Cinnamon Apple Sweet Potato Casserole takes sweet potatoes in a different direction from the usual mashed or marshmallow-topped versions. Thin slices of sweet potato and apple bake in layers, so every serving has a little of both.
It’s sweet enough for Thanksgiving without turning into dessert. Maple syrup, brown sugar, cinnamon, and nutmeg give it plenty of fall flavor, and the pecans on top add some crunch once the casserole is tender.
This is also a sensible choice when the holiday menu already has several rich dishes. There’s no heavy cream or thick topping, and the apples keep the casserole from feeling too dense.
A 9×13-inch baking dish gives the slices enough room to cook evenly. The brief simmer before baking is worth keeping, too, since sweet potatoes take longer to soften than apples.
Why You’ll Love This Cinnamon Apple Sweet Potato Casserole
A Different Sweet Potato Side
This skips the marshmallow topping and uses sliced apples and pecans instead. It still has that familiar Thanksgiving sweetness, just in a lighter style.
Built for a Holiday Table
Eight servings makes this a practical size for Thanksgiving, Friendsgiving, or a fall family dinner.
Soft Layers with a Little Crunch
The sweet potatoes and apples become tender as they bake, then pecans are added near the end so they don’t spend the full baking time getting too dark.
Easy to Serve
There’s no mashing or last-minute finishing. Let the casserole rest for a few minutes, then scoop it directly from the baking dish.
Ingredient Substitutions
Apples
Honeycrisp, Fuji, Gala, Pink Lady, or Granny Smith apples can all be used. Granny Smith will make the casserole a little less sweet.
Pecans
Chopped walnuts can replace the pecans. The nuts can also be omitted if needed.
Apple Cider
Unsweetened apple juice can be used in place of apple cider.
Maple Syrup
Honey can work in place of the maple syrup, although it will change the flavor slightly.
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Cinnamon Apple Sweet Potato Casserole
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Ingredients
- 3 pounds sweet potatoes peeled and cut into ½-inch slices
- 3 medium apples peeled, cored, and thinly sliced
- 2 tablespoon unsalted butter melted
- 3 tablespoon pure maple syrup
- 2 tablespoon packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup apple cider
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat the oven to 375°F. Coat a 9×13-inch baking dish with nonstick cooking spray
- Place the sweet potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then cook for 5 minutes. Drain well.
- Arrange half of the sweet potato slices in the prepared baking dish. Layer half of the apple slices over the sweet potatoes. Repeat with the remaining sweet potatoes and apples.
- Add the melted butter, maple syrup, brown sugar, cinnamon, nutmeg, salt, apple cider, and vanilla extract to a small bowl. Whisk until well blended.
- Pour the maple mixture evenly over the sweet potatoes and apples.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and sprinkle the pecans over the top.
- Bake uncovered for 15 to 20 minutes, or until the sweet potatoes and apples are tender.
- Let the casserole rest for 5 minutes before serving.
Notes
Tips and Tricks
Slice evenly – Keep the sweet potato slices close to the same thickness so they become tender at about the same time. Don’t overcook the sweet potatoes first – Five minutes of boiling is enough. They should still be firm since they’ll finish cooking in the oven. Check the center – Test a sweet potato slice near the middle of the baking dish before removing the casserole from the oven. Keep an eye on the pecans – They’re added toward the end so they toast without burning.Storing and Reheating
Refrigerator – Store leftovers covered in the refrigerator for up to 4 days. Oven – Cover and reheat at 350°F until warmed through. Remove the cover for the last few minutes if you want the pecans to crisp up again. Microwave – Reheat individual portions in the microwave until hot.Nutrition
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