Roasted Sweet Potatoes and Apples
Photo: Leigh Beisch; Styling: Dan Becker
YieldsServes 10 to 12Cook Time1 hr 15 mins

This sweet potato dish strikes a perfect balance between sweet, tart, and savory. Perfect for the Autumn months as well as the holidays, this dish combines different varieties of apples for a complex side dish that will make your house smell like an aromatic dream. If you're short on time, this can be made a day ahead, drizzled with olive oil, and reheated in the oven at 425°F in 2 baking pans, until hot. Garnish with sprigs of thyme, for a festive finishing touch.

How to Make It

Step 1
1

Preheat oven to 425°. In a large bowl, toss sweet potatoes, oil, apples, syrup, lemon zest and juice, chopped thyme, 1 1/2 tsp. kosher salt, and pepper until coated.

Step 2
2

Spread mixture in a single layer in 2 large, oiled, rimmed baking pans. Roast until sweet potatoes are browned and tender when pierced, 40 minutes, turning chunks every 15 minutes. Transfer to a platter, add more salt to taste, and garnish with thyme sprigs.

Step 3
3

Make ahead: Up to 1 day; chill. Reheat, drizzled with a little olive oil, in a 425° oven in 2 baking pans, until hot, 20 minutes.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 3 pounds orange-flesh sweet potatoes (often labeled
 3 tablespoons extra-virgin olive oil
 2 Fuji apples, peeled and cut into 1-in. chunks
 2 Golden Delicious, peeled and cut into 1-in. chunks
 2 Granny Smith apples, peeled and cut into 1-in. chunks
 1/4 cup maple syrup
  Finely shredded zest of 1 lemon
 1 tablespoon fresh lemon juice
 1 tablespoon chopped fresh thyme, plus sprigs
  About 1 1/2 tsp. kosher salt
 1/2 teaspoon freshly ground black pepper

Directions

Step 1
1

Preheat oven to 425°. In a large bowl, toss sweet potatoes, oil, apples, syrup, lemon zest and juice, chopped thyme, 1 1/2 tsp. kosher salt, and pepper until coated.

Step 2
2

Spread mixture in a single layer in 2 large, oiled, rimmed baking pans. Roast until sweet potatoes are browned and tender when pierced, 40 minutes, turning chunks every 15 minutes. Transfer to a platter, add more salt to taste, and garnish with thyme sprigs.

Step 3
3

Make ahead: Up to 1 day; chill. Reheat, drizzled with a little olive oil, in a 425° oven in 2 baking pans, until hot, 20 minutes.

Step 4
4

Note: Nutritional analysis is per serving.

Roasted Sweet Potatoes and Apples