This delicious sweet potato dish has a dessert-like flavor. It is a perennial favorite.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 sweet potatoes, peeled and quartered
- ½ cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 large cooking apples – peeled, cored and cut into 1/4 inch rings
- ¼ cup all-purpose flour
- ¼ cup firmly packed brown sugar
- ¼ cup butter
- ¼ cup chopped pecans
Instructions
- Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch baking dish.
- In a small bowl, mix brown sugar, cinnamon and nutmeg.
- Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
- In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
- Bake in the preheated oven 30 minutes, or until lightly browned.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 74 mg |
| Sugars | 28 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I make no changes. I’ve been using this recipe for years and everyone absolutely loves it.
I would add melted butter over the top prior to baking. It was sweet and better than the original Sweet potato casserole with marshmallows.
My family loved this at thanksgiving! We had the usual casserole and this one and the original casserole was never even touched after they started on this one. A request for this one was made for the family gathering at Christmas! They almost never eat sweet potato but loved this. I did reduce the sugar a great deal since we have diabetics at our dinner table. going to be a regular at our holiday table. Thank you for sharing
this turned out very well and everyone loved it. steps 3 & 5 need to specify which amount of brown sugar should be used.
I had a butternut squash that I needed to use so substituted it for the yams. Cubed it and the apples. Didn’t parboil and mixed the topping, doubling it, spreading it on top and covered with foil. Baked an hour. It’s now a family favorite. And yes, tastes like dessert!
I used this receipe as the base for my version of this dish. I used 3 Fuji Apples (1 peeled, 2 not), 1 each 1 lb sweet potato. I baked the sweet potato first. Then sliced into 1/4 width slices and cut those into halves leaving the skin on. Then I followed the first set of dry ingredients to a T. I coated the sweet potato and apple pieces, instead of layering the dry ingredients between the layers. I used EVO with a paper towel to coat the cookware. This helped out a lot when scoping it out to serve and for cleaning the dish later on. For the crumble I loosely scoped the 1/4 brown sugar. Followed the rest of the crumble. Then added 1 tsp ground each of tumeric and black pepper. It gave the dish a nice spice and light heat to it.
This is a nice side dish worth making if your looking for something a little different from the usual sweet potato casserole. I used less sugar because my apples were so sweet and baked the sweet potato because I prefer the flavor and it retains more nutrients. I layered the apples and sweet potatoes with an apple rosette in the center, however the rosette was obscured by the pecan topping.
My family loves this and it’s our replacement for the traditional sweet potatoes with marshmallows on top.
Very good healthier option for Thanksgiving than most sweet potato casseroles. 4 x recipe but 6x the topping and everyone loved it for our large crowd.
Less sugar to make more of a side dish, than a dessert
Followed the recipe exactly but the casserole is dry, the apples are still not soft after more than 30 minutes baking, and the flour topping is kind of mushy. Plus it’s not very sweet despite the brown sugar.
Yum! 50 kinds of excellent.
Cut back a little on the nutmeg
I made this 3 times over Thanksgiving week! The only changes I made were…I peeled and BAKED the sweet potatoes (coated in melted butter, brown sugar and nutmeg) first for 25 minutes, THEN added the apples with the same coating and made a struesel topping (butter, flour, brown sugar, cinnamon, nutmeg and pecans) on top and baked for 30. I got rave reviews from all!
The sweet potato lovers at our house enjoyed this dish so much on Thanksgiving that they fought over the leftovers. I rated it 4 stars because I did take another’s advice and baked the potatoes first rather than boiling them. Be careful not to over bake them. Let them cool. Also I added cinnamon. Perfect!
I followed reviews and cut down on sugar. Was very fast and easy to make. Will make again!
I have made this for years. I don’t add sugar because some of the people in my family are diabetic.
All around wonderful, and I’m not a huge mixing of ingredients fan. I typically eat my yams without anything but butter. This is a definite repeat!
Love this is recipe!
Everyone ate it and loved it! My kids would never eat sweet potatoes however they are overshadow by the apple, cinnamon and brown sugar topping. GREAT RECIPE that I am going to make MANY TIMES!!!
This is a winner! I made it for a group of women who have “heart issues”. I needed a heart healthy recipe for our December luncheon. This received raves. Several asked for the recipe. I told them to go to Allrecipes to find it. I followed the suggestion of using two Golden Delicious apples. It was easy to follow and tasty as well.