Ready to take your sweet potato casserole up a notch this year? This Sweet Potato and Apple Casserole features airy and velvety mashed maple sweet potato topped with baked apples and finished with a crunchy-crisp crumble top.
Listen, I love all the nostalgic Thanksgiving dishes, and a classic Sweet Potato Casserole with the traditional marshmallow top is definitely delicious, but I’ve always found it to be a little lacking when it comes to texture.
The baked apples give a little bit of freshness and bite, while the crumble top lends a crispy finish transforming your typically mushy casserole into a side dish that is delicious enough to stand on its own.
So, if you’re ready to uplevel your Holiday side dishes this year, grab some apples and oats, and let’s make this sweet potato casserole without marshmallows.
As a time-strapped mom who loves to go big for the Holidays, I love adding the apples and crumble top to instantly and easily elevate my sweet potatoes for Thanksgiving!
Sweet Potato Apple Casserole Ingredient Highlights
I prefer unsalted butter, but salted works in a pinch, just omit the added salt.
Any unsweetened, unflavored milk works, dairy or not! Any sweet apple variety works, but I highly recommend SweeTango.
Sweet Potato Casserole with Apples Tips and Tricks
How to Make Apple Sweet Potato Casserole
Sweet Potato and Apple Casserole with Crumble Top
SAVE RECIPE TO COLLECTION PRINT RATEEquipment
- Potato Masher optional
- Pastry Cutter optional
Ingredients
- 2 pounds sweet potato (2 lbs usually = 3 large sweet potatoes)
- ½ cup unsalted butter (½ cup = 1 stick)
- ¾ cup light brown sugar
- ¾ cup Old Fashioned oats
- ⅓ cup all-purpose flour
- 2 teaspoon cinnamon
- ⅓ cup milk of choice
- ¼ cup maple syrup
- ½ teaspoon salt
- 3 whole SweeTango Apples (or any sweet variety of choice)
Instructions
- Preheat the oven to 350°F. In a large pot, bring 10 cups of water to a rolling boil. Peel and chop your sweet potatoes into chunks to speed up cooking time. Set 2 tablespoons of butter aside and cut the remaining 6 tablespoons of butter into small cubes, about 1-inch wide. Boil the sweet potatoes until fork-tender.2 pounds sweet potato, ½ cup unsalted butter
- Meanwhile, in a large mixing bowl, add the brown sugar, oats, flour, 1 teaspoon of cinnamon, and cubed butter. Use a pastry cutter or clean hands to cut the butter into the mixture. This will be your crumble top. Set it aside for later.¾ cup light brown sugar, ¾ cup Old Fashioned oats, ⅓ cup all-purpose flour, 2 teaspoon cinnamon
- Once the sweet potato is fork-tender, drain the water and add them to a large mixing bowl. Try to avoid excess water from the boiling process in the bowl. Use a potato masher or fork to mash the potatoes until free from chunks.
- To the bowl with the sweet potato, add the milk, maple syrup, 2 tablespoons of butter, 1 teaspoon of cinnamon, and salt. Use a hand mixer to whip until well-combined.⅓ cup milk of choice, ¼ cup maple syrup, ½ teaspoon salt
- Transfer the mashed sweet potato to a 9×13-inch casserole dish (ceramic or glass preferred) and use a spatula to smooth out into an even layer.
- Slice the apples thin and remove the core. I usually get about 14 slices per apple. If you work quickly, the apples won't brown. However, if you like to work at a slower pace, you may want to periodically coat the sliced apple in lemon juice to avoid them browning. Add the apple slices in an even layer on top of the sweet potato.3 whole SweeTango Apples
- Pour the crumble mixture on top of the apples and use your hands to spread it out as evenly as possible.
- Bake on the top rack for 45-55 minutes until crumble top is crunchy and golden-brown. Enjoy!
Pro Tips
- This sweet potato casserole with crumble top will last covered in the fridge or in an airtight container for about 5 days. It can also be frozen for up to 3 months. Thaw it overnight before reheating. The best way to reheat this casserole is in the oven. The amount you are reheating will dictate how long it takes to reheat, ranging from 8 minutes for a single serving to 30 minutes for the whole casserole at 350°F. You can make both the sweet potato and crumble top up to 3 days ahead of time. When you’re ready to bake, place the sweet potato in the baking dish, slice the apples fresh, layer them on top, and pour the prepped crumble mixture on top.
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