Sweet Potato and Apple Casserole is what every Thanksgiving table needs! This lightened up casserole has the right amount of crunch, has several layers of sliced sweet potatoes and apples, and includes a subtly sweet pecan and cinnamon topping. Vegan, Gluten-Free, and Paleo!
Let’s just start off with the facts: I am very particular about my Thanksgiving feast. My belly only contains so much space, especially since one of my least favorite things in life is to be too full. Therefore, I plan very carefully what delicious foods I am going to fill my belly. Spicy Green Bean and Mushroom Skillet, Roasted Cauliflower Rice Stuffing with Sausage, Chocolate Pecan Pie, are definitely on my “must eat on Thanksgiving” list.
For at least 2 decades of my life, I can assure you, I was not filling my belly with anything sweet potatoes. The only sweet potato I ever knew was one that came out of a can and was called…….you guessed it, yams.
I’ll never forget my first Thanksgiving as a Newlywed. We had a house full of guests, friends and family. I had spent all year becoming a better cook, and wanted my feast to include all the things. This was the time when my friend Becky introduced me to her Sweet Potato and Apple Casserole.
I loved how simple it was to make. I loved how delicious the combo of sweet potatoes and apples paired with turkey, and I loved that it wasn’t topped with butter, marshmallows, and all other kinds of weird things.
That first Thanksgiving gave me that kitchen confidence and a nice boost of OMG I AM SUCH A GOOD COOK!!! Something else that happened? Several friends asked for my recipes, and the sweet potato and apple casserole was one that was asked for by everyone.
Over the years, I have tweaked my friend Becky’s recipe to make it even more fantastically delicious! It includes the addition of pecans for added crunch, and swapping in ghee for butter.
I am hopeful this becomes one of your Thanksgiving staples.
- 4 large sweet potatoes peeled and sliced into 1/2 inch slices
- 1/3 cup coconut sugar
- 1 tbsp cinnamon
- 1/3 cup chopped pecans
- 2 tbsp ghee or coconut oil* melted
- pinch of salt
- 2 large apples peeled and sliced into rings
- 1/2 cup fresh apple juice or cider
Preheat the oven to 375 degrees. Lightly grease a large baking sheet, and arrange the sweet potato slices into a single layer on the pan. Transfer to the oven, and bake for 15-20 minutes or until sweet potatoes are softened. Remove from oven. Turn the oven to 350 degrees.
In a small bowl, mix together coconut sugar, cinnamon, pecans, ghee, and salt.
Now prepare the casserole. Lightly grease a 9x13 inch casserole dish. Arrange a layer of sweet potatoes on the bottom, then top with a layer of apples. Spoon or spread some of the sugar/pecan mixture over the apples. Repeat for another layer. End with a layer of sweet potatoes on top. Spoon the last of the mixture on top. Finally, top with apple juice or cider.
Cover and transfer the casserole dish to the oven. Bake for 30 minutes, remove the lid, and bake for another 10-15 minutes.
*You can replace ghee with coconut oil for a Vegan recipe