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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.
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5 from 1 vote

Sweet Potato Apple Casserole

Sweet Potato Apple Casserole combines the natural sweetness of sweet potatoes and apples with a crunchy pecan topping for a tasty addition to your breakfast or 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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Side Dish
Cuisine: American
Keyword: sweet potato apple casserole, sweet potato casserole
Servings: 12 Servings
Calories: 216kcal
Author: Bethany Galloway

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 for topping optional
US Customary - Metric

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: 216kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 42mg | Potassium: 330mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10748IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg