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Roasted Sweet Potatoes and Apples

Photo: Leigh Beisch; Styling: Dan Becker
Cook time 1 hr, 15 mins
Yield

Serves 10 to 12

This sweet potato dish strikes a perfect balance between sweet, tart, and savory. Perfect for the Autumn months as well as the holidays, this dish combines different varieties of apples for a complex side dish that will make your house smell like an aromatic dream. If you're short on time, this can be made a day ahead, drizzled with olive oil, and reheated in the oven at 425°F in 2 baking pans, until hot. Garnish with sprigs of thyme, for a festive finishing touch.

Ingredients

  • 3 pounds orange-flesh sweet potatoes (often labeled
  • 3 tablespoons extra-virgin olive oil
  • 2 Fuji apples, peeled and cut into 1-in. chunks
  • 2 Golden Delicious, peeled and cut into 1-in. chunks
  • 2 Granny Smith apples, peeled and cut into 1-in. chunks
  • 1/4 cup maple syrup
  • Finely shredded zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh thyme, plus sprigs
  • About 1 1/2 tsp. kosher salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 151
  • caloriesfromfat 21 %
  • protein 1.5 g
  • fat 3.5 g
  • satfat 0.5 g
  • carbohydrate 30 g
  • fiber 3.7 g
  • sodium 286 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 425°. In a large bowl, toss sweet potatoes, oil, apples, syrup, lemon zest and juice, chopped thyme, 1 1/2 tsp. kosher salt, and pepper until coated.

  2. Spread mixture in a single layer in 2 large, oiled, rimmed baking pans. Roast until sweet potatoes are browned and tender when pierced, 40 minutes, turning chunks every 15 minutes. Transfer to a platter, add more salt to taste, and garnish with thyme sprigs.

  3. Make ahead: Up to 1 day; chill. Reheat, drizzled with a little olive oil, in a 425° oven in 2 baking pans, until hot, 20 minutes.

  4. Note: Nutritional analysis is per serving.