Roasted Sweet Potato and Apple Casserole
User Reviews
4.4
Roasted Sweet Potato and Apple Casserole
Description
The Roasted Sweet Potato and Apple Casserole features peeled, diced sweet potatoes roasted with coconut oil, kosher salt, and freshly ground black pepper until mostly tender. Diced apples of sweet varieties like Fuji or Gala are sprinkled with cinnamon and optionally tossed with oil before being layered over the roasted sweet potatoes in a casserole dish. This natural combination balances the earthy sweetness of sweet potatoes with the bright, tart sweetness of apples.
The topping is a clumpy mixture of unsalted melted butter, packed light brown sugar, all-purpose flour, cinnamon, and salt, fluffed lightly to form clusters that crisp during baking. This topping provides a crunchy, sugary crust that contrasts with the soft roasted fruit underneath.
This dish serves well as a fall or holiday side or dessert. The caramelized topping and warm spices create a comforting flavor profile. The recipe suggests using a 9x13-inch baking dish to layer ingredients and finishing the casserole by baking to melt flavors and crisp the topping. Make sure to bake sweet potatoes to near-doneness before assembling to ensure even cooking.
Stored airtight in the fridge, leftovers keep up to five days, allowing easy reheating for serving later without losing texture significantly.
Ingredients
Sweet Potatoes
- 3 pounds sweet potatoes diced in 1-inch chunks, peeled
- 3 to 4 tablespoons coconut oil olive oil may be substituted, liquid-state
- kosher salt to taste
- black pepper to taste, freshly ground
Topping
- 5 tablespoons butter melted, unsalted
- ⅔ cup light brown sugar packed
- ½ cup all-purpose flour plus more if necessary
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt or to taste
Apples
- 3 apple diced into 1-inch chunks (Fuji, Gala, Honeycrisp; I didn't peel mine, large
- 1 teaspoon cinnamon
- 1 tablespoon coconut oil olive oil may be substituted, optional, liquid-state
Instructions
Sweet Potatoes:
- Preheat oven to 400F (use convection if you have it), line a baking sheet with heavy-duty nonstick aluminum foil for easier cleanup if desired, add the sweet potatoes, evenly drizzle with the oil, salt, pepper, and toss with your hands to evenly coat.
- Bake for about 25 to 30 minutes, or until sweet potatoes are about 80% done, or well on their way to being done.
- While sweet potatoes are baking, prepare the topping.
Topping:
- To a medium bowl, add all the ingredients, and fluff with a fork to combine until small pea to grape-sized clumps formed. If the mixture is too wet, add additional flour 1 tablespoon at a time as necessary until clumps can form. Remember not to stir like you're mixing up cake batter, just fluff it. Set topping aside.
- After sweet potatoes have roasted, transfer them to a 9x13-inch casserole or baking dish, or similar-sized.
Apples:
- Evenly sprinkle the apples over the sweet potatoes in the casserole dish, evenly sprinkle with cinnamon, optionally evenly drizzle with oil, and evenly top with the topping mixture.
- Reduce the oven temp to 375F and bake for about 30 minutes, or until apples are as tender as desired, the topping is lightly golden browned and set, and sweet potatoes are cooked through. Serve immediately.
Notes
- Store the casserole airtight in the refrigerator for up to 5 days.
- Use a heavy-duty foil-lined baking sheet for easier cleanup when roasting sweet potatoes.
- Add flour gradually to the topping to achieve pea to grape-sized clumps for a crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 283kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 13mg | 4% |
| Sodium | 138mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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