Sweet Potato and Apple Casserole

sweet-potatoes-apple-casserole Photo: Travis Rathbone; Styling: Megan Hedgpeth


  • 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
  • 1 1/2 tablespoons molasses
  • 1 1/4 teaspoons cinnamon
  • 1 teaspoon kosher salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 red apple, such as Rome, and 1 green apple, both halved, cored and cut into 1-inch cubes
  • 1/3 cup sliced almonds


1. Preheat oven to 375°F. In a pan, cover potatoes with cold water by 2 inches. Bring to a boil. Reduce heat; simmer until just tender, 15 to 20 minutes. Drain; return potatoes to pot. Add molasses, 3/4 tsp. cinnamon, 3/4 tsp. salt, allspice and nutmeg; mash. Fold in eggs. Spread in a 2-quart baking dish.

2. In a skillet, melt butter over medium heat. Add apples and remaining 1/2 tsp. cinnamon and 1/4 tsp. salt; sauté until apples are golden, about 5 minutes. Spoon over potatoes; sprinkle with nuts. Bake until apples are tender, 25 to 30 minutes.

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  • Yield: 8

Nutritional Information

Calories per serving: 206
Fat per serving: 6g
Saturated fat per serving: 2g
Cholesterol per serving: 31mg
Fiber per serving: 5g
Protein per serving: 4g
Carbohydrates per serving: 37g
Sodium per serving: 329mg
Iron per serving: 1mg
Calcium per serving: 71mg

Good to Know

Sweet potatoes are a great source of potassium, an important mineral that balances out excess sodium in our diets (especially from rich holiday meals) and can help keep blood pressure in check.
Lori Powell