Sweet Potato and Apple Casserole
Nothing beats the cozy vibes of a buttery, cinnamon-spiced Sweet Potato and Apple Casserole on a chilly night. Sweet, warm, and full of texture, it’s basically fall in a baking dish. And a bonus? It works for both dinner and dessert.
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I love this recipe because it’s a nostalgic blend of our two favorite seasonal staples: apples and sweet potatoes. It reminds me of childhood holidays, where the house smelled like dessert long before dinner was ready. And honestly, anything topped with pecans and brown sugar is an automatic win in my book.
If you love this bake, you might want to try our Apple Crumb Cheesecake Bars, Cinnamon Roll Apple Bake, or even this Pumpkin Apple Pie for more cozy goodness.
Why You’ll Love This Recipe
- Pecan topping: That crunchy, buttery layer takes it over the top.
- Perfectly cozy and sweet: A warm, comforting blend of fall flavors.
- Super easy to make: Basic prep and minimal ingredients keep it simple.
- Crowd-pleaser: Great for holidays or potlucks with its sweet-savory charm.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Sweet Potatoes: Go for medium-sized ones. Peel and cube them evenly so they cook at the same pace.
- Apples: Use a firm apple like Granny Smith, Honeycrisp, or Fuji so they don’t turn to mush.
- Brown Sugar + Maple Syrup: This combo brings warm, caramelly sweetness.
- Butter: Melted and mixed into the filling and topping for that rich, buttery flavor.
- Spices (Cinnamon, Nutmeg): These give it that warm, fall spice vibe.
- Salt: Just a touch to balance the sweetness.
- Pecans: Chopped and tossed with brown sugar and butter for the crunchy topping.
See the recipe card below for quantities.
Variations
- Vegan: Swap the butter for vegan butter or coconut oil.
- Nut-Free: Skip the pecans or use crushed pretzels or granola for crunch.
- Extra Sweet: Add a drizzle of honey or more maple syrup if you’re craving dessert vibes.
- Savory Twist: Add rosemary or thyme and cut back a little on the sugar.
- Textured Mix-Ins: Try dried cranberries or chopped dates for extra chew.
Instructions
You can throw this together without breaking a sweat. Just a little prep, then it goes into the oven. Preheat the oven, boil up your sweet potatoes, and get ready to enjoy this side dish.
- . In a large bowl, combine the drained sweet potatoes, sliced apples, brown sugar, maple syrup, melted butter, cinnamon, nutmeg, and salt. Gently toss to coat everything evenly.
- Pour the filling mixture into your prepared dish and spread it out.
- In a small bowl, mix pecans, brown sugar, and melted butter. Sprinkle it evenly over the top.
- Bake uncovered for 30 minutes, until apples are tender and the top is golden and slightly crisp.
Storage
- Storing: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm up in the microwave or a 325°F oven until heated through.
- Make Ahead: Assemble everything the day before, refrigerate, then bake when you’re ready (you may need an extra 5–10 minutes).
Wendy’s Tips
- Potatoes: Don’t overcook the sweet potatoes during boiling or they’ll fall apart when baked.
- Choose the right apples: Use apples that hold their shape to avoid mushy texture.
- Add more crunch: Want more crunch? Broil the topping for a minute or two at the end.
- Cool slightly: Let it cool for 5–10 minutes after baking to help everything set.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
It’s best fresh, but you can freeze leftovers. Just know the texture might change slightly.
Stick with firm apples like Honeycrisp, Granny Smith, or Fuji. They hold up well during baking.
You could, but fresh is better for texture. If using canned, drain well and skip the boiling step.
Sweet Potato and Apple Casserole
Equipment
- 9×13 baking dish
- large pot
- Large Mixing Bowl
- small bowl
Ingredients
- 4 medium sweet potatoes peeled and cubed
- 3 medium apples peeled, cored, and sliced
- ¼ cup brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons melted butter
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Topping:
- ½ cup chopped pecans
- ¼ cup brown sugar
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Boil sweet potatoes in a large pot until just tender, about 10 minutes. Drain well.
- In a large bowl, combine sweet potatoes, apples, brown sugar, maple syrup, melted butter, cinnamon, nutmeg, and salt. Mix gently to coat.
- Spread mixture evenly into prepared baking dish.
- In a small bowl, stir together pecans, brown sugar, and melted butter. Sprinkle over the top of the casserole.
- Bake uncovered for 30 minutes, until apples are tender and the pecan topping is golden brown.
Notes
- Don’t overcook the sweet potatoes when boiling, or they’ll get mushy when baked.
- Use apples that retain their shape, such as Honeycrisp or Granny Smith.
- Want extra crunch? Broil the topping for the last 1–2 minutes.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
