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Baked sweet potato and apple casserole in a rectangular 9 by 13-inch glass baking dish.

Sweet Potato Casserole with Apples

Layers of sweet potatoes and tangy apples bake together in a buttery sauce. A family favorite for Thanksgiving and Christmas dinner.
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Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 medium sweet potatoes or yams
  • 6-8 apples peeled and sliced ¼ inch thick
  • ¼ cup brown sugar optional topping
Sauce
  • 1 cup sugar
  • 4 tablespoons cornstarch
  • 1 teaspoon salt
  • 2 cups water
  • 1 stick butter

Equipment

  • 9 × 13-inch baking dish

Method
 

  1. Bake the sweet potatoes at 400°F until about half done. Start checking after 20–30 minutes; a fork should pierce them, but they should still feel firm, not mushy.
  2. When cool enough to handle, peel the sweet potatoes and cut into ½-inch slices. Peel the apples and cut into ¼-inch slices.
  3. Reduce the oven temperature to 350°F. Butter a 9 × 13-inch baking dish.
  4. For the sauce, combine the sugar, cornstarch, and salt in a saucepan. Add the water and bring to a boil. When thickened, add the butter and stir until combined.
  5. Place a layer of sweet potatoes in the buttered baking dish, followed by a layer of apples. Cover with half the sauce. Repeat the layers, ending with the remaining sauce.
  6. Sprinkle with the optional brown sugar. Cover and bake at 350°F until the apples and sweet potatoes are tender, about 40 minutes.

Notes

This recipe makes a full batch in a 9 × 13-inch baking dish.
Any apples will work. My mom and I usually use Fuji, but my grandma used apples from her own trees, including Jonathan, Red Delicious, and other varieties.