If you’re craving a dish that perfectly blends sweet, warm spices with the natural goodness of fresh produce, then this Cinnamon Roasted Sweet Potatoes and Apples Recipe is exactly what you need. It’s one of those comforting, homey dishes that fills your kitchen with an irresistible aroma while bringing a delightful harmony of flavors and textures. The tender sweet potatoes paired with juicy, caramelized apples, all kissed with cinnamon and a hint of nutmeg and ginger, will surely become your new favorite side or even a light main dish. Honestly, this recipe is a simple joy that turns everyday ingredients into something spectacular.
Ingredients You’ll Need
The magic of this Cinnamon Roasted Sweet Potatoes and Apples Recipe lies in its straightforward ingredients. Each item is carefully chosen to add depth, sweetness, spice, and a pleasing crunch that makes every bite memorable.
- Sweet Potatoes: These provide a creamy, naturally sweet base that roasts beautifully and soaks up spices.
- Apples: Fresh and crisp, they add juiciness and a slight tart contrast to the sweet potatoes.
- Olive Oil: Helps everything roast evenly and adds a subtle richness.
- Pure Maple Syrup: Brings natural sweetness and a lovely sheen to the dish.
- Ground Cinnamon: The star spice here, giving warmth and depth that complements both sweet potatoes and apples perfectly.
- Ground Nutmeg: Adds a slightly sweet, nutty undertone without overpowering the other flavors.
- Ground Ginger: Offers a gentle zing that lifts the overall spice blend.
- Salt and Black Pepper: Essential seasonings to balance sweetness and enhance all the other flavors.
- Chopped Pecans (optional): For a crunchy texture and buttery nuttiness when sprinkled on top.
- Dried Cranberries (optional): Adds a tangy sweetness and a pop of color.
How to Make Cinnamon Roasted Sweet Potatoes and Apples Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper. This setup ensures your sweet potatoes and apples roast evenly without sticking, making clean-up a breeze too.
Step 2: Combine the Sweet Potatoes and Apples
Peel and cut both sweet potatoes and apples into roughly 1-inch cubes for even roasting. Toss them together in a large mixing bowl—this mix of textures and natural juices is the heart of the recipe.
Step 3: Whisk Together the Spice Mixture
In a smaller bowl, whisk olive oil, pure maple syrup, cinnamon, nutmeg, ginger, salt, and black pepper until well combined. This blend acts like a flavorful glaze, coating each piece perfectly.
Step 4: Toss the Veggies and Fruits with the Spice Mixture
Pour the spiced oil over your sweet potatoes and apples and toss everything gently to make sure every cube is evenly coated with that luscious mixture. This helps each bite burst with flavor after roasting.
Step 5: Spread on the Baking Sheet
Arrange the coated sweet potatoes and apples in a single layer on your lined baking sheet. Spacing them out a bit allows the heat to caramelize their edges beautifully for that perfect texture.
Step 6: Roast Until Tender and Caramelized
Pop the baking sheet into your preheated oven and roast for 25 to 30 minutes. Halfway through, give everything a gentle stir to ensure even roasting. You’ll notice the sweet potatoes soften and the apples release their natural sweetness, creating a lovely caramelized coating.
Step 7: Add Pecans and Cranberries (Optional)
If you’re adding pecans and dried cranberries, now’s the time to sprinkle them on top—about five minutes before the dish finishes roasting. This allows the pecans to toast lightly while warming the cranberries just enough for a delightful chew.
Step 8: Cool Slightly and Serve
Once roasted to perfection, remove the pan from the oven and let the mixture cool slightly. This short rest lets the flavors settle, making it ready for you to dig in and enjoy every comforting bite.
How to Serve Cinnamon Roasted Sweet Potatoes and Apples Recipe
Garnishes
This dish shines beautifully on its own, but if you want to elevate it, try sprinkling fresh chopped parsley, a dollop of plain Greek yogurt, or a sprinkle of crumbled feta. These add pops of color and complement the warm spices with fresh, tangy notes.
Side Dishes
Cinnamon Roasted Sweet Potatoes and Apples Recipe pairs wonderfully with roasted chicken, pork chops, or even a simple green salad for a light but substantial meal. Its sweet and spiced nature balances savory mains perfectly, rounding out any plate.
Creative Ways to Present
Try serving this dish piled on a rustic wooden platter for a cozy, family-style vibe or spooned into individual ramekins with a drizzle of extra maple syrup on top to highlight the sweetness. You can also use it as a hearty filling for warm wraps or as a topping on toasted bread for a quick snack.
