Maple Glazed Sweet Potatoes and Apples
Elevate your side dish game with this irresistible recipe for Maple Glazed Sweet Potatoes and Apples. Perfectly balanced with the natural sweetness of maple syrup, the tart juiciness of firm apples (like Honeycrisp or Granny Smith), and the earthy richness of tender sweet potatoes, this dish is a masterpiece of autumnal flavors. The warm spices of cinnamon and nutmeg infuse every bite, while a buttery glaze creates a luscious, caramelized finish. Garnished with crunchy pecans, this stunning dish bakes to perfection in less than an hour, making it an ideal addition to holiday feasts, cozy dinners, or even as a Thanksgiving side. This easy-to-make yet elegant recipe is a must-try for anyone looking to delight their taste buds with the comforting flavors of fall!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 medium sweet potatoes
- 2 medium apples (firm and slightly tart, such as Honeycrisp or Granny Smith)
- 4 tablespoons unsalted butter
- 0.25 cup maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon kosher salt
- 0.25 cup chopped pecans (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with butter or nonstick spray.
Peel the sweet potatoes and slice them into 1/4-inch thick rounds. Core the apples (peeling is optional) and slice them into 1/4-inch thick wedges.
Arrange the sweet potatoes and apples in overlapping layers in the prepared baking dish. Alternate between sweet potato slices and apple wedges for a visually appealing pattern.
In a small saucepan over medium heat, melt the butter. Stir in the maple syrup, brown sugar, cinnamon, nutmeg, and salt. Cook for 1-2 minutes, stirring occasionally, to combine the flavors and dissolve the sugar.
Pour the maple glaze evenly over the sweet potatoes and apples, ensuring all the pieces are coated.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, uncover the dish and bake for an additional 15 minutes, or until the sweet potatoes are fork-tender and the glaze is bubbling.
If desired, sprinkle chopped pecans over the dish during the last 5 minutes of baking for added texture and flavor.
Remove the dish from the oven and allow it to cool for 5 minutes. Serve warm as a side dish for roasted meats, holiday dinners, or any cozy meal.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 22.9 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
