Food for Soul

Roasted Sweet Potatoes and Apples

Leigh Beisch

This sweet potato dish strikes a perfect balance between sweet, tart, and savory. Perfect for the Autumn months as well as the holidays, this dish combines different varieties of apples for a complex side dish that will make your house smell like an aromatic dream. If you’re short on time, this can be made a day ahead, drizzled with olive oil, and reheated in the oven at 425°F in 2 baking pans, until hot. Garnish with sprigs of thyme, for a festive finishing touch.


 3 pounds orange-flesh sweet potatoes 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

How to Make It

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.

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.

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.

Note: Nutritional analysis is per serving.

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