Prolong fall all year long with these Roasted Sweet Potatoes and Apples.
Fall is in the air! And these autumnal roasted sweet potatoes and apples are not only aesthetically pleasing, they’re also so simple to make. Not to mention the cozy aromas that will fill your home as they roast in the oven!
The sweetness from the soft apple paired with the creamy, savory flavor of the potatoes makes a delightful team. With only a dash of cinnamon, a pinch of salt, and a drizzle of olive oil, this recipe makes it to the top of my list whenever I need a quick and delicious side to wow my guests. I love to plate mine with whole cinnamon sticks and star anise for a picture-perfect dish!
Are Roasted Sweet Potatoes and Apples Healthy?
Oh yes, they certainly are. The use of whole, natural ingredients like sweet potatoes and apples makes this dish rich in vitamins, minerals, and fiber. Sweet potatoes are high in vitamin A, manganese, and potassium, and apples contain thiamin and vitamin B6. This recipe is also refined sugar free, and incorporates a small boost of healthy fats from the olive oil.
The key is in the cooking method. The roasting process helps retain the nutrients in the veggies, all while enhancing their flavors and softening their firm texture.
Build off the base
You can choose to keep it simple, or have fun with it and get creative. Variations include roasting them with Brussels sprouts for added flavor and a pop of green on the plate, or replacing half of the sweet potatoes with butternut squash, carrots, or parsnips for veggie diversity.
For an added crunch, sprinkle in some pecans, walnuts, or almonds. You can also mix in some ground nutmeg with the cinnamon, or sweeten the dish with a touch of maple syrup.
Coconut oil is a great replacement or addition to the olive oil. I also love to play with sweet and savory flavors, like adding a teaspoon of fresh minced garlic to counter the sweetness of the dish. You can even play with different herbs like thyme and rosemary. The variations are endless; I encourage you to simply have fun with it!
How to make ahead and store
Store the roasted sweet potatoes and apples in an airtight container for up to 4 days. When ready to serve, reheat in an oven-safe dish in the oven at a low temperature to restore crispiness. For best results, serve fresh from the oven. Letting them sit for too long at room temperature can create a slightly soggy texture, and no one wants that!
Serving Suggestions
This recipe makes for a wonderful side dish because it’s so easy to whip up, and great for everyday dinners. Plate your roasted sweet potatoes and apples on a beautiful serving dish and sprinkle with pomegranate seeds and fresh rosemary.
It pairs well with fish, roast chicken, turkey breast, pork chops, grilled eggplant, and other seasonal mains. I love it served with a warming bowl of Coconut Curry with Pumpkin, Quinoa and Eggs, or a big spoonful of this Shepherd’s Pie.
Or, make it the star of the show and create a fall-themed Sweet Potato Salad. I sometimes like to serve the sweet potatoes and apples on a bed of greens with toasted pecans, goat cheese, and dried cranberries, tossed in a balsamic dressing. So delish!
Ingredients
- 3 large sweet potatoes peeled and cubed
- 2 large apples cored and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400°F.
- In a large bowl, toss the sweet potatoes and apples with olive oil, cinnamon, and salt until well coated.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 35 minutes, stirring halfway through, until the sweet potatoes are tender and the edges are slightly caramelized.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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