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Sweet Potato and Apple Casserole with Cinnamon and Maple

Sweet potato and apple casserole bakes in a maple-cinnamon butter glaze until the sweet potatoes are fork-tender and the edges are lightly browned. A covered-then-uncovered bake gives the fruit and vegetables time to soften before the top finishes in the oven.
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Prep Time 15 minutes
Cook Time 1 hour 3 minutes
Resting 10 minutes
Total Time 1 hour 28 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 276
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb sweet potatoes peeled and cut into 1/4-inch-thick rounds
  • 3 apples medium, cored and cut into 1/2-inch wedges
  • 0.33 cup maple syrup pure
  • 4 tbsp butter unsalted, melted
  • 1 tsp cinnamon ground
  • 0.5 tsp salt kosher

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, whisk together the maple syrup, melted butter, cinnamon, and salt.
  4. Add the sweet potatoes and apples and toss to coat.
  5. Transfer the mixture to the prepared dish and spread into an even layer.
  6. Cover the dish tightly with foil and bake for 45-55 minutes.
  7. Uncover and bake for 10-15 minutes, until a fork slides easily into the sweet potatoes and the edges are lightly browned.
  8. Let the casserole rest for 10 minutes before serving.

Notes

Cut the sweet potatoes into evenly thick rounds so they cook at the same rate. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free version, use plant-based butter.