Sweet Potato Casserole with Roasted Apples

Serves 8

I love how one ingredient can totally reinvent a classic dish. In this gluten-free sweet potato casserole recipe, soft roasted apples take sweet potatoes to a whole new level. It also doesn’t hurt to top it all with delicious pecans, brown sugar, holiday spices and, of course, toasted marshmallows.

Ingredients

3 large Honey Crisp or Gala apples, peeled, cored, cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
3 pounds sweet potatoes, peeled, cut into 1-inch pieces
1½ teaspoons cinnamon, divided
¼ teaspoon salt
1 cup chopped mini marshmallows
½ cup coarsely chopped pecans
¼ cup light brown sugar, firmly packed
½ teaspoon ground ginger

Directions

Preheat oven to 350° F.

In a medium bowl, toss the apple pieces and olive oil. Pour out evenly over a baking sheet lined with parchment paper. Bake until soft and fork tender, about 25-30 minutes.

Meanwhile, place sweet potatoes in a large stockpot. Fill with water until the sweet potato pieces start to float. Bring to a boil over high heat. Turn the heat down to medium and cook until the pieces can easily be pierced with a knife, about 5-7 minutes. Reserve ½ cup of liquid before draining the sweet potato pieces in a colander.

Return potato pieces to the pot and add ½ teaspoon cinnamon, salt and the reserved cooking liquid. With a hand mixer, blend until smooth. Then stir in roasted apple pieces.

Grease an 8 x 8-inch baking dish. Pour in sweet potato mixture and spread out evenly.

In a small bowl, mix together marshmallows, pecans, light brown sugar, ginger and the remaining 1 teaspoon cinnamon. Pour evenly over the sweet potato mixture. Bake for 20-23 minutes, or until hot and bubbly. Then broil for 1-3 minutes, just until the marshmallows are toasted. Be careful not to burn the pecans. Serve immediately.

Make-ahead tip: Make the sweet potato-apple mixture the morning of the party. Put the lid on and keep the pot on the back burner. When you’re ready, just warm it up over medium-low heat before assembling the casserole.

Nutrition Analysis: 320 cal, 9 g fat, 0 mg chol, 170 mg sodium, 59 g carbs, 8 g fiber, 26 g sugar, 4 g protein.

Lauren Marie, who writes the popular gluten-free food blog LaurenMarieGlutenFree.com, never lets her gluten allergy hold her back from enjoying the delicious things in life.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

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