Cozy Mealzyt casserole with maple mashed sweet potatoes, cinnamon-spiced apples, and a crunchy oat crumb. Serve it as a festive side or breakfast bake when you want lighter comfort that still tastes like dessert.
Equipment: 9×13-inch baking dish, Large pot, Colander, 2 large mixing bowls, Potato masher, Whisk, Measuring cups and spoons, Knife, Cutting board, Spatula
Ingredients:
2 pounds sweet potatoes, peeled and cut into chunks
3 tablespoons unsalted butter, melted
1/3 cup maple syrup
1/4 cup milk of choice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 medium apples, cored and thinly sliced
1 tablespoon lemon juice
1 tablespoon maple syrup
1 teaspoon ground cinnamon
3/4 cup packed light brown sugar
3/4 cup old-fashioned oats
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
Instructions:
Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
Add sweet potato chunks to a large pot, cover with water, and bring to a boil. Cook until fork-tender, 15–20 minutes, then drain very well.
Transfer hot sweet potatoes to a mixing bowl. Add melted butter, maple syrup, milk, vanilla, cinnamon, and salt. Mash until smooth and creamy, then spread evenly in the prepared baking dish.
In a separate bowl, toss apple slices with lemon juice, maple syrup, and cinnamon. Arrange the apples in an even layer over the mashed sweet potatoes.
For the crumb topping, combine brown sugar, oats, flour, cinnamon, and salt in a bowl. Add the cold butter cubes and work them in with your fingers or a pastry cutter until the mixture forms coarse crumbs.
Sprinkle the crumb mixture evenly over the apple layer.
Bake for 35–45 minutes, until the apples are tender and the topping is golden and crisp.
Let stand for 10 minutes before serving warm so the layers can set slightly.
Notes: Assemble the casserole up to 24 hours in advance and store covered in the refrigerator; increase bake time by 5–10 minutes if baking from cold. Leftovers keep in the fridge for up to 3 days and reheat best in the oven so the crumb topping stays crisp. Add chopped nuts to the topping or a splash of orange juice to the sweet potatoes for a brighter holiday flavor.
Calories: 310
Protein: 4g
Chef Rachel shares this Sweet Potato and Apple Casserole with Cinnamon Crumb Topping as a cozy twist on classic sweet potato casserole for busy family holidays. This recipe layers creamy maple sweet potatoes, cinnamon-spiced apple slices, and a golden oat crumb so every bite delivers warm fall flavor and satisfying texture.
Perfect for breakfast, brunch, or dinner, this flexible bake slides easily onto any holiday table—from Thanksgiving sides to Christmas morning brunch spreads. It fits right into your high-comfort, better-for-you Mealzyt rotation when you want something festive without being heavy.
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 310 |
| Protein | 4g |
| Carbohydrates | 50g |
| Fat | 11g |
| Fiber | 5g |
| Sodium | 160mg |
Tips and Variations for Sweet Potato and Apple Casserole with Cinnamon Crumb Topping
- Use crisp, sweet apples like Honeycrisp or Pink Lady so the slices stay tender but never mushy.
- For a lighter bake, reduce brown sugar in the crumb by one-third and keep the full amount of maple syrup in the filling.
- Assemble the layers the night before, cover, and refrigerate; bake straight from the fridge, adding 5–10 minutes to the baking time.
- Make it gluten-free by using certified gluten-free oats and swapping the flour in the topping for almond flour or oat flour.
- Stir chopped pecans or walnuts into the crumb topping for extra crunch and a nutty finish that pairs well with fall spices.
More recipes in mealzyt.com