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.
How to Store & Reheat Extras
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.
More Sweet Potato Recipes
- Twice Baked Sweet Potatoes with Oatmeal Pecan Streusel
- Grilled Sweet Potatoes
- Instant Pot Sweet Potatoes
- Chipotle Sweet Potato Fries with Honey Sriracha Aioli
Butternut Squash and Sweet Potato Hash
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
This sweet potato hash recipe with tender butternut squash and cinnamon-spiced butter is the perfect sweet holiday side for dinner.
Ingredients
- 3 cups of butternut squash, small dices
- 3 cups of sweet potatoes, small dices
- 2 tablespoons of olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pepper
Honey Cinnamon Butter:
- 2 1/2 tablespoons of butter, softened
- 1 tablespoon of honey
- 1 teaspoon of cinnamon
Instructions
- Preheat oven to 400ºF.
- Put the butternut squash and sweet potato in a large bowl. Toss with olive oil, salt, pepper and cinnamon.
- Spread the seasoned vegetables out on a baking sheet.
- Put in the oven and roast for 30 minutes.
- After 30 minutes, turn the hash over {or just stir it so all sides get cooked} and cook for an additional 15 minutes.
- Remove from oven and let sit.
- In the meantime, mix softened butter with honey and cinnamon.
- Put a dollop of the honey cinnamon butter on the Sweet Potato & Butternut Squash Hash and serve!
26 comments on “Butternut Squash & Sweet Potato Hash”
This recipe was AMAZING, thank you thank you!! I purchased bags of pre-cut butternut squash and sweet potato from Trader Joe’s so I literally just threw everything onto two baking sheets, added the rest of the ingredients and threw it into the oven. It came out like PERFECTION. The butter made all the difference. I was going to make sweet potato pie for Thanksgiving but will definitely be making this instead. I plan to enjoy the leftovers for days to come!
Ohhh hurray! Love it when I get pre-cut veggies too, makes like so much easier and this recipe comes together in minutes when you take that easy shortcut! Love it!
I am so in love with your site. I’m doing this one tonight!
Awww.. thank you so much! Hope you love it!
This was quick and easy for me and my little ladies. As a twist I diced half a red pepper and roasted with also at the end I sprinkled with a few dashes of nutmeg. So delish!
Awesome! The addition of red peppers and nutmeg to this sounds amazing, I totally need to try that next. 🙂
This looks great. You mention making the day before. Would you actually cook it the day before or just dice the squash/potatoes? If you do cook the day before, what do you recommend the day of? Thanks!
Hey Danielle,
Great questions! You could just chop everything the day before and make the compound butter, then bake the next day so the potatoes & squash are nice and crispy. Or you could bake the day before and then the day of just put in the microwave warm up and/or put in a casserole dish to reheat in oven for 5-10 minutes at 350. Then just top with the compound honey cinnamon butter. 🙂 Hope that helps! If you have more questions totally let me know!
Krista
Krista, this is a beautiful side dish and it looks just delicious…perfect for the Thanksgiving table! Sharing on my 5HH FB wall and pinning…thanks for sharing!
Thanks so much Samantha, that means alot coming from you. Always love your recipes and pictures. 🙂 Thank you for sharing on social media and pinning, you rock! Hope you have a great rest of the weekend!
Oh my goodness this does sound delicious and it would be a side dish I would fight over too. Even if it meant fighting with my 92 year old uncle. No shame when it comes to sweet potatoes and butternut squash!
hahah… would love to be at the dinner table to see that. 🙂 Thanks for stopping by Tahny, love seeing your comments!
My family LOVES sweet potatoes for Thanksgiving and I have actually been trying to think of a way to change it up a bit this year. So, this is perfect! (Already have my planner out and getting every detail ready for (another) hosting day for …wait for it… over 40 people.) Have a great Hump Day today!! (=
Guess we are on the same wave length with changing up the sweet potatoes. 🙂
You and your parties, you crack me up. Are you even over 40? Sure don’t look like it chica! Wonder what kind of party we would have if we lived near each other? Dinner Club? Food addicts? Blonde’s rule brunettes drool? The possibilities are endless! Have a great day girl!
I just made a batch to test it as a Thanksgiving side! If you add a sprinkle of pumpkin pie spice to the butter, it’s Thanksgiving in a bowl. *Really* delicious!
haha… genius! Love that idea! Totally testing that out next time. 🙂
This looks delicious especially with the Honey Cinnamon Butter! OH MY!
It is, and I could eat the honey cinnamon butter by the tub! YUM 🙂 Thanks for stopping by Courtney!
This looks delicious! It might even be something my hubby would eat since he’s not really a fan of sweet potatoes. Thanks so much for sharing! Pinned.
Woot woot, yeah for appeasing the hubbie! 🙂 Thanks for stopping by and for the pin love Britney!
Yum! The squash looks delicious, but I won’t lie….I’m thinking of all kind of things to put that cinnamon honey butter on. 🙂
haha… I’m totally with you! 🙂 Rolls, turkey, roasted carrots, etc… YUM! Thanks for stoppping by Danelle!
Krista, this is a beautiful dish and I love the combination of flavors you have in this! Honey and cinnamon? Yes, please! 🙂 Just a lovely dish and I’m of course, pinning! Thanks for sharing and have a wonderful Wednesday!
Thanks so much Cindy, the honey and cinnamon butter in this dish was amazing. I’m already thinking of what else I can put it on. 🙂 Thanks for the pin and for stopping by sweet lady! Always love seeing your comments!
Ooh, this looks super yummy! I love the combo of sweet potato and butternut squash – I think my mom would die over this combo! 🙂
It was delicious… I figured they are both good why not put them together and make a rocking side dish. 🙂 Totally making this one again, even little man loved it especially with the butter!