With Thanksgiving around the corner, many of us are digging through old family recipes, wanting to keep holiday traditions alive but perhaps craving a little variety. If you’re looking to get creative in the kitchen with a new spin on a classic Thanksgiving favorite, look no further.

With the help of one of our Campus Cooks chefs, here are 5 new takes on a holiday classic: sweet potatoes. 

Give these holiday recipes a spin this Thanksgiving and let us know your favorite.

Coconut Honey Roasted Sweet Potatoes with Honey Cinnamon Dip

6 large sweet potatoes cut into 1/4″ chunks
1/4 cup honey
1/4 cup liquid coconut oil
3/4 Tablespoons Cinnamon
Salt, Pepper, Nutmeg to taste

Honey Cinnamon Dip
1 cups plain Greek yogurt
1/4 cup honey
1/16 cup cinnamon

• Preheat oven to 400 degrees
• Cut sweet potatoes into 1/4 inch chunks
• Mix honey, coconut oil, cinnamon, salt, pepper, and nutmeg in a mixing bowl.
• Add potatoes to mixing bowl and make sure to evenly coat each chunk.
• Lay potatoes on a well-greased sheet pan.
• Bake for about 25 minutes and then flip potatoes. Add another coat of marinade, if necessary.
• Bake for another 15 minutes until potatoes are browned.
• Cinnamon honey Dip: Mix all ingredients in a mixing bowl. Serve on the side with potatoes.

Lemon Glazed Sweet Potatoes

6 1/4 large sweet potatoes
1/8 cup unsalted butter melted
1/4 cup brown sugar
1/2 cups fresh lemon juice
1/16 cup ground cinnamon
1/16 cup salt

• Peel and slice potatoes into 1/4 inch slices.
• Preheat oven to 350 add sweet potatoes to a well-greased pan.
• Mix butter, brown sugar, lemon juice, cinnamon, and salt in a bowl.
• Pour mixture over potatoes and cover with aluminum foil.
• Bake for 40 minutes.
• Remove foil and continue to bake about 10 more minutes.

Mini Sweet Potato Pies

1 lb sweet potatoes peeled and diced
1 9-inch refrigerated pie crusts
2/5 cups evaporated milk
1 egg
1/8 cup white sugar
1/16 cup brown sugar
1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 large bag of small marshmallows (optional)

• Preheat oven to 425.
• Divide pie crusts into 12 balls. Press pie crust balls to mold into muffin pans.
• Boil diced sweet potatoes for about 5 minutes or until fork tender. Drain and mash.
• Throw potatoes, milk, eggs, sugars, cinnamon, nutmeg, and cloves in a large food processor. Puree until smooth. (If not an option, can use an electric mixer or immersion blender)
• Spoon between 1/4 and 1/2 tablespoons of the sweet potato mixture into each muffin hole.
• Top with marshmallows if you choose to do so.
• Bake in a preheated oven for 10 minutes or until toothpick comes out clean.

Sweet Potato Pancakes

1 lbs sweet potatoes peeled and diced
2 cups all-purpose flour
1 1/4 tablespoons baking powder
1/4 tablespoon salt
1/4 tablespoon nutmeg
2 eggs, beaten
1 7/8 cups milk
1/3 cup butter melted

• Boil sweet potatoes for about 10 minutes until done, but still firm. Cool and mash.
• In one bowl sift together flour, baking powder, and nutmeg.
• In a separate bowl, blend together sweet potatoes, salt, eggs, milk, and butter.
• Combined the two bowls into one to form a batter. Do not overmix.
• Drop tablespoons of batter on a well-greased flattop set to 375 or medium high heat. Turn once when surface begins to bubble.
• Serve with a cinnamon maple syrup and butter and enjoy. This might just become a Thanksgiving favorite!

Roasted Sweet Potato and Garlic Soup

5 lbs sweet potatoes peeled and diced
1/2 tablespoons olive oil
3/4 heads garlic
1/4 gallon chicken or vegetable broth
1/2 cups heavy cream
1/4 tablespoon kosher salt
Dash black pepper
1/5 cups fresh lemon juice
2/5 cups chopped fresh flat-leaf parsley or basil

• Preheat oven to 350.
• Coat diced sweet potatoes in oil and roast for 10 minutes or until tender.
• Pull the loose papery skin off of the garlic, keeping the head intact. Wrap each in a sheet of foil. Place in the oven and bake with sweet potatoes.
• Set aside to cool.
• Puree sweet potatoes and garlic. Using a food processor or immersion blender. Drizzle mixture with broth as you mix.
• In a saucepan, mix sweet potato, garlic, and broth mixture with the remaining ingredients. Simmer for 5 to 10 minutes.
• Top with herb mixture.

Happy Thanksgiving! For more favorites from Campus Cooks chefs, browse quick snacks, holiday recipes and much more here.