Make Ahead and Storage
Storing Leftovers
Leftover Cinnamon Roasted Sweet Potatoes and Apples are just as delicious and keep well in an airtight container in the refrigerator for up to 3 days. Just make sure they’re cooled completely before storing to maintain freshness.
Freezing
This dish freezes nicely if you want to make it in advance. After cooling, transfer the sweet potatoes and apples to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating to keep their texture intact.
Reheating
For best results, reheat leftovers in a preheated oven at 350°F (175°C) until warmed through. This method keeps them tender but restores crisp edges. If you’re short on time, reheating in the microwave works fine, though textures may soften more.
FAQs
Can I use different types of apples in this recipe?
Absolutely! Firm apples like Granny Smith, Honeycrisp, or Fuji work best because they hold their shape well during roasting and add a nice balance of tartness or sweetness depending on your preference.
Is it possible to make this dish vegan?
Yes! This Cinnamon Roasted Sweet Potatoes and Apples Recipe is naturally vegan as long as you use pure maple syrup and skip the optional pecans if you prefer. All the core ingredients are plant-based.
Can I substitute the maple syrup with honey or another sweetener?
Maple syrup provides a unique flavor that pairs well with spices, but honey or agave nectar can be used as alternatives. Just keep in mind the taste may vary slightly based on the sweetener used.
What if I don’t have ground ginger or nutmeg?
If you’re missing one or both, don’t worry! The cinnamon will still carry the flavor beautifully. You can either leave them out or try a pinch of ground allspice or cloves as substitutes for a warm spice profile.
Can I add other nuts or dried fruits?
Definitely! Walnuts, almonds, or pistachios would all add lovely crunch and flavor. Similarly, dried cherries or raisins can replace cranberries to give a sweet-tart pop that complements the dish wonderfully.
Final Thoughts
I can’t recommend this Cinnamon Roasted Sweet Potatoes and Apples Recipe enough—it’s one of those simple yet incredibly rewarding dishes that bring warmth and joy to your table. Whether you’re serving it for a special holiday or a cozy weeknight meal, it’s bound to become a cherished favorite. Give it a try, and prepare to be amazed at how just a handful of ingredients can create such comfort and happiness in every bite.
Print
Cinnamon Roasted Sweet Potatoes and Apples Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A warm and comforting side dish featuring tender roasted sweet potatoes and apples, beautifully spiced with cinnamon, nutmeg, and ginger. This recipe balances sweet and savory flavors with a drizzle of maple syrup and optional crunchy pecans and dried cranberries for added texture and sweetness. Perfect for fall dinners or holiday meals.
Ingredients
Main Ingredients
- 3 large sweet potatoes, peeled and cut into 1-inch cubes
- 3 large apples, peeled, cored, and cut into 1-inch cubes
- 1/4 cup olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Ingredients
- 1/2 cup chopped pecans
- 1/4 cup dried cranberries
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the produce: In a large mixing bowl, combine the peeled and cubed sweet potatoes with the peeled, cored, and cubed apples, mixing them gently.
- Make the spice mixture: In a small bowl, whisk together olive oil, pure maple syrup, ground cinnamon, ground nutmeg, ground ginger, salt, and black pepper until the mixture is smooth and well incorporated.
- Coat the mixture: Pour the spice and oil mixture over the sweet potatoes and apples, tossing thoroughly to ensure even coating on all pieces.
- Arrange on baking sheet: Spread the coated sweet potato and apple cubes evenly on the prepared baking sheet in a single layer to ensure even roasting.
- Roast: Place the baking sheet in the oven and roast for 25 to 30 minutes, stirring once halfway through, until the sweet potatoes are tender and lightly caramelized on the edges.
- Add toppings: If using, sprinkle chopped pecans and dried cranberries over the mixture during the last 5 minutes of baking to toast the pecans slightly and warm the cranberries.
- Serve: Remove from the oven, let cool slightly, and serve warm as a delicious, flavorful side dish.
Notes
- Peeling the apples and sweet potatoes is recommended for a smoother texture, but you can leave the skins on for added fiber and nutrients if preferred.
- Use firm apples like Honeycrisp or Granny Smith for the best texture that holds up during roasting.
- Adjust the amount of maple syrup depending on your sweetness preference.
- To make it vegan, ensure the maple syrup is pure and unprocessed.
- For added crunch, toast the pecans separately before adding to enhance their flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to retain crispness.
