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Honey Glazed Apple and Sweet Potato Casserole

Honey glazed apple and sweet potato casserole with caramelized edges, layered in an even pattern and baked until tender. A glossy honey-butter-spice glaze pools slightly between slices for a rich, spoonable side dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Layered sweet potatoes and apples
  • 4 medium sweet potatoes peeled and sliced 1/4 inch thick
  • 3 large apples peeled, cored, and sliced
Honey glaze and spices
  • 0.3333 cup honey
  • 3 tbsp unsalted butter melted
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp ginger
  • 0.25 tsp salt
Topping
  • 0.5 cup pecans roughly chopped
  • 0.25 fresh thyme optional garnish

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Layer sweet potato slices and apple slices in alternating overlapping rows in the dish.
Make the honey glaze and bake
  1. Whisk honey, melted butter, brown sugar, cinnamon, nutmeg, ginger, and salt together until smooth.
  2. Pour the glaze evenly over the layered sweet potatoes and apples.
  3. Cover tightly with foil and bake for 30 minutes.
Finish with pecans and caramelize
  1. Uncover and scatter the pecans over the top.
  2. Bake uncovered for 15 more minutes at 375F until the slices are tender and caramelized.
  3. Garnish with fresh thyme if desired.

Notes

For the best caramelization, keep the slices consistently 1/4 inch thick so they finish at the same time. Refrigerate leftovers in an airtight container up to 4 days; reheat covered in a 350F oven until warm. This casserole does not freeze well due to the softened fruit texture. Dietary swap: for a less sugary version, use maple syrup in place of honey (same amount) and reduce pecans slightly if you prefer.