Roasted Sweet Potatoes and Apples

10/24/19
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Yield: 8 servings (1/2 cup) | Prep: 20 mins. | Ready in: 1 hour | PDF version

What you need:

  • 3 pounds sweet potatoes, peeled
  • 2 large Granny Smith or Honey Crisp apples, peeled
  • 4 tablespoons butter, melted (or canola oil)
  • 4 tablespoon brown sugar
  • 1 ½ tablespoons orange rind, grated (rind from one large orange)
  • Optional: ¼ teaspoon of cinnamon and/or nutmeg
  • ¼ - ½ teaspoon kosher salt (or to taste)
  • ¼ - ½ teaspoon black pepper, coarsely ground (or to taste)

What you do: 

  1. Cut peeled sweet potatoes in 1-inch cubes. Cut peeled apples into ½-inch thick slices.
  2. Stir together melted butter, brown sugar and orange rind.
  3. Add cubed sweet potatoes, sliced apples and butter mixture to a large zip-top plastic bag. Toss to coat.
  4. Place potato mixture on a lightly greased aluminum foil-lined 15 x 10 inch jelly roll pan. Sprinkle with salt and pepper
  5. Bake at 400 degrees for 25 - 30 minutes or until potatoes and apples are tender. Stir mixture once halfway through cooking time.

Baking tip:

Before baking, rub the potato skin with a small amount of oil for easy peeling.

For a healthier sweet potato dish:

  • Serve baked sweet potatoes;
  • Eliminate the fat in recipes since sweet potatoes are already very moist;
  • Use orange or apple juice concentrate, unsweetened orange juice, or orange rind to flavor;
  • Add your favorite variety of spice mixture (1-2 table spoons) + cubed sweet potatoes + canola oil tossed in a zip-top bag, following the baking instructions given in this recipe.

Why we love it

Aunt Sue’s marshmallow-topped sweet potato casserole makes the list of “not-so-good-for-you” holiday recipes with its high fat and sugar content. But wait...sweet potatoes can easily win a spot on the “good-for-you” food list! Remember, it is what YOU add to the sweet potato that increases the fat, sugar, and caloric content!

Patricia Partain

Patricia Partain, MS, RDN, LDN