Desserts · Vegetables

Roasted Sweet Potatoes and Apples

October!  My favorite month (I’m sure I’ve mentioned that before)!  With the cooling 100_6041temperatures and some rainy days I don’t mind firing up the oven to do some roasting.  With apples now in season this is a perfect time to pull out the recipe I want to share today.

This particular recipe is one I found a few years back.  I made it several times and then sort of forgot about it.  This weekend I noticed the recipe in my file and had some extra apples.  I picked up a sweet potato (here are some other ways to prepare sweet potatoes) at the store and was set to prepare this.  It’s very simple, and quick, the hardest part being slicing the potatoes as they are very dense.  Leaving the peel on is what I do unless I don’t have an organic potato, although I normally try to purchase organic.  It saves time and provides needed fiber.  Same for the apples.  This time I used Gala apples but I’ll use whatever I have on hand.  I was out of maple syrup so I substituted honey.  It was just as delicious although it’s a little thicker than the maple syrup.  I would probably add a bit of water should I choose to do that again.  Maybe a tablespoon or so.  That way the delicious goo doesn’t overcook on the bottom of the pan.  Depending on your tastes you may wish to have more apples.  That makes it sweeter and the apples and potatoes can be chopped smaller if you’d like them to cook more quickly.

Here is the recipe.  I hope you enjoy it!  Serving it at Thanksgiving would make a lovely addition to your meal, either as a side or as a less sweet dessert.

Roasted Sweet Potatoes and Apples
Author: Let’s Eat
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
  • 3 large sweet potatoes (peeled if not organic) cut in half lengthwise and sliced across in 1/4 inches
  • 1 T coconut oil, olive oil or melted butter (I used a combination of coconut and butter)
  • 4 medium apples cut into 1/8’s
  • 1/4 c grade B maple syrup or honey
  • Ground cinnamon to taste
  • Ground nutmeg to taste (I subbed cardamom)
  • Salt to taste
  • Pecans or walnuts, chopped
  1. Heat oven to 425 and add oil to pan, coating
  2. Add sweet potatoes to pan and toss to coat
  3. Bake 15 min. stirring half way through
  4. Remove from oven and add remaining ingredients. Toss to coat.
  5. Bake stirring occasionally for 15 min. or until tender and lightly browned.


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