You are the Candied Sweet Potato and Apple Casserole with Toasted Marshmallows of my eye.
This is a Thanksgiving side dish classic! I have put my own spin on it, and I encourage you to do the same, as this recipe is extremely easy, flexible and fun!
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Candied Sweet Potato and Apple Casserole with Toasted Marshmallows
What You’ll Need
Scale
- 6 medium sweet potatoes or yams, peeled and cut into 2 inch pieces
- 3 red apples, any varietal, peeled and cut into 1/4 inch chunks
- ½ cup butter
- ⅓ cup of light or dark brown sugar
- ⅓ cup orange juice
- ½ tsp ground ginger
- 1 tablespoon cinnamon
- ½ cup chopped pecans*
- 1 10 oz bag large marshmallows
- *any nut works here, as does eliminating nuts all together
What You’ll Do
- Preheat your oven to 400 degrees.
- Place sweet potatoes in a pot of salted water and bring to a boil, covered. Boil for 15-20 mins, until a knife can slide through the potatoes with no resistance. Drain your potatoes and set aside.
- Place apples in a medium sauce pan and add ½ cup butter, ⅓ cup of light or dark brown sugar, ⅓ cup orange juice, ½ teaspoon ground ginger and 1 tablespoon cinnamon. Place pan over medium heat, stirring to combine. Bring to a boil until the apples are soft and the mixture is caramel-like, about 15-20 mins.
- Add potatoes to your baking dish (8×8, 9×9, size is flexible), pour apple mixture over top and combine. Mix in ½ cup pecans and top with marshmallows. Place in a 400 degree oven and bake for 15-20 mins until the marshmallows are golden brown. Serve warm and enjoy!
- This dish can be almost entirely prepared ahead of time, just wait until the last minute before adding marshmallows, baking and serving.
