This is my favorite side dish for our holiday celebrations! It is simple, nutritious, and always receives rave reviews! Yes, it is certainly a bit of dessert with dinner. Yum! It’s even better prepared a day in advance, giving it more time to mesh the flavors.
- 4 sweet potatoes, peeled and cut into 1/4 inch slices
- 3 apples – peeled, cored and cut into 1/4 inch slices
- 1/2 cup sucanat/rapadura
- 2 teaspoon ground cinnamon
- 1 1/2 teaspoon ground nutmeg
- 1/2 cup butter or coconut oil (coconut oil adds wonderful flavor to this dish!)
- 1/2 cup chopped pecans (optional)
Directions
- Peel and slice sweet potatoes and apples into 1/4 inch slices.
- Melt the coconut oil/butter and add sweetener, cinnamon, and nutmeg.
- Place the slices of apples and sweet potatoes throughout a 13 x 9 inch casserole dish. Drizzle with coconut oil and spice combination. Gently combine. Sprinkle with pecans, if desired.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until lightly browned and soft.
Yield: 10-12 servings.
This post is a contribution for the Whole Foods for the Holidays: Side Dishes Carnival!
May you all have a very blessed Thanksgiving!
Your recipe says to cut the apples and sweet potatoes into 1/4 inch slices, which I would assume to be slices 1/4 inch thick…however, in your picture, it looks like you have not sliced them but actually cubed them instead into 1/4 inch pieces. Could you please let me know for sure?
Both ways work perfectly fine!
Ooh, this looks yummy! Now I’m going to have to go out and buy some more sweet potatoes!
I made this tonight for an after Thanksgiving celebration because I wanted something dairy-free, but still festive for one of my guests. It was great! Thanks for the recipe!
Made this for dinner yesterday. It was delicious…a big hit with all that joined me!
I made this for our meal and it was a great, much needed, and somewhat last minute side dish! It was a big hit. Thanks for sharing!!
Oh how this look so very yummy…
This is definitely going to be part of our week-end meal
Thanks for sharing!
I make something similar to this except I also add parsnips and red skin potatoes and instead of nutmeg and cinnamon I do balsamic vinegar and thyme its a different flavor altogether less festive than the spices but its one of my favorite side dishes for winter and autumn. I’ll definitely have to try your version my girls will think i’m giving them dessert with their dinner lol.
WOW! This looks yummy! Thanks for sharing
I love making this for Thanksgiving with our local apples! My recipe is here: http://frugalgranola.com/2008/12/holiday-recipe-baked-yams-with-apples-walnuts/. I add pineapple juice to mine.
Blessings,
Michele
That sounds incredible! Although we’re long past Thanksgiving here in Canada, I’ll be adding this to my repertoire of winter dishes, and perhaps it’ll make it’s debut around Christmas time!
Thanks for the recipe – I am definitely making this one for tomorrow! When you make it ahead do you bake it and all and then reheat in the oven the next day?
Yes, I cook it completely and then just reheat it for 30 minutes or so.
I was about to go to the grocery store and buy ingredients for a much heavier and more complicated sweet potato recipe but decided to check in on my favorite blogs before I left. Perfect timing. I am excited to try this out. Thanks.
Lindsay,
My sister-in-law told me about your blog and it is truly beautiful. I enjoyed reading about your family. My husband I also got married in ’06, and we have two little boys. I’m also a part of Ann’s gratitude community and it’s changing my life.
Anyway, just wanted to tell you that I was blessed by stopping by your site today.
Happy Thanksgiving!
Mel
Lindsay,
This casserole looks amazing. We are going to attempt to make this for our Thanksgiving day feast tomorrow. Thank you for posting this.
Adam
Looks yummy! I am new to baking with sucanat and am having trouble getting used to the texture. I find it still has that crunchy, sand-like texture in the finished product. Any tips?
You can actually run sucanat/rapadura through a blender to get a very fine texture to it. Makes a nice powdery sugar texture. Also, since you blend the sugar with the oil, it does melt nicely in the oven in this recipe.