These Mashed Sweet Potatoes are creamy, absolutely delicious and topped with cinnamon sautéed apples — the perfect side for a holiday dinner or an easy weeknight meal.
I can’t wait for the long weekend—shorter workweek, plenty of good food, and time with family. With the holidays around the corner, I’ve been sharing a few of my favorite side dishes that I’d happily serve any night of the week. Sweet potatoes are a reliable, affordable staple in my kitchen: they keep well, are versatile in both savory and sweet dishes, and offer fiber and important vitamins.
This mashed sweet potato recipe has a twist that really elevates the dish: cinnamon-sautéed apples and crisp fried rosemary. The apples add warmth and sweetness while the rosemary gives a surprising crunchy herbal finish. If you want an alternative crunch, toasted pecans or granola work beautifully in place of the rosemary.
Mashed Sweet Potatoes with Sautéed Apples
Creamy mashed sweet potatoes topped with cinnamon caramelized apples and crisp rosemary—an inviting side for holiday feasts or family dinners.
Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8
Rating: 5 from 1 vote
Ingredients
- 4 to 5 medium sweet potatoes, peeled and cut into 1-inch pieces
- 1 Tbsp olive oil
- 2 Tbsp brown sugar
- 5 medium Golden Delicious apples, peeled, cored and cut into 6 wedges
- 3/4 to 1 cup reduced-sodium chicken broth (or vegetable broth for vegetarian option)
- 1 tsp salt
- 1/8 tsp ground black pepper
- 1/2 tsp ground nutmeg
- Pinch of cinnamon, to taste
Instructions
- Place the sweet potato pieces in a large pot, cover with lightly salted water and bring to a boil. Cover and cook 15–20 minutes, until potatoes are tender when pierced with a fork. Drain and return potatoes to the pot; set aside.
- While the potatoes are cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add apple wedges in a single layer and sprinkle with the brown sugar.
- Cook the apples 20–25 minutes, turning frequently, until they are tender and caramelized. Reduce heat if they begin to brown too quickly.
- Mash the drained sweet potatoes with an electric mixer on low speed until smooth. For a hand-mashed version, use a potato masher and work until creamy.
- Gradually beat in the chicken or vegetable broth until the potatoes reach a light, fluffy consistency. Season with salt, pepper, nutmeg, and a pinch of cinnamon to taste. Place the pot over medium heat and stir until heated through.
- In a small skillet, warm a little olive oil until hot but not smoking. Fry fresh rosemary leaves for about 45 seconds until crisp; remove with a slotted spoon and drain on paper towels. (If you prefer, toast chopped pecans or granola instead for crunch.)
- Top the mashed sweet potatoes with the caramelized apples and sprinkle with the crisp rosemary. Serve warm and enjoy.
Nutrition (per serving)
Serving: 3/4 cup | Calories: 140 kcal | Carbohydrates: 32.5 g | Protein: 1.2 g | Fat: 1.2 g | Fiber: 4.8 g
Nutrition information is automatically calculated and should be used as an approximation.
Tips & Variations
- Vegetarian option: use vegetable broth instead of chicken broth to keep the dish vegetarian-friendly.
- Richer texture: for a creamier mash, add 2–4 tablespoons of butter, milk, or a dairy-free alternative when mashing.
- Spice it up: add a pinch of ground ginger or allspice for additional warmth and depth.
- Nutty topping: swap fried rosemary for toasted pecans or walnuts for a crunchy contrast that pairs well with the apples.
- Make-ahead: you can prepare the mashed sweet potatoes a day in advance and reheat gently on the stove with a splash of broth. Caramelize apples just before serving for best texture.
- Scaling: this recipe scales easily—double or halve the ingredient amounts to suit your gathering.
Storage
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove or in the oven, adding a little broth or milk to restore creaminess. The caramelized apples are best eaten the same day but will keep in the fridge for 2–3 days.
Serving Suggestions
This dish pairs well with roasted poultry, pork, or a hearty vegetarian main like stuffed squash or lentil loaf. It also makes a comforting addition to any holiday plate alongside green beans, Brussels sprouts, or a simple salad.