Roasted Sweet Potatoes with Apples and Pecans
Serves 4 to 6
I love roasted sweet potatoes with herbs, so I decided to create a recipe that incorporates apples and spices that are common in mashed sweet potatoes or casseroles. It was my mother's brilliant idea to add the pecans. I chose maple syrup rather than brown sugar to add a touch of sweetness and flavor to the potatoes. What resulted is this delicious side dish recipe that is quick, healthy and very easy to prepare. Typically, I roast the potatoes at 425° F, but you can easily change the temperature to match other items that are baking at the same time, adjusting the cooking time as needed.
- Cooking oil spray
- 3 medium sweet potatoes, about 2 pounds, scrubbed or peeled
- 2 medium Granny Smith apples, scrubbed and cored
- 1/2 cup coarsely chopped pecans or pecan pieces
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rubbed sage
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 to 4 tablespoons pure maple syrup, depending on desired sweetness
- 1 tablespoon melted butter, preferably unsalted
- 1 tablespoon canola or other vegetable oil
Preheat oven to 425° F. Lightly spray a sheet pan, large enough to hold the potatoes and apples in one layer, with cooking spray. Cut the potatoes and apples into approximately 3/4-inch pieces. Place on the sheet pan. Add the pecans. Sprinkle with the thyme, sage, cinnamon, salt and pepper. Drizzle with the maple syrup, butter and oil. Toss to combine. Bake until the potatoes are tender, about 30 minutes. Serve immediately, or cover with foil to keep warm until needed.
Notes: You can use all butter in this recipe, but I have also made it with all canola oil and it is still very good. I have baked this at 350° when I had other dishes in the oven and it took about ten more minutes to cook. This dish does not have to be served piping hot, so it can set, covered with foil, on the counter or in a very low oven while you are finishing other parts of the meal.