Description
Deliciously warm and comforting Roasted Apple Cinnamon Sweet Potatoes combine tender, caramelized sweet potatoes and apples with fragrant cinnamon, nutmeg, and a touch of maple syrup for a perfect balance of sweet and spice. This easy oven-roasted side dish is perfect for fall meals or any time you crave a wholesome, flavorful vegetable and fruit combo.
Ingredients
Scale
Vegetables and Fruits
- 2 large sweet potatoes, peeled and cubed
- 2 large apples, cored and cubed
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Prepare Sweet Potatoes and Apples: In a large bowl, combine the peeled and cubed sweet potatoes with the cored and cubed apples. Drizzle with olive oil and toss thoroughly to coat all pieces evenly with oil.
- Season: Sprinkle the ground cinnamon, ground nutmeg, salt, and black pepper over the sweet potatoes and apples. Drizzle the maple syrup on top, then toss again to distribute the seasonings evenly across all pieces.
- Roast: Spread the sweet potato and apple mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and apples are caramelized.
- Serve: Remove the roasted sweet potatoes and apples from the oven and allow them to cool for a few minutes before serving. This dish makes a warm, flavorful side perfect for various meals.
Notes
- Use a firm apple variety like Honeycrisp or Fuji for best results; they hold shape well when roasted.
- Adjust cinnamon and nutmeg amounts to your taste preference for more or less spice.
- For added texture, sprinkle chopped pecans or walnuts before roasting.
- This dish pairs excellently with roasted chicken or pork.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
