Roasted and mashed sweet potatoes with apple cider, brown butter, pumpkin pie spice, and a topping of caramelized apples, cranberries, and bacon. A little savory and a little sweet, the perfect choice for a healthy Fall or holiday side dish.
Why you will love this roasted sweet potato mash recipe.
This sweet potato mash is savory with just enough sweetness. A perfect fall or winter side dish that goes perfectly with Crispy Walnut Parmesan Baked Chicken.
While the sweet potatoes are roasting, you will make the apple topping and brown butter so that everything will come together at the same time.
First, roasting the sweet potatoes in the oven (vs. boiling) provides so much more flavor.
Second, and key to this recipe is the apple cider. I’ve intentionally left out a lot of sugar you see in other recipes and replaced it with the apple cider and a tablespoon of brown sugar.
The apple cider adds just the right amount of sweetness and subtle apple flavor that goes so well with sweet potatoes.
The tiny bit of browned butter added to the mashed sweet potatoes enhances the flavor. I recommend brown butter, but this is optional. See recipe tips below for preparing brown butter.
While waiting for the potatoes to roast, you can start on the caramelized apples.
The apple and cranberry topping adds additional, natural sweetness while chopped bacon adds the salt and walnuts add crunch.
These ingredients work so well together and are super flavorful. I’ve been eating it for breakfast too!
Helpful recipe tips, ingredients and substitutions
While this recipe is perfect as written, you may want to add more or less of something or change up the spices or toppings. Like I always say, taste as you go. It is easier to add than take away.
Roasted Sweet Potato Mash
Roasting the chopped sweet potatoes is key to flavor vs. boiled sweet potatoes. The sweet potatoes are cut into 3/4″ to 1″ chunks.
After peeling the sweet potatoes, I cut each one in half lengthwise. Then, slice each half lengthwise into about 4 slices. Place the slices flat and cut them lengthwise again into thick spears. Line up the spears and cut them into 3/4 to 1″ chunks.
One of the key ingredients for this roasted sweet potato mash is apple cider. Apple cider adds a lot of flavor and sweetness, reducing the need for sugar in both the sweet potatoes and apple topping.
For seasoning the sweet potatoes, I prefer pumpkin pie spice because of the complexity of flavors that typically include cinnamon, nutmeg, ginger, cloves, or allspice.
Feel free to use cinnamon in place of pumpkin pie spice. Start with a small amount and gradually increase to taste.
This recipe is made with brown butter. Brown butter is sweet and savory, with a taste similar to toffee. I cannot tell you how good this tastes with sweet potatoes!
The ingredients themselves have no fat, so adding a little butter will add even more flavor. I’ve made this recipe without butter, and it is still terrific.
How to Brown Butter
You can follow the directions below or go to this link for step by step instructions.
Start with room temperature salted or unsalted butter, cut into pieces. Place the butter pieces in a light-colored pan (so you can watch for browning).
Turn the heat on to medium. Stir butter as it melts. You will notice the butter will start to foam and it will sizzle around the edges. KEEP STIRRING.
Depending on how much butter is in the pan, it will take about 3-5 minutes, as the butter starts to turn golden brown.
The foam will begin to go away, and you will see milk solids on the bottom of the pan that will begin to toast. You will smell it!
Immediately remove the browned butter from the pan and into a heat safe bowl.
Apple and Cranberry Topping
I used Honeycrisp because they are my favorite (when on sale), but you can use another sweet type of apple like Pink Lady or Granny Smith. There are so many types of apples available now. Use your favorite. I prefer the apples chopped smaller but not too small, I would say ½” pieces.
The apples are cooked in butter, but only just enough. The apple cider provides flavor and just enough liquid to drizzle over the sweet potatoes.
Additional Toppings
The sweet potato mash calls for bacon and walnuts. Though, you can use whatever you like such as crispy prosciutto or pancetta. Pecans or pumpkin seeds would be great substitutions for the walnuts.
Preparation Tips to Save Time
I always have my ingredients ready to go before I start cooking.
I recommend cooking the bacon before preparing the roasted sweet potatoes. Once the sweet potatoes are in the oven, you can focus on the apple, cranberry topping while the potatoes are roasting.
If you are browning butter, you can start that while the apple topping is simmering.
