Description
A cozy, plant-based holiday classic that elevates humble sweet potatoes into a sophisticated side dish. This casserole features a velvety, spiced mashed sweet potato base, topped with tender caramelized apples, and finished with a savory-sweet, herb-infused walnut crunch. It perfectly balances earthy sweetness with a woodsy rosemary note, making it an ideal, crowd-pleasing centerpiece for Thanksgiving or a comforting weeknight dinner.
Ingredients
4 large sweet potatoes, peeled and cubed
1/2 cup full-fat coconut milk
1/4 cup orange juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 apples, peeled and sliced
1 tbsp maple syrup
1 cup walnuts, chopped
1 tbsp fresh rosemary, minced
1 tbsp olive oil
1/2 tsp sea salt
Instructions
Preheat the oven to 375°F (190°C).
Boil sweet potatoes in a large pot until fork-tender, then drain.
Mash the potatoes with coconut milk, orange juice, cinnamon, and nutmeg until smooth.
Spread the mashed potato mixture into a lightly greased baking dish.
Sauté apple slices with maple syrup in a pan until just tender, then layer them over the potatoes.
In a small bowl, toss chopped walnuts with olive oil, minced rosemary, and sea salt.
Sprinkle the walnut mixture evenly over the apples.
Bake for 25 minutes or until the topping is golden and the casserole is heated through.
Notes
You can assemble the casserole ahead of time, keep it refrigerated, and bake it just before serving. If the walnuts brown too quickly, tent the dish with foil. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg