The Food Factor: Sweet Potato and Apple Casserole

Video by Jonathan Parrish

Sweet potato and apple casserole is delicious, easy to make, and perfect for the holiday season.

It’s important to choose an apple that will maintain the right texture and flavor once baked. You want a variety that won’t taste bland or come out mushy or watery. Honeycrisp, Golden Delicious, Granny Smith, and Pink Lady are the best varieties for baking and can be easily found in your local supermarket include.

Sweet Potato and Apple Casserole

Yield: 4 servings

Ingredients:

• 2 medium sweet potatoes, scrubbed with a clean vegetable brush under running water, peeled, and cut into ½ inch cubes
• 1 baking apple, gently rubbed under cold running water, sliced
• ¼ cup orange juice
• 2 tablespoons firmly packed brown sugar
• 1 tablespoon butter or margarine
• ½ teaspoon cinnamon
• ⅓ cup dried cranberries or raisins

Directions:

1. Wash hands with soap and water. Preheat oven to 350 degrees. Lightly grease or spray a 1 ½-quart casserole dish with nonstick cooking spray.
2. In a small sauce pan over medium heat, mix together the orange juice, brown sugar, butter or margarine, cinnamon, and dried cranberries or raisins. Heat and continue to stir until the sugar is dissolved and the butter or margarine is melted.
3. In a large bowl, mix together the sweet potatoes, apples, and orange juice mixture. Transfer to a casserole dish.
4. Bake covered for one hour or until the sweet potatoes are fork tender.
5. Stir the mixture before serving to coat the sweet potatoes and apples with the juices accumulated at the bottom of the dish before serving.
6. Store leftovers in a sealed container in the refrigerator for up to 4 days.

Thanks to Nebraska Extension for this recipe! 

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