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
Scale
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.
