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This quick and easy side dish pairs roasted sweet potatoes and apples for the perfect complement to holiday meals like roast turkey, pork, and glazed ham. The tartness of green apples and lemon zest balances the sweetness of the sweet potatoes, and the addition of fresh sage lends the dish a light earthy note. Best of all, it can be prepared in advance to make meal time a breeze.
Notes From the MGC Kitchen
When working on this recipe, we wanted to come up with a way to showcase the earthiness of the sweet potatoes instead of just playing on their inherent sweetness. The combination of the lemon juice and zest, tart Granny Smith apples, and fresh sage accomplishes this quite nicely, and we think you’ll find it a refreshing change from more common sweet potato recipes.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- SWEET POTATOES: Look for firm sweet potatoes with smooth skin. Smaller to medium-sized sweet potatoes tend to be sweeter and more flavorful, while larger ones might be less sweet and a little tougher, requiring longer cooking times.
- GRANNY SMITH APPLES: Granny Smith is our apple of choice for this dish thanks to its firm texture and tart flavor, which balances the sweetness of the potatoes and honey.
- HONEY: We prefer lighter varieties like orange blossom or wildflower honey for this recipe.
How To Make Roasted Sweet Potatoes and Apples
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
PREHEAT AND PREP: Preheat the oven to 375°F, line a large baking sheet with parchment paper, and coat a casserole dish with nonstick spray.
ROAST SWEET POTATOES: Toss the sweet potatoes with the oil and season with salt and pepper. Spread them in a single layer on the baking sheet and roast for 20 to 25 minutes, turning once halfway through cooking, until they are tender and lightly browned around the edges.
SAUTÉ APPLES: Melt the butter in a pan over medium heat and whisk in the honey, lemon juice and zest. Add the apples and sage and cook, stirring often, until the apples are tender.
BAKE AND SERVE: Add the roasted sweet potatoes to the apples, combine well and transfer to the casserole dish. Bake for about 10 minutes and serve immediately.
Make-Ahead Tips
This recipe can be prepared ahead. Omit the final 10 minute baking time and instead, cover the casserole dish tightly and refrigerate for up to two days.
To reheat, preheat the oven to 375°F, cover with foil and bake for 15 minutes. Remove the foil and return to the oven for 10 minutes longer.
What to Serve with Roasted Sweet Potatoes and Apples
This simple and flavorful sweet potatoes and apples recipe pairs well with a variety of main dishes. Some of our favorites are pork roast, roasted cornish hens, and roasted turkey breast with citrus and herbs.
More Ways to Cook Sweet Potatoes
Sweet potatoes are incredibly versatile, as they can be prepared in both sweet and savory dishes. Try some of our other favorite recipes:
- Whipped Sweet Potatoes with Orange (so light, fluffy and delicious)
- Creamy Sweet Potatoes with Mustard and Lemon (a yummy twist on mashed sweet potatoes)
Roasted Sweet Potatoes and Apples
Ingredients
- 3 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper
- 2 large Granny Smith apples, peeled, cored and cut into 1/2-inch cubes
- 4 tablespoons butter
- 1-1/2 tablespoons honey
- Juice and zest of 1 medium lemon
- 1 tablespoon fresh sage, finely chopped
Instructions
- Preheat the oven to 375°F, line a large baking sheet with parchment paper, and coat a casserole dish with nonstick spray.
- Toss the sweet potatoes together with the oil until evenly coated, then season with salt and pepper.
- Transfer to the prepared baking sheet and spread out in a single layer.
- Roast for 20 to 25 minutes, turning once halfway through cooking, until the sweet potatoes are tender and lightly golden around the edges.
- While the sweet potatoes roast, melt the butter in a large skillet over medium heat and whisk in the honey, lemon juice, and lemon zest.
- Add the apples and sage and cook, stirring often, until the apples are tender when pierced with a knife, 5 to 6 minutes.
- When the sweet potatoes have finished roasting, add them to the apples, combine well and transfer the mixture to the casserole dish.
- Bake for 10 minutes, then serve immediately.
Notes
Make-Ahead Instructions:
This recipe can be prepared ahead. Omit the final 10 minute baking time and instead, cover the casserole dish tightly and refrigerate for up to two days. To reheat, preheat the oven to 375°F, cover with foil and bake for 15 minutes. Remove the foil and return to the oven for 10 minutes longer.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
“MY GOURMET CONNECTION”
OMGosh! This glaze of Bourbon for Cornish Game Hens is absolutely awesomely delicious! WOW! I WAS THE STAR OF OUR DINNER PARTY. Served with SWEET POTATOE and APPLE CASSEROLE and SAGE,,, Perfect combo!
THANK YOU, Lynne and Erica!
Love Kevin