1,966 sweet recipes

Thai-style sweet mung bean soup with brown sugar and fresh ginger, simmered until creamy. A warm, comforting 3-ingredient Asian dessert that's naturally vegan and high in protein.

Honey beer cake baked in a tube pan with apple butter, orange juice, walnuts, raisins, and warm spices. A dense, fragrant cake with five layers of sweetness and a beer-malt backbone.

Homemade sourdough bread with dried apricots, walnuts, and whole wheat flour. Makes 3 loaves with a tangy crumb and pockets of sweet fruit.

Three-bean casserole with lima, kidney, and great northern beans, baked beans, and smoked sausage in a sweet ketchup-mustard sauce. One-pan potluck classic for 12.

Malted rye bread for the bread machine with barley malt syrup, honey, cardamom, and rye flour. A fragrant, slightly sweet Scandinavian-style loaf on the basic bread cycle.

Sweet spaghetti fruit salad with pineapple, apples, a tangy lemon custard dressing, and fluffy whipped topping. A retro potluck favorite that chills overnight for easy entertaining.

No-bake holiday apricot balls: ground dried apricots and shredded coconut bound with sweetened condensed milk, rolled into bites and coated in chopped nuts. Chewy, tangy-sweet, and ready with no oven.

Dried lentils simmer with chopped apricots, eggplant, tomatoes, and warm spices for hearty Armenian soup that balances sweet and savory.

Slightly crusty roasted potatoes, bacon and a tangy sweet and sour vinaigrette. A classic improved just in time for Oktoberfest!

Try these decadent snacks that are covered in chocolate. The perfect treat for when your sweet tooth acts up again!

Montessori muffins made with whole wheat flour, molasses, and chopped prunes. No refined sugar, just earthy sweetness from molasses and fruit. A wholesome, kid-friendly muffin with real ingredients.

Homemade Chinese duck sauce from fresh plums and apricots simmered with ginger, mustard seed, cinnamon, and apple cider vinegar. A sweet-tangy condiment that needs two weeks to mature in the jar.

Slow-simmered kumquat chutney with rhubarb, fresh ginger, raisins, and warm spices. A complex sweet-tart preserve that cans beautifully for gifting.

Louisiana-style red beans and rice with a bold spice mix and an unexpected addition of grape juice for sweetness. No meat, all flavor, cooked from dried beans.

Homemade peach chutney with brown sugar, honey, raisins, and whole spices simmered for an hour and canned in a boiling water bath. Makes 4 pints of sweet-tart preserve.

A hearty vegetarian barley stew simmered in sweet carrot juice with shiitake mushrooms, kale, and a hit of ginger. Toasted barley cooks risotto-style into a cozy, warming, fiber-rich bowl.