Time 50m Number Of Ingredients 6 Steps:
Preheat oven to 425 degrees F. Grease a large baking pan, set aside. In a large bowl, toss cubed sweet potatoes with 2 TBS of melted coconut oil. Stir until coated. Add sea salt and stir until evenly distributed. Bake in the preheated oven for 20 min, stirring halfway through, until sweet potatoes just barely start to brown. While the sweet potatoes are baking: stir the remaining 1 TBS of coconut oil into the apples. Add maple syrup and cinnamon and stir to combined. After 20 minutes, or the sweet potatoes have begun to brown, remove the sweet potatoes from oven and add the apple mixture and stir to combine. Return to the oven and bake for 20 more minutes, stirring halfway through. Once the sweet potatoes and apples are browned and the maple syrup has caramelized on them remove them from the oven and serve immediately!
Time 1h15m Yield 8 Number Of Ingredients 9 Steps:
Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish. In a small bowl, mix brown sugar, cinnamon and nutmeg. Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish. In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes. Bake in the preheated oven 30 minutes, or until lightly browned.
Time 3h5m Yield 12 Number Of Ingredients 11 Steps:
Heat oven to 400°F. Prick sweet potatoes with fork; place on ungreased cookie sheet. Bake 1 hour or until almost tender. Cool 45 minutes. Peel potatoes; cut into 1/3-inch wedges. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, toss apples and lemon juice. In baking dish, arrange potatoes and apples in alternating layers. Pour lemon juice from bowl over potatoes and apples. In 2-quart saucepan, mix brown sugar, honey, butter, bourbon, cinnamon, salt and ginger. Heat to boiling over medium heat, stirring occasionally; boil 2 minutes or until slightly thickened. Pour glaze over potatoes and apples. Roast uncovered 30 minutes. Brush potatoes and apples with glaze that collects in bottom of dish; sprinkle pecans over top. Roast 14 to 15 minutes longer or until apples are golden brown and tender.
Time 1h30m Yield 8-10 servings. Number Of Ingredients 6 Steps:
Place the sweet potatoes in a Dutch oven; cover with water. Cover and bring to a boil; cook for 30 minutes or just until tender. Drain; cool slightly. Peel the potatoes and cut into 1/2-in. slices. Arrange half of the slices in a greased 13-in. x 9-in. baking dish. Top with the apples and remaining sweet potato slices. , In a small saucepan, bring the brown sugar, butter and apple juice to a boil, stirring constantly. Pour over potatoes and apples. Bake, uncovered, at 325° for 30 minutes or until apples are tender. Sprinkle with gingersnap crumbs. Bake 15 minutes longer.
Yield 6 Number Of Ingredients 5 Steps:
Preheat oven to 400°F. Toss sweet potatoes and apple with oil in large bowl. Sprinkle with Seasoning and brown sugar. Toss again to coat well. Arrange in single layer on foil-lined 15x10x1-inch baking pan. Bake 25 minutes or until sweet potatoes and apple are tender.
Time 50m Yield 4 servings Number Of Ingredients 5 Steps:
Preheat oven to 450 degrees. Place the sweet potatoes on a baking sheet and roast for 15 minutes. Place the whole apples on the baking sheet with the sweet potatoes. Roast until potatoes and apples are soft, about 25 minutes. Skin the sweet potatoes. Pass the apples and the sweet potatoes through a food mill into a medium-size bowl. Stir in the cardamom and add salt and pepper to taste. Divide among 4 plates and serve immediately.
Time 55m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cut peeled sweet potatoes into 1-inch cubes. Cut peeled apples into 1/2-inch-thick slices. Stir together melted butter, brown sugar, and grated orange rind in a large zip-top plastic freezer bag until blended. Add cubed sweet potatoes and sliced apples. Seal bag, and toss to coat. Place potato mixture in a single layer in a lightly greased aluminum foil-lined 15 x 10 inch jellyroll pan. Sprinkle with salt and pepper. Bake at 400 degrees for 30 - 35 minutes or until potatoes and apples are tender and lightly browned.
Time 1h30m Yield 12 servings. Number Of Ingredients 9 Steps:
Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or just until tender. , Drain sweet potatoes and cool slightly. Peel and cut into 1/4-in. slices. In a greased 13-in. x 9-in. baking dish, layer half of the apples and sweet potatoes. Repeat layers., In a small saucepan, combine the sugar, cornstarch, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, cinnamon and salt. Pour over sweet potatoes and apples., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until apples are tender.
Time 30m Yield 2 servings Number Of Ingredients 17 Steps:
Preheat oven to 400˚F (200˚C). In a measuring cup, add the olive oil, apple cider vinegar, honey, mustard, salt, pepper, and cinnamon and whisk to combine. Place sweet potatoes and chicken breast on a parchment paper-lined sheet tray and season with olive oil, salt, pepper, and paprika. Bake until chicken is cooked through and sweet potatoes are tender, 15-18 minutes. Slice the chicken breast. Toss the sweet potatoes and sliced chicken with the sliced apples, feta, and walnuts and drizzle with vinaigrette. Enjoy!
Time 1h Yield 4 , 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray. In the baking dish, combine the mustard, brown sugar, ginger, olive oil, cider, rosemary and bay leaf. Add the sweet potatoes and apples and stir well to coat. Bake for 45 to 50 minutes, or until the apples are golden brown and the sweet potatoes are tender.
More about “roasted sweet potatoes and apples recipes”
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; spray with nonstick spray. Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Combine vanilla bean, scraped seeds, and olive oil in a small saucepan over very low heat. Warm the oil until fragrant, about 5 minutes. Remove from heat and let cool, about 5 minutes. Cut sweet potato and apple into noodles using a spiralizer. Place in a large bowl. Whisk 2 tablespoons olive oil, brown sugar, cinnamon, salt, nutmeg, and ginger together in a small bowl. Drizzle over sweet potato and apple; toss well to coat. Spread sweet potato and apple in an even layer on the prepared baking sheet. Bake in the preheated oven, turning once, until golden, about 10 minutes. Increase oven temperature to 425 degrees F (218 degrees C). Roast until ends of sweet potato start to brown and toast, 5 to 10 minutes more.
