Lightened Up Sweet Potato Apple Casserole
Some holiday side dishes never go out of style, and this Sweet Potato and Apple Casserole is one I'll happily make year after year. The tender apples bring a natural sweetness that pairs beautifully with the sweet potatoes, creating a dish that's just as fitting for Thanksgiving as it is for Sunday dinner.
Servings: 8
Ingredients
- 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
Instructions
- 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.
Notes
*You can replace ghee with coconut oil for a Vegan recipe