Scalloped Sweet Potatoes and Apples
Elevate your side dish game with this irresistible Scalloped Sweet Potatoes and Apples recipe. This comforting creation features layers of tender sweet potatoes and juicy apples, perfectly seasoned with warm spices like cinnamon and nutmeg for a touch of autumnal magic. A luscious blend of melted butter and heavy cream seeps through each layer, creating a rich and creamy texture, while an optional sprinkle of crunchy pecans adds an irresistible finishing touch. Ready in just over an hour, this crowd-pleasing dish makes the perfect addition to holiday feasts, cozy dinners, or any occasion that calls for a sweet and savory side. Bursting with flavor, easy to prepare, and visually stunning, this recipe is sure to become a favorite on your table!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 medium apples
- 4 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups heavy cream
- 0.25 cups pecans (optional)
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish using cooking spray.
Peel the sweet potatoes and apples. Thinly slice both into round discs, about 1/8-inch thick, using a sharp knife or mandoline slicer.
In a small bowl, mix together the brown sugar, ground cinnamon, ground nutmeg, and salt to make the seasoning blend.
Arrange a layer of sweet potato slices on the bottom of the baking dish, slightly overlapping the slices. Sprinkle a small portion of the seasoning blend over the sweet potatoes.
Follow with a layer of apple slices arranged in the same manner, and again sprinkle with the seasoning blend. Continue alternating layers of sweet potatoes and apples, sprinkling seasoning on each layer, until all slices are used.
In a small saucepan, heat the butter over medium-low heat until melted. Stir in the heavy cream and warm slightly, but do not bring to a boil.
Pour the butter and cream mixture evenly over the layered sweet potatoes and apples in the baking dish, ensuring everything is well covered.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and optionally sprinkle the top with chopped pecans for added crunch. Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the sweet potatoes are fork-tender and the top is golden brown.
Remove the dish from the oven and let it rest for 5-10 minutes before serving warm.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 81.9 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 211 mg | 16% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 568 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
