Apple and Cinnamon Sweet Potato Casserole
This Apple and Cinnamon Sweet Potato Casserole brings together creamy mashed sweet potatoes, tender apples, and a warm cinnamon note. A simple bake, with a hint of brown sugar and butter, makes for a comforting dish that fits into weeknight dinners and weekend gatherings alike.
Ingredients
- 3 large sweet potatoes (about 2 pounds)
- 2 medium apples, peeled and diced
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional pinch ground nutmeg or a drizzle of honey for serving
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a small baking dish or casserole dish that will fit the mixture.
- Peel the sweet potatoes and cut them into rough 1-inch chunks. Boil in salted water until very tender, about 12–15 minutes.
- While the potatoes cook, toss the diced apples with a teaspoon of lemon juice if you like a touch of brightness, and set aside.
- Drain the potatoes well and mash them smooth. Stir in the melted butter, milk, and the beaten egg until you have a creamy mixture.
- Mix in the cinnamon, vanilla, salt, and brown sugar. If the mixture seems dry, add a splash more milk. Fold in the apples gently.
- Spread the mixture into the prepared dish. If you want a bit of a crusty top, sprinkle a teaspoon of brown sugar over the surface.
- Bake for 25–30 minutes, until the edges are set and the top is lightly golden. If you prefer a crisper top, broil for 1–2 minutes at the end, watching closely.
- Let the casserole rest for a few minutes before serving. A light drizzle of honey or a pinch of nutmeg on top can be lovely for serving.