This Sweet Potato Apple Casserole is a wholesome twist on a holiday favorite, combining creamy sweet potatoes and tender apples with a crunchy pecan oat topping. Naturally sweetened with maple syrup, it’s a cozy, nutritious dish that’s perfect for any fall or winter gathering.
Table of Contents
Ingredients
- Sweet Potatoes: Provide creaminess, natural sweetness, and a boost of vitamins and fiber.
- Apples: Add a fresh, fruity contrast and enhance natural sweetness and texture.
- Coconut Milk: Adds creaminess without dairy, keeping the dish light.
- Maple Syrup/Honey: Natural sweeteners that add flavor depth and warmth.
- Vanilla, Cinnamon, Nutmeg: Enhance fall flavors with aromatic spice and warmth.
- Pecans: Add crunch, healthy fats, and a nutty flavor to the topping.
- Oats: Help create a hearty, crumbly texture in the topping.
- Almond Flour: Keeps the topping light and gluten-free, while adding a mild nutty taste.
- Coconut Oil/Butter: Binds the topping ingredients and adds richness.
Alternative Ingredients
- Coconut Milk: Substitute with almond milk or regular milk for a similar creaminess.
- Maple Syrup/Honey: Swap with agave syrup or brown sugar for a different natural sweetener.
- Pecans: Use walnuts or almonds for a similar crunchy texture and nutty flavor.
- Almond Flour: Replace with oat flour or whole wheat flour for a similar binding effect.
- Coconut Oil/Butter: Olive oil works well as a dairy-free alternative for richness.
Detailed Steps
Cook the Sweet Potatoes: For best texture, cut sweet potatoes evenly so they cook uniformly—overcooked potatoes can turn watery, which can dilute flavors. Drain well to keep the mash smooth and not too liquidy.
Mash and Season: Mash the potatoes until smooth before adding any ingredients. Start with 1/4 cup maple syrup, then taste; you can add more if you want it sweeter. The coconut milk helps make the potatoes creamy without overpowering them—any plant-based milk works here, but coconut adds a nice richness.
Fold in the Apples: Use a firm, crisp apple (like Honeycrisp) to keep a bit of texture in the casserole. Chop them uniformly to ensure they bake evenly, adding a subtle sweetness without going mushy.
Assemble with Care: Smooth the sweet potato mixture in the dish with a spatula so the topping sits nicely and bakes evenly. This also helps the casserole present beautifully if you’re serving guests.
Perfect the Pecan Topping: Toasting the pecans briefly before mixing them in the topping can bring out extra flavor. When adding the topping, press it lightly into the sweet potatoes so it adheres better, giving each bite a balanced crunch.
Bake and Rest: Let the casserole cool for a few minutes after baking to help flavors meld and make it easier to serve clean slices. This resting time enhances the overall taste, and it’s ideal if you’re making it ahead.
Expert Tips
Choose Sweet Potatoes Wisely: Opt for orange-fleshed sweet potatoes (often labeled as garnet or jewel yams) for a naturally sweeter and creamier base.
Soften Apples with a Quick Sauté: If you prefer softer apples, lightly sauté them in a pan with a touch of coconut oil before folding them into the sweet potato mixture. This step adds depth and caramelizes their sweetness slightly.
Keep the Topping Extra Crispy: For a crisper topping, sprinkle a little extra almond flour on top right before baking. This absorbs any moisture and adds a golden finish.
Add a Citrus Twist: A small amount of orange zest in the sweet potato base can bring out both the sweet and savory flavors. Just a pinch will do!
Balance Flavors with a Dash of Salt in the Topping: Adding a pinch of salt to the pecan topping enhances the sweetness and nuttiness, creating a perfect balance in each bite.
Make It Ahead: This casserole can be assembled and refrigerated a day in advance—just add the topping right before baking to keep it fresh and crunchy.
FAQs
To reheat Sweet Potato Apple Casserole, bake it in a 350°F oven for 10–15 minutes to keep the topping crisp. For a quick option, microwave individual portions in 30-second intervals until warmed through.
