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Sweet Potato Apple Casserole combines the natural sweetness of sweet potatoes and apples with a crunchy pecan topping for a delightful addition to your holiday menu. This easy twist on a classic casserole brings warm spices and a touch of maple syrup for a side dish that’s as comforting as it is flavorful.

A close-up of a sweet potato apple casserole topped with a crumbly pecan streusel in a beige baking dish. A pink and gold spoon is partially submerged, highlighting its textured topping and creamy base.

Packed with nutritious ingredients like sweet potatoes and apples, this recipe balances natural sweetness with wholesome toppings. It’s a dish that has graced my holiday table and become one of my favorite dishes to serve during the holiday season.

Contents hide
1 ❤️ Why you will love this recipe
2 🗝️ Key ingredients & substitutions
3 🥣 How to make sweet potato apple casserole
4 🪄 Recipe notes & tips
5 🫙 Storage instructions
6 ✨ Variations
7 🍽️ What to serve with sweet potato apple casserole
8 ❓ Frequently asked questions
9 😋 More casserole recipes you will love
10 📖 Recipe
11 Sweet Potato Apple Casserole

❤️ Why you will love this recipe

  • Simple ingredients: Made with pantry staples like olive oil, cinnamon, and nutmeg.
  • Natural sweetness: Sweet potatoes and apples provide flavor without added sugars.
  • Holiday-worthy: Perfect for Thanksgiving or Christmas dinner.
  • Versatile dish: Works as a sweet side dish or even a savory twist.
  • Prep-friendly: Make ahead and store in a freezer-safe container for up to 3-4 days.

🗝️ Key ingredients & substitutions

A wooden table with ingredients labeled for a recipe: almond flour, chopped pecans, diced apples, sweet potatoes, a small dish of maple syrup, and a bowl of spices including cinnamon, nutmeg, black pepper, and salt.
  • Sweet potatoes: The base of the dish, adding creaminess and natural sweetness. Large or medium sweet potatoes work well.
  • Apples: Use firm varieties like Granny Smith, Gala, or Pink Lady for the perfect balance of tartness and sweetness. Heirloom apples are also a great choice!
  • Olive oil or butter: Adds richness to the sweet potato mixture and the crunchy topping.
  • Ground cinnamon and nutmeg: Warm spices that complement the apples and sweet potatoes beautifully. Pumpkin pie spice can be used as a substitute.
  • Pecans: Chopped pecans add a nutty crunch. Walnuts can be swapped in if preferred.
  • Almond flour: Helps bind the topping while keeping it gluten-free. Regular flour works as a substitute if needed.
  • Maple syrup: Optional, but a drizzle of maple syrup adds a lovely touch of sweetness to the topping.

🥣 How to make sweet potato apple casserole

  1. Prep the sweet potatoes: Wash and poke them with a fork. Microwave for 7 minutes, flipping halfway through. Let them cool, then remove the skins.
A fork pierces the skin of several raw sweet potatoes resting on a white plate. The potatoes have a reddish-brown peel and are slightly shiny, possibly from moisture. The background shows a stovetop burner.
A hand placing or removing sweet potatoes on a plate inside a microwave oven. The lighting casts a shadow on the hand and the sweet potatoes. The microwave's interior is dark, highlighting the focus on the sweet potatoes.
Two baked sweet potatoes split open on a white plate, showing their vibrant orange interiors. A yellow-handled knife rests beside them on a pink napkin. A white cloth and additional sweet potatoes are visible in the background.
  1. Preheat the oven: Set it to 375°F (190°C) and prepare a shallow baking dish with cooking spray.
  2. Make the topping: In a medium bowl, mix chopped pecans, almond flour, olive oil, and maple syrup. Set aside.
A mixing bowl containing chopped pecans, almond flour, and a liquid ingredient, likely melted butter or syrup, on a stovetop. The ingredients are ready to be mixed, possibly for baking.
A white bowl filled with chopped pecans mixed with almond flour. The bowl is placed on a stovetop with a silver metal grate visible underneath. The mixture appears crumbly and textured.
  1. Blend the filling: Combine sweet potatoes, diced apples, olive oil, cinnamon, salt, black pepper, and nutmeg in a blender. Blend until smooth.
  2. Assemble the casserole: Pour the sweet potato mixture into the prepared baking dish and spread it evenly. Sprinkle the pecan topping over the surface.
  3. Bake: Bake for 25-30 minutes until the edges start to bubble and the topping turns golden brown.
A food processor bowl containing chopped apples, cinnamon, and mashed sweet potatoes.
Oval dish with smooth, orange mashed sweet potatoes on a stovetop. A light blue spatula with a wooden handle rests on top of the mash. Part of a gas burner is visible in the background.
Oval-shaped dish with sweet potato casserole topped with crumbly pecan streusel. The casserole is placed on a stovetop, showcasing a golden-brown surface with pecans scattered across.
  1. Cool and serve: Let the casserole cool for 10 minutes before serving to allow the flavors to meld.
A baking dish filled with sweet potato apple casserole topped with a crumbly pecan streusel. A portion has been scooped out, revealing the creamy orange filling beneath. A serving spoon rests in the dish, and a small plate with a serving is nearby.

🪄 Recipe notes & tips

  • Apples: Granny Smith will add a tartness to the casserole whereas sweeter apples like gala or golden delicious will mostly just add sweetness. Both are great choices!
  • Don’t skip the spices: Cinnamon and nutmeg are key to the warm, cozy flavor. Add a pinch of pumpkin pie spice for an extra kick!
  • Make it nut-free: Swap the pecans for sunflower seeds or omit the topping entirely for a smoother finish.
  • For a smoother texture: Blend the sweet potato mixture extra thoroughly if you prefer it silky smooth.
  • Make ahead: Prepare the casserole a day in advance, cover it tightly, and refrigerate. Bake just before serving.

