Sweet Potato and Apple Casserole
This Sweet Potato Apple Casserole layers thin slices of sweet potatoes and apples in a light caramel sauce with a hint of citrus. Sweet, buttery with warm flavors, finished with optional zest and citrus slices for holiday presentation
Servings 6 people
Ingredients
- 2 medium sweet potatoes peeled and sliced into ¼-inch slices
- 2 Honey crisp apples sliced into ¼-inch slices
- 4 tbsp salted butter
- 1/2 cup dark brown sugar
- 1/3 cup white sugar
- 3 tbsp caramel sauce See notes below. Use a good quality brand. I used Coops Salted Caramel.
- 1 ¼ tsp cinnamon
- 1-2 tsp vanilla extract
- 1 tbsp frozen lemonade concentrate thawed. No concentrate? See notes below
- salt Just a pinch
- 2 tbsp heavy whipping cream See notes below
Instructions
- Heat oven to 350°F
- Peel sweet potatoes and apples, cut into ¼-inch slices, and place in the prepared baking dish.
Brown Sugar Sauce
- Microwave the salted butter until melted. Add the brown sugar ingredients into the bowl with the melted butter.
- Pour the mixture over the apples and sweet potatoes. Toss or stir until everything is coated. (No need to arrange in neat layers.)
- Cover tightly with foil and bake for 45–55 minutes, or until tender. Remove foil for the last 8–10 minutes to let the top caramelize lightly.
- Right before serving, sprinkle zest, and (optional) add thin citrus slices as garnish.
Video
Notes
What size pan to use:
This sweet potato and apple recipe is written as a smaller batch, perfect for a small family or gathering. I used a 13x7 pan, If you’d like to double or even triple it, just be sure to use a larger baking pan so everything cooks evenly. You can easily eyeball it, if the ingredients look too crowded in the pan, size up to a bigger one.Keep in mind that doubling the recipe may increase the baking timeHow to make Ahead
Assemble the casserole as written, then cover tightly and refrigerate for up to 48 hours before baking. When ready to cook, remove it from the fridge and let it sit at room temperature for about 30 to 40 minutes then bake according to the recipe instructions.(Tips + Caramel Sauce Option):
- I love Coop's Salted Caramel in this recipe. It’s optional, but it adds a richer, more flavorful sauce. I also use it on ice cream, fruit, and other desserts it’s one of the best caramel sauces I’ve tried. You can usually find it at Sprouts or order it here on Amazon. If you don’t have caramel sauce, just add a little extra brown sugar instead
- If you don’t have lemonade concentrate, don’t worry, you can swap in 1 teaspoon of fresh lemon juice instead. A little goes a long way, so start small and adjust to taste. This keeps the tangy balance in the dish without overpowering the sweetness.
- Be sure to taste the sauce before baking, and again once it comes out of the oven. If you feel it needs a touch more sweetness, adjust with a bit more sugar to suit your taste.
Cornstarch and Heavy cream (Thicker Sauce Option):
I usually like this sauce a little thinner, but if you prefer yours thicker, here’s how to do it: whisk 1–2 teaspoons cornstarch into the heavy whipping cream in a small bowl until smooth. Once the butter is melted and you’ve stirred in the brown sugar and other ingredients, pour in the cornstarch-cream mixture. This will help the sauce thicken slightly as it bakes while still keeping that glossy finish.
Apple Prep Tips
Best Apples to Use:I like using Honeycrisp apples because they’re naturally sweet, juicy, and keep their texture during baking. Other good options are Fuji, Pink Lady, or Gala, all of which balance sweetness and structure. Avoid softer apples like Red Delicious, which tend to get mushy and collapse in the oven.
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Apples:
Slice the apples into ¼-inch thick pieces. This thickness gives you an even texture once baked, thicker slices won’t cook through as evenly, while slices that are too thin may break down and collapse during baking - Citrus last: Add zest/slices only right before serving to avoid bitterness.
- Make in advance: This casserole tastes even better the next day. As it chills, the sweet potatoes and apples soak up the caramel sauce, deepening the flavor. Just remember: add zest and garnish only right before serving.
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