Yes! You can assemble the sweet potato and apple base a day ahead and store it in the fridge. Add the pecan topping just before baking to keep it crunchy.
Yes, you can freeze this casserole! Just let it cool completely, then store in an airtight container in the freezer for up to a month. Reheat in the oven to keep the topping crisp.
This casserole has a subtle sweetness. Adjust the maple syrup in the base to make it sweeter or less sweet, based on preference.
Serving Suggestions
Serve this Sweet Potato Apple Casserole alongside roasted turkey or baked ham for a classic holiday meal, or pair it with a fresh green salad and hearty grain dish for a balanced vegetarian spread. A dollop of Greek yogurt or a drizzle of honey also makes it a delightful brunch or breakfast option!
Storage Suggestions
Store any leftover Sweet Potato Apple Casserole in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 350°F for 10–15 minutes to keep the topping crisp, or microwave individual portions for convenience.
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Sweet Potato Apple Casserole
Equipment
- Baking dish 9×9
Ingredients
For the Sweet Potato & Apple Base:
- 2-3 large sweet potatoes peeled and cubed (2-2.5 lbs)
- 2 large apples peeled, cored, and chopped (Honeycrisp or Gala work well)
- 2-3 tbsp coconut milk (or any milk of choice)
- 1/4-1/2 cup pure maple syrup or honey (sweetness preference)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
For the Pecan Topping:
- 1 cup pecans roughly chopped
- 1/4 cup rolled oats
- 2 tbsp almond flour (or oat flour)
- 2 tbsp coconut oil or melted butter
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Place cubed sweet potatoes in a pot of water, bring to a boil, and cook until tender, about 15–20 minutes. Drain and let cool slightly.2-3 large sweet potatoes
- In a large mixing bowl, mash the sweet potatoes until smooth. Add coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and salt, and mix well until creamy.2-3 tbsp coconut milk, 1/4-1/2 cup pure maple syrup or honey, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/2 tsp nutmeg, 1/4 tsp salt
- Gently fold in the chopped apples, keeping some texture.2 large apples
- Spread the sweet potato and apple mixture into a greased 9×9-inch baking dish.
- In a medium bowl, combine chopped pecans, oats, almond flour, melted coconut oil, maple syrup, cinnamon, and a pinch of salt. Mix until everything is evenly coated and forms clumps.1 cup pecans, 1/4 cup rolled oats, 2 tbsp almond flour, 2 tbsp coconut oil or melted butter, 1 tbsp maple syrup, 1/2 tsp cinnamon, pinch of salt
- Sprinkle the topping evenly over the sweet potato and apple mixture.
- Bake for 25–30 minutes, or until the topping is golden and the apples have softened slightly.
- Let the casserole cool for a few minutes before serving to allow the flavors to meld together.
Video
@cookinglikekate This Sweet Potato Apple Casserole blends creamy sweet potatoes, tart apples, and a crunchy topping, making it a must-try seasonal dish. #sweetpotatocasserole #perfectsweetpotatocasserole #sweetpotatocasseroleprep #easysweetpotatocasserole #vegansweetpotatocasserole #sweetpotatoecasserole #sweetpotatocasserrole #thanksgivingrecipe #easyrecipe #flavorfuldish #seasonalingredients #autumnrecipes #thanksgivingsidedish #fallflavors #cookingmadeeasy #yummyfood #healthyeating
♬ Autumn – Gabriel Veras
Notes
- Adjust Sweetness: Feel free to adjust the amount of maple syrup based on your preference for sweetness in the casserole base.
- Make Ahead: The casserole can be assembled a day ahead and stored in the fridge. Add the topping just before baking to keep it crunchy.
- Apple Variety: Use firm apple varieties like Honeycrisp, Granny Smith, or Fuji to ensure they hold up well during baking.
- Coconut Milk Substitute: Any plant-based milk, like almond or oat milk, can replace coconut milk, though coconut adds a unique richness.
- Topping Crunch: Toasting the pecans before adding them to the topping can enhance their flavor and give it an extra crunch.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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