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Honey Glazed Apple and Sweet Potato Casserole

Honey glazed apple and sweet potato casserole with caramelized apple slices and tender 1/4-inch sweet potato rounds baked until golden. Finished with a honey-butter-brown-sugar glaze and pecans for a glossy top.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 4 medium sweet potatoes Peeled and sliced 1/4 inch thick.
Apples
  • 3 large apples Peeled, cored, and sliced.
Honey glaze
  • 0.3333333333 cup honey
  • 3 tbsp unsalted butter Melted.
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp ginger
  • 0.25 tsp salt
Topping
  • 0.5 cup pecans Roughly chopped.
  • 1 fresh thyme Optional garnish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and layer
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Layer the sweet potato slices and apple slices in alternating overlapping rows in the dish.
Make and bake the glaze
  1. Whisk honey, melted butter, brown sugar, cinnamon, nutmeg, ginger, and salt together until smooth.
  2. Pour the glaze evenly over the layered sweet potatoes and apples.
  3. Cover tightly with foil and bake for 30 minutes at 375°F.
  4. Uncover, scatter the pecans over the top, and bake for 15 more minutes at 375°F until tender and caramelized.
Finish
  1. Garnish with fresh thyme if desired and serve warm.

Notes

Pro tip: slice the sweet potatoes to an even 1/4-inch thickness so they bake tender at the same rate as the apples. Refrigerate leftovers in a sealed container for up to 4 days; reheat covered in a 325°F oven until warmed through. Freezing is not recommended for best texture. For a dairy-free swap, use a plant-based butter substitute in the glaze.