Today, I want to share a recipe that’s been a staple in my household, bringing warmth and comfort, especially during the festive season. Picture this: it’s Thanksgiving, and the air is filled with the delicious scent of roasting turkey. But what’s that other smell wafting through the kitchen? It’s none other than my beloved Baked Sweet Potato and Apple Casserole. This dish has been a part of our family tradition for as long as I can remember. It all started with my grandma, who’d whip this up every year without fail. It’s a marvel how a simple combination of sweet potatoes and apples can evoke such cherished memories.
Now, I must confess, I’m not much of a sweet tooth in general, but there’s something about this casserole that just hits the spot. Maybe it’s the way the sweet potatoes get all caramelized and cozy with the apples, or perhaps it’s the irresistible crunch of the pecan streusel on top. Whatever it is, it never fails to bring smiles to the table. I remember the first time I made it for my own little family after we moved into our new home. It was a bit of a cooking marathon that day, juggling a million things at once. But when that casserole came out of the oven, bubbling and golden, all the chaos seemed worth it.
So, why not add this delightful dish to your holiday repertoire? It’s straightforward enough for even the most novice cook to tackle, and I promise it’s a crowd-pleaser. Plus, it’s got that earthy, sweet-savory thing going on that pairs perfectly with all your Thanksgiving favorites. Whether you’re making it for a special occasion or a cozy family dinner, this Baked Sweet Potato and Apple Casserole is sure to become a beloved tradition in your home too. Let’s dive into the process and bring a piece of my family’s kitchen to yours. Trust me, your taste buds will thank you!
How to Make Baked Sweet Potato And Apple Casserole
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Ingredients:
- 8 tablespoons unsalted butter, browned
- 1 cup all-purpose flour (5 ounces/133 grams)
- 1 cup chopped pecans (3.6 ounces/102 grams)
- 1 cup oats (3.2 ounces/100 grams)
- ½ cup light brown sugar, packed (2.5 ounces/68 grams)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 5 sweet potatoes (3 pounds/1330 grams)
- 3 Granny Smith apples (1½ pounds/730 grams)
- ¼ cup unsalted butter, melted (4 tablespoons)
- ¼ cup maple syrup (50 ml)
- 1½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground nutmeg
- ¼ teaspoon lemon juice
Directions:
- Begin by preparing the brown butter. Place the butter in a small pan over medium heat, allowing it to melt and bubble. Stir frequently until it turns golden brown, then remove from heat and pour into a bowl, scraping any browned bits from the pan. Let it cool.
- In a medium bowl, mix together the flour, pecans, oats, brown sugar, salt, and pepper. Stir in the browned butter until the mixture is thoroughly combined. Set aside.
- Preheat your oven to 375°F (190°C). Generously butter a baking dish and set it aside.
- Lay foil on a baking sheet, poke the sweet potatoes with a fork, then place them on the sheet. Bake for about 50 minutes or until tender.
- Core and halve the Granny Smith apples. Place them cut side down on a foiled sheet, and bake for 20 minutes until soft.
- Once the apples are done, remove the peel and any flesh clinging to it. Add the flesh and any juice from the pan to a bowl.
- When cool, peel the sweet potatoes. Add them to the apples and mash to your preferred texture.
- Mix the melted butter, maple syrup, kosher salt, black pepper, nutmeg, and lemon juice, then combine with the mashed sweet potatoes and apples.
- Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the pecan streusel over the top.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake an additional 20 minutes or until the streusel is browned and the dish is heated through.
- Let the casserole rest for about 10-15 minutes before serving.
Ingredient Tweaks for Your Pantry
If you’re out of pecans, walnuts work just as well for the streusel. You can substitute Granny Smith apples with any tart apple variety you have on hand. For a healthier twist, swap a portion of the all-purpose flour with whole wheat flour. Feel free to adjust the amount of maple syrup to suit your taste preferences.
Preserving Baked Sweet Potato And Apple Casserole for Later Enjoyment
To store leftovers, cover the casserole tightly with plastic wrap or aluminum foil and refrigerate for up to three days. For longer storage, freeze it in an airtight container for up to two months. Thaw overnight in the fridge, then reheat in the oven to enjoy a fresh-out-of-the-oven taste.
How to Serve This Cozy Casserole
This dish shines alongside a roasted turkey or ham, making it a perfect holiday side. For a beautiful presentation, garnish with fresh chopped parsley or rosemary. Pair it with a crisp white wine or apple cider to complement the flavors beautifully. It’s also delightful served with a dollop of whipped cream for a sweet touch.
Secrets to Perfecting Baked Sweet Potato And Apple Casserole
For a smoother texture, use a potato masher or electric mixer to mash the sweet potatoes and apples together. To intensify the flavors, roast the sweet potatoes and apples a day ahead. Allow the casserole to rest after baking; this helps the flavors meld together. Adjust the seasoning to suit your taste, adding more spices if desired.
