Balsamic Roasted Sweet Potatoes & Apples

"Love all the ingredients in this recipe! A great side dish for holiday meals from Kraft's website. NOTE: If you do not care for a Granny Smith apple good substitutes would be Royal Gala or Golden Delicious. This recipe can also be easily doubled."

Original recipe yields 4 servings


  • Serving Size: 1 (151.9 g)
  • Calories 185.1
  • Total Fat - 6.4 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 245.5 mg
  • Sodium - 115.5 mg
  • Total Carbohydrate - 21.4 g
  • Dietary Fiber - 1.8 g
  • Sugars - 9.8 g
  • Protein - 9.5 g
  • Calcium - 66.5 mg
  • Iron - 1.7 mg
  • Vitamin C - 10.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 450 degrees F. In a large bowl add the sweet potato, red onion, brown sugar, balsamic dressing and sage leaves. Toss together and spread onto bottom of 15x10x1-inch pan sprayed with cooking spray. Spray a sheet of aluminum foil with cooking spray and lightly cover pan.

Step 2

Bake potato mixture for 20 minutes turning potatoes over once. Add apples evenly onto bottom of pan. Cover with foil and bake for 10 minutes.

Step 3

Stir potato and apple mixture and bake uncovered for 5 minutes or until potatoes are tender and lightly browned. Remove sage leaves and serve immediately.

Tips & Variations

No special items needed.



Great side dish! I loved the combination of flavors. The brown sugar just gave a touch of sweetness to the roasted veggies and apples. I thought I had some of that dressing in my refrigerator, but found that I didn't once I started the recipe. I decided to use 1/8 C of balsamic vinegar and 1/8 C of Itailan dressing. This worked well and still tasted great. Thank you!

review by:
(31 Oct 2015)


Excellent blend of flavors. Great tasting colourful vegetable recipe. I love the Balsamic Vinaigrette - I hadn't used it before. Thanks Lori Love it

review by:
(26 Jan 2012)


I love roasted veggies - they are my favorite! I've roasted sweet potato & onion together, but never apple. It was a super addition. I didn't have bottled dressing so just mixed equal proportions balsamic & olive oil with a few squeezes of Dijon Mustard. It worked very well as a sub. I'm eyeing the leftovers as I write cause I'd like to pick at them even though I'm full!

review by:
(20 Jan 2012)