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Roasted Sweet Potato and Apple Casserole Recipe

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4.3 from 3 reviews

This Roasted Sweet Potato and Apple Casserole is a comforting and flavorful side dish perfect for fall and holiday meals. Sweet potatoes are roasted until tender, then combined with diced apples and a cinnamon-spiced crumbly topping made from butter, brown sugar, and flour. Baked together until golden and bubbly, this casserole offers a delightful balance of sweet and savory flavors with a crisp, buttery topping.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Sweet Potatoes

  • 3 pounds peeled sweet potatoes, diced into 1-inch chunks
  • 3 to 4 tablespoons liquid-state coconut oil (olive oil may be substituted)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Topping

  • 5 tablespoons unsalted butter, melted
  • 2/3 cup light brown sugar, packed
  • 1/2 cup all-purpose flour (plus more if necessary)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt (or to taste)

Apples

  • 3 large apples (Fuji, Gala, Honeycrisp), diced into 1-inch chunks (peeling optional)
  • 1 teaspoon cinnamon
  • 1 tablespoon liquid-state coconut oil (olive oil may be substituted, optional)

Instructions

  1. Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 400°F (use convection if available) and line a baking sheet with heavy-duty nonstick aluminum foil for easy cleanup. Place the diced sweet potatoes on the sheet, drizzle evenly with 3 to 4 tablespoons of liquid-state coconut oil, season with kosher salt and freshly ground black pepper. Toss gently with your hands to coat all pieces evenly.
  2. Roast Sweet Potatoes: Bake the sweet potatoes for about 25 to 30 minutes, or until they are approximately 80% cooked through—soft but not fully tender.
  3. Prepare the Topping: While the sweet potatoes roast, combine the melted unsalted butter, light brown sugar, 1/2 cup all-purpose flour, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt in a medium bowl. Fluff the mixture gently with a fork until small pea- to grape-sized clumps form. If the mixture feels too wet and cannot form clumps, add flour 1 tablespoon at a time until the desired texture is achieved. Do not overmix; just fluff to combine. Set aside.
  4. Transfer Sweet Potatoes to Casserole Dish: Once the sweet potatoes are roasted, transfer them carefully to a 9×13-inch casserole or similarly sized baking dish.
  5. Add Apples and Season: Evenly sprinkle the diced apples over the roasted sweet potatoes. Dust the apples with 1 teaspoon of cinnamon and, if desired, drizzle with 1 tablespoon of liquid-state coconut oil to add extra moisture and flavor.
  6. Top and Bake: Spread the prepared crumbly topping evenly over the apples and sweet potatoes. Reduce the oven temperature to 375°F and bake the casserole for about 30 minutes, or until the apples are tender, the topping is lightly golden and set, and the sweet potatoes are fully cooked through.
  7. Serve: Remove the casserole from the oven and serve immediately for best flavor and texture.

Notes

  • Use firm, crisp apples like Fuji, Gala, or Honeycrisp for the best texture and flavor.
  • If you prefer a less sweet dish, reduce the brown sugar slightly in the topping.
  • Substitute olive oil for coconut oil if desired; it will alter the flavor slightly but still yield great results.
  • To make cleanup easier, lining the baking sheet and casserole dish with foil is recommended.
  • Ensure the topping mixture is fluffy and clumpy rather than smooth to achieve the perfect crumbly texture after baking.
  • For a nutty crunch, consider adding chopped pecans or walnuts to the topping.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/roasted-sweet-potato-and-apple-casserole-recipe/