Baked Sweet Potatoes with Apples and Rosemary
April 17, 2013
"This dish makes a delicious blend of flavors, and is so good! This has a very light coating of a glaze. It is not meant to be swimming in sugar, but if you like more glaze, go for it. It goes well with pork or poultry. You can use any apple you like, I used Gala. Gala holds its shape and doesn’t get real mushy when baking. This recipe can easily be doubled."
- Serving Size: 1 (212.3 g)
- Calories 474.1
- Total Fat - 21.6 g
- Saturated Fat - 12.1 g
- Cholesterol - 34.4 mg
- Sodium - 811.1 mg
- Total Carbohydrate - 67.8 g
- Dietary Fiber - 2.4 g
- Sugars - 13.3 g
- Protein - 4.9 g
- Calcium - 33.2 mg
- Iron - 2 mg
- Vitamin C - 21.8 mg
- Thiamin - 0.3 mg
Preheat oven to 350 degrees.
Coat a baking dish with butter or cooking spray.
Add the cubed sweet potatoes and apples to the dish.
Sprinkle the chopped Rosemary and salt over the potatoes and apples.
In a small measuring cup, melt the butter in the microwave; remove and stir in the brown sugar.
Pour over mixture and stir well to coat and combine.
Cover with foil or a lid and bake for 35 minutes.
After 35 minutes, remove foil and continue to bake for another 10-15 minutes, or until sweet potatoes are fork tender, but not too soft.
Tips & Variations
No special items needed.