Sweet, cozy, and oh-so-Fall. These apple cider glazed sweet potatoes are the side dish you didn't know you needed.
Fall is here, and I don't know about you, but I'm ready for all the cozy side dishes.
Enter these roasted sweet potatoes, glazed in a sweet-and-spiced apple cider reduction - tender, comforting, and perfect alongside your holiday spread (or really, whenever you want something deliciously simple).
Key Ingredients & Substitutions
- Sweet potatoes. Look for firm, similar-sized potatoes so they roast evenly. Butternut squash works as a swap if that's what you have on hand.
- Apple cider. Not to be confused with apple cider vinegar - you want the spiced, unfiltered kind sold in fall. Apple juice works in a pinch, though the flavor will be a bit less complex.
- Olive oil. Helps the potatoes caramelize in the oven. Any neutral or mild-flavored oil works here too.
- Salt and pepper. Simple seasoning is all this dish needs - the apple cider glaze does the rest of the work.
So last week I realized I hadn't posted a sweet potato recipe yet this season - until I remembered I'd already shared sweet potato gnocchi. I guess since it was pasta, it didn't quite register as a sweet potato recipe in my head. Either way, we can always use an easy side dish idea, and that's exactly what this one is: the potatoes roast in the oven until tender, then get glazed with an apple cider reduction. Simple.
Speaking of fall, are you following my Fall Recipes board on Pinterest? I'm collecting all kinds of tasty fall foods there.
Helpful Tips & Tricks
Add a finishing touch: A sprinkle of fresh thyme, toasted pecans, or even a little flaky sea salt on top takes this dish to the next level.
Choose the right potatoes: Look for firm, smooth-skinned sweet potatoes. Smaller ones cook more evenly and caramelize beautifully.
Cut evenly: Chop your sweet potatoes into similar-sized pieces so they roast at the same rate-no undercooked chunks or mushy bits.
Don't rush the glaze: Let the apple cider reduce slowly until it's syrupy and coats the back of a spoon. This is where all that rich flavor comes from.
Line your pan: Roasting with parchment paper makes cleanup a breeze and keeps the glaze from sticking.
Make ahead: Roast the sweet potatoes a day in advance, then reheat and drizzle with glaze right before serving. They taste even better once the flavors mingle.
Fun Variations
Spice it up: Add a pinch of cayenne or red pepper flakes to the glaze for a sweet-heat combo.
Citrusy twist: Swap half the apple cider for orange juice for a bright, zesty glaze.
Savory spin: Stir in a spoonful of Dijon mustard to the glaze for a tangy balance to the sweetness.
Nutty topping: Sprinkle on candied pecans, walnuts, or almonds for crunch and extra fall flavor.
Herb lover's version: Finish with fresh rosemary or sage instead of thyme for a more woodsy vibe.
Extra cozy: Toss in roasted apples or pears alongside the sweet potatoes for an autumn medley.
Serving Ideas
These glazed sweet potatoes are a natural fit for a holiday table - serve them alongside roasted Brussels sprouts and apples or a big green salad for a well-rounded fall spread. They're just as good on a weeknight next to roasted tofu, a grain bowl, or your favorite veggie main.
Storing & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven or skillet until warmed through - the microwave works too, though the potatoes will lose a bit of their caramelized edge.
These freeze reasonably well, though the texture softens a little once thawed. Freeze in an airtight container for up to 2 months, then thaw overnight in the fridge and reheat in a hot oven to help re-crisp the edges.
More Recipes
If you love these sweet potatoes, be sure to check out these other delicious ideas:
📖 Recipe
Ingredients
- 1 ½ lbs sweet potatoes, peeled and cut into ¾-inch pieces
- 1 tablespoon olive oil
- salt and pepper, to taste
- ½ cup spiced apple cider
Instructions
- Preheat oven to 400 degrees.
- Toss sweet potatoes with oil on a rimmed baking sheet. Season with salt and pepper. Bake 25 minutes, stirring halfway through cooking time.
- While potatoes are roasting, heat apple cider in a small saucepan over high heat. Bring to a boil and cook until reduced to about 2 tablespoons, about 12 minutes.
- Drizzle sweet potatoes with apple cider reduction; toss to coat. Bake 5 minutes more.
Jeanette says
I love how simple this recipe is and apples sound like they would go perfectly with sweet potatoes.
Heidi @ Food Doodles says
That reduction sounds incredible!! I think this is something I need to try 😀
Shirley says
I love apple cider like nobody's business. Seriously, I could chug a jug a day if my conscience would let me. And I really like sweet potatoes so I'll have to make this soon.
Kiersten says
We have a big jug in the fridge right now. Think I might throw a cinnamon stick in a saucepan and heat some up tonight.
Jennie @themessybakerblog says
I love sweet potatoes, and these look delicious. I love the glaze. I happen to have all of the ingredients on hand, so this recipe is happening this weekend.
Kiersten says
I hope you like them! Roasted sweet potatoes are good to begin with, but apple cider makes everything even better. 🙂
Kelly @ Texas Type A Mom says
I love this as an alternative to the marshmallow mess of my youth!
Sarah says
I love sweet potatoes in any way shape or form! But I also love that bowl... who makes it?
Kiersten says
Thank you! It's from Anthropologie. Here's the link: http://www.anthropologie.com/anthro/product/home-tabletop-dinnerware/873034.jsp
Kristina says
I have made these several times and have a batch in the oven right now. This is by far my new favorite way to eat sweet potatoes! My husband likes things sweet so I add some brown sugar to the cider before reducing, and it's fantastic. Thank you for this tasty and simple dish!
Kiersten says
I'm so glad you enjoy them! 😀
Eunice Sklopan says
Do you use regular cider instead of spiced cider? How much brown sugar or other ingredients? Thank you
My mom made a glazed sweet potato that I remember as the best ever and it had a ham glaze; I would love to eat that again! I wasn’t into cooking so never learned her receipies.
Katie Trant says
Hey Eunice, we've only tested this recipe with spiced cider. There's no need for brown sugar since the cider is already sweet, and when you make the reduction it thickens nicely.
Brenda says
would this work with winter squashes too? why not... going to try I think....
Kiersten says
I think it would work well with winter squash too!
Sadie says
Serves 4? No way! I say call this an entrée and eat the whole pan by yourself 😛
Kiersten says
That would definitely be easy to do! 🙂
Becca @ Amuse Your Bouche says
I've never thought of glazing vegetables with cider before, love it! Turns an already autumnal vegetable even mooore autumnal! 🙂
Judee@ Gluten Free A-Z says
These look amazing. Can they be made in advance like two days?
Kiersten says
I've never tried making them in advance, so I can't say for sure.
Amy says
I have local apple cider....what do I add to make it spiced?
Kiersten says
You could add mulling spices to it or find a recipe for spiced apple cider. The local apple cider that I buy is already spiced, so I've never had to add the spices myself.
Tiana Gustafson says
Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers. As Arnold says "I'll be back" 🙂 Thanks again!
Kiersten says
Thanks for sharing!
Cindy says
I just made these for our Thanksgiving dinner. I couldn't find spiced apple cider so I used the regular kind. I add cinnamon and apple pie spice --- a dash of each. They were delicious! Thanks for sharing!
Alyssa says
I'm always trying to find ways to use up that little bit of leftover Apple Cider in my fridge (sometimes a gallon is too much!). Looks like I 'll be saving this recipe, thanks for sharing :).