Maple roasted sweet potatoes and apples is a side dish that’s as welcome for fall and winter holiday meals as for everyday fare. Serve this comforting sweet potato and apples recipe with sandwiches, wraps, veggie burgers, bean-based main dishes, and vegetable casseroles.
In praise of sweet potatoes: Sweet potatoes are one of the most ancient, nutritious, and valuable food crops of the Americas. Not to diminish the value of white or golden potatoes, but in comparison, sweet potatoes are substantially richer in nutrients.
They’re especially high in vitamin A and the major minerals. With their natural sweetness and glorious color, sweet potatoes lend themselves to simple preparations.
Some recipes to pair this with: Since you have the oven going at 425º F, consider baking at the same time:
- Baked Tofu Nuggets with Vegan Tartar Sauce
- Red Lentil & Quinoa Burgers
- Roasted Collard Greens with Brussels Sprouts & Polenta
Shopping list & pantry staples
Shopping list
- 3 large or 5 medium sweet potatoes
- 4 medium crisp (and if you prefer, tart) apples
- Dried apricots or mission figs or other dried fruit, optional
Pantry staples
- Olive oil
- Maple syrup
- Cinnamon
- Ground nutmeg
- Salt
Recipe is from The Vegetarian Family Cookbook by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
Explore more …
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- Creamy Vegan Golden and Sweet Potato Bake
- Delectable Vegan Sweet Potato Recipes
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Maple Roasted Sweet Potatoes and Apples

Roasted sweet potatoes and apples is a side dish that’s as welcome for fall and winter holiday meals as for everyday fare.
Ingredients
- 3 large or 5 medium sweet potatoes
- 2 tablespoons olive oil
- 4 medium crisp (and if you prefer, tart) apples, peeled, cored, and cut into eighths
- 1/4 cup maple syrup
- Cinnamon
- Ground nutmeg
- Salt
Optional
- 1/2 cup chopped dried fruit such as apricots or mission figs
Instructions
- Preheat the oven to 425º F.
- Peel the sweet potatoes, cut in half lengthwise, and slice 1/4 inch thick crosswise. Combine the sweet potatoes with the oil in a mixing bowl and toss to coat.
- Transfer to a parchment-lined roasting pan. Bake for 15 minutes, stirring after the first 10 minutes.
- Add the apples to the roasting pan and drizzle the mixture evenly with maple syrup. Sprinkle with a small amount of cinnamon, nutmeg and salt, and carefully stir the mixture together.
- Bake for 15 minutes or so longer, stirring occasionally, or until the sweet potatoes and apples are fork-tender and lightly browned here and there on the outside. If using, stir in 1/2 cup chopped pitted prunes or mission figs into the mixture once the dish is out of the oven. Either way, serve at once.
See lots more plant-forward salads & sides.
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