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Roasted Sweet Potatoes and Apples

A comforting side dish that combines the sweetness of roasted sweet potatoes with the tart crunch of apples, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes, peeled and cubed
  • 2 medium apples (like Granny Smith or Honeycrisp), cored and diced
  • 3 tablespoons olive oil
  • 1 tablespoon honey (or maple syrup for a vegan option)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
Optional Toppings
  • toasted pecans or walnuts
  • dried cranberries
  • a dash of nutmeg

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the sweet potatoes and dice the apples, keeping pieces roughly the same size.
  3. In a large bowl, combine the sweet potatoes and apples. Drizzle with olive oil and honey (or maple syrup), then sprinkle with cinnamon, salt, and pepper. Toss until well coated.
  4. Transfer to a lined baking sheet in a single layer.
Cooking
  1. Roast for 20-25 minutes or until sweet potatoes are fork-tender and golden brown, stirring halfway through.
  2. Remove from the oven, let cool slightly, and serve warm with optional toppings.

Notes

Feel free to substitute sweet potatoes with butternut squash or pumpkin and use any firm apple variety. Ensure not to overcrowd the baking sheet for the best roasting results. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a 350°F (175°C) oven for about 10 minutes.