Last Thanksgiving I ran out of brown sugar halfway through making the sweet potato side dish.
I panicked, grabbed a jar of unsweetened applesauce from the pantry, and stirred it right into the mashed sweet potatoes.
Nobody noticed the swap. In fact, three people asked for the recipe.
That happy accident turned into my go-to method for applesauce sweet potato mash.
The applesauce adds all the natural sweetness you need without a single grain of added sugar.
It also makes the mash incredibly creamy without loading it up with butter and cream.
You probably already have both ingredients in your kitchen right now.
Peel, boil, mash, stir. Done in 30 minutes.
My kids actually prefer this version to the marshmallow-topped one, which tells you something.
It reheats beautifully too, so I always make extra for leftovers.
Whether you're prepping for the holidays or just need a simple weeknight side, this one hits the spot.
I promise you won't miss the brown sugar.
Why Add Applesauce to Sweet Potato Mash
Applesauce does three things that no other sweetener can do at once.
It adds natural sweetness without refined sugar. The fructose from the apples is gentler than brown sugar, and you taste the actual fruit rather than just "sweet."
It adds moisture. Sweet potatoes can turn dry and stiff after mashing, especially if you drain them well. Applesauce loosens everything up and keeps the mash smooth and spoonable without adding extra butter or cream.
It adds flavor depth. There's a subtle apple note that plays perfectly with cinnamon and nutmeg. It makes the whole dish taste more interesting than plain mashed sweet potatoes.
Fair warning: Once you try this version, going back to the brown-sugar-and-marshmallow approach feels heavy by comparison.
Ingredients
You need six ingredients plus an optional topping.
- Sweet potatoes (3 lbs, about 4-5 medium). Peeled and cut into 1-inch cubes. Orange-fleshed sweet potatoes give you the best color and flavor.
- Unsweetened applesauce (1 cup). This is your sweetener and your moisture all in one. Unsweetened is key.
- Unsalted butter (2 tablespoons). Adds richness. Use coconut oil for a dairy-free version.
- Ground cinnamon (1 teaspoon). The classic sweet potato pairing. Don't skip it.
- Ground nutmeg (¼ teaspoon). Just a hint. Nutmeg and sweet potato are a great combination.
- Salt (¼ teaspoon). A little salt makes the sweetness pop.
- Toasted pecans (optional). For a little crunch on top.
Ingredient Notes
Sweet potato type. Orange-fleshed varieties like Garnet or Jewel work best. They're naturally sweeter and give a vibrant color. White-fleshed sweet potatoes are starchier and less sweet, so they won't have quite the same effect.
Applesauce. Unsweetened, always. Store-bought works perfectly, and honestly that's what I use every time. Homemade applesauce is fine too, but there's no need to go to the trouble. If you only have sweetened applesauce, reduce the amount to ¾ cup and taste before adding anything else.
Optional add-ins. A pat of extra butter, a drizzle of maple syrup, or a sprinkle of brown sugar on top if you want a more dessert-like version. But the base recipe doesn't need any of it.
How to Make Applesauce Sweet Potato Mash
This is one of the easiest side dishes you'll ever make.
Step 1: Boil the Sweet Potatoes
Peel your sweet potatoes and cut them into 1-inch cubes.
Place them in a large pot and cover with cold water by about an inch.
Bring to a boil over high heat, then reduce to a simmer.
Cook for 15-20 minutes until the cubes are fork-tender. They should slide right off a fork with no resistance.
Step 2: Drain and Mash
Drain the sweet potatoes in a colander. Reserve about ½ cup of the cooking water just in case you need to thin things out later.
Return the drained sweet potatoes to the pot.
Add the butter, cinnamon, nutmeg, and salt.
Mash to your preferred consistency.
Getting the Right Texture
For a rustic, chunky mash, use a potato masher. You'll get some smooth and some pieces with a bit of texture.
For a silky smooth mash, use a hand mixer on low speed. Be careful not to overwork it, or the starches can turn gluey.
NEVER use a food processor. It'll turn your sweet potatoes into paste.
Step 3: Fold in the Applesauce
Gently fold in the 1 cup of unsweetened applesauce.
Stir until evenly combined. The mash should be creamy, smooth, and naturally sweet.
If it's too thick, add a splash of that reserved cooking water, 1 tablespoon at a time, until you hit your preferred consistency.
Taste and adjust. More salt? More cinnamon? Go for it.
Top with toasted pecans if you'd like a little crunch.
Variations
- Holiday casserole style. Transfer the mash to a baking dish, sprinkle with ¼ cup of chopped pecans and a light dusting of brown sugar. Bake at 375°F for 15-20 minutes until the top is golden.
- Dairy-free version. Swap the butter for 2 tablespoons of coconut oil or simply omit it. The applesauce provides enough moisture that the mash still turns out creamy.
- Spiced version. Add ¼ teaspoon of ground ginger and ½ teaspoon of vanilla extract along with the cinnamon and nutmeg. Cozy fall vibes.
- Savory version. Cut the cinnamon in half, skip the nutmeg, and add 1 teaspoon of fresh chopped rosemary with a drizzle of olive oil. A great pairing for roasted pork or chicken.
Serving Suggestions
This mash goes with almost any protein.
- Roasted turkey. The classic Thanksgiving pairing. The apple sweetness complements turkey perfectly.
- Baked ham. The sweet and savory combo is hard to beat.
- Grilled chicken. A lighter weeknight option that still feels like comfort food.
- Pork chops. Pork and apple is a timeless combination, and this mash leans right into it.
- As a bowl base. Spoon the mash into a bowl, top with roasted vegetables and a drizzle of tahini for a nourishing dinner bowl.
How to Store and Reheat
- Fridge. Store in an airtight container for up to 4 days. Great for holiday meal prep.
- Freezer. Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating. Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk, broth, or even a little more applesauce if it's thickened up in the fridge. Microwave works too, just stir halfway through.
Pro tip: Make this 2-3 days before a holiday dinner. It reheats beautifully and frees up stove space on the big day.
Recipe
Creamy Applesauce Sweet Potato Mash
Ingredients
- 3 lbs sweet potatoes about 4-5 medium, peeled and cut into 1-inch cubes
- 1 cup unsweetened applesauce
- 2 tablespoons unsalted butter or coconut oil for dairy-free
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- toasted pecans optional, for topping
Instructions
Make the Mash
- Peel the sweet potatoes and cut into 1-inch cubes. Place in a large pot and cover with cold water by about 1 inch.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until fork-tender.
- Drain the sweet potatoes, reserving about ½ cup of the cooking water. Return the drained sweet potatoes to the pot.
- Add the butter, cinnamon, nutmeg, and salt. Mash with a potato masher for a rustic texture, or use a hand mixer on low for a smoother consistency.
- Gently fold in the unsweetened applesauce until evenly combined. If the mash is too thick, add reserved cooking water 1 tablespoon at a time.
- Taste and adjust seasoning. Serve warm, topped with toasted pecans if desired.
Notes
- Applesauce: Use unsweetened for best results. Sweetened applesauce will make the mash overly sweet.
- Dairy-free: Replace butter with 2 tablespoons coconut oil or simply omit it. The applesauce provides enough moisture.
- Make ahead: Prepare 2-3 days in advance and store in the fridge. Reheat on the stovetop with a splash of milk or broth.
- Freezer-friendly: Freezes well for up to 3 months in an airtight container.
- Don't use a food processor: It will turn the sweet potatoes gluey. Stick with a masher or hand mixer.
Leave a Reply