Honey-Roasted Sweet Potatoes and Apples
Updated Nov. 14, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds sweet potatoes, carrots or parsnips (or a mix), peeled or unpeeled
- 2firm apples or pears, such as Pink Lady or Bartlett, or a mix
- 2tablespoons honey or maple syrup
- 2tablespoons extra-virgin olive oil
- Salt
- Generous pinch of red-pepper flakes or black pepper
Nutritional analysis per serving (4 servings)
285 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 8 grams dietary fiber; 22 grams sugars; 3 grams protein; 651 milligrams sodium
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.
I used Cosmic Crisp apples and put them in at the same time as the potatoes. They were slightly browned and still intact and perfect in this recipe.
I’m not too sure what the significance of cutting the sweet potatoes into such odd shapes. I just cut into one inch chunks and went from there. I also added cranberries which was a nice addition.
We made this yesterday for Thanksgiving dinner. I only used sweet potatoes for the roots. Time saving/make ahead: I sliced the apples and sweet potatoes in the morning, dressed them in a big bowl with the honey and olive oil, mixed them with my hands, then separated them into two ziploc bags (not a big faff, since my hands were oily already.) I took them out of the fridge and let them come to room temp 30 m before putting them in the oven. When the Thanksgiving chickens came out of the oven, I put the sweet potatoes in. 10 minutes later, I added the apples, as other commenters suggested. After another 15 m, the whole shebang was done but looked a bit dry. I drizzled it with a bit of hot honey, and it was lovely. Technique: As the recipe developer suggests, I added a teaspoon of ground ginger, which was a nice contrast to the other flavors on the plate. My apples were Envy apples, and I cut them more thinly than the recipe suggests—those big chunks pictured in the photo seemed unwieldy. My apples were cut in 16ths and they were perfectly cooked through. Also, I cut my sweet potatoes to apple-length slices, so there was visual homogeneity.