Sweet Potatoes With Cider And Brown Sugar
Sweet potatoes are cooked in apple cider with cinnamon and brown sugar, then pureed and baked for a sweet, warming side perfect for fall gatherings or holiday meals.
Ingredients
Instructions
- In a large saucepan, combine the sweet potatoes, apple cider, brown sugar, 6 tablespoons of butter, and the cinnamon stick.
- Bring to a boil over moderate heat.
- Reduce the heat to a simmer, partially cover, and cook, stirring occasionally, until the potatoes are tender (about 45 minutes).
- Let cool slightly.
- Remove the cinnamon stick and puree the potatoes in batches.
- Transfer the pureed potatoes to an ovenproof serving dish.
- Preheat the oven to 325°F (160°C).
- Dot the potatoes with the remaining butter.
- Cover with foil and bake for about 20 minutes, stirring once or twice, until steaming.
- Remove the foil and bake for 5 minutes longer.
Tips & Substitutions
For a richer flavor, try using spiced apple cider instead of unsweetened. If you prefer a smoother texture, you can add a splash of heavy cream or milk when pureeing the sweet potatoes. To save time, you can use pre-peeled and cubed sweet potatoes. This recipe can easily be adjusted with maple syrup instead of brown sugar for a different sweet note.
Serving Suggestions
These sweet potatoes make a delightful side dish for holiday meals or family gatherings. They pair beautifully with roasted meats such as turkey or ham and are a great addition to a vegetarian spread. Consider serving alongside dishes like 'Bilodi' Copper Pennies for a colorful plate.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the pureed sweet potatoes in a saucepan over low heat, stirring occasionally until warmed through. You can also microwave individual portions in a covered dish for a quick reheat.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potatoes With Cider And Brown Sugar contains roughly 213 calories, with 1g protein, 20g carbohydrates, and 15g fat. It is a good source of vitamin A (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the sweet potatoes up to the baking step, then refrigerate them. When ready to serve, bring them back to room temperature before baking as directed, adding a few extra minutes to the baking time if needed.
What can I substitute for apple cider?
If you don't have apple cider on hand, you can use unsweetened apple juice mixed with a little vinegar to mimic the tartness. Alternatively, vegetable broth can be used for a savory twist, although it will change the flavor profile.
Can I freeze the pureed sweet potatoes?
Yes, pureed sweet potatoes freeze well. Allow them to cool completely, then transfer to freezer-safe containers or bags. They can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).