely balance. Lovage and sweet potato truly amplify each other’s best qualities.

Ingredients (serves 4 / makes 8–10 patties)

• 2 large sweet potatoes (approx. 600 g)
• 1 egg
• 4 tbsp breadcrumbs
• 2 tbsp grated Parmesan (or another hard cheese)
• 2 tbsp finely chopped lovage (herb)
• salt and pepper, to taste
• 2 tbsp olive oil (for frying)

For the sauce

• 150 g plain yogurt or sour cream
• 1 tsp mustard
• 1 tbsp finely chopped lovage (herb)
• salt and pepper, to taste

Method

1. Peel and chunk the sweet potatoes. Boil in salted water 15–20 minutes until soft.
2. Drain and mash. Let cool slightly.
3. Mix in the egg, breadcrumbs, Parmesan, and lovage; season with salt and pepper. If too soft, add a touch more breadcrumbs.
4. Shape into patties (about 1.5 cm thick).
5. Heat oil in a pan; fry 3–4 minutes per side until golden.
6. Sauce: combine yogurt/sour cream with mustard, lovage, salt, and pepper.
7. Serve patties with a spoonful of sauce and a simple seasonal salad.

Tip: For extra crunch, coat patties in breadcrumbs or fine cornmeal before frying.

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Loaded Baked Sweet Potatoes

Colorful, hearty, and full of flavor. Creamy inside, lightly crisp outside — and a filling you can tweak endlessly. Think tex-mex inside, Slovenian garden on top: lovage + sweet potato are a natural match.

Ingredients (serves 4)

• 4 medium sweet potatoes (approx. 1.2 kg total)
• 1 can black beans (400 g, drained)
• 1 can corn (150 g, drained)
• 1 red bell pepper, diced
• 1 small onion
• 1/2 tsp ground cumin
• 1 tsp sweet paprika
• 2 tbsp olive oil
• salt and pepper, to taste
• 100 g grated cheese (cheddar, gouda, or mozzarella)
• fresh lovage (herb), chopped, for garnish

Method

1. Preheat oven to 200 °C. Scrub sweet potatoes, prick with a fork, and bake 40–50 minutes until tender.
2. Meanwhile, heat oil in a pan; sauté onion and pepper. Add beans, corn, cumin, paprika, salt, and pepper. Cook 5 minutes.
3. Split baked potatoes lengthwise; gently fluff the insides with a spoon.
4. Fill with the bean-corn mixture; top with cheese.
5. Return to oven 5–7 minutes to melt and lightly brown the cheese.
6. Serve hot, sprinkled with fresh lovage.

Tip: For a tex-mex vibe, add a little chili and a dollop of sour cream.

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Sweet Potato Mash with Butter & Thyme

Creamy, gently sweet, and aromatic — a superb side for roasts, fish, or veg plates. Sweet potato and lovage pair wonderfully; sprinkle freshly chopped lovage on top if you crave a vivid herbal note.

Ingredients (serves 4)

• 2 large sweet potatoes (approx. 600 g)
• 40 g butter
• 50 ml cooking cream
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• salt and pepper, to taste

Method

1. Peel and chunk sweet potatoes; boil in salted water 15–20 minutes until tender.
2. Drain and mash until smooth.
3. Stir in butter, cooking cream, and thyme until silky.
4. Season to taste.
5. Serve warm as a side or a base for sauces/roasted veg.

Tip: Stir in 1–2 tbsp grated Parmesan or finish with a few drops of white-truffle oil.

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Sweet Potato Brownies

Soft, fudgy, and deeply chocolatey — thanks to silky sweet-potato purée. While lovage shines mostly in savoury combos with sweet potato, here we showcase the root’s dessert side: its natural sweetness and moisture make stellar brownies.

Ingredients (20 × 20 cm pan)

• 2 large sweet potatoes (approx. 600 g)
• 100 g dark chocolate (70%+)
• 80 g butter
• 100 g brown sugar
• 2 eggs
• 1 tsp vanilla paste or extract
• 60 g cocoa powder
• 80 g flour
• 1/2 tsp baking powder
• pinch of salt

Method

1. Preheat oven to 180 °C; line pan with baking paper.
2. Peel and chunk sweet potatoes; boil 15–20 minutes until soft. Drain and purée until smooth.
3. Melt chocolate with butter (bain-marie or very low heat).
4. Mix the sweet-potato purée with the melted chocolate-butter.
5. Stir in cocoa, flour, vanilla, baking powder, and salt until you have a thick batter.
6. In a separate bowl, beat eggs with sugar until pale and voluminous (about 5 minutes; roughly doubled).
7. Gently fold the whipped eggs into the chocolate batter in two additions to keep it airy.
8. Pour into the pan; bake 25–30 minutes (the centre should remain slightly soft).
9. Cool in the pan, then slice into squares.

Tip: Add chopped walnuts or chocolate chunks for extra texture; serve with vanilla ice cream.

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Sweet Potato “Toast” with Avocado & Egg

Breakfast or brunch with a twist: sweet-potato slices as your “toast”. Lovage’s fresh, green pop contrasts the root’s sweetness; avocado and egg make it filling and balanced.

Ingredients (serves 2)

• 1 large sweet potato (approx. 300 g)
• 1 tbsp olive oil
• salt and pepper, to taste
• 1 ripe avocado
• 1 tbsp lemon juice
• 2 eggs (poached or fried)
• fresh lovage (herb), chopped, for topping

Method

1. Preheat oven to 200 °C. Slice sweet potato into 1-cm slabs.
2. Arrange on a tray, drizzle with oil, season, and bake 20–25 minutes, flipping halfway.
3. Mash avocado with lemon juice; season to taste.
4. Cook eggs as you like.
5. Spread avocado over the baked slices, add egg, and sprinkle with lovage. Serve immediately.

Tip: For extra crispness, give the slices a quick spin in the toaster before baking. Great with smoked salmon or tomato slices.

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FAQ

Can I swap sweet potato for regular potato?
You can, but you’ll lose the sweet potato’s signature gentle sweetness and creamy texture. Lovage pairs nicely with regular potatoes too, but the result is different.

What’s special about lovage (herb)?
It has a bold, fresh, celery-like flavor that beautifully balances sweet potato’s natural sweetness — that’s why they’re such a good match.

Are these recipes vegetarian?
Yes, all of them. Dairy can be replaced with plant-based alternatives if preferred.

How do I store baked sweet potatoes?
Keep in the fridge for 2–3 days. Reheat briefly in the oven or microwave before serving.

Does sweet potato really work in desserts?
Absolutely. Brownies are a great example: sweet potato adds moisture and gentle sweetness, so you can keep fat and sugar in check.

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