THINKING THANKSGIVING – Sweet Potato Apple Casserole

Sweet potatoes and apples.  Nothing more reminiscent of Fall than this combination….the light sweetness of the potatoes with the the tartness of the apples.  This recipe was in my cookbook but I have tweeked it a bit by adding a crunchy topping.  Browning the butter and adding the salt to the raisin bran is transforming.


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THINKING THANKSGIVING - Sweet Potato Apple Casserole
Print Recipe
Servings
10
Servings
10
THINKING THANKSGIVING - Sweet Potato Apple Casserole
Print Recipe
Servings
10
Servings
10
Ingredients
TOPPING
Servings:
Instructions
  1. Preheat oven to 375. Bake the sweet potatoes until tender 1 -1 1/2 hours or until tender when pierced with a knife. Cool slightly. In food processor, fitted with a grating blade, shred apple. Remove and set aside. Remove skins from sweet potatoes and discard. In food processor, fitted with steel blade, add potato pulp, butter, corn syrup, brown sugar, bourbon, cinnamon, nutmeg and salt. Purée until smooth, scraping down side of bowl as necessary. Butter a 3-quart flat casserole or gratin dish. Spread slightly less than half of the puréed mixture in the prepared dish. Cover with the shredded apple.
  2. Add remaining purée, spreading evenly to the edges.
  3. Crush raisin bran with your hands. Add salt. Melt butter in small skillet or saucepan. Cook until foaminess subsides and butter is lightly browned. Toss with raisin bran. Sprinkle mixture evenly on top of the casserole. Bake in 375 degree oven until heated through. ...about 30 minutes.
Recipe Notes

MaryJames dishes it out:

  • Unlike white potatoes, sweet potatoes should never be baked above 375 degrees.  It changes the starch structure
  • Sweet potatoes can be processed in the food processor, white potatoes should not.
  • This recipe can be done ahead.  If frozen, do not add the topping until ready to bake.
  • Brown butter makes everything better.
  • If mixture is too stiff, add more bourbon!
  • Can do up to 5 days ahead and refrigerate. Or, do ahead and freeze. Always add the topping when ready to bake.
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