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

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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

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.
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