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Honey Glazed Apple and Sweet Potato Casserole

Honey glazed apple and sweet potato casserole with caramelized edges and a glossy honey-brown sugar glaze. Layered sliced sweet potatoes and apples bake until tender, then finish with pecans for crunch.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 4 sweet potatoes medium, peeled and sliced 1/4 inch thick
Apples
  • 3 apples large, peeled, cored, and sliced
Honey glaze
  • 0.3333333333 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
  • fresh thyme optional garnish

Equipment

  • 1 sheet pan

Method
 

Prep and layer
  1. Preheat the oven to 375F, then grease a 9x13 baking dish so the slices release easily.
  2. Layer the sweet potato slices and apple slices in alternating overlapping rows in the dish for even baking.
Make and bake with glaze
  1. Whisk honey, melted butter, brown sugar, cinnamon, nutmeg, ginger, and salt together until the glaze looks smooth and pourable.
  2. Pour the glaze evenly over the layered sweet potatoes and apples so every layer gets coated.
  3. Cover tightly with foil and bake for 30 minutes to soften the fruit and sweet potatoes.
Caramelize and finish
  1. Uncover and scatter the pecans over the top, then bake 15 more minutes until tender and caramelized.
  2. Garnish with fresh thyme if desired right before serving for a fresh herbal note.

Notes

For the cleanest caramelization, let the casserole rest 10 minutes before serving so the glaze thickens. Refrigerate leftovers in an airtight container up to 4 days; reheat in the oven at 350F until warmed through. Freezing is not recommended because the apple slices can soften further after thawing. If you want a lighter option, replace the honey with maple syrup for a similar glossy sweetness and still-solid bake.