Cinnamon Sweet Potato and Apple Bake

4.75 from 4 votes
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Nothing says fall quite like the smell of cinnamon, sweet potato, and apple roasting together in the oven. This delicious side brings all that lovely fresh fall produce together into one rich luscious bite. 

baked sweet potatoes and apples in a dish with cinnamon and nuts
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We add lots of tips in our recipe – so you can make this dish, understand why it works and what each ingredient means to the flavor of a recipe. I also answer questions my friends and family have asked about my recipes, to help home cooks of any skill level better understand the processes we use and why!

baked sweet potatoes and apples in a dish with cinnamon and nuts

Baked Apples and Sweet Potatoes

I love going to u-pick orchards with my family in the fall but sometimes I don’t know what to do with all that the apples we pick. I was tired of the standard recipes and wanted to make a fall side that would incorporate apples into a dish that’s sweet but not sickeningly sweet, thus this recipe was born. 

Sweet Potato is typically not paired with apple but you are going to love the combination! Cinnamon gives them both an elevated fall taste and the fall fresh pecans give a crunchy texture to this rich bake. 

baked sweet potatoes and apples in a dish with cinnamon and nuts

How To Make Cinnamon Sweet Potato and Apple Bake

To make this recipe, you’ll need:

  • Apples – I prefer to use honey crisp apples. They are readily available and already have a slightly sweet flavor. 
  • Sweet potatoes – sweet potatoes have a sweet taste when they are baked and are very smooth in texture which makes them ideal for a bake. Do not substitute regular potatoes since you will not get the same flavor or texture result. See the tips and tricks section for substitutions. 
  • Oil – I prefer to use olive oil since it has a slightly bitter taste but is very rich and adds necessary fat to the dish.
  • Water – since the apples and sweet potatoes need to soften without crisping I add water to the casserole. 
  • Cinnamon – cinnamon gives the bake a woody flavor that pairs very well with the maple syrup. It helps give this bake a natural sweet taste. 
  • Pecans – pecans have a naturally sweet and buttery flavor, you can substitute another type of nut if you prefer but pecans pair very well with apple which is why I use them in this recipe.
  • Maple Syrup – maple syrup is my favorite liquid sweetener. It has a wonderful fall taste any time of year but it is the perfect addition to this bake that can help draw the sweetness of the apple and sweet potato out. See the tip #1 below for alternatives. 

Once you’ve gathered your ingredients, we will use the following method:

  • Prep – Place the peeled and sliced sweet potato and sliced apples in a casserole dish. Put all the other ingredients, except the pecans and maple syrup, into the casserole and toss the apples and sweet potatoes to coat. 
  • Bake – Cover the dish with aluminum foil so that the water will soften the potatoes and apples and bake for about 40 minutes. Take the foil off so that the water can escape. Add the maple syrup and stir to combine then sprinkle with pecans. You can mix the pecans in if you want or let them roast on the top. Bake for another 10-15 minutes.
  • Enjoy! – Let cool slightly and enjoy! 
baked sweet potatoes and apples in a dish with cinnamon and nuts

Tips and Tricks to Perfect Cinnamon Sweet Potato and Apple Bake:

Here are a few tips and tricks to help you master this bake.

Use Maple Syrup Alternatives. If you don’t want to use maple syrup you can substitute honey or agave in equal proportions. If you use granulated sugar make sure you distribute it evenly over the apple and sweet potato. 

Slice thinner if pinched for time. If you don’t have 50 minutes to bake this before you need to serve it try slicing all the apples and sweet potato thin and small. This will help the heat penetrate more quickly and you will be able to enjoy your cinnamon sweet potato apple bake sooner. 

FAQ’s:

Can I substitute something for sweet potato?

Only substitute sweet potato with something from the “squash family”, I recommend acorn squash that has been peeled and the seeds removed. Do not substitute with russet or new potatoes. 

What’s the best way to keep leftovers?

Leftovers will keep in an airtight container in the refrigerator for 3-4 days. 

baked sweet potatoes and apples in a dish with cinnamon and nuts

What to serve with Baked Sweet Potatoes With Apples

Baked sweet potatoes and apples are a perfect light and not-too-sweet side dish – a great alternative to super sugary yams, served alongside hearty dishes and holiday favorites like Ribeye Roast, Prime Rib, Smoked Turkey, Spatchcocked Turkey, or our delicious and perfectly moist Brown Bag Turkey!

We love serving this side alongside other Thanksgiving side dishes like green bean casserole, herb roasted acorn squash, and Garlic Butter Sausage and Mushroom Stuffing!

For more of our side dishes, check our favorites below:

baked sweet potatoes and apples in a dish with cinnamon and nuts

Cinnamon Sweet Potato and Apple Bake

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baked sweet potatoes and apples in a dish with cinnamon and nuts

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Cinnamon Sweet Potato and Apple Bake

Delicious, soft, lightly sweet baked apples and sweet potatoes loaded with cinnamon and butter flavor, as well as a crunchy bite from nuts.
Course Side dishes
Cuisine American
Keyword apple, baking, cinnamon, side dish, sweet potato
Prep Time 15 minutes
Cook Time 1 day 21 hours
Total Time 1 day 21 hours 15 minutes
Servings 6 servings
Calories 188kcal
Author Courtney O’Dell

Ingredients

  • 2 medium apples sliced (I used honeycrisp)
  • 2 medium sweet potatoes peeled and sliced
  • 2 tbsp olive oil
  • ¼ cup water
  • 2 tsp cinnamon
  • ½ cup chopped pecans
  • 2 tbsp pure maple syrup

Instructions

  • Preheat the oven to 375ºF
  • In a 9×13 inch casserole dish, combine the sweet potatoes, apple, olive oil, water, and cinnamon. Mix until the apple and potatoes are evenly coated.
  • Cover with foil and bake in the oven for 40 minutes. 
  • Remove foil and add in the pecans and maple syrup, stir and bake for an additional 10-15 minutes. 
  • Optional- drizzle with maple syrup and extra pecans 
  • Let cool for a few minutes, then enjoy!

Nutrition

Serving: 1g | Calories: 188kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Sodium: 16mg | Fiber: 4g | Sugar: 13g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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  1. mary brewer says:

    I ENJOY YOUR RECIPES SO MUCH. THANK YOU FOR SHARING AND MAKING ME A GREAT COOK