Roasted Sweet Potatoes and Apples
A roasted sweet potato side dish with tart apples, lemon zest for brightness, and the earthy notes of fresh sage. Easy to make ahead and a perfect complement for pork and poultry entrées.
Servings: 8 servings
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 finely chopped fresh sage (or 1 teaspoon dried)
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
Calories: 255 | Total Fat: 9g | Cholesterol: 15mg | Sodium: 212mg | Carbohydrates: 42g | Fiber: 6g | Sugar: 13g | Protein: 3g