Honey-Roasted Sweet Potatoes and Apples

By Ali Slagle

Updated Nov. 14, 2023

Honey-Roasted Sweet Potatoes and Apples
Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff
Total Time
40 minutes
Rating
4(624)
Comments
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Simple enough for weeknights but special enough for holidays, this mix of roasted root vegetables and fruits showcases all the sweetness fall produce has to offer. Because each ingredient roasts differently, you’ll also get various textures, from jammy apples to crisp-tender carrots. Honey accentuates the sweetness, but there’s plenty of room for personal flair. For warmth, roast with 1 teaspoon ground cinnamon, cardamom or ginger. For crunch, add chopped nuts to the pan in the last few minutes of roasting. For a little zip, add lemon or orange zest with the red-pepper flakes. Eat alongside turkey, lamb or pork, or serve over sautéed greens or salad greens.

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Ingredients

Yield:4 servings
  • 1½pounds sweet potatoes, carrots or parsnips (or a mix), peeled or unpeeled
  • 2firm apples or pears, such as Pink Lady or Bartlett, or a mix
  • 2tablespoons honey or maple syrup
  • 2tablespoons extra-virgin olive oil
  • Salt
  • Generous pinch of red-pepper flakes or black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

285 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 8 grams dietary fiber; 22 grams sugars; 3 grams protein; 651 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. Halve the vegetables lengthwise, then cut each piece lengthwise into ½-inch-thick wedges. If pieces are long, cut crosswise into 4-or-so-inch lengths. Quarter the fruit lengthwise through the stem, then core to remove seeds.

  2. Step 2

    Toss the roots and fruits on a sheet pan with the honey, olive oil and a generous sprinkling of salt. Spread into an even layer and roast until tender and browned in spots, 25 to 30 minutes. Sprinkle with red-pepper flakes. Serve warm or at room temperature.

Ratings

4 out of 5
624 user ratings
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Comments

Heather

I made this but after 20 minutes the apples were mush and the other veggies were charred. It tasted great but really need to watch closely to avoid over cooking.

Shayne

I followed Heather's note and added apples 10 minutes before the sweet potatoes/carrots were finished. And while we love honey, thought I would take advantage of the natural sweetness of carrots/sweet potatoes/apples and did not add honey. It was perfect. Definitely a repeat recipe. Thanks Ali!

Iowa Bob

As others noted, make sure that you use a cooking apple for this recipe. Next time I make it, I will also put foil on the sheet pan. The baked on honey is really tough to clean up.

Michel

I used the convection and cut the temp to 375. Everyone was delicious!

Lechfelder

I cooked the sweet potatoes first then added the fruit with 10 minutes to go in the time recommended. Paired with a steak and a Spanish Rioja. Fantastic. A great combination of flavors.

FF

Excellent! I subbed butter for the oil & used only sweet potatoes & Honeycrisp apples -- in future, I may try adding parsnips. This time, I used only honey -- next time, I'll try maple syrup. Trader Joe's sells a reduced balsamic glaze in a bottle, which is wonderful sprinkled on oven-roasted sweet potato cubes -- that would probably be great here too (maybe without the hot pepper flakes). Could hardly be easier, or more beautiful. Thanks!

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