Photo of Apple-crusted veal with sweet potatoes by WW

Apple-crusted veal with sweet potatoes

Total Time
58 min
18 min
40 min
You can get this fun, fall-themed entrée and side on the table in just under an hour. The combination of applesauce, red-wine vinegar, Dijon mustard, and ground cumin makes a delicious crust for the veal. It's also fabulous with pork tenderloin; you'll find all sorts of uses for it. This recipe all comes together in one pan for maximum ease and minimal cleanup, as you simply arrange the sweet potatoes and fresh apples around the veal and let them roast away together in the oven. You'll find yourself reaching for this easy go-to recipe again and again whenever you're looking up ways to use some freshly picked apples.


Cooking spray

2 spray(s)

Uncooked lean veal loin

1 pound(s)

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Uncooked sweet potato

3 small, peeled and cut into 1-inch pieces


2 medium, McIntosh, cored and diced

Unsweetened applesauce

1 cup(s)

Cooking spray

2 spray(s)

Red wine vinegar

1 Tbsp

Dijon mustard

2 tsp

Ground cumin

1½ tsp


  1. Preheat oven to 400ºF. Coat a shallow roasting pan with cooking spray.
  2. Season veal all over with salt and pepper; place in prepared pan. Arrange potatoes and apples around veal; coat apples and potatoes with cooking spray.
  3. In a small bowl, combine applesauce, vinegar, mustard and cumin; pour over veal.
  4. Roast veal until cooked through (or a thermometer inserted in center reads 160ºF) and potatoes are fork-tender, about 40 minutes. Let veal stand 10 minutes before slicing crosswise into thin slices. Yields about 3 ounces veal and 1 cup vegetable-fruit mixture per serving.