With pumpkin pie spice and crunchy pecans on top, the side dish Sweet Potato and Apple Casserole is both sweet and savory. Any crowd will be impressed by this modern, simple twist on the traditional sweet potato casserole!
Serve this dish with other traditional sides like stuffing, mashed potatoes, and green bean casserole for a delicious Thanksgiving side dish!
Here is 3 recipe(s):
Sweet Potato and Apple Casserole
This simple casserole’s blend of sweet and savory flavors is ideal. Great for the holidays!.
Serving Size: 1 serving
Nutritional information per serving: calories 398 kcal, 59 g of carbohydrates, 2 g of protein, 19 g of fat, 10 g of saturated fat, 41 mg of cholesterol, 57 mg of sodium, 5 g of fiber, and 40 g of sugar.
- 4 sweet potatoes, diced into 1-inch pieces (approximately 2 12 pounds).
- 3 large or 4 small apples, cored, peeled, and cut 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)
- Put the potatoes in a big pot and add water to cover them.
- High heat, bring to a boil, and cook until the potatoes are just beginning to soften. They will continue to cook while being baked, so you don’t want to cook them until they are soft.
- Spray a 9×13″ casserole dish with non-stick spray and preheat the oven to 350°F.
- Place the potatoes in the prepared baking dish after draining them.
- Add the apples to the casserole dish.
- Melted butter, brown sugar, maple syrup, and pumpkin pie spice should all be combined in a small bowl.
- Mixture should be poured over the apples and potatoes, then combined.
- Add to the oven and bake for 25 minutes.
- Remove from the oven and top with pecans.
- Re-add to the oven, and bake for an additional five minutes to toast the pecans.
Healthy Apple Sweet Potato Bake
I know my grandmother would like this dish I made to combine sweet potatoes and apples with pork because she always served them with it. —Audrey Thibodeau, Gilbert, Arizona.
Yield: 8 servings.
Nutritional Information: 167 calories, 2g of fat (1g saturated), 4mg of cholesterol, 103mg of sodium, 38g of carbohydrate (28g sugars), 2g of fiber, and 1g of protein.
- 3 cups sliced peeled cooked sweet potatoes
- 3 cups sliced peeled tart apples (about 2 large)
- 3/4 cup packed brown sugar
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- Dash pepper
- 1 tablespoon butter
In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. Combine the brown sugar, nutmeg, allspice, salt, and pepper in a small bowl; sprinkle half of the mixture over the apples. Dot with half of the butter. Repeat layers. , Cover and bake at 350° for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until apples are tender.
Cinnamon Sweet Potato Apple Bake
A perfect fall side dish for your real food table.
Serving Size: 1/6th of recipe
Nutritional Information: Serving Size 1/6th of the recipe, 130 calories, 9 g of sugar, 75 mg of sodium, 5 g of fat, 22 g of carbohydrates, 4 g of fiber, and 1 g of protein.
- Sliced Fuji, Gala, or Honey Crisp apples, 2 medium-sized
- 2 medium (8-9 oz. each) sweet potatoes, peeled and sliced into 1/8th-1/4-inch. rounds.
- 3 Tbsp. ghee or butter, divided (for vegan-friendly, sub coconut oil).
- 1/4 cup water
- 2 tsp. cinnamon
- Sea salt
- Optional – 1/3 cup chopped pecans
- Optional – 2 Tbsp. pure maple syrup
- Preheat oven to 375℉.
- Combine the sweet potatoes, apples, and 2 tablespoons of the butter in a 913 inch casserole dish. melted ghee or butter, water, and cinnamon.
- Mix until apples and sweet potatoes are evenly coated.
- Bake for 40 minutes in the oven with a foil cover.
- Remove the foil after 40 minutes, stir in any optional pecans, and bake the sweet potatoes for an additional 10-15 minutes, or until they are thoroughly cooked to your liking.
- Remove from oven, toss or drizzle with 1 Tbsp. melted butter or ghee with a dash of cinnamon and sea salt
- Add a little maple syrup and extra chopped pecans on top, if desired.