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Sweet Potatoes and Apples baked with cinnamon put all those fall feels on your table Fast to prep and full of soft apples and potatoes, each bite is loaded up with cozy maple and spice It’s the kind of side dish everyone will ask for seconds of at your next big meal
The first time I threw this together on a busy night, the amazing smell took over the whole place My kids were hooked They begged for more Ever since, this has topped our fall sides lineup
Hearty Ingredients List
- Chopped pecans: Totally up to you but if you want crunch, toss some in Toasting makes them even better
- Dried cranberries: For a pop of color and some tang Pick ones that are plump They’re optional but fun
- Ground ginger: Brings some mellow heat and balances out the sweet
- Black pepper: Sprinkle in just a bit to give the flavor a nudge
- Ground nutmeg: Go for it fresh if you have it Gives it cozy vibes
- Ground cinnamon: This is the main spice, so grab a fresh jar for more punch
- Salt: Use sea salt or kosher Top choice for even seasoning
- Pure maple syrup: Real maple syrup deepens the flavors and helps the edges get sweet and brown
- Olive oil: Extra virgin gives a fruity smoothness and brings the caramelization
- Apples: Choose ones like Granny Smith or Fuji since they don’t turn mushy Tart apples work best
- Sweet potatoes: Look for firm ones The tighter the skin, the better They roast up sweet and take spice nicely
Simple Step-by-Step
- Cool Down and Plate:
- Once baked, let everything sit on the pan a short while It helps the sugars settle and makes scooping a breeze
- Mix-Ins Go Last:
- Now’s the time to add nuts or cranberries if you want Toss them on in the last five minutes so they don’t get burnt but still crisp up
- Bake the Good Stuff:
- Slide your pan onto the oven’s center rack Roast for 25–30 minutes Give the mix a big stir at halftime to make sure nothing scorches and all sides get roasted right
- Spread to Roast:
- Dump the coated sweet potatoes and apples out onto the baking tray Make sure it’s all in one layer for crispy edges
- Pour and Toss:
- Pour the spiced oil mixture over all that chopped produce Use your hands or a big spoon and mix it super well so every bit gets covered
- Make That Spice Blend:
- In a separate bowl, whisk your olive oil, maple syrup, salt, black pepper, cinnamon, nutmeg, and ginger until everything’s blended together
- Put Potatoes and Apples Together:
- Drop all your apple and sweet potato cubes in a big bowl Try to keep them all about the same size so they cook evenly
- Get the Oven Ready:
- Turn your oven to 400 Grab a baking sheet and line it with parchment so nothing sticks and cleaning up is quick
One thing I love throwing in is tart fresh cranberries They burst with color and wake up your taste buds Big Thanksgiving memories here — my family went for more before the turkey even left the kitchen
Keeping It Fresh
Leftovers do best in a container with a tight lid Stash in the fridge and eat within three days Warm it up again in your oven at 350 so you don’t lose the tender bite You can freeze too but expect the apples to get a bit softer
Swaps You Can Make
No maple syrup? Grab honey for a different but still nice sweet touch Don’t want nuts? Just leave them out or throw in pumpkin seeds if you want crunch Pretty much any tart apple can fill in if Granny Smith isn’t handy
Fun Ways to Serve
This goes really well with roast chicken or pork chops Try tossing leftovers with spinach and a hit of lemon for a quick salad Or spoon some into a bowl with yogurt and crunchy oats for breakfast
How This Dish Got Popular
Baking sweet potatoes and apples with spices is something folks in the South and early America used to do a lot They’d use what they had from autumn and make the most of spices from the pantry The combo of sweet veggies and cinnamon is still what makes big fall dinners special at so many tables
Frequently Asked Cooking Questions
- → Could I swap maple syrup for honey?
Totally! Honey adds its own mellow sweetness and pairs great with the spices and veggies.
- → Is it better to peel the sweet potatoes and apples, or leave the skins on?
Up to you. Taking the peels off makes for a creamier dish and even roasting. Keeping them adds a little chew and nutrients—it’s rustic and good either way.
- → Any tips for prepping this ahead of time?
You bet. Roast everything and stash it in the fridge. Reheat until warm and the edges get a little crisp again—flavors pop right back.
- → Got ideas for what to serve this with?
This goes perfectly with turkey, roasted chicken, pork chops, or even something plant-based if you want a cozy plate.
- → Are the pecans or cranberries crucial?
Nope—they’re just for bonus flavor and crunch. The base dish tastes awesome solo.
- → How do I kick up the heat a little?
Toss in a small pinch of chili powder or cayenne with your spices for a bit of warmth. It brings a fun contrast to the sweet flavors.