Sweet Potato and Apple Casserole
User Reviews
5
Sweet Potato and Apple Casserole
Description
The casserole involves par-boiling peeled and diced sweet potatoes until just tender, then combining them with diced peeled and cored apples. The mixture is coated with melted butter, dark brown sugar, maple syrup, and pumpkin pie spice to deliver a sweet and warmly spiced flavor. The dish is baked until cooked through and topped with chopped pecans toasted during the final baking phase, adding texture contrast.
The sweet potatoes provide a creamy base while the apples add brightness and subtle acidity. The pumpkin pie spice delivers warmth and depth, complemented by the pecans' crunch and richness. Baking first softens the ingredients and melds the flavors, while the final bake to toast nuts enhances the topping’s aroma and texture.
This casserole works well as a holiday side or comforting dessert. To prepare ahead, it can be assembled and refrigerated up to 48 hours before baking. Allow the dish to come to room temperature before baking for even cooking. The recipe also suggests substituting or combining the sweet potatoes with turnips or parsnips for variation.
Ingredients
- 4 sweet potato approx 2 ½ pounds, peeled and cut into 1-inch dice
- 4 small apple or 3 large, peeled, cored and diced into 1-inch pieces
- ½ cup unsalted butter melted
- ½ cup dark brown sugar
- ¼ cup maple syrup
- 2 teaspoons pumpkin pie spice
- ¼ cup pecans chopped
- salt to taste
Instructions
- Add the potatoes to a large pot and cover with water.
- Bring to a boil over high heat and cook until the potatoes are just starting to soften. You don’t want them to cook until soft because they will continue to cook during the baking process.
- Preheat oven to 350°F and spray a 9x13" casserole dish with non-stick spray.
- Drain the potatoes and place them into the prepared baking dish.
- Add the apples to the casserole dish.
- In a small bowl mix together the melted butter, brown sugar, maple syrup, and pumpkin pie spice.
- Pour mixture over the apples and potatoes and stir to combine.
- Add to the oven and bake for 25 minutes.
- Remove from the oven and top with pecans.
- Add back to the oven and cook for 5 minutes more to toast the pecans.
Notes
- Sweet potatoes can be replaced or combined with turnips or parsnips for a different flavor profile.
- To make ahead, assemble the casserole, cover tightly, and refrigerate up to 48 hours before baking.
- Remove casserole from fridge 30 minutes before baking for more even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398 | 20% |
| Carbohydrates | 59g | 20% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 57mg | 2% |
| Potassium | 470mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 40g | 80% |
| Vitamin A | 12822IU | 256% |
| Vitamin C | 7mg | 8% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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