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Roasted Sweet Potato and Apple Casserole

Roasted Sweet Potato and Apple Casserole

Roasted Sweet Potato and Apple Casserole combines tender sweet potatoes, juicy apples, warm cinnamon, and a crunchy pecan-oat topping for a comforting fall side dish. It's easy to prepare and perfect for Thanksgiving, holiday dinners, and cozy family meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings 4

Ingredients
  

Sweet Potato and Apple Filling

  • 2 medium sweet potatoes peeled and cubed
  • 2 medium apple cored and chopped
  • 1 tablespoon olive oil or melted butter
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon salt

Crunchy Pecan-Oat Topping

  • ½ cup rolled oats
  • ⅓ cup chopped pecans
  • 2 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons melted butter
  • ¼ teaspoon ground cinnamon optional

Instructions
 

  • Prepare the Sweet Potatoes and Apples: Preheat the oven to 375°F (190°C). Peel the sweet potatoes and cut them into evenly sized cubes. Core the apples and chop them into similar-sized pieces. Peeling the apples is optional.
  • Season the Ingredients: Place the sweet potatoes and apples in a large mixing bowl. Add the olive oil or melted butter, maple syrup, cinnamon, nutmeg, and salt. Toss until all the pieces are evenly coated.
  • Arrange in the Baking Dish: Lightly grease a medium baking dish. Spread the sweet potato and apple mixture in an even layer so the ingredients cook consistently.
  • Prepare the Crunchy Topping: In a separate bowl, combine the rolled oats, chopped pecans, brown sugar, flour, and optional cinnamon. Add the melted butter and mix until the ingredients form a crumbly topping.
  • Add the Topping and Bake: Sprinkle the oat and pecan mixture evenly over the sweet potatoes and apples. Bake at 375°F (190°C) for approximately 35–45 minutes, until the sweet potatoes are fork-tender and the topping is golden brown. If the topping browns too quickly, cover loosely with foil.
  • Rest and Serve: Remove the casserole from the oven and let it rest for 5–10 minutes before serving. Serve warm as a side dish with roasted turkey, chicken, pork, or your favorite holiday meal.

Notes

 
  • Best apples: Honeycrisp, Fuji, or Granny Smith apples work well.
  • Even cooking: Cut the sweet potatoes and apples into similar-sized pieces.
  • Adjust sweetness: Reduce the maple syrup or brown sugar if your apples are very sweet.
  • Crunchy topping: Add the pecan-oat topping just before baking for the best texture.
  • Nut-free option: Replace pecans with additional rolled oats or pumpkin seeds if appropriate.
  • Make ahead: Prepare the filling and topping separately, refrigerate, and assemble before baking.
  • Refrigerator: Store leftovers in an airtight container for 3–4 days.
  • Freezer: Freeze for up to 2–3 months for best quality.
  • Reheating: Reheat in the oven at 350°F (175°C) until warmed through. Uncover near the end to help crisp the topping.
 

Nutrition Facts

 
  • Calories: 300 kcal
  • Protein: 4 g
  • Total Fat: 13 g
  • Saturated Fat: 5 g
  • Carbohydrates: 44 g
  • Fiber: 6 g
  • Sugar: 20 g
  • Sodium: 100 mg
  • Cholesterol: 15 mg
 
Note: These values are estimates per serving and may vary depending on the size of the sweet potatoes and apples, the butter or oil used, and the topping quantities.