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Roasted Sweet Potato and Apple Casserole
4.4 from 108 votes

Roasted Sweet Potato and Apple Casserole

This casserole combines diced sweet potatoes and apples roasted with coconut oil, cinnamon, and seasonings under a crisp topping of butter, brown sugar, flour, and cinnamon. The roasting concentrates natural sweetness and softens both fruits, while the crumbly topping adds a contrasting texture and caramelized flavor.

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 12 servings
Calories: 283 kcal
Course: Side Dish, Salad
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. Bake for about 25 to 30 minutes, or until sweet potatoes are about 80% done, or well on their way to being done.
  3. While sweet potatoes are baking, prepare the topping.
Topping:
  1. 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.
  2. After sweet potatoes have roasted, transfer them to a 9x13-inch casserole or baking dish, or similar-sized.
Apples:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 283

% 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.