Celebrate fall with this cozy combo of caramelized sweet potatoes and tender apples, all roasted in warm cinnamon and maple for a naturally sweet and satisfying side dish.
🧡 A Sweet-Savory Side That Tastes Like Autumn on a Sheet Pan
There’s something about cinnamon-roasted sweet potatoes and apples that captures the essence of fall perfectly. The tender sweet potatoes, the soft, juicy apples, the hint of maple, and the warm cinnamon spice—it’s like wrapping your taste buds in a soft flannel blanket.
I first made this dish for a Thanksgiving side, expecting it to be a light option next to all the heavier casseroles. But it quickly stole the spotlight. The aromas wafting from the oven alone made everyone hover around the kitchen, and the flavor? A perfect marriage of sweet and earthy with that nostalgic cinnamon warmth.
Whether served alongside roasted chicken or enjoyed solo with a sprinkle of pecans, this is a dish that turns simple ingredients into something truly special.
🥄 Key Ingredients (and Why They Shine)
Sweet Potatoes
Naturally sweet and packed with fiber, they roast beautifully and develop caramelized edges that contrast the soft interior.
Apples
Choose firm, slightly tart apples like Honeycrisp or Granny Smith to balance the sweetness of the dish and hold their shape during roasting.
Cinnamon
The star spice! Adds warm, cozy notes that tie the sweetness of both the apples and sweet potatoes together.
Maple Syrup
A drizzle of real maple syrup enhances the natural sugars and promotes caramelization in the oven. It also gives that quintessential fall flavor.
Olive Oil
Helps everything roast to golden perfection and prevents sticking. Choose a light, fruity oil for best flavor.
Sea Salt
A pinch of salt brings out the sweetness even more and balances the dish beautifully.
Optional Add-ins:
Chopped pecans, dried cranberries, or a dash of nutmeg for extra warmth and texture.
👩🍳 Step-by-Step Instructions
- Prep the Oven and Pan
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup. - Chop the Produce
Peel and dice the sweet potatoes into 1-inch cubes. Core the apples and cut into similar-sized chunks. Keeping the sizes uniform ensures even roasting. - Season the Mixture
In a large bowl, toss the sweet potatoes and apples with olive oil, cinnamon, maple syrup, and a generous pinch of sea salt. Stir until every piece is coated. - Spread and Roast
Spread the mixture evenly on the sheet pan. Roast for 30–35 minutes, flipping halfway through, until the sweet potatoes are tender and the apples are golden. - Finish and Serve
Once out of the oven, sprinkle with chopped pecans or dried cranberries if desired. Serve warm and fragrant right from the sheet pan or in a rustic serving bowl.
🍽️ Serving Suggestions
- Serve alongside roasted chicken, pork tenderloin, or turkey.
- Add to a grain bowl with quinoa, arugula, and goat cheese.
- Enjoy as a warm autumn salad base with toasted walnuts and feta.
- Pair with a spiced chai latte or mulled cider for the full fall experience.
Presentation Tip: Garnish with fresh thyme or rosemary for a pop of green and herby aroma.
❄️ Storage & Reheating Tips
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave for 1–2 minutes or in a skillet for extra crispness.
Freezing
- Freeze in a single layer, then transfer to a freezer-safe bag or container for up to 2 months.
- Reheat from frozen in the oven at 350°F until warmed through, about 15–20 minutes.
Re-roasting helps restore crisp edges and keep the texture pleasant!
💭 Final Thought
Cinnamon roasted sweet potatoes and apples are more than just a fall side dish—they’re a celebration of the season in every bite. Simple to make, budget-friendly, and endlessly comforting, this recipe will quickly become a staple at your holiday table or weeknight dinner.
Make it once, and you’ll find yourself craving it every time the leaves start to turn 🍁
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Cinnamon Roasted Sweet Potatoes and Apples – A Cozy Fall Side Dish Bursting with Warm Spices
- Total Time: 40 minutes
- Yield: 4 – 6 servings 1x
Description
A sweet and savory fall side dish featuring caramelized sweet potatoes, tender apples, and warm cinnamon spice.
Ingredients
2 large sweet potatoes, peeled and cubed
2 large apples (Honeycrisp or Granny Smith), chopped
2 tbsp olive oil
1½ tsp ground cinnamon
2 tbsp maple syrup
¼ tsp sea salt
Optional: ¼ cup chopped pecans, 2 tbsp dried cranberries
Instructions
Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
Toss sweet potatoes and apples with olive oil, cinnamon, maple syrup, and salt.
Spread evenly on the pan. Roast for 30–35 minutes, flipping halfway.
Optional: Top with pecans or cranberries before serving. Enjoy warm!
Nutrition
- Serving Size: 4 – 6 servings
- Calories: 210
- Sodium: 120mg
- Carbohydrates: 35g
❓ FAQ: Cinnamon Roasted Sweet Potatoes and Apples
What kind of apples are best?
Go for firm, tart apples like Honeycrisp, Fuji, or Granny Smith to balance the sweetness and hold up during roasting.
Can I use yams instead of sweet potatoes?
Yes! Just know that yams may be starchier and slightly less sweet but still delicious.
Can I make this ahead?
Absolutely. Prep and chop everything in advance, toss with the seasoning, and refrigerate. Roast just before serving.
Is this dish vegan?
Yes! Just use pure maple syrup and plant-based oil (like olive or avocado oil).
How can I make it more savory?
Add chopped onion, a few sprigs of rosemary, or toss in some roasted Brussels sprouts for a savory twist.