🫙 Storage instructions

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • Freeze: Transfer to a freezer-safe container and freeze for up to one month. Thaw overnight in the refrigerator before reheating.
  • Reheat: Warm in a 350°F oven for 10-15 minutes or microwave individual portions for 1-2 minutes.
  • Portion control: Divide leftovers into smaller containers for easy reheating and serving.

✨ Variations

  • Add mini marshmallows: Sprinkle them over the top during the last 5 minutes of baking for a sweet and gooey twist.
  • Cranberry addition: Toss in a handful of dried cranberries for a pop of tartness.
  • Savory style: Skip the maple syrup and add a touch of olive oil, rosemary, and garlic for a savory variation.
  • Vegan option: Use vegan butter instead of olive oil and skip the marshmallows or use a vegan-friendly brand.
  • Extra crunch: Mix in a few crushed graham crackers with the pecan topping for more texture.

🍽️ What to serve with sweet potato apple casserole

❓ Frequently asked questions

Can I use a slow cooker for this recipe?

Yes! Assemble the sweet potato mixture and topping in a slow cooker and cook on low for 4-6 hours or high for 2-3 hours.

What’s the best way to slice the apples?

Cut them into thick slices or dice them evenly for consistent cooking and texture.

Can I use a different nut for the topping?

Absolutely! Walnuts, hazelnuts, or even slivered almonds are excellent alternatives.

Is this casserole gluten-free?

Yes, it is if you use almond flour. Substitute with gluten-free all-purpose flour if needed.

A close-up of a sweet potato apple casserole topped with pecans and crumbly streusel in a white dish. A portion has been scooped out with a shiny gold spoon, revealing the smooth orange sweet potato filling beneath.

😋 More casserole recipes you will love

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📖 Recipe

Close-up of a baked sweet potato apple casserole topped with a crumbly pecan streusel in a white oval dish. A spoon is partially submerged, revealing the golden-orange filling with hints of apple beneath the crispy topping.

Sweet Potato Apple Casserole

Bethany Galloway
Sweet Potato Apple Casserole combines the natural sweetness of sweet potatoes and apples with a crunchy pecan topping for a delightful addition to your holiday menu. This easy twist on a classic casserole brings warm spices and a touch of maple syrup for a side dish that's as comforting as it is flavorful.
5 from 1 vote
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 12 Servings
Calories 216 kcal

Ingredients
 
 

  • 2 pounds sweet potatoes
  • 3 Tablespoons olive oil or butter
  • 2 apples peeled, cored, and diced
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon sea salt or to taste
  • 1/4 teaspoon ground black pepper optional
  • pinch of ground nutmeg

Topping:

  • 1 cup chopped pecans 100g
  • 1/2 cup almond flour 50g
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup optional

Extra salt & cinnamon/sugar for topping optional

Instructions
 

Soften the sweet potatoes:

  • Wash and then poke the sweet potatoes all over the skin with a fork.
    2 pounds sweet potatoes
  • Microwave for 7 minutes, turning them over halfway through.
  • Remove from microwave, cut in half and let cool.
  • Remove skins and set sweet potatoes aside.

While the sweet potatoes are cooking:

  • Preheat the oven to at 375°F/ 190°C.
  • Mix the topping ingredients together in a medium mixing bowl. Set aside.
    1 cup chopped pecans, 1/2 cup almond flour, 1 tablespoon olive oil, 1 tablespoon maple syrup

Assemble and bake:

  • Add all of the ingredients except the topping ingredients to a blender and blend until smooth.
    3 Tablespoons olive oil, 2 apples, 1.5 teaspoons ground cinnamon, 1 teaspoon sea salt or to taste, 1/4 teaspoon ground black pepper, pinch of ground nutmeg, 2 pounds sweet potatoes
  • Transfer to a 9” baking dish and sprinkle the topping over everything.
  • Bake for 25-30 minutes until potatoes begin to slightly bubble and toping is lightly browned.
  • Let cool for 10 minutes before serving.

Notes

  • Apples: Granny Smith will add a tartness to the casserole whereas sweeter apples like gala or golden delicious will mostly just add sweetness. Both are great choices!
  • Don’t skip the spices: Cinnamon and nutmeg are key to the warm, cozy flavor. Add a pinch of pumpkin pie spice for an extra kick!
  • Make it nut-free: Swap the pecans for sunflower seeds or omit the topping entirely for a smoother finish.
  • For a smoother texture: Blend the sweet potato mixture extra thoroughly if you prefer it silky smooth.
  • Make ahead: Prepare the casserole a day in advance, cover it tightly, and refrigerate. Bake just before serving.

Storage instructions

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • Freeze: Transfer to a freezer-safe container and freeze for up to one month. Thaw overnight in the refrigerator before reheating.
  • Reheat: Warm in a 350°F oven for 10-15 minutes or microwave individual portions for 1-2 minutes.
  • Portion control: Divide leftovers into smaller containers for easy reheating and serving.

Nutrition

Calories: 216kcalCarbohydrates: 23gProtein: 3gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 42mgPotassium: 330mgFiber: 5gSugar: 8gVitamin A: 10748IUVitamin C: 3mgCalcium: 45mgIron: 1mg
Keyword sweet potato apple casserole, sweet potato casserole
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5 from 1 vote (1 rating without comment)

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