Roasted Sweet Potatoes & Apples with Maple Balsamic Reduction

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction |

The only time we had sweet potatoes when I was growing up was for Thanksgiving, or occasionally Easter.  I guess sweet potatoes just weren’t in vogue 40 or 50 years ago like they are today.  What a shame really – because what I wouldn’t have given for something other than Candied Yams as a Thanksgiving side dish!  I’m not sure if other parts of the country ate them for the holidays like we did here in Iowa, but by the time my mom or grandma got done ‘doctoring’ up those mushy from-a-can yams I don’t they could even be counted as a vegetable anymore!  And yep – they were from a can…yuk…drained and poured into a casserole dish.  Then they were smothered in brown sugar and melted butter and baked until they were hot and bubbly.  But then – because gobs of brown sugar and butter apparently wasn’t gross enough – the last few minutes in the oven they’d get topped with marshmallows and baked until they were golden brown.  I think people like them for the precise reason I didn’t…they were sickly sweet and more like a dessert than a vegetable side dish!

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction |

Thankfully sweet potatoes today are treated with more respect than they were in the 60’s and 70’s!  There are so many wonderful ways to enjoy the flavor and health benefits of sweet potatoes – roasting, baking, grilling, in salads and soups, fried, mashed…the sky’s the limit!  And I, for one, frequently include sweet potatoes into my meal plans -only  just the more modern versions.  I think the candied yams of yesteryear should be left off today’s Thanksgiving menus in favor of an updated, healthier, definitely more delicious version like the one that I’m sharing today!

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction |

See…clearly sweet potatoes and apples…no disguising what you’re getting here with a bunch of sugar, butter and marshmallows!

With this dish there’s certainly no attempt to disguise the sweet potatoes- in fact – I want them to shine!  By roasting them with apples and rosemary their natural sweetness is enhanced – not smothered.  And when drizzled with the Maple Balsamic Reduction this dish becomes one of the best things I’ve ever EVER eaten!  Seriously this reduction is incredible!  It’s sweet and tangy, thick and glossy, and the perfect complement to the roasted sweet potatoes and apples!

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction |

And just look at that perfect maple balsamic reduction!

Look how beautiful this dish is in it’s simplicity, yet it’s more than special enough to earn a spot on the Thanksgiving table – or the Tuesday night dinner table for that matter!

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction |

Roasted Sweet Potatoes and Apples with Maple Balsamic Reduction
Serves 8
Kick the canned yams to the curb this Thanksgiving and serve these simple, yet delicious and sophisticated, sweet potatoes instead!
Write a review
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
183 calories
37 g
0 g
4 g
1 g
1 g
162 g
208 g
23 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 183
Calories from Fat 31
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
Sodium 208mg
Total Carbohydrates 37g
Dietary Fiber 4g
Sugars 23g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 or 5 large sweet potatoes, cut into bite sized pieces
  2. 2 large apples, cored and cut into bite sized pieces
  3. 1 tsp dried rosemary
  4. 1 tsp ground black pepper
  5. 1/2 tsp salt
  6. 2 tbsp extra virgin olive oil, plus a little more for coating the pan
For the reduction
  1. 1/2 cup balsamic vinegar
  2. 1/2 cup pure maple syrup
  3. 1 medium shallot, minced
  4. 3 cloves garlic, minced
  5. Pinch of rosemary, salt, and pepper
  1. In a medium saucepan bring vinegar, syrup, shallots, garlic, and pinches of rosemary, salt, and pepper to a boil over medium high heat.
  2. Reduce to lowest heat setting and simmer until the sauce is thickened and reduced by about one half - about 40-45 minutes.
  3. Preheat oven to 425 degrees Fahrenheit
  4. While the reduction is simmering, toss sweet potato and apple pieces with 2 tbsp olive oil, 1 tsp pepper, 1/2 tsp salt, and 1 tsp rosemary.
  5. Spread evenly on a baking sheet drizzled with olive oil and roast until tender and lightly browned - about 35 minutes.
  6. Serve sweet potatoes and apples drizzled with maple balsamic reduction.
  1. I don't peel my sweet potatoes - I just scrub them and remove any spots and eyes - the skins are delicious and full of nutrients!
  2. I make the reduction the day ahead and store it in the fridge, then re-heat immediately before serving.
Cook Eat Be Healthy

14 Comment

  1. I would love this! I love Balsamic reduction!

    1. Thank you, Kristen! That reduction really was to-die-for!

  2. What a tasty blend of flavors — and a balsamic glaze adds zing to everything!

    1. Thanks, Lisa!

  3. This sounds AMAZING!!! I love the reduction idea!

    1. Thanks, Sarah!

  4. What a beautiful side! I think I may use this for Thanksgiving dinner! It will be a nice change up.

    1. Thank you! I hope you’re able to give it a try…the reduction was so good! It’s definitely a lighter side dish which I appreciate on a day when I always over-indulge!

  5. I know what you mean, I love sweet potatoes but we never ate them when I was a kid (not even out of a can). I used to work in a grocery store in my teens and I don’t even think we sold them! This maple balsamic reduction sounds simply delicious! Thanks for sharing!

    1. Thanks, Beth! When I was a kid I’m pretty sure I thought they only came in cans! The reduction was pretty fantastic! Thanks for reading!

  6. Looks HEAVENLY!

  7. I love these. Can’t wait to make them. I’m also not a fan of marshmallow yams. I’m curious to know what brand of balsamic vinegar you use. I think it makes a difference in the outcome. Thanks, Dana

    1. Thanks, Dana! Honestly I used the premium brand vinegar from our local grocery chain…Hy-Vee. It worked perfectly in this recipe. Thanks for reading and commenting…hope you love them!!

Leave a Reply