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.
This sweet and tart honey mustard dipping sauce is my favorite to have with chicken tenders! It also gives spark to a garden salad. What will you use it for?
Homemade Honey Mustard Dipping Sauce / Dressing
- ¼ cup mayonnaise
- ¼ cup spicy brown mustard
- 2 tbsp honey or maple syrup
Did you know? We tend to think of mustard as “just” a condiment but it also has some awesome health benefits!
Suggestion: This sauce is great when paired with pan-fried chicken tenders.
Creamy, rich and bursting with brightness, this garden fresh tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. It’s also great with homemade butter biscuits for dipping!
Garden Fresh Tomato Soup
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, coarsely chopped
- 1 clove garlic, minced (1 tsp)
- 1 tbsp flour
- 4 cups fresh tomatoes, coarsely chopped (about 2 pounds)
- 1½ cups vegetable broth
- 1 tsp sugar
- 2 bay leaves
- 1 tsp dried basil
- ¾ tsp salt
- ⅛ tsp black pepper
Heat the oil and butter in a large soup pot over medium heat. Add onion and garlic.
And cook until soft but not browned, 5 to 7 minutes. Stir in flour and cook for 1 minute.
Add tomatoes, vegetable broth, sugar, bay leaves, basil, salt and pepper. Cover and simmer for 15 minutes, skimming off and discarding any foam from the surface. Remove bay leaves.
Puree in batches using blender or food processor until smooth and return to pot to keep warm. Add additional sugar or salt before serving, if desired.
Hack: Put serving-sized leftover portions in a freezer bag or container and store them in the freezer for future use.
Hack: If you have leftover tomatoes that are becoming over-ripe, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date. No need to core, peel or seed ‘em...just toss ‘em right in. Run the puree through a mesh colander if you want to remove the seeds.
For more ways to deal with an overabundance of fresh tomatoes during the growing season (or any time), click here for advice for saving them for later use!