These simple Cinnamon Roasted Sweet Potatoes and Apples are the perfect fall side dish. You only need 4 ingredients to make this healthy and naturally sweet recipe.
My son’s favorite food when he was little was this recipe for cinnamon roasted sweet potatoes and apples.
Or as he liked to call it “sweet ah-tatos.”
This recipe works because it’s:
- A healthy side dish in the fall and winter. Since fresh fruits are hard to come by in the cold months, this is a tasty alternative that’s still super healthy since it doesn’t call for any added sugar.
- Simple to make. You’ll just need 4 ingredients.
- Great for the entire family! I came up with this side dish on a whim, and now it’s one of my family’s favorites; it’s even perfect for babies since the pieces are soft and bite-sized!
I guarantee it will become one of your family’s fall favorites too.
Preheat oven to 425 degrees.
Wash, peel, and cut 3 medium-sized sweet potatoes into even-sized cubes.
Add the sweet potato cubes to a large mixing bowl and drizzle with half of the 1/4 cup of olive oil. Sprinkle with 1 teaspoon cinnamon and toss to coat.
Arrange the sweet potato cubes on a sheet tray and bake for 15-20 minutes at 425 degrees. Stir once after 10 minutes.
While the sweet potatoes are roasting, wash and cut 2 apples into even-sized cubes.
Add the cubes to the mixing bowl and drizzle with the remaining olive oil and cinnamon. Toss to coat.
After the sweet potatoes have roasted for 15-20 minutes, add the apples to the pan, making sure to keep the pieces in a single layer. Return to the oven and bake for another 15-20 minutes, stirring after 10 minutes.
Recipe Tips and Substitutions
Sweet potatoes are really tough to cut, so make sure you have some high-quality sharp knives.
But if you’re having a difficult time slicing through the potatoes, I like to peel them, poke them a few times with a fork, and add them to a microwave-safe dish with a little water in the bottom. I’ll cook them for 3 minutes on high and let them cool before slicing them.
Cooking the sweet potatoes in the microwave for a few minutes softens them up so they are much easier to cut through.
The easiest way to cut the apples is to use a metal apple cutter and then cube the slices.
I usually use Gala or Fuji apples in this recipe, but feel free to use your favorite!
The roasting time will vary with the number of sweet potatoes and apples you use as well as your oven, so be sure to check how soft the pieces are when you stir them and adjust the amount of time in the oven if necessary.
If you like your apples more crisp, you will want to add them to the pan after 20 minutes. If you want them to be soft like the sweet potatoes, you’ll need to add them after 15 minutes.
I’ve made this recipe several times, but recently cooked the sweet potatoes and apples on separate baking sheets with the sweet potatoes on the bottom rack of the oven. It turned out the best I’ve ever made it. So you can try separating the two different fruits if you’re OK with washing 2 pans!
More Like This
If you’re looking for more sweet potato recipes, you’ll love these!
What To Eat with Sweet Potatoes
And if you’re looking for ideas on what to serve with these roasted sweet potatoes we have several awesome recipes.
You can enjoy these pairings for an easy weeknight dinner or potluck meal.
Try meats and mains like:
- Sausage kabobs
- Chicken thighs
And try sides like:
- Green beans
- Corn bread
- Skillet corn
Check out the full list of 43 ideas for what to serve with sweet potatoes.
I prefer my sweet potatoes peeled, but it’s not necessary.
Sweet potato skins are safe to eat raw or cooked and are high in nutrients. Just be sure to wash them really well to remove any dirt, debris or pesticides.
You may even want to invest in a good vegetable brush if you cook with vegetables often.
Roasting sweet potatoes enhances their natural sweetness and transforms them into perfect tender-crisp bites. For recipes intended for sweetness, a roasted sweet potato is your best bet.
These cinnamon roasted sweet potatoes are meant to be a tasty side dish or treat, but are still very healthy considering no added sugar and minimal ingredients.
However, If you intend to eat sweet potatoes strictly for their nutrient value, the best method of cooking is actually steaming. Keep them in their skins and place them in a steamer basket for 20-30 minutes.
These roasted sweet potatoes and apples should last 3-5 days.
Store them in a shallow, air-tight container in the refrigerator and reheat them in the microwave or sauté pan.
This dish is so good, I doubt you’ll have any leftovers to store!
I love to serve roasted sweet potatoes and apples with jambalaya and cornbread.
Sweet potatoes also pair well with meats like pork, ham, poultry, or steak.
You could even put this recipe on top of my Pumpkin Pancakes with Pancake Mix with some maple syrup and have a delicious fall breakfast.
And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!
Cinnamon Roasted Sweet Potatoes and Apples
- 3 medium-sized sweet potatoes
- 2 apples
- ¼ cup olive oil, divided
- 2 teaspoons cinnamon
- Preheat oven to 425 degrees.
- Wash, peel, and cut the sweet potatoes into even-sized cubes.
- Add the sweet potato cubes to a large mixing bowl and drizzle with 1/2 of the olive oil. Sprinkle with 1 teaspoon cinnamon and toss to coat.
- Arrange the sweet potato cubes on a sheet tray and bake for 15-20 minutes. Stir once after 10 minutes.
- While the sweet potatoes are roasting, wash and cut the apples into even-sized cubes. Add the cubes to the mixing bowl and drizzle with the remaining olive oil and cinnamon. Toss to coat.
- After the sweet potatoes have roasted for 15-20 minutes, add the apples to the pan (or place them on a smaller, separate pan)*, making sure to keep the pieces in a single layer. Return to the oven and bake for another 15-20 minutes, stirring after 10 minutes.
- Cool for 2-3 minutes, and serve.