Thanksgiving time is a wonderful time to stock up on sweet potatoes. In fact, our local grocery store is now selling sweet potatoes at just 22 cents a pound!
Plus, the smell of cooking apples and cinnamon is absolutely delightful!
I haven't quite decided if this recipe is breakfast, dessert, or just a warm afternoon snack. I ate it for breakfast, and it definitely hit the spot. Plus, I had extra roasted apples that are perfect for topping ice cream or oatmeal.
Tart, crisp apples are the key to savory roasted apples. They need a little extra crispness to keep them from getting too mushy while baking.
Cinnamon, a little brown sugar, walnuts, and a drizzle of olive oil give them just the punch they need.
Toss them on top of a roasted sweet potato, and you have a simple and delicious treat!
Add a drizzle of plain or vanilla yogurt for a little extra fun!
Roasted Sweet Potato with Baked Apples and Walnuts:
1 or 2 sweet potatoes
2 cups of diced apples
1/2 cup of walnuts
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp brown sugar
1/2 tea cinnamon
Yogurt for garnish (optional, but recommended!)
Pre-heat oven to 375 Fahrenheit. Peel, core, and dice apples. In a bowl, mix diced apples, walnuts, olive oil, lemon juice, brown sugar, and cinnamon. Place diced apples on a baking sheet. Half sweet potatoes lengthwise and poke holes into them. Place potatoes on the baking sheet with the apples. Bake apples for about 30 minutes (until soft). Remove apples and walnuts from the baking sheet. Continue to bake the sweet potato until soft (about 15-25 additional minutes). Once sweet potato is cooked through, remove from the oven. Spread warm apples over the sweet potato and garnish with yogurt or cinnamon.