There’s an apple and squash bake that my mom makes every year for Thanksgiving. It’s really good. Like…really REALLY good. So good, that it’s been on the holiday menu every single year that I’ve been alive (that’s 37 years, for those of you who are counting). But this Easy Apple and Sweet Potato Casserole with a rich, buttery streusel topping is not that dish…
I love my mom, and I love her cooking. While we might share the same short dark hair, the same taste in clothes, the same books, and most of the same mannerisms, I am not my mom.
You see, my mom enjoys preparing elaborate, fancy, and often time-consuming meals that will knock your socks off. Her apple and butternut squash Thanksgiving casserole is no exception. It’s delicious, but man is it labor-intensive. I’ve made it once or twice in my adult life and I remember thinking (as I wrestled with a butternut squash) that it was a lot of effort for one side dish.
But then again, I’m the self-proclaimed Queen of Dump-and-Bake or 10-Minute Meals, so maybe I’m not the best judge of what should be considered “complicated” or “time consuming.” If it takes more than about 30 minutes, I’ve already lost interest (and I’ve probably been interrupted by small children at least 16 times)!
But enough about my mom’s casserole. This sweet potato casserole RIGHT HERE, my friends…
and it’s so darn good that the kids and I deemed it (gasp!) BETTER than my mom’s 37-year-old favorite!
I’ll be honest: this sweet potato casserole is basically like eating dessert alongside your turkey. I won’t even pretend that I’m offering you a nutritious “fruits and veggies” option on an otherwise decadent holiday (if that’s what you’re after, check out THIS salad). Instead, the thick layer of streusel topping on the casserole is similar to the crust on an Apple Crisp, and it’s going to take your holiday meal to the next level! You might even want to go ahead and serve it with a scoop of vanilla ice cream for dessert. Either way, I hope you’ll give it a try — because Thanksgiving doesn’t have to be time-consuming, intimidating, or complicated — take it from me!
Easy Apple and Sweet Potato Casserole
- 2 sweet potatoes about 8 ounces each
- 2 cups apples peeled and sliced (I used about 3 small apples)
- 2 teaspoons all-purpose flour
- 1 cup granulated sugar
- 3 packages instant cinnamon spice oatmeal just the dry packets -- NOT prepared
- ¾ cup chopped pecans
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup 1 stick butter, melted
- 1/8 teaspoon salt
Pierce the potatoes with a fork on all sides (this will prevent them from exploding in the microwave!). Wrap each potato in a damp paper towel. Microwave a potato for 2 minutes, turn it over, and microwave for another 2 minutes. You want it tender, but not mushy. Repeat with the second potato. Set aside to cool for a few minutes while you prepare the rest of the ingredients. Once the potatoes are cool enough to handle, trim the ends and remove peels. Slice into ½-inch rounds.
Spray an 11-inch by 7-inch baking dish with cooking spray.
In a large bowl, gently toss together potato rounds, chopped apples, and 2 teaspoons flour. Add 1 cup of sugar and mix well. Place in prepared baking dish.
To prepare the topping, stir together oatmeal, pecans, ½ cup flour, brown sugar, melted butter and salt until completely combined. Sprinkle over the potato mixture.
Bake uncovered at 350 for 45 minutes, or until apples are very tender. If the topping starts to get too brown before the fruit is done cooking, just cover lightly with foil for the remaining time.
To prepare ahead: Follow instructions through step 3 (placing the fruit in the baking dish), cover, and refrigerate. When ready to bake, add the topping and bake according to directions above.