The next time you're in need of the perfect fall side dish, look no further than this apple roasted sweet potato recipe. A delicious combination of sweet and savory flavors, it is perfect served as part of your holiday menu or just with a weeknight dinner.
Sweet potatoes have earned their place as a beloved ingredient in my kitchen, and for good reason. Their naturally creamy texture and delightful sweetness are a welcome addition to many dishes (like BBQ chicken sweet potatoes).
Especially when you roast them – it takes their flavor to a whole new level.
Lately, I've been roasting them with apples, cinnamon, and rosemary for an easy twist and it's turned out incredibly tasty!
It strikes a perfect balance between sweet and savory, making it an easy side dish that's great for everyday dinners or a special holiday meal.
If you're thinking of serving sweet potatoes at your Thanksgiving dinner but want a healthier option than the classic sweet potato casserole, you've got to try this great recipe.
Easy to make and customize (maple pecan, anyone?), I'm confident it will be great addition to your recipe repertoire.
So, let's get making apple-roasted sweet potatoes!
- Sweet Potatoes: The star ingredient, these add a natural sweetness and creaminess to your dish. Feel free to experiment with different colors of sweet potato.
- Apples (Granny Smith): I prefer to use Granny Smith as these tart apples provide just enough sweetness to this savory side dish. If you would like to use another kind of apples, you can but it will affect the flavor profile a bit.
- Avocado Oil: Feel free to substitute it with melted coconut oil, olive oil, or your preferred cooking oil.
- Sea Salt: You can also use kosher salt, table salt, or your preferred salt variety. Just remember that their saltiness levels vary slightly, so adjust to taste accordingly.
- Black Pepper: A touch of freshly ground black pepper provides a subtle kick that elevates the dish's overall flavor.
- Cinnamon: The warmth of cinnamon provides the perfect balance to the sweetness of the potatoes.
- Fresh Rosemary: Fragrant rosemary adds depth and an earthy, herby note that pairs beautifully with the sweetness of the ingredients. Feel free to omit it if desired or try another herb such as thyme.
1. Prep vegetables. Use a vegetable peeler to peel the sweet potatoes if preferred and dice into ¾ inch cubes. Core the apples, remove the apple skins if desired and cut into 1 inch cubes.
2. Mix. For easy clean-up, line a large sheet pan with parchment paper or a silicone mat. Place the sweet potato cubes and apples on top and drizzle with the oil. Then, sprinkle the salt, pepper, cinnamon and rosemary on top. Using clean hands, toss to mix and then spread into a single layer.
3. Roast. Bake in a 425 F preheated oven for 20 minutes and then remove the baking sheet to stir. Bake for an additional 10-15 minutes until the sweet potatoes are tender.
Leftovers and Storage
To Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
To Reheat: Rewarm this roasted sweet potatoes and apples recipe in a baking pan in the oven at 350 F for 10-15 minutes or heat in the microwave.
Make it Your Own
- Garlic: Add 1 teaspoon of garlic powder or 2 minced cloves for a savory twist.
- Maple: Drizzle 1 tablespoon of maple syrup for additional sweetness.
- Pecan Topped: Add ½ cup of chopped, toasted pecans just before serving.
- Add More Vegetables: Replace half of the sweet potatoes with butternut squash or other root vegetables such as carrots or parsnips
These apple roasted sweet potatoes are the perfect addition to a variety of meals.
- Chicken: Such as Chicken Thighs or Whole Roast Chicken.
- Pork: Roast Pork Tenderloin, Pork Chops or even Pulled Pork
- Turkey: Include it as a tasty side dish to your Thanksgiving or Christmas Roast Turkey.
- Salad: Turn it into a roasted sweet potato salad by serving it over a bed of greens along with some toasted pecans, goat cheese and dried cranberries. Top it with balsamic poppyseed dressing.
- Breakfast: Take a note from this sheet pan hash and serve your roasted sweet potatoes with eggs for a delicious brunch.
Tips for Success
- Don't Overcrowd the Pan: I can't emphasize this enough. In order to ensure even cooking, the vegetables need to be in a single layer with a little bit of space in between each piece. If needed, divide between two pans rather than crowding one sheet pan.
- Roast at High Heat: This recipe calls for cooking at 425 F as the higher heat helps caramelize the natural sugars in the sweet potatoes and apples, helping to create that irresistible caramelized edge and tender interior.
LET ME PLAN YOUR DINNERS! Get My FREE Meal Plan (Including Grocery List!)>>>
And if you liked this recipe...
...you might also like:
Apple Roasted Sweet Potatoes
- 3 lbs sweet potatoes cut into ¾ inch cubes, (about 6 cups cubed or 2 medium)
- 2 Granny Smith apples cored and cut into 1 inch cubes
- 2 tablespoon avocado oil
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon fresh rosemary chopped
- Preheat your oven to 425 °F. Line a sheet pan with parchment paper or a silicone liner for easy cleanup.
- On the prepared sheet pan, combine the sweet potato cubes, apple cubes, oil, salt, pepper, cinnamon, and fresh rosemary and toss everything together directly until mixed. Spread evenly on the prepared baking sheet.
- Roast in the preheated oven for 30-35 minutes, stirring halfway through, or until the sweet potatoes are tender and slightly crispy.