Roasted Sweet Potato and Apple Casserole

Roasted Sweet Potato and Apple Casserole – A HEALTHIER and DELICIOUS twist on sweet potato casserole!! The potatoes and apples retain some texture with the perfect amount of crumble topping! Put it on your holiday menu!!

Roasted Sweet Potato and Apple Casserole - A HEALTHIER and DELICIOUS twist on sweet potato casserole!! The potatoes and apples retain some texture with the perfect amount of crumble topping! Put it on your holiday menu!!

How Does The Sweet Potato and Apple Casserole Taste?

I love the taste and texture of roasted sweet potatoes and if you’re looking for a sweet potato casserole with some texture as opposed to perfectly smooth or mashed, put this side dish on your menu.

The apples also retain a bit of texture and their flavor along with the sweet potatoes is such a classic pairing of fall flavors.

I love crumble toppings and this one was no exception. It’s the crumble topping I use on my traditional Sweet Potato Casserole, minus the pecans although you can incorporate them if you want to.

It’s made from butter, brown sugar, flour, and cinnamon gives this recipe a sweet potato casserole feeling rather than just roasted sweet potatoes and apples. It’s what I’m thankful for this Thanksgiving.

This is the type of sweet potato casserole that doesn’t feel overly decadent, overly sweet, or too mushy or gloppy. It feels as healthy as sweet potato casserole can get but still resemble sweet potato casserole. There’s enough decadence and food coma type foods at Thanksgiving and Christmas meals that having a healthier side dish is a welcome addition for me.

Roasted Sweet Potato and Apple Casserole - A HEALTHIER and DELICIOUS twist on sweet potato casserole!! The potatoes and apples retain some texture with the perfect amount of crumble topping! Put it on your holiday menu!!

How To Make The Sweet Potato and Apple Casserole

Start by roasting 1-inch diced sweet potatoes on a sheet pan. I peel my sweet potatoes but you could leave them unpeeled. You want to roast the sweet potatoes at 400F and make sure they’re nearly cooked through (about 25-30 minutes) before combining them with the apples so they get a headstart cooking since they take much longer than apples to cook through.

After a 25 to 30 minute roast (if you have a convection oven, this is a great recipe to use it with), transfer the sweet potatoes to a casserole dish, top with apples, and the crumble topping before baking for another half hour. Reduce the oven temp by 25 degrees from 400F to 375F after adding the apples and crumble topping to ensure that the crumble topping doesn’t burn.

What Kind Of Apples To Use?

I used three large Fuji apples but Gala, Honeycrisp, or your favorite red sweet-ish apples are fine.

I don’t recommend Red Delicious because they’re too mushy. I don’t recommend green apples because they’re too tart.

I didn’t peel the apples but you can. 

Roasted Sweet Potato and Apple Casserole - A HEALTHIER and DELICIOUS twist on sweet potato casserole!! The potatoes and apples retain some texture with the perfect amount of crumble topping! Put it on your holiday menu!!

What Kind Of Oil To Use

I used coconut oil because the natural subtle sweetness of coconut oil is perfect with the sweet potatoes and apples. Plus the gentle fragrance of the coconut oil is so lovely for me.

But if you or your family are sensitive to coconut oil, you don’t keep it on hand, or would simply prefer a more neutral-tasting oil, then use olive oil. No big deal.

Can I Make This Ahead Of Time?

If you’re making this for a holiday meal, oven space can be at a premium. Please note, I haven’t tested these suggestions firsthand. They’re just my educated-guess type of hunches.

If you want to make this 3 to 4 hours before you plan to serve it, I think that is totally fine. Cover the finished dish with foil, and then about 15 minutes before serving, remove the foil, and pop it back in the oven until it’s warmed through. It’s the type of dish though that even if you’re not eating it super piping hot, it’s still good.

I think in theory you could roast the sweet potatoes the night before, transfer them to an airtight plastic container and keep at room temp overnight, and then the day of service, transfer the sweet potatoes to the casserole dish, top with the apples and crumble topping, and bake it off. This will only save you about 25 minutes and almost feels like more of a hassle, but everyone’s workflow and time constraints are different.

Roasted Sweet Potato and Apple Casserole - A HEALTHIER and DELICIOUS twist on sweet potato casserole!! The potatoes and apples retain some texture with the perfect amount of crumble topping! Put it on your holiday menu!!

Roasted Sweet Potato and Apple Casserole

Roasted Sweet Potato and Apple Casserole

Roasted Sweet Potato and Apple Casserole - A HEALTHIER and DELICIOUS twist on sweet potato casserole!! The potatoes and apples retain some texture with the perfect amount of crumble topping! Put it on your holiday menu!!

Yield: 12
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

Sweet Potatoes

  • 3 pounds peeled sweet potatoes, diced in 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, diced into 1-inch chunks (Fuji, Gala, Honeycrisp; I didn't peel mine)
  • 1 teaspoon cinnamon
  • 1 tablespoon liquid-state coconut oil (olive oil may be substituted), optional

Instructions

  1. Sweet Potatoes - Preheat oven to 400F (use convection if you have it), line a baking sheet with heavy-duty nonstick aluminum foil for easier cleanup if desired, add the sweet potatoes, evenly drizzle with the oil, salt, pepper, and toss with your hands to evenly coat. Bake for about 25 to 30 minutes, or until sweet potatoes are about 80% done, or well on their way to being done. While sweet potatoes are baking, prepare the topping.
  2. Topping - To a medium bowl, add all the ingredients, and fluff with a fork to combine until small pea to grape-sized clumps formed. If the mixture is too wet, add additional flour 1 tablespoon at a time as necessary until clumps can form. Remember not to stir like you're mixing up cake batter, just fluff it. Set topping aside.
  3. After sweet potatoes have roasted, transfer them to a 9x13-inch casserole or baking dish, or similar-sized.
  4. Apples - Evenly sprinkle the apples over the sweet potatoes in the casserole dish, evenly sprinkle with cinnamon, optionally evenly drizzle with oil, and evenly top with the topping mixture.
  5. Reduce the oven temp to 375F and bake for about 30 minutes, or until apples are as tender as desired, the topping is lightly golden browned and set, and sweet potatoes are cooked through. Serve immediately. Recipe will keep airtight in the fridge for up to 5 days.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 283 Total Fat: 11g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 13mg Sodium: 138mg Carbohydrates: 46g Net Carbohydrates: 0g Fiber: 6g Sugar: 23g Sugar Alcohols: 0g Protein: 3g

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3 comments on “Roasted Sweet Potato and Apple Casserole”

  1. Fantastic casserole! I think this could be a recurring side dish for us this winter and I’d love to try it. I always love a crumble topping.

  2. great dish, thank you, love sweet potatoes but have never paired them apples before, so much appreciated!

    Rating: 5

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