Friday, April 18, 2014

Sweet Potato & Apple Casserole

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...


This recipe was introduced to me by the Baron's Aunt Judy. I loved the combination of sweet potatoes and apples all baked together with cinnamon and nutmeg, which ties both together so well. The topping of brown sugar, 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

Topping:
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.