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Honey Glazed Apple And Sweet Potato Casserole

Honey glazed apple and sweet potato casserole with tender, caramelized edges and a glossy honey-butter glaze. Baked until the slices soften, then finished uncovered with chopped pecans for crunch and golden color.
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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: 440
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
  • 0.3333333333 cup honey
unsalted butter
  • 3 tbsp unsalted butter, melted
brown sugar
  • 2 tbsp brown sugar
cinnamon
  • 1 tsp cinnamon
nutmeg
  • 0.25 tsp nutmeg
ginger
  • 0.25 tsp ginger
salt
  • 0.25 tsp salt
pecans
  • 0.5 cup pecans, roughly chopped
fresh thyme
  • 1 fresh thyme for garnish (optional)

Equipment

  • 1 sheet pan

Method
 

Prep and layer
  1. Preheat oven to 375F and grease a 9x13 baking dish. Set up your dish for layering with a glossy finish that helps the slices bake evenly.
  2. Layer sweet potato slices and apple slices in alternating overlapping rows in the dish. Arrange them tightly so the glaze can seep between layers for consistent tenderness.
  3. Whisk honey, melted butter, brown sugar, cinnamon, nutmeg, ginger, and salt together. Stop when the glaze looks uniform and thick enough to coat a spoon.
  4. Pour glaze evenly over the layered sweet potatoes and apples. Make sure the top looks glossy and the glaze pools lightly between slices.
Bake and finish
  1. Cover tightly with foil and bake 30 minutes at 375F. Look for steam and softened edges under the foil.
  2. Uncover and scatter pecans over the top, then bake 15 more minutes at 375F. Watch for caramelized, golden spots and tender slices when pierced.
  3. Garnish with fresh thyme if desired. Finish when the top is set and the aroma of thyme is noticeable.

Notes

For the best caramelization, slice sweet potatoes and apples to the same 1/4-inch thickness so everything finishes tender at the same time. Store leftovers covered in the refrigerator up to 4 days; reheat in a 350F oven until warmed through. Freeze yes—cool completely, wrap well, and freeze up to 2 months; thaw overnight in the fridge before reheating. For a lighter option, use part-skim butter or reduce the brown sugar to 1 tablespoon (the bake will still caramelize, just less intensely).