Cider Glazed Sweet Potatoes and Squash is a delicious fall side dish you'll enjoy right into winter! Tender sweet potatoes and butternut squash coated in an apple cider and maple syrup glaze infused with fall spices then topped with a fluffy meringue will be a true standout on your holiday buffet.
The holiday season is upon us once again! And, when it comes to Thanksgiving every family has their must-have traditions on the menu, and we're no different. However, it's ok to change things up from time to time. At least in my book.
The cover of this month's Food & Wine magazine was serious sweet potato inspo. So, the typical marshmallow covered yam dish I ate as a kid got a major makeover.
Remember to PIN THIS to save the recipe for later!
Orange veggies are my absolute fave so I adapted the recipe by making it an orange veggie medley and using a cider-maple glaze as the sweetener rather brown sugar.
If you've been reading my posts for a while, you know how much of a cast iron pot and pan fan I am. I love their durability and versatility. My 12-inch Lodge was the vessel of choice, but you can always use a medium-size casserole dish.
In just about 45 minutes you'll have a super happy orange duo in a cinnamon and nutmeg infused syrupy glaze. Then, things get even better with a sweet meringue topping. 🙂
Julia Child declared "every woman should have a blowtorch" and I couldn't agree more. My little Pepe Nero cooking torch made caramelizing the meringue a breeze without setting off the smoke alarm, which is usually a given whenever I turn on the broiler.
The torch isn't a necessity, but if you're broiling don't go anywhere. Keep a close eye on your meringue so it doesn't burn. And, you know, set off the alarm. Enjoy!
Still craving delicious and comforting side dishes, check these out!
- Potato Leek & Fennel Gratin
- Balsamic Roasted Green Veggie Medley
- Sweet Potato Salad with Blood Orange Vinaigrette
- Mushroom Stuffed Portobellos
- Balsamic Roasted Root Vegetables
- Baby Potato & Green Bean Salad
- Slow Cooker Soda Baked Beans
Cider Glazed Sweet Potatoes and Squash
- 3 pounds sweet potatoes , peeled and cut into 2-inch wedges
- 2 pound butternut squash , peeled, seeded and cut into 2-inch wedges
- ½ cup apple cider
- ½ cup maple syrup
- 1 teaspoon kosher salt
- ¼ teaspoon ground cloves
- 5 cinnamon sticks
- ¼ teaspoon nutmeg , freshly ground
- ¼ cup butter , cubed
- 4 large egg whites , room temperature
- ½ teaspoon cream of tartar
- ¼ cup granulated sugar
- Preheat oven to 400 degrees F. Place sweet potato and butternut squash wedges in a large bowl.
- In a medium bowl, whisk together cider, syrup, salt and cloves. Pour mixture over sweet potatoes and squash. Toss to coat.
- Transfer glazed sweet potatoes and squash to a large, ovenproof skillet or 3- to 4-quart casserole dish.
- Nestle in cinnamon sticks. Sprinkle top with nutmeg and dot with butter.
- Bake in preheated oven stirring every 15 minutes, until vegetables are tender, about 45 minutes.
- Remove from oven. Let rest while making the meringue.
- Using a stand mixer with the whisk attachment beat egg whites with cream of tartar on medium-high speed until foamy. Gradually add sugar until egg whites are stiff and glossy, 3-4 minutes.
- Spread meringue over sweet potatoes and squash with a spatula or the back of a spoon. Caramelize the meringue with a cooking torch or broil 6 inches from the heat for 2 minutes. Serve hot.
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