Healthy Sweet Potato and Apples Roasted

Name: Healthy Sweet Potato and Apples Roasted
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 1/2 Cup, 10-12 serving(s)
Ingredients: 3 lbs orange-flesh sweet potatoes, peeled and cut into 1 in. chunks (yams); 3 tablespoons extra virgin olive oil; 2 fuji apples, peeled and cut into 1 in. chunks; 2 golden delicious apples, peeled and cut into 1 in. chunks; 2 granny smith apples, peeled and cut into 1 in. chunks; 1/4 cup maple syrup (I served this on the side, good without aswell); 1 finely shredded lemon, zest of; 1 tablespoon fresh lemon juice; 1 tablespoon chopped fresh thyme, plus Springs; about 1 1/2 tsp. kosher salt; 1/2 teaspoon fresh ground black pepper (I used white pepper)

Submitted by Chef #1441770

"Had this at a Thanksgiving dinner, delicious, not too sweet and best of all healthy! This sweet potato dish strikes a perfect balance between sweet, tart and savory."

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Ready In:: 1hr 5mins
Ingredients:: 11
Yields:: 1/2 Cup
Serves:: 10-12

ingredients

3 lbs orange-flesh sweet potatoes, peeled and cut into 1 in. chunks (yams)
3 tablespoons extra virgin olive oil
2 fuji apples, peeled and cut into 1 in. chunks
2 golden delicious apples, peeled and cut into 1 in. chunks
2 granny smith apples, peeled and cut into 1 in. chunks
¹⁄₄ cup maple syrup (I served this on the side, good without aswell)
1 finely shredded lemon, zest of
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh thyme, plus Springs
about 1 1/2 tsp. kosher salt
¹⁄₂ teaspoon fresh ground black pepper (I used white pepper)

directions

Preheat oven to 425 degrees. In a large bowl, toss sweet potatoes, oil, apples, syrup, lemon zest and juice, chopped thyme, 1 1/2 teaspoons Kosher salt, and Pepper until coated.
Spread mixture in a single layer in 2 large, oiled, rimmed baking pans. Roast until sweet potatoes are browned and tender when pierced, 40 minutes, turning chunks every 15 minutes. Transfer to a platter, add more salt to taste, and garnish with thyme sprigs.
Make ahead: Up to 1 day; chill. Reheat, drizzled with a little olive oil, in a 425 degree oven in 2 baking pans, until hot, 20 minutes.