Christmas is coming, faster than we know. And I didn’t want to let the season go by without sharing this awesome roasted sweet potato dish. Even though it’s a sweet potato casserole, it bears little resemblance to the typical marshmallow-y sugar concoctions that are ever so traditional.
I made this recipe for my family Thanksgiving dinner. I love roasted sweet potatoes as a side dish or light meal any time of year, so I thought that they would be the perfect basis for a new sort of sweet potato casserole! To make them a little more special than normal, I roasted the sweet potatoes in a lovely spiced maple syrup sauce. After they were nice and roasted, I added in some crisp apples and tart cranberries. A sweet oat streusel topped off the dish, and boy was it good! Even Ben, who usually passes on sweet potato casseroles, went back for seconds. That’s a success if I do say so myself!
Plus, as with all good Thanksgiving or Christmas special side dishes, most of this can be made ahead of time and stored in the refrigerator until it is ready to be baked and served. It is absolutely delicious and would be a great addition to your Christmas table! I would love to make it again soon. Enjoy! 🙂
Streuseled Cran-Apple Sweet Potato Casserole [adapted from Cooking Light]
click to print
- 2 large sweet potatoes, cut into 1 1/2 inch chunks–about 6 cups, [peeled or unpeeled, your choice]
- 1 tablespoon extra virgin olive oil
- 1/4 cup + 1 tablespoon maple syrup, divided
- 1 3/4 teaspoons pumpkin pie spice, divided
- 1/2 of a large granny smith apple, diced
- 1/4 cup dried cranberries
- 1/4 cup half and half [I used fat free]
- 1 egg, beaten
- 1/4 cup old-fashioned oats
- 1/4 cup brown sugar
- 1/4 cup flour
- 2 tablespoons butter, melted
Preheat oven to 400 degrees. Place diced sweet potatoes on a large baking sheet, sprayed with non-stick cooking spray. Whisk together olive oil, 1 tablespoon maple syrup, and 1 teaspoon pumpkin pie spice, then pour over sweet potatoes. Using your hands, coat sweet potatoes with olive oil mixture. Roast for 25-35 minutes, turning occasionally, or until fork-tender.
After sweet potatoes are done, transfer to a 10 inch round casserole dish [a 9×9 square dish should work too]. Mix in apples and cranberries.
Next, whisk together half and half, the egg, 1/4 cup maple syrup, and 1/2 teaspoon pumpkin pie spice. Pour over sweet potato mixture, then bake at 375 for 30 minutes.
***Casserole can be made ahead up until this point and refrigerated until ready to serve.
Meanwhile, prepare the streusel. Stir together oats, brown sugar, flour, and pumpkin pie spice. Add melted butter and toss to form coarse crumbs.
Before serving, sprinkle streusel topping over sweet potatoes. Return to oven and bake at 375 for 10 minutes or until topping is browned.
Time: 75 minutes [15 minutes active]
Yield: 4-6 servings.
14 thoughts on “Streuseled Cran-Apple Sweet Potato Casserole”
I made something a lot like this last year for Thanksgiving and couldn’t find the recipe to make it again this year! Now I have it and pinned it for next year! 🙂
My husband is not a big fan of sweet potatoes either, so to hear your husband went back for seconds makes me confident my husband would like this dish as well! How’s running?
haha, hope he does! running is good. not completely better (my leg hurts at times) but improving. how is yours? any change?
YUM, this looks amazing! I love the addition of apples & cranberries and the streuseled topping. Thanks for another great recipe, Sarah!
🙂 it is so good. hope you try it!
I’m also glad to hear that your hubby went back for seconds, this sounds like a perfect holiday dish! Love the topping too 🙂
Sarah, you had me at Streusel(ed). I am a sucker for streusel anything! seriously. And seet potato caseroles are my mainstay for the holidays – can never ever stop serving myself more of it. I love your version!
thanks sally! streusel is pretty much the best, huh?