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Roasted Sweet Potatoes with Apples and Maple-Sage Butter

Scott Phillips

Servings: 6 to 8

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.


  • 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

Nutritional Information

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


  • 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.


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.


Rate or Review

Reviews (4 reviews)

  • chrishaslam | 10/29/2013

    We were a little disappointed - not nearly enough apple for the - large - chunks of sweet potato, and the sage got rather lost too. Will certainly make again, but with adjustments.

  • choffman | 10/21/2012

    Very 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.

  • Bagni | 01/01/2012

    simple & fabulous

  • Maryg025 | 09/12/2011

    This recipe is delicious and it is easy to make!

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