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.

Curry Barley with Cranberries, Raisins and Pecans

 

Curry Barley with Cranberries, Raisins and Pecans
Curry Barley with Cranberries, Raisins and Pecans

Curry Barley with Cranberries, Raisins and Pecans

 

1 tbsp olive oil

¾ cup onion, chopped

2 cloves garlic, minced (2 tsp)

1½ tsp curry powder

½ tsp turmeric

½ tsp allspice

¼ tsp salt

⅛ tsp pepper

3 cups chicken broth

1 cup dried pearl barley

⅓ cup cranberries

⅓ cup raisins

⅓ cup pecans, coarsely chopped

 

Heat oil in a skillet over medium heat.  Add onions and saute until crisp-tender, about 4 minutes.  Add garlic and saute for an additional 2 minutes.

Stir curry, turmeric, allspice, salt, pepper and chicken broth. Bring to a boil.

Add barley, cranberries and raisins.  Reduce heat to medium-low, cover and simmer for 40 minutes or until barley is tender and all water is absorbed.

Remove from heat and allow barley to stand, covered, for 10 minutes.  Stir in pecans and serve immediately.

6 servings, 200 calories per serving

Hack:  Leftovers can be stored in the fridge for up to one week or frozen for up to 3 months.

 

Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad a fresh twist on a classic treat. Try it in a sandwich or on a bed of fresh greens. It’s sure to tantalize your taste buds!

Cranberry Pecan Chicken Salad
Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad

 

1 cup chicken, cooked and shredded (1 small breast)

2 tbsp red onion, chopped

¼ cup celery, chopped

2 tbsp dried cranberries, chopped (10-12 dried cranberries)

2 tbsp pecans, chopped (5 -6 pecan halves)

3 tbsp mayonnaise

1½ tsp lemon juice

½ tsp dijon mustard

½ dried parsley

Dash salt and pepper

 

In a small mixing bowl, combine chicken, onion, cranberries and pecans.

In a separate bowl, whisk mayonnaise, lemon juice, mustard, salt and pepper.  Pour over the chicken mixture and stir to combine.

Allow to chill for an hour to combine flavors.

Store leftovers, tightly covered, in the refrigerator for up to 5 days.

 

2 servings, 265 calories per serving

Hack:  For a delicious change of pace, replace cranberries with ¼ cup red grapes.

Hack:  I’ve used pecans in this recipe but you can use your favorite nut or whatever nuts you have on hand.

Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.

 

 

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