Roasted Sweet Potatoes with Honeycrisp Apples and Pecans

I love baked goods. In fact, I start to twitch if there isn’t one sitting on my counter to pick at throughout the day. Bad habit, I know. I think of it as my caloric reward for chasing three insane boys around all day long. I especially love the fall flavors…take a pumpkin, apple or sweet potato and pie it, cake it or bread it then send it my way and I’m a happy girl. My middle son inherited my sweet tooth while my oldest son prefers the savory side of life. Tonight I made a simple fall side dish to please both - Roasted Sweet Potatoes with Honeycrisp Apples and Pecans.sweetsandapples


2-3 sweet potatoes (I used 2 large)

1-2 honeycrisp apples (I used 1 large)

1/4 cup candied pecans (or walnuts)

Olive oil to coat

3-4 “shakes” of cinnamon

1 TBSP turbinado sugar (or brown sugar)

Preheat oven to 400 degrees. Chop sweet potatoes and apples into 2 inch bite size pieces. Mix sweet potatoes and apples together in a bowl. Toss in pecans and drizzle olive oil to lightly coat. Sprinkle cinnamon (about 3 shakes – more or less to your liking), sugar and mix to coat evenly. Spread mixture evenly on a baking sheet and roast for 30-40 minutes until desired tenderness.



It really does. And it’s easy too. Enjoy!



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