BVC Eats: Autumn apple and sweet potato casserole

When choosing sweet potatoes, choose the redder ones!

When choosing sweet potatoes, choose the redder ones!

This is one of those rich, buttery, sweet, cold-weather recipes we forgive ourselves for eating because it’s cold. And the holidays. And it’s vegetables, right?

Autumn Apple and Sweet Potato Casserole

Preheat oven to 350.

Peel and slice equal amounts Granny Smith apples and sweet potatoes. Microwave the sweet potatoes on high until they’re half-cooked, about a minute per sweet potato used. This prevents the casserole from taking hours to bake and coming out dry.

Granny Smith is tart and firm enough to hold up to all that sweetness.

Granny Smith is tart and firm enough to hold up to all that sweetness.

Layer the apples and sweet potatoes in a buttered casserole with these things between layers:

Butter pats—no more than one stick
Dark brown sugar—no more than one cup

Some people would make a a fancy spiral pattern with the apple and sweet potato slices, or alternate potato-apple-potato-apple on each layer. Not me. I’m too lazy.

nom nom...coconut rum!

nom nom…coconut rum!

Mix together 1 cup of coconut rum and one can of rich coconut milk for every two sweet potatoes and two apples. Use high-fat coconut milk—not the low-fat version!

Eating coconut fat aids in weight loss. Just kidding. This recipe definitely will not help you there.

Eating coconut fat aids in weight loss. Just kidding. This recipe definitely will not help you there.

Pour the rum and coconut milk over your potatoes and apples. The liquid should almost cover the ingredients.

Crumble more brown sugar and butter on top because, brown sugar and butter.

Cover and bake until it’s all soft, 45 minutes to an hour.

If you have excess fluid in the casserole upon serving, or leftover casserole, you can make an awesome “hot buttered rum smoothie” by heating and blending the liquid and leftover apples and potatoes with more rum. Serve it hot in a mug. Guaranteed to warm cold cockles.



BVC Eats: Autumn apple and sweet potato casserole — 5 Comments

  1. I should say that I have an apples and sweet potatoes casserole I make with brown sugar, cinnamon and butter that is lovely. But I have never taken it to these levels of awesomeness with rum and coconut milk!

  2. Cat, will you share? My blood sugar just jumped 50 points reading Jenn’s recipe. Hate to think what eating it would do.

    • I can, Phyl. And the recipe can be made with gala/sweet apples and roasted garnet sweet potatoes, and have a lovely sweetness with low or no brown sugar.

      “Sweet Potatoes & Fruit — (base recipe from JOY OF COOKING, 8th printing)
      6 servings
      This tart dish is exceptionally good with roast pork, baked ham or game. Cook covered until nearly done in boiling water to cover:

      6 medium-sized sweet potatoes
      Peel & cut them into ½ inch slices. Cook covered until nearly done in a very little boiling water:

      1 ½ to 2 cups thinly sliced apples
      If the apples are not tart, sprinkle them with:
      Lemon juice
      Preheat oven to 350 degrees.
      Grease a baking dish (I use unsalted butter) and place in it alternate layers of apples and sweet potatoes. Sprinkle the layers with:

      ½ cup or more brown sugar
      A dash cinnamon or grated lemon rind
      (2 Tablespoons seedless raisins)
      (2 Tablespoons chopped pecans)

      Dot with:
      ¼ cup butter
      Pour over the top:
      ½ cup of the apple water or water
      Bake about 30 minutes.
      You may also omit the sugar and substitute for the apples:
      ½ cup pureed, sweetened apricots (p 127) Sauce Cockaigne (770) or crushed pineapple”
      I make this dish with Jewel or Garnet sweet potatoes if I can get them, and Granny Smith Apples. I tend to just use a balance of 6 small/medium SP to 2 cups of apples, and often double it or increase by 50%. This is usually popular unless you get a group that dislikes SP. And this dish reheats well! A mix of light and dark brown sugar can add an interesting note. To make without added sugar, roast the sweet potatoes until oozing (400 degrees 40-60 minutes depending on size of potatoes – don’t forget to puncture or cut off an end) and use some firm, sweet apples. I’ve done it with Galas. So this can be made for diabetic guests, etc. I didn’t use raisins, nuts or alternative fillings, but I have a sweet potato soufflé recipe that has pecans and is lovely.


      • Saved and printed this, then discovered it’s in my Joy of Cooking. Not sure of the edition, but most recent copyright issue is 1963. I’ve had this book since forever and still use it.

  3. Pre-cooking the sweet potatoes is essential in my opinion. Unless you stew ’em in LOTS of liquid in the casserole. Mine have always come out as dry and leathery slices if I don’t.

    ooo…mix of light & dark brown sugar…mm!