This mouth-watering apple and sweet potato casserole is a twist on a classic side dish made even easier with the use of canned sweet potatoes. With its crunchy pecan and breadcrumb topping, everyone will be scooping up seconds. Unlike some sweet potato casseroles, this one isn’t overly sweet, so it’s great for a holiday side dish and is easy enough to make for a family dinner.
Save Time and Make a Canned Sweet Potato Casserole
No need to take the time to cook raw sweet potatoes for this top notch sweet potato casserole, instead this recipe incorporates canned sweet potatoes which are layered with apples for a casserole that will steal the show at your next dinner.
When you want a sweet potato casserole without marshmallows but with all the delicious flavors of sweet potatoes and apples, this is the one to try. It’s delicious for the holidays with roasted turkey, but is simple enough for a weeknight dinner with tender pork chops.
Why you’ll love a sweet potato apple bake
- It uses just a few ingredients.
- Instead of peeling and boiling sweet potatoes, this recipe calls for canned sweet potatoes.
- It’s the perfect combination of sweet and savory.
- It’s easy to assemble, so your dinner can have a show-stopping side dish without a lot of effort.
You’ll taste sweet apples, a hint of brown sugar and cinnamon, and the richness of sweet potatoes. The crispy golden brown crust is savory, not sweet, with a buttery blend of pecans and breadcrumbs.
When you’re cooking a holiday meal or family dinner, using canned sweet potatoes is a lifesaver! I also use them when making skillet candied yams that you cook on the stove instead of the oven.
Not Many Ingredients
- Canned Sweet Potatoes – These come in natural juice or syrup which you will need to drain before using. If you have ones with syrup, rinse them to remove the extra sweetness.
- Apples – Any type of apple will do, but the best ones are varieties that don’t get mushy when cooked. My favorite for this recipe are Fuji apples, but I’ve also used Honeycrisp which are the two types I normally have on hand.
- Panko Breadcrumbs – You can substitute regular unflavored breadcrumbs, but I’ve found that panko makes the topping extra crispy.
How to make this easy apple and sweet potato casserole
Step 1: Prepare your apples.
Step 2: Add the sweet potatoes.
Drain the sweet potatoes and slice them into ¼-½-inch slices Lay the remaining apples over the top, then finish with a layer of the remaining sweet potatoes.
Step 3: Make your topping.
Step 4: Bake the casserole.
Bake until the apples are softened but still have texture to them.
This is a great side dish to add to your Thanksgiving menu. It pairs so well with some of the creamier sides.
A Few Recipe Notes
- Try to cut your apples in uniform shapes and sizes. This will help your casserole cook more evenly.
- Don’t forget to tent your casserole with foil halfway through or your topping can burn.
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Layered Sweet Potato and Apple Casserole
Ingredients
- 2 cups apples peeled and sliced, about 2 apples
- 2 17 ounce cans Canned Sweet Potatoes drained
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ⅓ cup pecans chopped
- TOPPING
- 1 cup pecans chopped
- 1 cup panko breadcrumbs
- 4 tablespoons butter melted
- ½ teaspoon salt
Instructions
- Preheat oven to 350º. Butter a 2 quart baking dish.
- Peel, core and slice apples into thin slices, about ¼ to ⅛ inch thick. Place in a medium bowl.
- Combine brown sugar, cinnamon and ⅓ cup pecans and toss with the apples.
- Place half of the apples on the bottom of a casserole dish.
- Drain sweet potatoes and slice. Place half of the sweet potatoes over the apples. Top with the rest of the apples and finish with the other half of the sweet potatoes.
- Topping:
- Combine panko and one cup of chopped pecans and salt. Pour 4 tablespoons of melted butter over the mixture and combine. Sprinkle over the top of the sweet potatoes.
- Bake for 40-45 minutes. Half way through tent with aluminum foil to keep the pecans from getting too brown. The apples should be softened but still have some texture to them.
Barbara’s Tips + Notes
- Make sure to drain the sweet potatoes. If they are in syrup, rinse it off.
- If you want a sweet topping, add brown sugar to the mixture.
- Make sure the apples are softened before removing from the oven.
- To store, let it cool then place in an airtight container where it will stay fresh for 3-5 days.
Nutrition
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Michael says
Really yummy
Barbara Curry says
Apples make everything a little better!
Laura Cannon says
How many fresh sweet potatoes could be used if you don’t want to use canned. I have several sweet potatoes I could use for this, just want to know if I need to get more.
Barbara Curry says
I haven’t used fresh sweet potatoes but it will certainly work. I would use about 3-4 sweet potatoes, they will need to be cooked before adding them. Let me know how it turns out.