Roasted Glazed Sweet Potatoes with Apples
Indulge in the comforting flavors of fall with this mouthwatering recipe for Roasted Glazed Sweet Potatoes with Apples. Perfectly roasted sweet potato cubes and tender apple chunks—drizzled with a luscious blend of maple syrup, brown sugar, butter, and warm spices like cinnamon and nutmeg—create a side dish that’s both cozy and elegant. The optional addition of toasted pecans adds a delightful crunch, elevating this recipe to a new level of autumnal bliss. Quick to prepare and ready in under an hour, this dish pairs beautifully with roasted meats, holiday feasts, or any cozy dinner. Bursting with caramelized flavors, vibrant colors, and seasonal ingredients, this recipe guarantees to be a show-stopper at your table.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 medium apples (such as Honeycrisp or Granny Smith)
- 4 tablespoons unsalted butter
- 3 tablespoons maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg
- 0.5 teaspoon salt
- 2 tablespoons olive oil
- 0.5 cup pecans (optional, chopped)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with nonstick spray.
Peel the sweet potatoes and cut them into 1-inch cubes. Core the apples (leave the skin on for texture) and cut them into similar-sized chunks.
Place the sweet potatoes and apples on the prepared baking sheet. Drizzle with olive oil and sprinkle with 1/4 teaspoon of salt. Toss to coat evenly and spread them out in a single layer.
Roast in the preheated oven for 20 minutes, stirring halfway through to ensure even cooking.
While the sweet potatoes and apples are roasting, make the glaze. In a small saucepan over medium heat, melt the butter. Stir in the maple syrup, brown sugar, ground cinnamon, nutmeg, and the remaining 1/4 teaspoon of salt. Cook for 2-3 minutes, stirring until the sugar is dissolved and the sauce is slightly thickened. Remove from heat and set aside.
After the first 20 minutes of roasting, remove the baking sheet from the oven. Pour the glaze evenly over the sweet potatoes and apples, gently toss to coat, and return them to the oven.
Continue roasting for an additional 10-15 minutes, or until the sweet potatoes are tender and caramelized around the edges.
If using pecans, toast them in a dry skillet over medium heat for 3-4 minutes until fragrant, then sprinkle them over the roasted sweet potatoes and apples before serving.
Serve warm as a side dish for any meal, especially with roasted meats or holiday spreads.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 229.3 g | 83% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 126.7 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 709 mg | 15% | |
*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.
