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
- 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
- ¾ cup pecans
- ½ cup dates
- ¼ cup almond flour
- 2 tsp butter, melted
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.
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.
These creamy and easy au gratin potatoes are one of my favorite go-to comfort foods. It’s just as good with or without cheese!
Easy Au Gratin Potatoes
- 2 tbsp butter
- 1 medium onion, chopped
- 2 tbsp flour
- 1 cup milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 cup sharp cheddar cheese, shredded (4 oz)*
- 3 medium potatoes, thinly sliced (5 cups loosely packed)
Preheat oven to 350℉.
Melt butter in a saute pan over medium heat. Add onion and saute until soft, about 5 minutes.
Sprinkle flour and bring to a simmer.
Slowly add milk, stirring constantly. Add salt, pepper and thyme. Bring to simmer, stirring constantly.
Remove from heat and stir in cheddar cheese until melted.
Use cooking spray to coat 6”x8” oven-proof baking pan or 6 cup casserole.
Lay down ⅓ of potatoes and cover with ⅓ of the sauce. Continue layering until all potatoes and sauce are used, leaving enough sauce to completely cover the top of the potatoes.
Bake, uncovered, until potatoes are tender, 60-70 minutes.
* Any well-melting, hard cheese can be substituted for cheddar so feel to use whatever you have on hand. Alternately, cheese can be eliminated entirely to make scalloped potatoes. In this case, increase the milk by ½ cup.
Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 3 months.
Hack: This recipe is happy to share the oven with other baked items such as a roast or meal loaf. Adjust the cooking time of the potatoes to account for any change in oven temperature.
Did you know? Potatoes are not generally thought of as a nutritious powerhouse but they are an excellent source of many vitamins and minerals!
Suggestion: These potatoes will pair nicely with a classic meatloaf…and you can cook them together in the same oven!