Adding a Seasonal Spin to Baked Sweet Potato And Apple Casserole
In the fall, incorporate cranberries or a hint of cinnamon for a festive twist. For a spring rendition, try adding fresh thyme or rosemary to the mix. Summer brings an opportunity to use fresh peaches in place of apples. Winter can be cozy with a hint of ginger or allspice. Adapt this versatile recipe to fit any season’s bounty.
FAQs:
Can I make this casserole ahead of time?
Absolutely! You can prepare this casserole a day in advance. Simply assemble the dish, cover it tightly, and refrigerate. When you’re ready to serve, bake it in the oven, following the original instructions. This makes it an excellent option for holiday meal prep, saving you time on the big day.
Is it possible to make this dish vegan?
Yes, you can make a vegan version by replacing the butter with a plant-based alternative and using maple syrup as the sweetener. For the streusel, consider using coconut oil or a vegan butter substitute. Ensure the oats and flour you choose are also vegan-friendly, and you’ve got a delicious vegan casserole!
What can I do if my streusel is not browning?
If your streusel isn’t browning as expected, simply place the casserole under the broiler for a couple of minutes. Keep a close eye on it to prevent burning. Alternatively, you can increase the oven temperature slightly for the last few minutes of baking to achieve a golden crust.
How can I add more flavor to this casserole?
To boost the flavors, consider adding a pinch of cinnamon or ginger to the sweet potato mixture. You can also incorporate a splash of vanilla extract or a sprinkle of orange zest for a citrusy note. Experiment with different spices until you find your perfect blend.
What is the best way to reheat leftovers?
For the best results, reheat the casserole in the oven at 350°F (175°C) until warmed through. Cover it with foil to prevent the top from burning. If you’re short on time, you can use the microwave, but be aware that the texture may be slightly different than when freshly baked.
Can I add other fruits to this casserole?
Of course! This casserole is highly adaptable, so feel free to add other fruits such as pears or dried cranberries for added texture and flavor. Just be mindful of the balance between sweet and tart flavors, adjusting the sugar and spices as necessary to suit your taste.
Baked Sweet Potato and Apple Casserole
Equipment
- baking dish
- Skillet
- Medium bowl
- Sheet pans
Ingredients
Brown Butter and Pecan Streusel:
- 8 tablespoons unsalted butter browned
- 1 cup all-purpose flour (5 ounces/133 grams)
- 1 cup chopped pecans (3.6 ounces/102 grams)
- 1 cup oats (3.2 ounces/100 grams)
- ½ cup light brown sugar packed (2.5 ounces/68 grams)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Casserole Base:
- 5 sweet potatoes (3 pounds/1330 grams)
- 3 medium Granny Smith apples (1½ pounds/730 grams)
- ¼ cup unsalted butter melted (4 tablespoons)
- ¼ cup maple syrup (50 ml)
- 1½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground nutmeg
- ¼ teaspoon lemon juice
Instructions
- Begin by preparing the browned butter. Heat 8 tablespoons of unsalted butter in a small skillet over medium heat until melted and bubbly, stirring occasionally. Watch closely as the milk solids turn golden brown, which should take only a few minutes. When ready, remove from heat and transfer to a bowl, scraping any browned bits from the skillet.
For Streusel:
- In a separate bowl, mix together the flour, chopped pecans, oats, packed brown sugar, kosher salt, and ground pepper. Add the browned butter and stir until all ingredients are fully coated and combined.
For Casserole:
- Preheat your oven to 375°F. Generously grease your baking dish and set aside.
- Prepare the sweet potatoes by pricking them multiple times with a fork, then wrap each in foil and bake in the oven for about 50 minutes until soft.
- Core the Granny Smith apples, cutting them in half, and place them cut-side down on a foil-lined sheet pan. Bake together with the sweet potatoes for around 20 minutes until they are soft.
- Once the apples are cooked, scoop the flesh into a medium bowl, including any juices that may have leaked.
- After the sweet potatoes are cooled, remove their skins and mash the flesh. Combine the mashed sweet potatoes with the apple flesh in the bowl.
- In another bowl, mix together the melted butter, maple syrup, kosher salt, ground pepper, ground nutmeg, and lemon juice. Stir this mixture into the mashed sweet potatoes and apples until well-blended.
- Transfer the sweet potato and apple mixture into the prepared baking dish evenly.
- Spread the prepared streusel topping generously over the mashed mixture. You may have some streusel left for later use.
- Cover the dish with foil and place it on a baking sheet in the oven for 40 minutes.
- After 40 minutes, remove the foil and continue to bake for another 20 minutes or until the streusel is golden brown and the casserole reaches an internal temperature of 165°F.
- Allow the casserole to rest for about 10 to 15 minutes before serving, as it will hold its heat well.