Tip! Heating the apple cider and milk prior to adding to the sweet potato mash will maintain the temperature of the sweet potatoes for serving.
Roasted Sweet Potato Mash with Apples, Cranberry, and Bacon
Roasted sweet potato mash with apple cider, brown butter, and pumpkin pie spice, topped with caramelized apples, cranberries, bacon and walnuts. A little savory and a little sweet, the perfect choice for a healthy Fall or holiday side dish.
6
servings20
minutes30
minutes50
minutesKeep the screen of your device on
Ingredients
- Roasted Sweet potatoes
3 l arge sweet potatoes, peeled and cubed (a little over 3 pounds or 10 cups of cubed sweet potatoes)
3-4 Tablespoons extra virgin olive oil
1/4 teaspoon pumpkin spice
1/2 teaspoon salt
1/2 teaspoon granulated onion
1/4 teaspoon granulated garlic
Fresh, cracked pepper
- Caramelized Apple Topping
2 medium sized apples, about 2 cups chopped into small chunks
1 Tablespoon unsalted butter
1 cup apple cider (or more)
1/2 cup dried cranberries
1 Tablespoon brown sugar
1/2 teaspoon pumpkin pie spice
- Mashing sweet potatoes
Roasted sweet potatoes
3/4-1 cup apple cider, heated in microwave until warm
1/2 cup milk, heated in microwave until warm
1 Tablespoon brown butter (see blog tips)
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt (or to taste)
- Toppings
4-6 slices of crispy chopped bacon
1/2 cup toasted walnuts, chopped
Directions
- Recipe tip. It is recommended to cook the bacon prior to starting this recipe so that you can focus on the apple topping and brown butter while the potatoes are roasting.
- Preheat oven to 425 degrees F. Grease two large sheet pans so that you can roast the sweet potatoes in a single layer. This is important for flavor!
- Toss the sweet potatoes onto the prepared sheet pan(s) and drizzle with the olive oil, toss to coat.
- Combine pumpkin pie spice, salt, granulated garlic and onion in a small bowl and sprinkle over the sweet potatoes, stir to coat and add a few cranks of fresh, black pepper.
- Roast for 20-25 minutes, turning half way and switching racks if needed. Pierce with a fork to check for doneness. They may have a nice toasty color on the bottom—that is flavor!
- Prepare caramelized apple topping (while potatoes are roasting)
- In a skillet over medium heat, melt the butter. Add the chopped apples and cook for 5-6 minutes, stirring occasionally, until they start to soften. If you need liquid after a few minutes, add a tablespoon of cider.
- Add the apple cider, cranberries, brown sugar, and pumpkin pie spice. Stir to combine. Allow the mixture to simmer for another 5-10 minutes until the apples are caramelized. Add more apple cider if needed. Keep on low until potatoes are finished roasting.
- Prepare brown butter. Add 1 Tablespoon of butter in a small light colored pan. Heat over medium heat, stirring often, until foamy and the milk solids start to turn brown, about 3-5 minutes. Watch carefully so the butter doesn’t burn. Remove from heat immediately and set aside.
- Assemble the dish
- Spoon sweet potatoes in a large bowl, add the browned butter, apple cider 1/2 cup at a time, and milk. Mash the potatoes using a potato masher. Taste and add more cider, pumpkin pie spice, salt, and pepper as needed.
- Spoon the mashed potatoes onto a large serving dish and cover with the apple mixture, sprinkle with bacon, and walnuts. Enjoy with Crispy Walnut Parmesan Baked Chicken.
Notes
- Store leftover sweet potatoes with topping covered in the refrigerator for up to four days.
- Reheat sweet potatoes in the microwave, thirty seconds at a time until heated through. Or, reheat in an oven safe dish, covered with foil, at 350 degrees F. for about 20 minutes.
- Leftovers make for a wonderful breakfast. Layer with Greek yogurt or add to oatmeal.
- See helpful recipe tips, ingredients and substitutions in blog.
- Cinnamon doesn’t have the depth of flavor like pumpkin pie spice but can be substituted. You may want to start with half the amount and add to taste.
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Lovin sweet potatoes?
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Wow did not know you had this set up. Delicious congratulations ❤️🎉🥂
Thank you Patti!