Prep 30 mins
Cook 1 hr 50 mins
With Thanksgiving just around the corner, I felt it was time to post one of my favorite childhood side-dish recipes. My Nana knew how much I loved this casserole, so she always had it on our holiday table. Although she is always in my heart, I feel Nana is right there in the kitchen with me when I make this dish.
- 6 lbs red-skinned sweet potatoes, peeled and cut into 1/3-inch-thick rounds (also known as yams)
- 1 cup chopped pecans
- 1 cup raisins
- 1 packed cup golden brown sugar
- 1 1⁄4 teaspoons ground cinnamon
- 8 medium granny smith apples, peeled and cut into1/3-inch-thick slices
- 10 tablespoons butter, melted (1 1/4 sticks)
- 1 1⁄2 cups miniature marshmallows
- Preheat oven to 400 degrees Fahrenheit.
- Butter a 15x10x2-inch glass baking dish.
- In a large bowl, toss the first 5 ingredients together.
- Place half of the apples in the prepared dish. Arrange half of the sweet potato mixture over. Drizzle with half the melted butter. Repeat layering with remaining apples, then with remaining sweet potato mixture, allowing some apple slices to show in top sweet potato layer. Drizzle with remaining melted butter.
- Cover, tightly, with aluminum foil.
- Bake casserole, covered with foil, until potatoes are tender when pierce with a fork, about 1 hour 45 minutes.
- (TIP: The casserole can be made to this point 1 day ahead. Cool slightly. Refrigerate, uncovered, until cold; then cover and refrigerate. Rewarm, covered, in a 350 degree F oven until heated through, about 45 minutes.)
- Preheat broiler. Sprinkle marshmallows over casserole; broil until marshmallows are lightly browned, watching very closely to avoid burning, about 1 minute.