Description
Roasted sweet potatoes and apples tossed in cinnamon and buttery maple syrup—a warm, glazed side dish perfect for fall.
Ingredients
- 2 medium sweet potatoes (~4 cups), peeled and cut into ½” cubes
- 2 medium apples (~2 cups), cored and cut into ½” cubes
- 3 Tbsp salted butter, melted and divided
- 1 tsp fine sea salt
- 2 Tbsp pure maple syrup
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or grease lightly.
- In a bowl, toss sweet potato cubes with 2 Tbsp melted butter and salt until well coated.
- Spread sweet potatoes in a single layer on the baking sheet. Roast for 20 minutes, stirring halfway through.
- Meanwhile, in a separate bowl, combine apple cubes with the remaining 1 Tbsp melted butter, maple syrup, and ground cinnamon.
- After 20 minutes, remove the sheet, add the apple mixture to the sweet potatoes, and stir to coat evenly.
- Return to oven and roast another 15–20 minutes, stirring once halfway, until both sweet potatoes and apples are tender, caramelized, and slightly browned.
- Remove from oven and serve warm as a side dish.
Notes
- Use coconut oil or olive oil instead of butter to make it dairy-free.
- Substitute honey or agave syrup for maple syrup if needed.
- Keep apple skins on for extra color and texture, or peel if preferred.
- Leftovers can be refrigerated for up to 5 days—reheat in oven or skillet to crisp them up.