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Sweet Potatoes with Apples and Crumb Topping

By: Mary Hill

Traditional sweet potato casseroles are made with either a marshmallow or pecan topping, but that doesn't mean it's the best way. Sweet Potatoes with Apples and Crumb Topping is made differently and is equally delicious. Apples are mixed in with the potatoes, so you have a fruit a vegetable in one dish (and did we mention the potatoes are coated in maple syrup?!). The crumb topping is a delightful alternative to the traditional toppings. Enjoy this wonderful casserole next Thanksgiving.


  • 2 to 3 Sweet potatoes
  • 2 to 3 Granny Smith apples
  • 1/4 to 1/2 cup maple syrup
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup rolled oats (not instant)
  • 1 teaspoon cinnamon
  • 1/3 cup butter, melted


  1. Par boil or par roast sweet potatoes.If par roasting, roast at 450 degrees F. for 30 minutes.

  2. While sweet potatoes are cooling, peel and cut 2 to 3 Granny Smith apples into slices or chunks.

  3. Turn oven temperature down to 350 degrees F. Take the skin off of the potatoes. Slice the ends and then cut them into halves or quarters, depending on how big the potato slices are.

  4. Place potatoes and apples into a 9 x 13 inch greased baking dish and microwave with 1/4 to 1/2 cup maple syrup - enough to coat all evenly.

  5. For the topping, mix together the flour, brown sugar, oats, cinnamon, and butter in a medium sized bowl. Pour on top of potato and apple mixture.

  6. Bake for 45 to 60 minutes. Test potatoes at 45 minutes with a fork. If soft, remove dish from oven.

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