Sweet Potatoes and Apples

Sep 25

Written By Judy Doherty, MPS, PCII

Roasted Sweet Potatoes and Apples

Yield 6

Author Judy Doherty

Prep time

15 Min

Cook time

1 H & 25 M

Total time

1 H & 40 M

Roasting wedges of sweet potatoes and apples on a sheet tray is super easy and yields a delicious side dish great for a holiday celebration or any day.

Ingredients

3 each red yams peeled, cut in half, then in wedges
1 each carrot peeled, cut in half then in quarters
1 each apple peeled, cored, cut in wedges
1 tsp olive oil
1 tsp paprika
1 tsp red pepper flakes or Korean red pepper flakes
1 pinch salt
1 tsp garlic powder
2 tablespoons maple syrup

Instructions

Preheat the oven to 375F degrees. Prepare the vegetables and apples. Toss them in olive oil and seasonings in a bowl. Spread onto a sheet pan with parchment paper.
Bake the vegetables for 1-1.5 hours or until the sweet potatoes are very tender when pierced with a fork.
Sprinkle the maple syrup over the top of the yams and apples and toss them together. Bake for 5 more minutes.
Serve hot on a serving platter.

Nutrition Facts

Calories

296.1

Fat

1.29 g

Sat. Fat

0.21 g

Carbs

68.96 g

Fiber

9.92 g

Net carbs

59.03 g

Sugar

8.74 g

Protein

3.58 g

Sodium

39.33 mg

Cholesterol

0 mg

Side Dish, Vegetables

American, Holiday

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.