Sweet Potatoes with Onion and Apple

See that orange blot? Sweet potatoes. I know. Awful picture.

See that orange blot? Sweet potatoes. I know. Awful picture.

Welcome to ABB Thanksgiving! Here, you’ll find Thanksgiving recipes designed to help you enjoy the holiday without sacrificing some of your favorite traditional items. 

Let’s face it: mashed potatoes are kind of boring. Any flavor is infused through of extraneous additions such as garlic, butter, chives, sometimes olive oil or even — dare I say it? — ranch dressing. Regular potatoes, while delicious with these additions, are not going to be the star of any table.

Why not go out on a limb and try these sweet potatoes? Laced with onion, apples, cumin and cinnamon, they absolutely burst with flavor.

I originally found this recipe on Coffee & Quinoa. Erica, the author of the blog, had mashed roasted butternut squash with apples, onions, cumin, cinnamon, coriander and butter in this amazing medley. It seemed inspired, full of warm spices, a hint of sweetness from the apples and a little bite from the onions.

Using sweet potatoes instead of the squash lets you combine two Thanksgiving dishes in one — sweet potato casserole and mashed potatoes — and thereby cut down on the starch involved in this meal. It also adds a little more sweetness, so much so that you won’t even miss the marshmallows. I don’t love coriander, so I left it out, but feel free to add a little bit.

This dish is delightful served chunky and hand-mashed, with the red onion adding more color and dimension. If you prefer a more traditional “mashed potato” feel, just use a hand mixer or food processor to further smooth it out. You may need to add more butter or even milk (dairy or non-dairy) if you prefer a smoother consistency.


Mashed Sweet Potatoes
  • 3 medium yams
  • 2 Tbsp olive oil
  • 1 apple, peeled, cored and diced
  • 1/2 red onion, minced
  • 1/8 tsp kosher salt
  • 1 clove garlic, minced
  • 1/4 tsp cinnamon
  • 1/4 tsp cumin
  • pinch cayenne pepper
  • 1 Tbsp honey (if desired)
  1. Preheat oven to 375. Cube sweet potatoes, place on backing sheet, and drizzle with a bit of olive oil. Bake until potatoes are fork-tender all the way through, roughly 45 minutes.
  2. Heat oil over medium-low heat in a large pot or Dutch oven. Add apple, onion, and salt, cover, and cook until onions are soft, about 5 minutes. Remove cover and saute until golden brown, about 5-7 minutes longer. Add garlic and spices and saute until fragrant, about 30 seconds longer. Remove from heat and set aside until squash finishes roasting.
  3. Once sweet potatoes are roasted, add them, along with honey (if desired) to the pot with the apples and onions. Whip with a hand mixer until smooth.
  4. Serve hot! Enjoy.
Adapted from Coffee and Quinoa

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