Honey-Roasted Sweet Potatoes and Apples Recipe (2024)

FAQs

Can I eat apple and sweet potato together? ›

This recipe is great for the holidays with all the flavours of fall packed into a simply stunning side dish. It looks beautiful and tastes incredible. If you are planning to use this for a family gathering, it holds up very well to being made the day before.

I've found that sweet potatoes really need space for a truly roasted, crisped-edge result. Aim for about one inch of space between pieces. This leads to good, dry, hot airflow that will let the potato pieces' moisture evaporate while letting them dry and crisp up more.

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

Don't Overcrowd Your Baking Sheet

The secret to crispy (instead of soggy) sweet potato fries is to spread them out in an even layer with enough room so that they don't touch. This is especially important if you're making a big batch of fries.

Just one sweet potato gives you 102% of the vitamin A you need each day. This helps keep your eyes healthy as well as your immune system, your body's defense against germs. It's also good for your reproductive system and organs like your heart and kidneys.

Storing fruits and vegetables together is not recommended. Apples and potatoes, stored together, produce ethylene gas which will make both apples and potatoes rot. Apples, pears, grapes and other fruits also can absorb odors from potatoes and other vegetables.

Cutting sweet potatoes in advance is a great way to meal-prep your way to an easier weeknight dinner, but raw sweet potatoes dry out pretty quickly after they're cut. When chopping sweet potatoes in advance, make sure to store them in cold water in the refrigerator.

The longer and slower you cook a sweet potato, the more maltose is formed and the sweeter it will taste.

Wrapping sweet potatoes in foil helps in a few ways. It prevents the exterior of the tuber from drying out and overheating too quickly, which would minimize enzymatic activity; it also results in a more evenly cooked texture.

Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.

Why are baked sweet potatoes sweeter than boiled? ›

When sweet potatoes are boiled, the temperature doesn't get above 100°C, so this flavour development doesn't happen. The breakdown of starch into simple sugars during baking also helps by creating more substrates for these reactions, leading to a more fragrant and flavoursome result.

The salt and pepper accent the potatoes' sweetness, creating a delectable sweet and savory flavor. I also love how the cubes puff up as they bake, becoming lightly crisp and caramelized on the outside and tender in the middle. And third, they're just so versatile.

Once they've been cooked, however, they should go in a shallow airtight container or zip-top bag in the fridge. They'll stay good there for about five days. Tip: You shouldn't leave cooked sweet potatoes at room temperature for more than two hours, as this can promote bacteria growth and cause foodborne illness.

Using Foil -

Foil traps the moisture in the potato causing the skin to be wet and the inside flavorless or gummy. Potatoes are made up of about 80% water, so sealing it up in foil does not allow enough water to escape, making it soggy.

Sweet potato has more beta-carotene than apple, however, apple contains more lutein + zeaxanthin than sweet potato. Sweet potato has more thiamin, riboflavin, niacin, pantothenic acid, Vitamin B6 and folate. Both sweet potatoes and apple are high in dietary fiber. Sweet potato has 60% less sugar than apple.

First, give it a squeeze. It'll be firm if it's fresh, and mushy if it's not. Other signs to check for are discoloration, shriveled skin, black or brown spots, and suspicious odors. And if your sweet potato is moldy or leaking juices, it's definitely over the hill.