This Sweet Potato, Celery, and Apple Bake is an unexpected pairing of veggies and fruit that takes on the feeling and flavor of Thanksgiving stuffing… without all the bread. Not that bread is bad. You just maybe don’t want to devour an entire skillet-full of it on a day that isn’t Thanksgiving. Made entirely in one skillet or baking dish, this bake is quick, delicious, and perfect for an easy fall side.
Ingredients needed to make Sweet Potato, Celery, and Apple Bake
To make Sweet Potato, Celery, and Apple Bake, you’ll need a few key ingredients. The rest is simply for flavor, and you likely have most of it in your pantry already. The full list includes:
Love a short ingredients list!
Tools used to make Sweet Potato, Celery, and Apple Bake
The best part about this bake is the low-effort clean up. All you need to make this dish is a sharp chef’s knife for chopping, a cutting board, and a skillet or baking dish big enough to fit everything. That’s it!
How to make Sweet Potato, Celery, and Apple Bake
This recipe is simple to make using only one skillet. You’ll begin by preheating your oven and chopping your vegetables and apples. Since the sweet potatoes take a bit longer to cook than the other produce, those get added to the skillet with olive oil, sage leaves, salt, and pepper, and baked for a few minutes ahead of time. Once the potatoes are partially cooked, add the apples, celery, and shallots. Stir to combine, then return to the oven to finish cooking. That’s IT. I love to serve this bake alongside roasted chicken or turkey, or as a topping over butternut squash or sweet potato soup.
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2 tbsp olive oil
1 large sweet potato, chopped into ½-inch cubes
4 large sage leaves
2 medium tart apples, such as Pink Lady, diced
5 stalks celery, diced
1 medium shallot, minced
½ tsp salt
Black pepper, to taste
- Preheat the oven to 400 degrees Fahrenheit. Place sweet potatoes and sage leaves in a cast-iron skillet and drizzle with olive oil, salt, and pepper. Bake for 12 minutes.
- Remove skillet from the oven, then add the apples, celery, and shallots. Season again with a pinch more of salt and pepper. Toss to combine and return to the oven for another 15-18 minutes, until vegetables are tender and slightly caramelized around the edges.
- Serve immediately alongside a protein of your choice. I have paired this with both roasted chicken and grilled sausages and it never disappoints. It’s also great as a topping for creamy soups such as butternut squash or sweet potato. Leftovers keep in the fridge for 3-5 days, so this is a great meal-prep option. Enjoy!
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