Roasted Sweet Potatoes and Apples

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

Preparation

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.