Roasted White Sweet Potatoes With Apples and Pecans
These Roasted White Sweet Potatoes with Apples and Pecans brings together all the flavors of fall. Ghee, thyme, and tender Fuji apples are used with just a teaspoon of brown sugar to complement the natural sweetness. This easy side dish gets finished with chopped pecans for a little crunch. Serve it alongside your favorite holiday meal or with your favorite weeknight dinner.
This recipe is inspired by a Whole30 recipe I make using regular orange sweet potatoes with apples and ghee. Similar to my Murasaki Sweet Potato Salad, I like to change up the colors sometimes and the white ones work perfectly for this recipe.
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Why this recipe works
- Simple ingredients. Just like this Root Vegetable Mash, Cumin Sweet Potatoes, Rosemary Sweet Potato Mash and Buttermilk Mashed Potatoes, this side dish recipe uses simple, real ingredients.
- Perfect textures. Tender roasted white sweet potato with apples paired with crunchy chopped pecans has all the textures you’re looking for in an easy side dish.
- Great for everyday meals or holidays. Serve it with dinner favorites like Middle Eastern Spatchcock Chicken, Salmon With Lemon and Dill, Rosemary Salmon, Turmeric Salmon, Pesto Salmon or alongside your Thanksgiving favorites.
Ingredients you’ll need
- White sweet potatoes. Regular orange ones work too with this recipe.
- Fuji apples. Or honeycrisp works too! Keep the peel, wash and dry well then cube it up.
- Spices. Dried thyme, salt and pepper is all you need.
- Ghee.
- Light brown sugar. Optional but enhances the sweetness of the apples.
- Pecans.
How to make Roasted White Sweet Potatoes with Apples and Pecans
Step One: Preheat the oven to 400 degree F. Line a large sheet pan with parchment paper.
Step Two: Chop the sweet potato and apple into a medium dice. Peel the skin off of the potato while the skin of the apple stays on. Place onto the sheet pan in a single layer.
Step Three: Gather the spices, combine in a small bowl and sprinkle over the top.
Step Four: Drizzle the melted ghee and sprinkle the brown sugar. Gently combine until everything is coated evenly.
Step Five: Place in the oven for about 25 minutes or until potatoes are golden and the apples are tender. Remove from the oven when done and sprinkle with the chopped pecans.
Storing and reheating
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes.
Helpful tips for Roasted White Sweet Potatoes
- Don’t overcrowd the pan. The potatoes and apples should be in a single layer to prevent steaming.
- Fuji or honey crisp apples with the skin on work perfectly for this recipe. Keeping the skin on helps the apple keep its form.
- Cut the potatoes and apples similar in size for even cooking results.
- Melt the ghee first so it’s easier to spread.
- Add the pecans once the dish is done roasting.
- To make it Whole30, omit the brown sugar.
Serving suggestions
Serve these roasted white sweet potatoes with apples and pecans alongside roasted turkey, chicken or pork. It’s perfect for Thanksgiving or Christmas dinner and paired with vegetables like Rosemary Carrots, Roasted Brussel Sprouts and Carrots, Whole30 Brussel Sprouts and Peppers.
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Roasted White Sweet Potatoes with Apples and Pecans
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Equipment
Ingredients
- 1 large white sweet potato peel and cubed
- 2 small Fuji apples keep peel on, cubed
- 3/4 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons ghee
- 1 teaspoon light brown sugar
- ¼ cup chopped pecans
Instructions
- Preheat the oven to 400 degree F. Line a large sheet pan with parchment paper.
- Chop the sweet potato and apple into a medium dice. The potato should be peeled while the skin of the apple stays on. Place onto the sheet pan in a single layer.
- Gather the spices, combine in a small bowl and sprinkle over the top.
- Drizzle the melted ghee and sprinkle the brown sugar. Gently combine until everything is coated evenly.
- Place in the oven for about 25 minutes or until potatoes are golden and the apples are tender. Remove from the oven when done and sprinkle with the chopped pecans.
Notes
- Don’t overcrowd the pan. The potatoes and apples should be in a single layer to prevent steaming.
- Fuji or honey crisp apples with the skin on work perfectly for this recipe. Keeping the skin on helps the apple keep its form.
- Cut the potatoes and apples similar in size for even cooking results.
- Melt the ghee first so it’s easier to spread.
- Add the pecans once the dish is done roasting.
- To make it Whole30, omit the brown sugar.
Nutrition
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