I’m calling this one “Nature’s Candy” because my first thought upon tasting it was, “OMG, WHO NEEDS CANDY WHEN THIS EXISTS?!” … Yep, I thought it in all caps and everything.
This recipe comes to you courtesy of Rachelle, who wrote to tell me that this has become her go-to side dish and even her 3 year old loves it! I was immediately intrigued by the cinnamon/basil combo and I just happened to have some extra apples that I bought on sale. All of the stars were aligned…
All I can say is that it completely blew me away. I fully expected to have to sprinkle a little salt or sugar on after baking, but it needed absolutely nothing. When is the last time you made a recipe that didn’t require even a little pinch of salt? The apples are incredibly sweet after roasting and the subtle creaminess of the sweet potato perfectly compliments them.
It’s sweet enough to eat as a snack, but subtle enough to eat as a side dish to a regular meal. I think it would be awesome with any number of roasted meats, Herb Roasted Pork Loin in particular. So, I hope you’ll try this one! I don’t think you’ll be sorry! :D
- 1 large sweet potato ($1.18)
- 2 medium apples* ($1.37)
- 2 Tbsp olive oil ($0.32)
- 1/2 tsp cinnamon ($0.03)
- 1/2 tsp dried basil ($0.03)
- Preheat the oven to 400 degrees. Wash and peel the sweet potato. Cut the sweet potato into one inch cubes. Wash the apples and then cut them into one inch cubes as well.
- Place the cubed sweet potatoes and apples in a large bowl. Add the olive oil, cinnamon, and basil. Toss until everything is well coated in oil and spices. Spread the apples and potatoes out onto a baking sheet covered with parchment paper or foil. Make sure they’re in a single layer and not piled up on one another.
- Roast the apples and potatoes for 30 minutes, or until they are tender and begin to look shriveled. Serve hot.
Nutritional values are estimates only. See our full nutrition disclosure here.
Step By Step Photos
I used one large sweet potato (1.19 pounds) and two medium Gala apples (about 1 lb.). Cut both into one inch chunks. I peeled the sweet potato, but left the apple skins on for color and texture.
Put the cubed apples and sweet potatoes in a large bowl and then add the olive oil, cinnamon, and basil.
Toss until everything is coated in oil and spices.
Spread everything out onto a baking sheet covered in parchment paper or foil. Make sure they’re all in a single layer or else moisture can build up and make them soggy.
Roast in a preheated 400 degree oven for 30 minutes, or until they are tender (particularly the sweet potato). They will also look a little shriveled. You may die a little from the amazing smell coming from the oven – just a warning.
And then you can dive in!
Thanks, Rachelle, for sending me this amazing and addictive recipe!!