Sweet Potato Hash Recipe | Joyful Healthy Eats

This spiced butternut squash-sweet potato hash with crispy, roasted edges will be the star of your holiday dinners. Top it with my honey-cinnamon butter to take it to that next level side dish.

Why I Love This Sweet Potato Hash

This toasty sweet potato hash with homemade cinnamon butter is an impressive-but-easy side that’ll be a hit at all your gatherings.

• Festive. This sweet potato-squash hash recipe with spiced butter just screams Thanksgiving and Christmas.
• Beginner-friendly. Even novice cooks can nail this toss-and-roast side dish with whisked honey-cinnamon butter.
• Great for gatherings. Double or triple the recipe as needed without spending endless hours in the kitchen.
• Perfect for leftovers. Add juicy turkey, crunchy bell peppers, or herby compound butter if you want.

Ingredient Notes

The velvety honey-cinnamon butter pairs beautifully with the sweet potatoes’ natural sweetness. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Hash

• Butternut squash – You can leave the skin on if you prefer.
• Sweet potatoes – These should have an orange-colored skin on them, not a purple one. They’re not the same as yams.
• Olive oil – Corn, canola, and vegetable oil also work.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Cinnamon – Sieve it if it’s got any large clumps or break them up with your fingers.

For the Cinnamon Butter

• Butter – Unsalted is best, but you can use salted butter too.
• Honey – Feel free to use maple syrup or agave nectar.
• Cinnamon – Don’t swap it for ground nutmeg because the flavor will be overwhelmingly earthy.

How to Make Butternut Sweet Potato Hash

It’s a toss-and-roast side! Set a timer so you don’t forget it in the oven. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 400F.
• Season them. Toss the squash and sweet potatoes in a large bowl with olive oil, salt, pepper, and cinnamon.

• Roast them. Spread out the veggies on a baking sheet. Pop them into the oven for 30 minutes. Stir them with a wooden spatula and roast for another 15 minutes. Remove it from the oven and let cool.
• Make the cinnamon butter. Whisk the butter with honey and cinnamon until fluffy and completely combined. You can also use a hand-mixer for this.
• Serve. Add cinnamon butter over the hash. Serve and enjoy!

Tips & Variation Ideas

This spiced sweet potato hash is a great way to use up veggie and turkey leftovers from other holiday dishes.

• More veggies. Chop up leftover bell peppers, mushrooms, baby potatoes, carrots, and cauliflower. Toss them with the sweet potatoes and squash. 1-3 cups of veggies is enough.
• Swap the butter. Use your favorite sweet compound butter instead of the homemade cinnamon butter if you’re in a rush. Herby compound butters work too.
• Add crunch. Once out of the oven, sprinkle in 1/2-1 cup chopped pecans, walnuts, cranberries, or sunflower seeds for extra texture.
• Watch the knife. Make sure you are dicing all the veggies into pieces that are more or less the same size to ensure even cooking.
• Spice it up. Toss the veggies with 1/4-1/2 teaspoon paprika and 1/4 teaspoon cayenne pepper for a bit of earthy heat.
• Add protein. Stir Rotisserie Chicken, Air Fryer Chicken Breast, turkey, or pork into the baking sheet during the last 10 minutes of roasting time for a heartier bite.
• Use leftovers. Slice leftover Turkey Stuffed Poblano Peppers or Grilled Sweet Potatoes and add them to the hash to reduce food waste. You can also add some Instant Pot Sweet Potatoes.

Serving Suggestions

This tender sweet potato hash is an amazing side for your holiday menus. Garlic Herb Smashed Potatoes and Honey Mustard Glazed Carrots are other veggie sides to serve it with. For salad ideas, try my Deviled Egg Potato Salad or Kale Salad with Cranberries. My favorite main dishes for it are Maple Smoked Turkey or Garlic Herb Roasted Turkey Breast.

Don’t freeze it because it’ll lose its crisp edges and the veggies will change consistency once thawed too.

• Fridge: Place the hash in an airtight container for up to 5 days. Store the cinnamon butter in a separate container for up to a week.
• To reheat it: Sprinkle the hash with 1/2 teaspoon water and microwave for up to a minute or until warm. You can also bake it at 300F for 20-25 minutes. Add cinnamon butter on top once heated.

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