Roasted Apple Cinnamon Sweet Potatoes

4.38 from 119 votes

A sweet side for that perfect savory entree!

Fall is here, meaning it’s time for all things orange: pumpkin, squash, and of course, sweet potatoes. And while pumpkin spice may steal the show this season, we think sweet potatoes are the real heroes of fall. Naturally sweet, these veggies make a healthy side taste like dessert. These Roasted Apple Cinnamon Sweet Potatoes combine the best flavors fall has to offer, so if you’re looking for a side that will send everyone back for seconds this year, look no further. Warm roasted apples and cinnamon make this dish fragrant and flavorful, while sweet potatoes complete the hearty, home-cooked side dish. Meanwhile, a touch of pure maple syrup adds yet another classic fall flavor to this can’t-miss side. Pair it with a savory entree, like our Herb Rubbed Turkey, to really bring out the best in this dish. (Or go ahead and have some for dessert, we won’t tell!)

4.38 from 119 votes

Roasted Apple Cinnamon Sweet Potatoes

This dessert-like side dish is healthy and super delicious, perfect to accompany any main entree.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 6 people
Serving Size 0.5 cup
Course Side Dish
Cuisine American


  • 2 sweet potatoes large, diced medium
  • 2 green apples large (such as granny smith), diced medium
  • 2 teaspoons ground cinnamon
  • 1 tablespoon olive oil
  • 2 tablespoons pure maple syrup


  • Preheat the oven to 400 degrees.
  • In a large bowl, combine the potatoes, apples, cinnamon, and olive oil. Toss well to coat the apples and potatoes in the oil and cinnamon. Spread in an even layer on a large baking sheet. Bake for 25 to 30 minutes or until apples and potatoes are tender. Remove from oven and drizzle with maple syrup. Serve hot.

Nutrition Information

Serving: 0.5cup | Calories: 126kcal | Carbohydrates: 25g | Protein: 1g | Fat: 2g | Sodium: 31mg | Fiber: 4g | Sugar: 13g |
SmartPoints (Freestyle): 5
Keywords Budget-Friendly, dairy-free, Gluten-Free, Holiday, Kid-Friendly, Plant-Based, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

For more tastes-like-dessert sides, check out our (lightened up) Sweet Potato Casserole and Slow Cooker Candied Sweet Potatoes!

Follow us on Pinterest and Instagram for more fall flavor inspiration!

This post may include affiliate links.

Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


    1. Hi, Jill. We recommend using Granny Smith apples for baking since they are sturdy and keep their shape along with adding delicious flavor to the recipe. Other options are Jonathan or Jonagold; Cortland; Braeburn; or Honeycrisp. Also, honey can be used as a substitute for maple syrup.

  1. Flavor was really good. Would just add apples a bit later in the cook as they came out really mushy. Will definitely try this again as everyone seemed to like it which is never easy when trying to feed 5 different taste buds.4 stars

    1. Phyllis, Of course. Personally, I think fresh is so much tastier than frozen sweet potatoes. That’s just my preference.

  2. This recipe came recommended on Pinterest. I have sweet potatoes from my garden to use up so I gave it a try. It’s a new favorite. I’ve made it twice. This last time I added pumpkin pie spice and a sprinkle of all spice. I really don’t think you can go wrong with any of the savory “fall spices”. It’s earned all 5 stars!5 stars

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating