Roasted Sweet Potatoes, Apples & Mushrooms
Roasted sweet potatoes, apples & mushrooms is a simple flavorful sheet pan meal perfect as a side, breakfast or main dish.

I get many requests for savory gluten-free breakfast options that don’t include eggs, and so I created this roasted sweet potato, apple & mushroom sheet pan meal as a solution.
It’s packed with color, texture, and flavor, it can be made ahead and then gently reheated for a quick morning hash-style breakfast.
It also makes an amazing side to roasted fish or meat or as a base for a vegetarian or vegan bowl.
These simply roasted vegetables would also make flavorful side dish for any holiday meal.
Or, top it with a fried egg or some cooked sausage for extra protein and you have an easy dinner any night of the week.
You really can’t go wrong with this one.
I hope you’ll make it soon!


Roasted sweet potatoes, apples & mushrooms ingredients and modifications
1 | Skip the pecans or swap them for toasted slivered almonds or hazelnuts, or use pumpkin seeds for a nut-free option.
2 | Top the hash with a fried egg, or cooked chicken sausage to make it even more substantial.
3 | Use butternut squash in place of the sweet potatoes.
4 | Use any type of mushroom you like.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Grain-Free, Vegetarian, Vegan, Paleo and Whole30 Friendly


Roasted Sweet Potatoes, Apples & Mushrooms
Ingredients
- 2 pounds sweet potatoes, scrubbed and chopped into ½ inch pieces
- 4 tablespoons melted coconut or avocado oil, or oil of your choice, divided
- ½ teaspoon kosher salt, divided
- 1 small or ½ large yellow onion, chopped
- 2 medium apples, any kind, cored and chopped
- 1 pound crimini mushrooms, stems removed and thinly sliced
- 2 celery stalks, chopped
- ⅓ cup toasted pecans, roughly chopped
- ¼ cup naturally sweetened cranberries*
- 2 tablespoons freshly chopped sage, optional
Instructions
- Heat the oven to 400F.
- Place the sweet potatoes on a large, rimmed baking sheet. Drizzle with 2 tablespoons oil, sprinkle with ¼ teaspoon salt and toss to coat.
- Place the onion, apples, mushrooms, and celery on a second large, rimmed baking sheet. Drizzle with 2 tablespoons oil, sprinkle with ¼ teaspoon salt and toss to coat.
- Place both pans in the oven and roast for 20 minutes. Remove from the oven, flip the sweet potatoes, and stir the onion-apple-mushroom-celery mixture.
- Place both pans back in the oven and cook for an additional 20 minutes, or until everything is golden and cooked through.
- Scrape the onion-apple-mushroom-celery mixture onto the pan with the sweet potatoes. Add the pecans, cranberries, and sprinkle with sage (if using). Toss everything together, and serve.
Hmmm… Is this page missing the print recipe tab or am I just not seeing it?
Dianne, I add all the printable recipe documents by hand, and every once in a while I forget to upload one! Thanks for the catch, I’ve added it now.
How long do you think this would keep in the fridge? Looks delicious!
Emma, I’d say up to 5 days if properly stored. I hope you enjoy!
This was D E L I C I O U S!! So, so yummy. Definitely a new favorite. The only change I made to this one to add a bit of protein was to add a can of garbanzo beans in with the apple, onion, celery mixture. It cooked up so well and the veggies and apples were so flavorful. Actually, I guess I also left out the pecans because I didn’t have any in the house but it was still soooooooo sooooooo good. There is plenty for a few days leftovers with just my husband and I having this. He is a meat eater and I was making ground turkey tacos for the kids at the same time so I added some ground turkey to his and he ate every last drop. Thanks for another great recipe!
Jodi, yay, so happy you enjoyed this one. Love the idea of adding chickpeas. I will definitely do that next time I make this one. Cheers!