Sweet Potato and Apple Casserole Recipe

Introduction

This Sweet Potato and Apple Casserole is a delightful blend of tender sweet potatoes and crisp apples, perfectly balanced with warm spices and a touch of maple syrup. It’s an easy, comforting dish that’s perfect for gatherings or a cozy family meal.

Ingredients

• 4 sweet potatoes (approx. 2 ½ pounds), peeled and cut into 1-inch dice
• 4 small apples or 3 large, peeled, cored, and diced into 1-inch pieces
• ½ cup melted unsalted butter
• ½ cup dark brown sugar
• ¼ cup maple syrup
• 2 teaspoons pumpkin pie spice
• ¼ cup chopped pecans
• Salt to taste

Instructions

1. Step 1: Add the diced sweet 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. Avoid overcooking as they will continue baking later.
2. Step 2: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch casserole dish with non-stick spray.
3. Step 3: Drain the potatoes and transfer them to the prepared casserole dish. Add the diced apples on top.
4. Step 4: In a small bowl, mix together the melted butter, dark brown sugar, maple syrup, and pumpkin pie spice until fully combined.
5. Step 5: Pour this mixture evenly over the sweet potatoes and apples. Gently stir to ensure everything is well coated.
6. Step 6: Bake in the preheated oven for 25 minutes.
7. Step 7: Remove from the oven, sprinkle chopped pecans on top, and return to the oven for an additional 5 minutes to toast the pecans.
8. Step 8: Remove from the oven and let cool slightly before serving.

Tips & Variations

• For a nut-free version, omit the pecans and sprinkle extra brown sugar on top before the final bake.
• Add a pinch of cinnamon or nutmeg for an even warmer spice profile.
• Use a mix of apple varieties (such as Granny Smith and Fuji) for a balance of tart and sweet flavors.
• To make it vegan, substitute butter with coconut oil or a plant-based butter alternative.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This dish is best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day before baking. Cover it tightly and refrigerate, then bake as directed when ready to serve.

What can I substitute if I don’t have pumpkin pie spice?

You can mix 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and a pinch of ground cloves or allspice to make your own pumpkin pie spice blend.

Sweet Potato and Apple Casserole Recipe

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A warm and comforting Sweet Potato and Apple Casserole, combining tender sweet potatoes and crisp apples baked with a rich mixture of butter, brown sugar, maple syrup, and pumpkin pie spice, topped with toasted pecans for added crunch. Perfect as a side dish for holiday meals or cozy family dinners.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Main Ingredients

• 4 sweet potatoes (approx 2 ½ pounds), peeled and cut into 1-inch dice
• 4 small apples or 3 large, peeled, cored, and diced into 1-inch pieces

For the Sauce

• ½ cup melted unsalted butter
• ½ cup dark brown sugar
• ¼ cup maple syrup
• 2 teaspoons pumpkin pie spice

Topping

• ¼ cup chopped pecans
• Salt to taste

Instructions

1. Boil the Sweet Potatoes: Add the diced sweet 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 but not fully cooked, as they will continue cooking during baking.
2. Preheat and Prepare Baking Dish: Preheat your oven to 350°F and spray a 9×13″ casserole dish with non-stick spray to prevent sticking.
3. Combine Potatoes and Apples: Drain the sweet potatoes and transfer them to the prepared casserole dish. Add the diced apples on top of the potatoes.
4. Mix the Sauce: In a small bowl, mix together melted butter, dark brown sugar, maple syrup, and pumpkin pie spice until well combined.
5. Coat the Casserole: Pour the butter and spice mixture evenly over the sweet potatoes and apples, then gently stir to combine so all pieces are coated.
6. Bake the Casserole: Place the casserole dish in the oven and bake for 25 minutes until the potatoes and apples are tender and the flavors meld.
7. Add Pecans and Final Bake: Remove the casserole from the oven, sprinkle chopped pecans evenly on top, and return to the oven for an additional 5 minutes to toast the pecans and add crunch.

Notes

• Be sure not to overcook the sweet potatoes when boiling, as they’ll continue cooking during baking.
• You can substitute pecans with walnuts if desired.
• For extra flavor, a pinch of cinnamon can be added to the spice mix.
• This dish can be prepared a day ahead; just cover and refrigerate before baking.
• Use crisp apples like Granny Smith or Fuji for the best texture contrast.

Keywords: sweet potato casserole, apple casserole, fall side dish, holiday recipe, baked sweet potatoes, autumn recipe