Roasted Sweet Potatoes and Apples

Photo: Leigh Beisch; Styling: Dan Becker

This sweet potato dish strikes a perfect balance between sweet, tart, and savory.

Yield: Serves 10 to 12
Recipe from Sunset

More From Sunset

Recipe Time

Cook Time:

Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 21%
  • Protein: 1.5g
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Carbohydrate: 30g
  • Fiber: 3.7g
  • Sodium: 286mg
  • Cholesterol: 0.0mg


  • 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Sweet Potatoes and Apples Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy