PLUGRA butter, pecans and marshmallows made it more like a dessert, which is never a bad thing! I typically make half the recipe for Joel and me to enjoy but you can easily double the recipe too for other sweet potato fans!
Sweet Potato & Apple Casserole
recipe from AllRecipes
3 sweet potatoes, peeled and cut into bite sized pieces
1/2 cup firmly packed brown sugar
1 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
2 large apples (golden delicious); peeled, cored and cut into bite sized pieces
1/4 cup all purpose flour (or GF flour blend)
1/4 cup firmly packed brown sugar
1/4 cup cold PLUGRA butter, diced
1/4 cup chopped pecans
1/4 cup mini marshmallows
Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook for 25 minutes or until tender, but firm. Drain, cook and cut into bite sized pieces. Transfer potatoes to prepared baking dish with apples.
In a small bowl, combine the brown sugar, cinnamon and nutmeg; sprinkle over sweet potatoes and apples.
In a medium bowl, prepare the topping and combine the flour, brown sugar, PLUGRA butter and pecans; sprinkle over the sweet potatoes and apples.
Scatter the top with marshmallows.
Bake dish uncovered in the preheated oven for 30 minutes or until lightly browned.