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.

Baked Rice Pilaf

 

Baked Rice Pilaf
Baked Rice Pilaf

Baked Rice Pilaf

 

1 tbsp sesame oil

1 tbsp butter

½ cup onion, minced

½ cup carrot, grated

1 cup rice

½ cup pine nuts (optional)

2 tsp minced garlic

¼ tsp cumin

¼ tsp coriander

½ tsp paprika

¼ tsp cayenne pepper

¼ tsp black pepper

¼ tsp dried parsley

¼ tsp thyme

½ tsp salt

1 bay leaf

1 ½ cups chicken stock

 

Preheat the oven to 350℉.

Heat butter and sesame oil in a pan. Add onion and carrot and saute for 3 minutes. Add rice and pine nuts. Continue to saute for 3-5 minutes until onions and carrots are softened.

Add garlic, cumin, coriander, paprika, cayenne pepper, black pepper, parsley, thyme and salt. Saute for one minute.

Place rice mixture, chicken broth and bay leaf in a 2-quart casserole. Cover and bake for 18 minutes or until no liquid remains in the bottom of the dish.

Allow to stand, covered, for 10 minutes. Remove bay leaf and fluff rice before serving.

 

4 servings, 234 calories per serving

Hack: Place serving size portioned leftovers into freezer bags. Roll to squeeze the air out of the freezer bag, freeze for up to 3 months. Thaw overnight in the refrigerator and microwave or heat on the stove.

Hack:  Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.

Hack: Use the leftover nuts in Roasted Asparagus with Pine NutsScallion Pesto, or this Healthy Vegetable Lasagna with Butternut Bechamel!

 

 

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