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–+ servings

Sweet Potato Apple Casserole

5 from 1 vote
A nutritious Sweet Potato Apple Casserole with a pecan topping—ideal for holidays or as a cozy side dish with your favorite meal.
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Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Course: Appetizer, Dinner, Side Dish, Snack
Cuisine: American
Keyword: Christmas Recipes, Holiday, Thanksgiving
Servings: 8 servings
Calories: 250kcal

Equipment

  • large pot
  • colander
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula or spoon
  • Baking dish 9x9
  • Chefs knife

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 9x9-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.

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

Serving: 8servings | Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 106mg | Potassium: 338mg | Fiber: 5g | Sugar: 15g | Vitamin A: 8048IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg