Sweet Potatoes and Apples Cinnamon Maple Glaze (Print)
Tender roasted sweet potatoes and apples in a warm cinnamon-maple glaze, a comforting autumn side dish.
# Ingredient list:
→ Vegetables & Fruit
01 - 3 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 3 crisp apples (Honeycrisp or Fuji), cored and cut into 1-inch chunks
→ Glaze
03 - 1/4 cup pure maple syrup
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon fine sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Optional Toppings
09 - 1/3 cup chopped pecans or walnuts
10 - 1 tablespoon fresh thyme leaves
# Directions:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine sweet potatoes and apples.
03 - In a separate small bowl, whisk together maple syrup, melted butter, cinnamon, nutmeg, salt, and pepper until smooth.
04 - Pour the glaze over the sweet potatoes and apples. Toss until evenly coated.
05 - Spread the mixture in a single layer on the prepared baking sheet.
06 - Roast for 35 to 40 minutes, stirring halfway through, until sweet potatoes are tender and edges are caramelized.
07 - If desired, sprinkle with chopped pecans or walnuts during the last 5 minutes of roasting.
08 - Transfer to a serving dish, garnish with fresh thyme if using, and serve warm.
# Expert Tips:
01 -
- The maple glaze creates these caramelized edges that make people fight over the corner pieces
- It comes together in under an hour but tastes like you spent all day cooking
02 -
- Stirring halfway through is non negotiable, the pieces touching the pan get the best caramelization
- Letting the glaze sit for a minute before tossing helps it coat more evenly
03 -
- Space is key, use two baking sheets if your vegetables are crowded
- The nuts go from perfectly toasted to burnt fast, so set a timer for those last 5 minutes