Roasted sweet potatoes and apples

    Spiralised or thinly sliced sweet potato and apple are tossed in vanilla-infused olive oil, brown sugar, cinnamon, nutmeg and ginger before being baked to make a crunchy snack that's perfect for lunch boxes.


    1 person made this

    Ingredients
    Serves: 4 

    • 1/3 vanilla bean
    • 4 tablespoons olive oil
    • 1 large sweet potato, peeled and halved
    • 1 large red apple, unpeeled
    • 2 tablespoons brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1 pinch ground nutmeg
    • ground ginger, to taste

    Method
    Prep:15min  ›  Cook:20min  ›  Extra time:5min cooling  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6. Line a baking tray with foil; grease the foil with oil or cooking spray.
    2. Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
    3. Combine vanilla bean, scraped seeds and olive oil in a small saucepan over very low heat. Warm the oil until fragrant, about 5 minutes. Remove from heat and let cool, about 5 minutes.
    4. Slice sweet potato and apple into using a spiraliser. Place in a large bowl.
    5. Whisk 2 tablespoons olive oil, brown sugar, cinnamon, salt, nutmeg and ginger together in a small bowl. Drizzle over sweet potato and apple; toss well to coat.
    6. Spread sweet potato and apple in an even layer on the prepared baking tray.
    7. Bake in the preheated oven, turning once, until golden, about 10 minutes. Increase oven temperature to220 C / Gas 7. Roast until ends of sweet potato start to brown and toast, 5 to 10 minutes more.

    Tip:

    Refrigerate extra infused olive oil for another use.

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