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1
Sweet Potato and Apple Casserole
Submitted by Catherine Daugherty on October 4, 2012 in Potatoes, Sides
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- FOR THE CASSEROLE:
- 3 whole Sweet Potatoes, Peeled And Thickly Sliced
- ½ cups Light Brown Sugar, Firmly Packed
- ½ teaspoons Cinnamon (optional)
- 2 whole Large Apples, Peeled, Cored, And Sliced
- FOR THE TOPPING:
- ¼ cups All-purpose Flour
- ¼ cups Light Brown Sugar, Firmly Packed
- ½ cups Chopped Pecans
- ¼ cups Unsalted Butter
Preparation Instructions
Place peeled and sliced sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and parboil until slightly tender, but firm (about 15 minutes). Drain off the water.
Preheat oven to 350 F. Lightly grease a 7″ x 11″ baking dish, or an equivalent sized dish.
In a medium bowl mix brown sugar and cinnamon. If you don’t care for cinnamon it can be omitted. Toss this with the parboiled sweet potatoes and the sliced apples. Place in prepared baking dish.
Combine the topping ingredients in a medium-sized bowl, cutting the butter into the mixture so it all resembles small peas. Sprinkle over the sweet potato mix.
Bake in the preheated oven for 30 minutes or until lightly browned and bubbly.
Serve immediately.
NOTE:
– Any cooking apples will work, such as Granny Smith, Gala, Rome, Honathan or golden delicious.
Leftover fried sweet potatoes also work very well in this recipe.
