Wednesday, March 6, 2013

Roasted Sweet Potatoes with Fennel and Apples

I still have quite a few sweet potatoes and winter squash stored in my cool pantry, so I've been looking at new ways to use them before they aren't good anymore. I found this recipe online, Roasted Sweet Potatoes with Fennel, Apples, and Pecans.

I didn't add the pecans (I can't chew nuts), nor the maple syrup (I don't need the sugar), but I did sprinkle a little cinnamon mixed into a full teaspoon of sugar over the top before roasting.

I served this with the rabbit I fried. YUM!


  1. I can't eat apples and avoid all sweeteners and dislike fennel. So I changed this to Sweet Potatoes with Pears and Pecans. I added 1/2 tsp. cinnamon too. I may add in 1/4 tsp. allspice next.

    Great find!

  2. I think it would be tasty with pears, and I wonder what other fruit might pair well with roasted sweet potatoes? Cherries? Grapes? Citrus?

    Cranberries or quince might be too tart without a sweetener. My old cranberry-pear claflouti recipe called for much more sugar that I'd use anymore:

  3. Due to the high sugar/fructose content of cherries, grapes, and citrus, I very seldom eat them. Dried cranberries might be nice, sprinkled on after roasting, if you can find unsweetened ones. After roasting, you could add berries, too.


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