Sweet Potatoes Apples Cinnamon Maple (Printable)

Tender roasted sweet potatoes and apples with warm cinnamon-maple glaze featuring caramelized edges and aromatic spices.

# What You'll Need:

→ 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

# Step-by-step:

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 35–40 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 Advice:

01 -
  • The way the maple glaze caramelizes on the edges creates these crispy, sweet bits that everyone fights over
  • It comes together in about 15 minutes of active prep but looks like you spent all day cooking
  • Leftovers reheat beautifully and actually taste better the next day
02 -
  • Don't cut the pieces too small or they'll turn to mush before the edges get that nice caramelization
  • Stirring halfway through is non-negotiable—that's how you get even roasting on all sides
03 -
  • If your glaze seems too thick, warm it slightly in the microwave for 10 seconds before pouring
  • Use coconut oil instead of butter to make this vegan—the flavor difference is minimal

Go back