How To make Sweet Potato And Apple Casserole
2 md Sweet potatoes
-(about 1/2 lb each) Water 2 md Golden Delicious apples
3 tb Brown sugar
1 tb Butter or margarine
1/2 ts Salt
1/4 ts Ground cinnamon
1/8 ts Ground nutmeg
1/2 ts Cornstarch
Peel sweet potatoes; cut into 1-inch cubes. In 2-quart casserole, place sweet potatoes and 2 tablespoons water; cover with casserole lid or large plate. Cook at HIGH (100% power) 4 minutes, stirring after 2 minutes. Meanwhile, peel and core apples and cut into 1-inch pieces. Add apples, brown sugar, butter or margarine, salt, cinnamon, and nutmeg to sweet potatoes in casserole; stir gently to combine. Cover and cook at HIGH 10 to 12 minutes until potatoes and apples are fork-tender, stirring
gently with rubber spatula after 6 minutes. In cup, stir cornstarch and 1 teaspoon water until smooth; stir into liquid in casserole. Cover and cook at HIGH 1 minute or until liquid thickens slightly. 220 calories per serving.
How To make Sweet Potato And Apple Casserole's Videos
SWEET POTATO CASSEROLE | healthy recipe with a delicious pecan oat crumble
This healthy sweet potato casserole made with a crunchy pecan oat crumble topping is a lightened-up version of the classic. Creamy spiced sweet potato topped with a crunchy, nutty crumble is the perfect side dish for your holiday table. This recipe is packed with flavor and can easily be made vegan and gluten-free!
JOIN MY NEWSLETTER:
PRINT RECIPE:
SUBSCRIBE to my channel:
❤︎ FAVORITE FOODS + KITCHEN TOOLS ❤︎
My Kitchen Knife:
3-Quart Baking Dish:
Potato Peeler:
Mini Grater:
❤︎ LET'S CONNECT ❤︎
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TWITTER:
TIME STAMPS
0:00 Intro
0:30 Prepping the sweet potatoes
1:52 Seasoning the sweet potatoes
2:48 Mashing the sweet potatoes
3:21 Making the pecan oat crumble
4:07 Using fresh nutmeg
4:50 Adding crumble to sweet potato mash
5:26 Baking the casserole
5:44 Serve and enjoy!
SWEET POTATO CASSEROLE
3 pounds (1.3kg) sweet potatoes peeled and cut into 2-inch pieces
¼ cup unsweetened oat milk or other non-dairy milk
2 tablespoons butter can use vegan, as needed
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
¼ teaspoon ground cinnamon
Topping:
½ cup (45g) rolled oats
¼ cup (28g) fine almond flour
2 tablespoons (30g) coconut sugar
⅓ cup (40g) chopped pecans
½ teaspoon kosher salt
1/8 teaspoon ground nutmeg
¼ cup (60ml) melted butter or liquid coconut oil
Put the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until very soft, 20-25 minutes.
Preheat the oven to 350 degrees.
Drain the sweet potatoes, return them to the pan or transfer them to a large mixing bowl. Add the oat milk, butter, salt, pepper, nutmeg, cloves, and cinnamon. Mash until smooth, with a potato masher, or puree with an immersion blender. Scrape the mixture into a 3-quart baking dish and smooth the top.
Make the topping: Combine the oats, almond flour, coconut sugar, pecans, salt and nutmeg in a medium bowl. Stir in the butter until the mixture clumps together.
pecan crumble topping in a small bowl
Sprinkle the topping over the sweet potatoes in an even layer. Bake the casserole in the preheated oven 25-30 minutes, until the topping is crisp and golden brown.
Notes
Make ahead – Assemble the casserole in the baking dish with the topping or store the topping separately and add just before baking, cover and keep refrigerated up to 1 day ahead of baking.
Storing leftovers – store any leftover healthy sweet potato casserole covered in the baking pan or in separate, airtight containers in the fridge for up to four days.
To reheat – simply rewarm a portion of the casserole in the microwave, or feel free to reheat the entire baking dish if you’d like to warm up more than one serving.
NUTRITIONAL ANALYSIS
Serving: 1serving | Calories: 308kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 535mg | Potassium: 617mg | Fiber: 7g | Sugar: 10g | Vitamin A: 24415IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 2mg
Disclaimer: product links may include affiliate links.
#sweetpotatocasserole #healthysweetpotatocasserole #sweetpotatorecipe
Sweet potato and apple casserole
Ingredients:
3 big sweet potatoes
2 apples
8 oz canned or fresh pineapple chunks
1/4 canned coconut milk
2 tbsp honey or maple syrup
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Topping:
1 cup oats
1/2 cup walnuts
1 cup chopped and pitted dates
1/4 any fruit sauce
Servings: 8
Nutrition facts for 1 serving:
Calories 169
Total fat 8g
Saturated 2.1g
Trans 0g
Polyunsaturated 0.3g
Monounsaturated 0.3g
Cholesterol 0mg
Sodium 54.3mg
Total carbohydrates 26.4g
Dietary fiber 8.6g
Protein 4.1g
Calcium 11%
Iron 10.3%
Potassium 112mg
Vitamin A 338.2%
Vitamin C 13%
Percent daily values are based on 2000 calories diet.
