Lemony Sweet Potatoes w/Apples and Sage

This is an easy side dish of roasted sweet potatoes combined with tart Granny Smith apples, fragrant fresh sage and lemon zest.

Course Side Dishes

Cuisine American

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Servings to 8 servings

Calories 299

Author Lynne Webb

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 and line a large baking sheet with parchment paper.
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 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 a casserole dish that's been coated with nonstick spray.
Bake for 10 minutes, then serve immediately.

Tips for Making This Recipe

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