Honey Glazed Sweet Potato & Apple Casserole
This Honey Glazed Apple & Sweet Potato Casserole is the ULTIMATE way to feast on Sweet Potatoes this Holiday Season - or any season for that matter! This recipe contains no refined sugar, and instead uses apples and honey to achieve the perfect sweetness.
Ingredients
- 3 medium sweet potatoes
- 2 apples
- 1/3 c. honey
- 1/4 c. butter
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla
- garnish chopped toasted pecans optional
Instructions
-
Preheat oven to 375 F.
-
Place un-pierced potatoes on a baking sheet and bake 40-45 minutes (depending on size). As soon as potatoes are soft with a light squeeze they are ready. Let cool.
-
Peel, slice & core your apples.
-
Set apples aside. Depending how long the rest of the process will take you, I recommend drizzling with a little bit of lemon juice to keep them from going brown.
-
Remove the peel from the sweet potatoes and cut crosswise into 1/2-in-thick slices. Alternating with the apple slices and sweet potato slices, arrange in 8x8 or 9x9 baking dish.
-
In a small sauce pan melt together honey, butter, cinnamon and vanilla. Remove from heat.
-
Chop pecans roughly & place on a parchment lined baking sheet. Toast on broil until fragrant, approx. 5 minutes.
-
Pour honey mixture over top. Sprinkle with chopped pecans if desired. Bake at 350 F for 15-20 minutes until heated throughout.
Recipe Video
Recipe Notes
- Plan ahead! Since the sweet potatoes require baking before the recipe can be assembled make sure you plan at least an hour before you really want to get going.
- The size of your potatoes will determine how much time will be needed in the oven. The smaller the potatoes the less baking time, as such, the larger the potatoes the longer the baking time.
- Do not over bake your potatoes! You want them to be only slightly soft to a light squeeze. Over baked potatoes will result in mashed potatoes. They will be impossible to slice into discs to achieve the layering this recipe achieves.
- Prepare and measure your ingredients while the potatoes are baking - but wait to slice your apples until your sweet potatoes have cooled and are either sliced or ready to be sliced. This will prevent them from browning.
- If you would rather have your apples sliced and ready to go while your sweet potatoes are cooling I recommend drizzling with a small amount (teaspoon or so) and tossing to coat. This will prevent browning.
- One of my favorite kitchen tools for this recipe is my Johnny Apple Peeler - it peels, cores and slices within seconds! I snagged mine on Amazon several years ago and love using it for recipes like these.
- Honey can be such a sticky mess to measure. I like to spray my measuring cup with cooking spray before measuring. By doing this, when you turn out the honey into the saucepan it will fall right out!
- While toasting the pecans isn't a requirement I highly suggest it. Not only is it super easy to do, it enhances the flavor of the nuts and adds a special touch to this casserole. Lining your baking sheet with makes for easy cleanup.
- Do not turn your back on the oven while your pecans are toasting. They can go from toasted to burnt in a matter of seconds. It only takes a handful of minutes, so be patient!
Recipe Adapted from Food Network Magazine Volume 5 No, 9