There's something about the combination of sweet potatoes and apples that just sings of fall. This sweet potato and apple casserole recipe is a testament to that harmony, a dish that has become a staple at my family's Thanksgiving table. The first time I made it, I was aiming for something that would complement the savory richness of the other dishes, and this casserole hit the mark with its sweet, spiced, and slightly tart profile.
My journey with this recipe began with a simple desire to bring more color and flavor to the holiday spread. I initially tried a basic sweet potato mash, but it was the addition of tart Granny Smith apples and a crunchy pecan topping that really made the dish stand out. I remember underestimating the power of fresh thyme, but quickly learned that its earthy aroma transformed the flavor completely. This sweet potato and apple casserole recipe is now a refined favorite, perfected over several autumns and many fond memories.
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Ingredients
Casserole base
- Sweet potatoes — 4 large, peeled and cut into cubes
- Granny Smith apples — 3, cored and sliced
- Maple syrup — ¼ cup
- Fresh thyme — 1 tbsp, finely chopped
- Cinnamon — 1 tsp
- Nutmeg — ½ tsp, freshly grated
- Salt — ½ tsp
- Unsalted butter — 2 tbsp, melted
Pecan topping
- Pecans — 1 cup, roughly chopped
- Brown sugar — ½ cup
- All-purpose flour — ⅓ cup
- Unsalted butter — ¼ cup, cold and cubed
- Sea salt — a pinch
Instructions
- Preheat your oven to 375°F (190°C). Grease a casserole dish with butter or non-stick spray.
- Steam the sweet potato cubes until tender, which should take about 15 minutes. The first time I attempted this, I boiled them, but steaming preserves more flavor and nutrients.
- In a large bowl, toss the steamed sweet potatoes with the sliced apples, maple syrup, thyme, cinnamon, nutmeg, salt, and melted butter. I learned that gently tossing ensures each piece is coated without becoming mushy.
- Transfer the mixture to the prepared casserole dish, spreading it evenly. I remember overcooking it the first time around, thinking it needed more time. It's essential to trust the process and the specified timings.
- For the topping, combine the pecans, brown sugar, flour, and a pinch of sea salt in a separate bowl. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. This step is crucial for that delightful crunch.
- Sprinkle the pecan topping evenly over the sweet potato and apple mixture. Press down gently after each addition, which helps in achieving that beautiful, crumbly texture once baked.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the apples are tender. Allow the casserole to rest for about 10 minutes before serving; this lets the flavors meld together beautifully.
Substitutions
- Maple syrup — While maple syrup gives a unique flavor, honey can be a suitable substitute. I've tried both and found honey lends a floral note that's quite pleasant.
- Granny Smith apples — If tartness isn't your thing, try using Fuji or Gala apples. They're sweeter and make the dish more dessert-like, which some of my guests have preferred.
- Pecans — For those with nut allergies, oats mixed with a bit of brown sugar and butter make a lovely alternative topping that still provides a satisfying crunch.
Dietary Restrictions
- Gluten-free — To make this sweet potato and apple casserole recipe gluten-free, simply use a gluten-free all-purpose flour blend for the topping.
- Vegan — Substitute the butter with coconut oil or a vegan butter alternative, and opt for maple syrup over honey to keep the dish plant-based.
Variations
- Spiced — While I've always loved the traditional version, I once experimented by adding a hint of chili powder, and it surprisingly elevated the dish to a whole new level with its subtle warmth.
- Marshmallow topping — For a classic American twist, add mini marshmallows on top during the last 10 minutes of baking. They turn beautifully golden and add a gooey sweetness that's irresistible.
Equipment
- Steamer basket
- Large mixing bowl
- Casserole dish
- Pastry cutter (optional)
- Oven mitts
Storage and Reheating
- Leftovers should be covered with foil or transferred to an airtight container and refrigerated. They will keep for up to 3 days.
- To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, which usually takes about 20 minutes.
Pro Tips
- Layering — When assembling the casserole, I like to alternate layers of sweet potatoes and apples. This ensures that every bite has a perfect balance of flavors and textures.
- Thyme freshness — Fresh thyme truly makes a difference in this sweet potato and apple casserole recipe. I've tried dried, but the fresh leaves impart a more vibrant taste that dried thyme just can't match.
- Butter temperature — For the topping, cold butter is key. It helps create those delightful, flaky crumbs that make the casserole so special. I've learned that cutting the butter into small cubes before chilling it again makes the process even easier.
Sweet Potato and Apple Casserole Recipe for Thanksgiving
This sweet potato and apple casserole recipe is a delightful Thanksgiving dish that combines various flavors. Make sure to check it out.
Equipment
- Steamer basket
- Large mixing bowl
- Casserole dish
- Pastry cutter (optional)
- Oven mitts
Ingredients
- 4 large Sweet potatoes peeled and cut into cubes
- 3 Granny Smith apples cored and sliced
- ¼ cup Maple syrup
- 1 tablespoon Fresh thyme finely chopped
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg freshly grated
- ½ teaspoon Salt
- 2 tablespoon Unsalted butter melted
- 1 cup Pecans roughly chopped
- ½ cup Brown sugar
- ⅓ cup All-purpose flour
- ¼ cup Unsalted butter cold and cubed
- Sea salt a pinch
Instructions
- Preheat your oven to 375°F (190°C). Grease a casserole dish with butter or non-stick spray.
- Steam the sweet potato cubes until tender, which should take about 15 minutes.
- In a large bowl, toss the steamed sweet potatoes with the sliced apples, maple syrup, thyme, cinnamon, nutmeg, salt, and melted butter.
- Transfer the mixture to the prepared casserole dish, spreading it evenly.
- For the topping, combine the pecans, brown sugar, flour, and a pinch of sea salt in a separate bowl. Add the cold butter cubes and mix until the mixture resembles coarse crumbs.
- Sprinkle the pecan topping evenly over the sweet potato and apple mixture. Press down gently after each addition.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the apples are tender. Allow the casserole to rest for about 10 minutes before serving.
Notes
- Layering — When assembling the casserole, I like to alternate layers of sweet potatoes and apples. This ensures that every bite has a perfect balance of flavors and textures.
- Thyme freshness — Fresh thyme truly makes a difference in this sweet potato and apple casserole recipe. I've tried dried, but the fresh leaves impart a more vibrant taste that dried thyme just can't match.
- Butter temperature — For the topping, cold butter is key. It helps create those delightful, flaky crumbs that make the casserole so special. I've learned that cutting the butter into small cubes before chilling it again makes the process even easier.
Nutrition
Nutrition Facts
Sweet Potato and Apple Casserole Recipe for Thanksgiving
Amount per Serving
Calories
592
% Daily Value*
Fat
24
g
37
%
Saturated Fat
8
g
50
%
Trans Fat
0.5
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
10
g
Cholesterol
30
mg
10
%
Sodium
328
mg
14
%
Potassium
1003
mg
29
%
Carbohydrates
93
g
31
%
Fiber
11
g
46
%
Sugar
45
g
50
%
Protein
6
g
12
%
Vitamin A
32625
IU
653
%
Vitamin C
12
mg
15
%
Calcium
128
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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