Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Cinnamon Sweet Potatoes with Squash and Apples
Deliciously easy and flavorful, this recipe of roasted
cinnamon sweet potatoes with squash and apples
is sure to become a favorite side dish for any occasion!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Cuisine:
American
Servings:
8
cups
Calories:
Author:
Renee Goerger
Ingredients
2
large sweet potatoes
peeled and chopped into approximately 1" cubes
2
cups
butternut squash cubes
peeled and chopped into approximately 1" cubes
2
apples
peeled, seeded and chopped into approximately 1" cubes
1
medium red onion
peeled and chopped into approximately 1" cubes
½
cup
brown sugar
light or dark
2
teaspoons
ground cinnamon
⅛
teaspoon
or to taste grated nutmeg
2
teaspoons
coarse salt
1
teaspoon
black pepper
¼
cup
extra virgin olive oil
6
tablespoons
butter
melted
Instructions
Preheat oven to 425-degrees.
Place the prepared sweet potatoes, butternut squash, apples and onions in a large bowl.
Add the brown sugar, cinnamon, nutmeg, salt, and pepper. Shake or stir to combine.
Pour in the oil and butter and shake or stir to thoroughly combine.
Spread the potato and squash mixture in an even layer on a baking sheet.
Roast in the preheated oven for 40 minutes, stirring once halfway through the roasting process.
Serve hot and enjoy!
Notes
Suggested apple varieties; Pink Lady, Jonagold, Honeycrisp, Braeburn, Winesap
Nutrition
Serving:
1
cup