Sweet Potatoes and Apples with Cinnamon and Maple combines tart apples, sweet potatoes, and warm cinnamon and spices to make the perfect fall side dish!
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I can’t believe that it’s been over 3 years since I first published this Sweet Potatoes and Apples with Cinnamon and Maple recipe.
This is one of my all-time favorite recipes because my oldest son, who was 8 at the time, came up with the recipe idea! He didn’t like sweet potatoes, but really loved his younger brother’s toddler snacks in sweet potato apple flavor.
Somehow, we got to talking and decided we should try to make a side dish that was based on the same flavors to see if he like it. Long story short, he loved it! And in the 3 years since we first shared this recipe, it’s been pretty popular with you guys too! It also inspired my recipe for Maple Bacon Sweet Potato Hash, which is a Pinterest favorite!
Why This Recipe Works
- Tart apples and sweet potatoes taste amazing together, especially with the addition of warm spices. The flavor is almost that of homemade apple pie!
- This is a family friendly recipe. My son ate all of his and didn’t complain once. Afterwards he told me it was good and he’d eat it again. He’s getting pickier by the day, so when he eats his dinner without complaining I am one happy mom!
- Not only does this recipe taste really good, it’s also very easy to make. Besides the fact you have to chop up the sweet potatoes, this ones a cinch!
How to Make Sweet Potatoes and Apples with Cinnamon and Maple
Prep!
Dice the sweet potato and apples into bite-size cubes. I like to cut mine into about 1/2″ cubes.
Tip: try to dice your sweet potatoes and apples as evenly as possible. This will help them all cook evenly and you won’t be left with some pieces being mushy and some not being fully cooked.
Create!
Heat the olive oil in a large frying pan over medium high heat.
Add the sweet potatoes and cook, stirring frequently, until almost tender, about 10-15 minutes depending on what size you diced your potatoes.
Add the apples, cinnamon, and nutmeg and continue cooking, stirring frequently, until the sweet potatoes and apples are tender, about another 5-10 minutes.
Drizzle with maple syrup and stir to evenly coat.
Present!
Serve warm.
Tips and Techniques for the Best Sweet Potatoes and Apples
- If you prefer a sweeter recipe, you can swap in a sweeter apple variety like Fugi or Gala.
- Try to cut your sweet potatoes and apples into as evenly-sized pieces as possible. This will help them all cook at the same rate so that you don’t end up with mushy or hard pieces.
- Store leftovers in an air-tight container in the refrigerator. Use within 4-5 days.
FAQ’s
- Can you freeze sweet potatoes and apples? While you can freeze this recipe, it’s best eaten the day of or stored in the refrigerator. There can be changes in the texture after being frozen and reheated.
More Sweet Potato Side Dish Recipes to Try
- Lemon Roasted Broccoli & Sweet Potatoes
- Spiralized Sweet Potatoes with Brown Sugar Honey Butter
- Candied Sweet Potatoes with Fruit
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Sweet Potatoes and Apples with Cinnamon and Maple
Ingredients
- 1 tablespoon butter
- 3.5 cups sweet potatoes * diced from 3 medium potatoes
- 3.5 cups apples * diced from 3 apples (I use Granny Smith)
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons pure maple syrup
Instructions
- Melt the butter in a large frying pan over medium high heat.
- Add the sweet potatoes and cook, stirring frequently, until almost tender, about 10-15 minutes.
- Stir in the apples, cinnamon, and nutmeg. Cover and continue to cook, stirring often, until the sweet potatoes and apples are fork tender, about another 5-10 minutes.
- Drizzle with maple syrup, stir, and serve.
Notes
Tips and Techniques for the Best Sweet Potatoes and Apples
- If you prefer a sweeter recipe, you can swap in a sweeter apple variety like Fugi or Gala.
- Try to cut your sweet potatoes and apples into as evenly-sized pieces as possible. This will help them all cook at the same rate so that you don’t end up with mushy or hard pieces.
- Store leftovers in an air-tight container in the refrigerator. Use within 4-5 days.
Nutrition
This recipe was originally published April 16, 2016. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in October 2019.
