Roasted Apples and Sweet Potatoes
Infused with the warm, cozy flavors of fall, this Roasted Apples and Sweet Potatoes recipe is a delightful balance of sweet and savory. Perfectly tender sweet potato cubes pair harmoniously with softly caramelized apples, all roasted to perfection with a drizzle of maple syrup, a sprinkle of cinnamon, and a hint of rosemary for a fragrant twist. This simple yet comforting dish comes together in just under an hour, making it a versatile choice for weeknight dinners or holiday table spreads. Add a touch of crunch with toasted pecans for an optional garnish that elevates both texture and flavor. Naturally gluten-free and bursting with seasonal produce, this recipe shines as a stunning side dish or a wholesome plant-based option.
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Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 3 medium-sized apples (such as Honeycrisp or Fuji)
- 3 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon chopped fresh rosemary (optional)
- 0.25 cup pecans (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Peel the sweet potatoes, then cut them into 1-inch cubes. Set aside.
Core the apples and chop them into similar 1-inch cubes. You can leave the skin on for added texture and nutrients.
In a large mixing bowl, combine the sweet potatoes and apples. Drizzle with olive oil, then sprinkle with ground cinnamon, salt, ground black pepper, and rosemary (if using). Toss well to coat evenly.
Transfer the mixture to the prepared baking sheet, spreading it out in a single layer to ensure even roasting.
Drizzle the maple syrup over the sweet potatoes and apples.
Place the baking sheet in the preheated oven and roast for 30-40 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized and the apples are golden and soft.
If using pecans, sprinkle them over the mixture in the last 5 minutes of baking to toast them lightly.
Once done, remove from the oven and let cool for 5 minutes before serving as a side dish or a standalone treat.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1476 mg | 64% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 117.2 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 785 mg | 17% | |
*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.
