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.
Sweet potatoes, eggs, spinach and feta cheese come together in this tasty quiche. This sweet potato crust quiche makes a great addition to a brunch buffet!
Sweet Potato Crust Quiche
(Courtesy: Penny Jacques)
- 1 large sweet potato, thinly sliced (⅛”)
- 1 tsp olive oil
- 1 red onion, minced
- 3 cups fresh spinach (3 oz) or ½ cup frozen spinach, thawed and drained
- 6 eggs
- ¼ cup milk
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup feta cheese
Preheat the oven to 350℉. Coat 9” pie pan with cooking spray.
Layer sweet potatoes across the bottom and up sides of the pie pan, overlapping heavily. Coat with cooking spray and bake for 30 minutes or until sweet potatoes are soft and beginning to brown.
Remove from the oven and turn the temperature up to 375℉.
Allow crust to cool for 10 minutes. Coat crust and any exposed pan with cooking spray.
Heat olive oil in a saute pan over medium heat. Add onions and cook for 3 minutes. Add spinach and cook for 3 more minutes. Remove from heat and cool.
Whisk eggs with milk, salt and pepper. Set aside.
Arrange cooled onion/spinach mixture over sweet potato crust. Pour egg mixture over the filling and sprinkle cheese on top.
Bake for 30 minutes or until set with an internal temperature of 160℉. Allow to set for 5 minutes before cutting.
Hack: Store leftovers in the refrigerator for up to 5 days.
Hack: Cut leftovers into serving-size pieces. Place on a cookie sheet and put in the freezer until solid. Move to freezer bags or containers and store in the freezer for future use.
Did you know? Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!
Cutting back on carbs? Try this crustless vegetarian quiche!
This simple butternut soup is nutritious, low-calorie and so rich in flavor, it’s going to become your new favorite thing! Serve it hot or cold!
Simple Butternut Soup
- 1 butternut squash (about two pounds), halved and seeded
- 1 Vidalia or sweet onion, peeled and quartered
- 1 sweet potato, peeled and quartered
- ½ tsp curry
- ¼ tsp nutmeg
- Dash of hot sauce (or to taste)
- 2 cups vegetable broth
- Salt and pepper to taste
Preheat oven to 300°F.
Coat a 13” x 9” baking pan with cooking spray. Place squash cut side down on baking dish and arrange onion and potato sections around it.
Bake for 1 hour or until vegetables are tender. When squash is cool enough to handle, remove skin and discard.
In a food processor or blender (by batches), blend together squash, onion, potato, curry, nutmeg and hot sauce until smooth. Add vegetable broth as necessary to thin.
Transfer squash mixture to saucepan, add vegetable broth and heat over medium heat for 5 minutes. Season to taste with salt and pepper.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 12 months.
Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used.
Did you know? Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale! Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Suggestion: Serve this soup with some naan flatbread for a light meal or snack.