Sweet Potato Apple Butter Casserole

Sweet potato apple butter casserole combines the delightful tastes of fall in a hearty dish that’s easy to assemble and cook. It’s delicious any time of year!

Sweet Potato Apple Butter Casserole

Sweet Potato Apple Butter Casserole

Course Side Dish
Servings 8
Calories 325 kcal

Ingredients
  

Sweet Potatoes:

  • 2 lbs sweet potatoes
  • ¾ cup old fashioned apple butter
  • ¼ cup butter, melted (½ stick)
  • 2 eggs
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt

Topping:

  • ¾ cup pecans
  • ½ cup dates
  • ¼ cup almond flour
  • 2 tsp butter, melted

Instructions
 

  • Preheat oven to 425℉  Line a baking sheet with parchment paper and lay whole sweet potatoes in a single layer.  Pierce each potato several times with a fork.
  • Bake potatoes for 40-60 minutes (depending on size) until they are puffed and fork-tender.  Remove from oven.  Allow to cool slightly and then remove potatoes from their skins.
  • Turn oven back to 350℉.  Coat 1½ quart casserole (or 8” square pan) with cooking spray.
  • Place apple butter, ¼ cup of melted butter, eggs, milk, vanilla, cinnamon, nutmeg and salt in a mixing bowl.  Combine with an electric mixer or whisk.  Add potatoes and continue to beat until the mixture is smooth.  Spread into the casserole.
  • Roughly chop pecans and dates.  Mix in 2 tbsp melted butter and almond flour.  Sprinkle over potatoes.
  • Bake for 20-30 minutes until bubbly and hot with an internal temperature of 160℉.  
  • Hack:  Leftovers can be kept in the refrigerator for up to 5 days or packaged in serving-sized portions and frozen for up to 12 months.
  • Hack:  The sweet potato portion of this dish can be made in advance and stored in the refrigerator for up to 5 days.  Sprinkle topping on before baking and allow a few extra minutes of baking time for the cold dish to come up to temp.
Keyword apple butter, date topping, gluten-free, pecan topping, potato casserole, side dish, sweet potato, sweet potato casserole, vegetarian, vegetarian side dish

Did you know?  Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!

Suggestion:  Use leftover apple butter to make apple butter muffins or pork chops with apple butter and onions.

Pork Chop with Apple Butter and Onion

Pork Chop with Apple Butter and Onion is a quick and easy one-pan recipe that makes dinner a snap!

Pork Chop with Apple Butter and Onion

Pork Chop with Apple Butter and Onion

 

1 boneless pork chop, 4 oz

Poultry Seasoning

Salt

Pepper

2 tsp olive oil, divided

¼ sweet onion, thinly sliced

1 ½ tsp apple cider vinegar

2 tbsp Old Fashioned Apple Butter

 

Preheat oven to 400℉.

Heat 1 tsp olive oil in an oven-safe skillet over medium-high heat.  Dry pork chop with a paper towel and sprinkle with rosemary, salt and pepper.

Place pork chop in pan and sear on both sides.  Remove from the pan.

Lower heat to medium-low and add remaining olive oil and onions to the skillet.  Cook, string frequently, until soft and lightly browned.  Deglaze pan with vinegar.

Top with pork chop and apple butter and place in oven.

Bake for 8-10 minutes or to an internal temperature of 150℉.  Allow to rest for 5 minutes before serving.

 

1 serving, 280 calories

 

 

Apple Butter Muffins

Lily and Grandma make some Apple Butter Muffins using homemade apple butter in this latest episode of Lily-Rose: Kindergarten Cook!

Apple Butter Muffins

 

½ cup butter, softened

½ cup brown sugar

½ cup white sugar

½ cup milk

2 eggs

1¾ tsp baking powder

1½ cups flour

2 tsp vanilla

1 cup Old Fashioned Apple Butter

2 tbs cinnamon

1 tsp ground cloves

¾ cup raisin and chopped dates, soaked in water

Streusel Topping:

½ cup butter softened

1½ cup brown sugar

1 cup white sugar

½ cup old fashioned rolled oats

½ cup flour

2 tbsp cinnamon

 

Preheat oven to 350℉.

Cream together butter, brown sugar and white sugar until well combined.  Mix in milk and eggs.    Stir in baking powder and flour.

Add vanilla, apple butter, cinnamon and cloves.  Mix until smooth.  Drain raisins and dates and fold into batter.

Grease 18 muffin cups or line with muffin papers.  Fill each cup half full with batter.  Set aside.

Place all streusel ingredients into a medium-sized bowl.  Using a spoon or your hands, mix all ingredients until the mixture is well combined and crumbly.  Sprinkle evenly over the tops of muffins.

Bake for 25 minutes or until the internal temperature reaches 209℉.  Remove from the oven but allow muffins to remain in the pan until streusel has set up about 15 minutes.  Remove muffins to a cooling rack and allow them to cool completely before storing.

 

Serving size:  1 muffin, 325 calories per muffin

 

Hack:  Muffins can be stored, tightly cover, at room temperature for 5 days or frozen for up to 3 months.

Hack:  To see more videos from Lily-Rose and her friends, visit our YouTube channelDon’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

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