Roasted Sweet Potatoes and Apples

Roasted Sweet Potatoes and ApplesRecipe
Photo: Leigh Beisch; Styling: Dan Becker

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.


Serves 10 to 12

Recipe from


Recipe Time

Cook: 1 Hour, 15 Minutes

Nutritional 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


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


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.

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.

Note: Nutritional analysis is per serving.