Apple and Sweet Potato Casserole
Delicious and healthy baked apple and sweet potato casserole for your fall gatherings. No marshmallows allowed!
Servings: 6 1/2 cup servings
Calories: 139kcal
Equipment
- Casserole dish
- Foil
Ingredients
- 1-2 Large sweet potato, to make 2 cups peeled, sliced
- 1 Large Apple Gala or other sweet variety
- 1/4 cup Apple juice
- 2 TB Butter Sub coconut butter for dairy-free
- 1/2 tsp Cinnamon
- 1/2 tsp Pumpkin pie spice
Optional toppings
- 1/2 cup Chopped pecans Sub toasted sunflower seeds for nut-free
- 2 TB Coconut sugar Sub maple syrup
Instructions
- Preheat oven to 400°
- Peel and slice sweet potato into 1/4" rounds and layer into casserole dish
- Pour apple juice over top
- Sprinkle evenly with spices
- Top with butter cut into smaller pieces and dotted around the top
- Peel, cut, and slice apple and arrange in layer on top of sweet potatoes
- Cover with foil and bake for 45 minutes at 400°
- Carefully remove from oven, lift foil away from face, and stir. Check sweet potatoes for doneness.
- Replace foil and return to oven for 15-30 additional minutes depending on your altitude and oven. Higher altitudes generally require longer cooking time.
- Check in 15 minute increments until apples and sweet potatoes are soft then remove from oven and mash potatoes with fork or potato masher.
- Top with optional sweetener and sprinkle with pecans. Broil for a few minutes to crisp pecans and caramelize coconut sugar or maple syrup.
- Serve hot as a side dish that perfectly complements your turkey and stuffing
Notes
Brown sugar can be used as a sweet topping, but coconut sugar and pure maple syrup have a lower glycemic index and some nutritional value which makes it a little better choice. Although no added sweetener is the best decision for optimal health sometimes you've got to have a little bit of sweet!