Maple-Roasted Sweet Potatoes & Apples


by NICHOLAS AMMATURO on October 11th, 2015

It’s fall. I can’t stop. I was doing what every normal person does on Sunday in October…organize their liquor cabinet(s) and google fall dishes. I was going to make sweet potato wedges today and then found this recipe on a few blogs, but started @ Smitten Kitchen’s. They did theirs in a cast iron pan and it made me realize I need to go shopping…Amazon Prime…thanks.

This is super easy to make and looks like it’s fancy. So grab your UGG’s, stop being so basic and get to slicing.

Maple-Roasted Sweet Potatoes & Apples



  • 3 medium sweet potatoes, peeled and thinly sliced into rounds
  • 3-4 red potatoes, thinly sliced
  • 2 Apples, thinly sliced (like fuji or gala)
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 clove garlic, minced
  • 1/3 cup maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sage, chopped
  • 2 tablespoons brown sugar


Preheat oven to 400º F. Place sliced sweet potatoes and red potatoes in a medium bowl.

Add 2 tablespoons of olive oil, salt and toss to evenly coat. Arrange the slices alternating between sweet potatoes, red potatoes, and apples in the bottom of a baking dish.

In a medium skillet, heat remaining olive oil over medium heat. Saute garlic for 5 minutes, sprinkle in chopped sage. Stir in Dijon and add in the maple syrup.

Continue cooking for 2 additional minutes until syrup starts to simmer. Pour syrup over the sweet potatoes mixture evenly. Sprinkle with fresh cracked salt.

Cover, Place in the oven for 30-40 minutes until cooked through. Uncover, sprinkle with brown sugar and bake an additional 10 minutes. Remove from oven and allow to stand 5 minutes.

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