Sweet Potato Apple Casserole

I love Halloween. A few weeks ago, as I cruised a nearby Ben Franklin for Halloween decorations, I stumbled upon an excellent little magazine of Halloween recipes, ideas, costume patterns, etc. Inside was a recipe for sweet potato apple casserole, and my goodness, every bite tastes like autumn.


3 pounds sweet potatoes

4 medium or 3 large tart apples, peeled

¼ cup lemon juice

½ cup chopped pecans or walnuts

½ cup (1 stick) butter, cubed

½ cup packed brown sugar

½ cup honey

2 tablespoons orange juice

½ teaspoons ground cinnamon

¼ teaspoons ground ginger


11″x7″ baking dish

Large bowl

Small saucepan

Baking sheet

Preheat the oven to 400° F.

Scrub the sweet potatoes with a vegetable brush under cold water, then poke each potato in several places with a fork and place them on a baking sheet.


Bake at 400° for 35-45 minutes, or until almost tender (they should give just slightly when squeezed). Cool slightly, then peel and slice into 1/4-inch slices.

Cut the peeled apples into 1/4-inch slices and toss with lemon juice in the large bowl. In a greased 11″x7″ baking dish, arrange sweet potato and apple slices alternately. Sprinkle with nuts.


In the small saucepan, combine the remaining ingredients over medium heat (50%). Bring to a boil, stirring frequently. Remove from the heat and pour the mixture over the potatoes and apples.


Bake, uncovered, at 400° for 25 to 30 minutes, until tender.


Absolutely delicious.

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