Cinnamon Sweet Potato & Apple Bake

by Christin Gillespie

This Cinnamon Sweet Potato & Apple Bake recipe is a healthy and easy fall festive dish. It’s the perfect holiday side dish that is made with only 6 nutritious ingredients & takes no time to make. Plus, tasty recipe is vegan, gluten-free, paleo, and dairy-free!

Two white bowls filled with roasted sweet potatoes, apples, and pecans, with a spoon in it, sitting on white marble counter.

It’s the holidays & there’s nothing better than a sweet & wholesome side dish to be served at the dinner table. This healthy, yet satisfying recipe is made with only 6 ingredients and is ready in 40 minutes! What is more, is that it’s paleo, vegan, gluten-free, dairy-free and totally delicious!

Why you’ll love this Cinnamon Sweet Potato & Apple Bake

  • This sweet potato recipe is super easy to make.
  • It only requires 6 ingredients & 40 minutes to make.
  • Leftover friendly & can be stored in the fridge for up to 4 – 5 days.
  • Also, if you’re short on sweet potatoes, no problem, you can easily swap for butternut squash or pumpkin!

Key Ingredients

These Cinnamon Sweet Potato & Apple Bake is made with just 6 ingredients!

  • Sweet Potato: 1 large or 2 small sweet potatoes. Any variety of sweet potato works well in this recipe, classic orange is what I use, but both purple and white sweet potatoes can be used! Yams are also a totally delicious substitution for sweet potatoes!
  • Apple: Use your favorite type of apple for this sweet potato bake. I used my favorite, which is Honeycrisp. However, any variety works great in this recipe. Just select what flavor profile you want – tart? sweet? a mix? The sky’s the limit!
  • Coconut OilA little bit of coconut oil helps caramelize the sweet potato & apple. It also offers the addition of healthy fats and flavor (hello a hint of coconut!). Do not skip it!
  • Pecans: Mixing in pecans adds texture and flavor. YUM!
  • Maple Syrup: I beg you, please only use pure maple syrup (no artificial substitutes). Honey can also be used; however, the maple syrup adds such a rich fall flavor that I don’t recommend switching it out!
  • CinnamonTo spice up this holiday bake.
Two white bowls filled with roasted sweet potatoes, apples, and pecans, with a spoon in it, sitting on white marble counter.

How to make this Recipe

Let’s get started by discussing how to make this Sweet Potato & Apple Bake, so you get a perfect result on the first try!

Begin by preheating your oven to 425 degrees F, so that it’s ready to go.

Next, dice your sweet potatoes & chop your apples (leaving the skin on both) & place in a large bowl. Toss cubed sweet potatoes and diced apple with the melted coconut oil, 2 tsp of the maple syrup, and cinnamon. Stir until coated.

Transfer to the oven & bake for 20 min, stirring halfway through, until sweet potatoes just barely start too brown.

While sweet potatoes and apples are baking, mix the chopped pecans with the remaining 1 tsp of maple syrup.

After 20 minutes, remove the sweet potatoes and apples from oven, toss again, and add the maple pecans.

Return to the oven and bake for 10 more minutes, stirring halfway through.

Once the sweet potatoes and apples are browned and the maple syrup has caramelized on them, remove them from the oven and serve immediately!

Parchment paper with roasted sweet potatoes, apples, and pecans on it.

Tips for Making this Recipe Perfect

To make the perfect Cinnamon Sweet Potato & Apple Bake, be sure to follow these tips.

  • For this sweet potato recipe, I suggest using orange flesh sweet potatoes for this recipe, but any type sweet potato will work.
  • I left the skin on my sweet potato, because the peel of a sweet potato holds the majority of its antioxidant power. However, you can remove the skin if you prefer that more.
  • Use room temperature ingredients.
  • Feel free to add nutmeg and ginger, along with the cinnamon, to spice up your sweet potato bake.
  • Use your favorite apple in this recipe.
  • If you’re allergic to pecans or don’t care for them, you can omit them from the recipe.

Tips & Tricks

  • Once cooked, this sweet potato bake will last in the fridge for 4-5 days. For best results, keep in an air tight container and reheat in the microwave or stove.
  • I recommend using orange flesh sweet potatoes for this recipe, but any type sweet potato will work! Also, if you’re short on sweet potatoes, no problem, you can easily swap for butternut squash or pumpkin!
  • You can certainly add inn whatever you like, so it’s totally customizable.
Two white bowls filled with roasted sweet potatoes, apples, and pecans, with a spoon in it, sitting on white marble counter.

More Sweet Potato Recipes:

If you tried this Cinnamon Sweet Potato & Apple Bake or any other recipe on the blog let me know how you liked it by leaving a comment & rating below! Be sure to follow along on my InstagramPinterest, and subscribe to my email list for more recipes and updates. Also, tag me on Instagram if you make this recipe, so I can see your creation!

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Two white bowls filled with roasted sweet potatoes, apples, and pecans, with a spoon in it, sitting on white marble counter.

Cinnamon Sweet Potato & Apple Bake

  • Author: Christin Gillespie
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Description

This Cinnamon Sweet Potato & Apple Bake recipe is a healthy and easy fall festive dish. It’s the perfect holiday side dish that is made with only 6 nutritious ingredients & takes no time to make. Plus, tasty recipe is vegan, gluten-free, paleo, and dairy-free!


Ingredients

Scale

Instructions

  • Preheat oven to 425 degrees F.
  • In a large bowl, toss cubed sweet potatoes and diced apple with the melted coconut oil, 2 tsp of the maple syrup, and cinnamon. Stir until coated.
  • Bake in the preheated oven for 20 min, stirring halfway through, until sweet potatoes just barely start to brown.
  • While sweet potatoes and apples are baking, mix the chopped pecans with the remaining 1 tsp of maple syrup.
  • After 20 minutes, remove the sweet potatoes and apples from oven, toss, and add the maple pecans.
  • Return to the oven and bake for 10 more minutes, stirring halfway through.
  • Once the sweet potatoes and apples are browned and the maple syrup has caramelized on them remove them from the oven and serve immediately!

Notes

  • For this sweet potato recipe, I suggest using orange flesh sweet potatoes for this recipe, but any type sweet potato will work.
  • I left the skin on my sweet potato, because the peel of a sweet potato holds the majority of its antioxidant power. However, you can remove the skin if you prefer that more.
  • Use room temperature ingredients.
  • Feel free to add nutmeg and ginger, along with the cinnamon, to spice up your sweet potato bake.
  • Use your favorite apple in this recipe.
  • If you’re allergic to pecans or don’t care for them, you can omit them from the recipe.

Nutrition

  • Serving Size: 0.5 cup
  • Calories: 134kcal
  • Sugar: 11g
  • Sodium: 18mg
  • Fat: 6g
  • Carbohydrates: 20g
  • Protein: 2g

Keywords: sweet potato & apple bake, cinnamon sweet potato, cinnamon apple, cinnamon sweet potato & apple bake

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