Honey-Roasted Sweet Potatoes and Apples
Updated November 13, 2023
Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds sweet potatoes, carrots or parsnips (or a mix), peeled or unpeeled
2 firm apples or pears, such as Pink Lady or Bartlett, or a mix
2 tablespoons honey or maple syrup
2 tablespoons extra-virgin olive oil
Salt
Generous pinch of red-pepper flakes or black pepper
Nutritional analysis per serving (4 servings)
53 grams carbs; 279 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 7 grams fiber; 646 milligrams sodium; 3 grams protein; 23 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Halve the vegetables lengthwise, then cut each piece lengthwise into ½-inch-thick wedges. If pieces are long, cut crosswise into 4-or-so-inch lengths. Quarter the fruit lengthwise through the stem, then core to remove seeds.
- Step 2
Toss the roots and fruits on a sheet pan with the honey, olive oil and a generous sprinkling of salt. Spread into an even layer and roast until tender and browned in spots, 25 to 30 minutes. Sprinkle with red-pepper flakes. Serve warm or at room temperature.
Private Notes
Comments
I followed Heather's note and added apples 10 minutes before the sweet potatoes/carrots were finished. And while we love honey, thought I would take advantage of the natural sweetness of carrots/sweet potatoes/apples and did not add honey. It was perfect. Definitely a repeat recipe. Thanks Ali!
I made this but after 20 minutes the apples were mush and the other veggies were charred. It tasted great but really need to watch closely to avoid over cooking.
As others noted, make sure that you use a cooking apple for this recipe. Next time I make it, I will also put foil on the sheet pan. The baked on honey is really tough to clean up.
This is delicious and also looks very pretty served in a white baking dish! I doubled the recipe to take to a friend’s potluck Rosh Hashanah dinner. I used pears (a red-skinned pear, and a Bartlett pear) and two Honey-crisp apples. I added a few splashes of champagne vinegar to the honey and olive oil when tossing the veggies before roasting. I added a pint of blackberries to roast with the veggies in the last 8-10 minutes. Before adding the berries to roasting veggies, I rinsed them in water and shook them gently in a mesh sieve to remove excess water, then I drizzled the berries with a heavy drizzle of artisanal French Bacanha Peach Syrup, and then I added the peach syrup-infused blackberries to the roasting pan. These berries were a delightful addition! They turned bright red from roasting and added both an additional pop of sweet flavor and a nice additional element of color! You’ll want to keep an eye on the berries while they roast so they keep their form. They can disintegrate if over-roasted. I will definitely make this again!
followed recipe -used maple syrup. great as a side but vegie meal as well. i wished the sauce stuck a bit more to the potatoes. Will make again as I need the food value of sweet potato and also enjoy them on a regular basis. I will make almost anything Ali puts together. It serves my limied diet very well and is delicious.
This was good but.... definitely put foil or parchment paper in your baking sheet and add a slick of oil to it. I mixed the veg in a bowl and then added to the pan. I missed the note about the warming spices - that would have elevated this from good to excellent. I like how riffable this recipe is and will try it w/other veg - I'm thinking various forms of squash would be very good here. Don't skip the apple.