Tips:
* If your coconut milk separated into layers in the can - put opened can into the hot oven for several minutes, it will melt and you will be able to mix it up.
The Most Delicious Sweet Potato Casserole - Easiest Recipe!
An all time favorite and the best you will ever make! Really easy to prep ahead and you'll see that it will quickly become everyones favorite as well!
⬇️⬇️ Recipe ⬇️⬇️
PRINTABLE RECIPE:
SWEET POTATO CASSEROLE INGREDIENTS:
3 lb of Sweet Potatoes
1/3 cup of Granulated Sugar
1/3 cup of Brown Sugar
1/4 cup of Whole Milk
2 Eggs
1/3 cup of Unsalted Butter, softened at room temperature
Pinch of Salt
For the topping:
1/3 cup of Brown Sugar
3 Tbsp of All Purpose flour
2-1/2 Tbsp of Cold Unsalted Butter cut into small pieces
2/3 cup of Chopped Pecans
Pinch of salt
Pre-Order My New Book:
Items in this video (affiliate):
Large glass bowl:
pastry cutter:
Baking dish:
Items you'll find in my kitchen (affiliate):
Knives:
cutting board:
Cookware set:
Wooden Spoons:
Cooking Utensils:
Metal Tongs:
Bench Scraper:
Standing Mixer:
Food Processor:
Glass Bowl Set:
Salt Container:
Pepper Mill:
Sheet Pans:
Dutch Oven:
00:00 - Intro
1:41 - Prepare the Potatoes
03:50 - Bake the Potatoes
04:30 - Mash the Potatoes
05:59 - Mix it all Together
06:31 - Make the Topping
08:06 - Finish Up
10:28 - Enjoy!
Fan Mail:
PO Box 300
Minotola, NJ 08341
#sweetpotato #casserole #recipes #laurainthekitchen
How to Make Sweet Potato Casserole
How to Make Sweet Potato Casserole
Full Recipe:
This is a decadent amalgam of sweet potatoes, apples, marshmallows and pecans all held together with a buttery bourbon brown sugar trifecta of amazingness. ????
Thanksgiving isn’t about holding anything back on the dinner table so why skimp on such a favorite staple? I might pour a little extra bourbon and butter into the mix while no one is looking…
ALSO: You can TOTALLY bake the sweet potatoes then peel and slice them (not to thinly) once cooled and assemble the casserole. It will hav a lower water content and maybe even more flavor!
Apple and Sweet Potato Casserole | Eckert’s Farm
Looking for a new recipe to bring to Thanksgiving this year? Try our Apple & Sweet Potato Casserole which is sure to steal the spotlight this holiday season.
Ingredients
4 sweet potatoes, peeled, cut into ½-inch slices
2 large apples, peeled, sliced
1 tsp. salt
⅔ cup light corn syrup
⅔ cup firmly packed brown sugar
2 Tbs. butter
½ cup chopped pecans
Preheat oven to 350°F. Place potatoes in a medium saucepan; add enough water to the pan to completely cover the potatoes. Stir in salt; bring to boil over medium-high heat. Continue boiling for 10 minutes or until potatoes are just tender; drain. Place sweet potatoes in the bottom of an ungreased 13 x 9-inch baking pan; top with apples. Drizzle apples with corn syrup; sprinkle with brown sugar. Dot with butter; top with pecans. Cover the pan with foil. Bake for 35 minutes.
BEST SWEET POTATO CASSEROLE ❤
My family begs me to make this SWEET POTATO CASSEROLE every year, it will impress anyone who tries it. It is smooth and creamy with a crunchy crumble topping, I like to decorate the top with pecan halves in a beautiful design just to get away from tradition a little. The combination of vanilla, butter, cinnamon and eggs and milk make this casserole rich tasting and golden, then as if that wasn't enough, here comes the amazing crumble topping made with brown sugar, butter and flour with a beautiful design made out of pecan halves. This Sweet Potato Casserole can be enjoyed as a side dish or a dessert, either way is delicious and always a winner and made easy to be able to remove pecans if someone doesn't like them. This will always be highly requested in your home.
INGREDIENTS----------------
4 medium/large sweet potatoes (peeled and cubed)
2 eggs
3/4 C. granulated sugar
1 & 1/2 tsp. vanilla extract
1/2 tsp. cinnamon
1 tsp salt (for boiling)
1/4 to 1/3 C. milk
1/2 C. butter (1 stick)
Butter to coat casserole dish
CRUMBLE TOPPING_______________
1/2 C. brown sugar
1/3 C. All purpose flour
3 Tbsp cold butter (small cubes)
Pecan halves to decorate (as needed)
BAKE 350°
40 minutes or till golden brown
□ Please do not eat or serve to anyone allergic to pecans.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH to anyone who IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.