recipes articles & more

Gluten-Free Baked Treats
How to Make Chocolate Soufflés
Top Brownie Recipes
Fresh Winter Salad Recipes
Irish Soda Bread
The Science of Cooktops
Video : Seed a Pomegranate Without the Mess
Make it Green for St. Patrick´s Day
Ingenious Kitchen Tips
Top 10 Passover Recipes
Ultimate Macaroni & Cheese Recipes
Hearty Chili Recipes
Our Favorite Ingredients for Quick Dinners
Quick Shellfish Dinner Ideas
Cheesecake Recipe: Create Your Own

Print It| Add to Favorites| | Pin It

Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners.
Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Roasted Sweet Potatoes with Apples and Maple-Sage Butter

by Jennifer Armentrout

read reviews (2)

Roasted sweet potatoes have a lush, tender texture and concentrated flavor. When paired with maple syrup and apples, they make a deliciously sweet side that works with anything from pan-seared steak to roasted turkey. Serves 6 to 8

Get a quick and delicious recipe every day with our FREE Make it Tonight newsletter Make it Tonight Recipe

sweet potatoes pure maple syrup olive oil more more

1-1/2 to 2 lb. sweet potatoes, peeled, halved crosswise, and cut into 3/4-inch-thick wedges
2 Tbs. olive oil
Kosher salt and freshly ground black pepper
2 Tbs. unsalted butter
1 medium-large tart green or red apple, quartered, cored, cut into 16 wedges, wedges halved crosswise
1 Tbs. chopped fresh sage
1-1/2 tsp. fresh lemon juice
1 tsp. pure maple syrup

Tip: Use a firm, tart Granny Smith apple or try a crisp, slightly sweeter Pink Lady—it’s a cross between a Golden Delicious and a Lady Williams.

Position a rack in the top third of the oven and heat the oven to 475°F.

In a large bowl, toss the sweet potatoes with the oil, 1 tsp. salt, and a few grinds of black pepper. Spread the potatoes in a single layer on a large, rimmed baking sheet. Roast for 10 minutes; then flip the potatoes and continue roasting until tender and browned in spots, about 5 minutes more.

While the potatoes roast, heat the butter in a 12-inch skillet over medium-high heat until melted and beginning to brown, 1 to 2 minutes. Add the apples in a single layer and brown on both sides, 1 to 2 minutes per side. Add the sage and stir until wilted, about 30 seconds. Off the heat, stir in the lemon juice and maple syrup. With a spatula, scrape the apples and butter into the bowl used for tossing the potatoes.

When the potatoes are done, add them to the apples and gently combine with the spatula. Season to taste with salt and pepper, and serve.

nutrition information (per serving):
Calories (kcal): 110; Fat (g): 6; Fat Calories (kcal): 60; Saturated Fat (g): 2.5; Protein (g): 1; Monounsaturated Fat (g): 3; Carbohydrates (g): 14; Polyunsaturated Fat (g): 0; Sodium (mg): 160; Cholesterol (mg): 10; Fiber (g): 2;

photo: Scott Phillips

From Fine Cooking 113 , pp. 28

September 1, 2011

user reviews

Rate this Recipe

by choffman, 10/21/2012Very good recipe. I added candied pecans and a bit of chopped fresh sage as a garnish. In my opinion, the crunch of the pecans is critical to elevating this to 5 stars. The potatoes took a bit longer to roast for me. Don't cook the apples too long. Served with pork loin roasted with garlic and rosemary, green salad and a Pinot noir. Fantastic meal worthy of Sunday night.

by Bagni, 1/1/2012simple & fabulous

by Maryg025, 9/12/2011This recipe is delicious and it is easy to make!

join the conversation