For the most part, the Baron and I have very similar tastes. I especially like how he’s open to trying anything and willing to venture into more exotic foods. But one common ingredient we don’t share a love with are sweet potatoes. Joel and I can eat our weight in sweet potatoes! But the Baron? Oh no… he’ll politely decline any offering of such dish. Well, if you’re like me, you can appreciate Sweet Potato & Apple Casserole. Part dessert and part side dish, this cinnamon and nutmeg kissed Sweet Potato & Apple Casserole with a pecan and marshmallow topping is a great accompaniment to an Easter ham, turkey or pork roast…
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 9×13 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.