Ingredients:

  • 3 large sweet potatoes (approx. 900g), peeled and cut into 1-inch cubes
  • 3 firm apples such as Honeycrisp or Fuji (approx. 600g), cored and cut into 1-inch chunks
  • 1 red onion (approx. 150g), cut into thick wedges
  • 3 tbsp (45ml) extra virgin olive oil
  • 1/4 cup (60ml) pure maple syrup
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (2.5g) smoked paprika
  • 1 tsp (6g) coarse sea salt
  • 1/2 tsp (1g) cracked black pepper
  • 1/4 cup (30g) toasted pecan halves
  • 2 sprigs fresh rosemary, finely minced

Instructions:

  1. Preheat your oven to 200°C.
  2. In a large mixing bowl, toss the cubed sweet potatoes and red onion wedges with the olive oil, sea salt, and black pepper until evenly coated.
  3. Spread the sweet potatoes and onions in a single layer on a large rimmed baking sheet. Roast for 20 minutes until the edges begin to turn translucent and slightly golden.
  4. While potatoes roast, whisk the maple syrup, cinnamon, and smoked paprika in a small bowl. Toss the apple chunks into this mixture until coated.
  5. Remove the pan from the oven. Add the glazed apples to the sweet potatoes and toss everything together directly on the sheet pan to distribute the glaze.
  6. Return the pan to the oven for another 15 to 20 minutes, stirring halfway through. Roast until the apples are tender but intact and the potatoes have a mahogany-colored caramelized crust.
  7. Remove from oven and garnish with toasted pecans and minced fresh rosemary before serving. Let rest for 5 minutes.