Recipe by PAI
"What Americans call yams are actually a variety of sweet potato. Fragrant sweet potatoes layered with Granny Smith apples and topped with a sweet mixture of brown sugar and raisins make this a great recipe for all holidays, but best for Thanksgiving and Christmas."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sweet potatoes, peeled and cubed
Granny Smith apples - peeled, cored and sliced
packed brown sugar
lemon, thinly sliced
Great alternative to the traditional yams and marshmallow recipe. I have a few suggestions though. First, take the other reviewers advice and boil the sweet potatoes first since the apples do finish much quicker. The sweet potatoes did take extra time to cook, longer than the stated time.
Second, double up on the brown sugar and flour mixture. The casserole will be much sweeter and taste much better. Third, add more apples to the mixture. Otherwise, you hardly taste them. Furthermore, this is a great recipe and with the changes, I will be making this again!
DEFINITELY COOK THE SWEET POTATO **FIRST** BEFORE PLACING IT IN OVEN WITH APPLES. No matter how small you chop the potatoes, it ends up taking 3-4 times the amount of time specified without them being cooked beforehand. I also agree with a couple of reviewers who mentioned that the recipe for the sauce was too little. It may work well to make extra and add a little at a time. Otherwise, this tasted DELICIOUS!!!
Made this last Thanksgiving and just had a call requesting it again this year! I found the sweet potatoes and apples I purchased were HUGE! - so I doubled the rest of the recipee and used 2 casserole dishes. Before placing in oven I microwaved each dish 5 minutes then repeated another 5 minutes(alternating dishes). This helped with the complaint I read a few reviewers had with the potatoes not cooking through - and I only needed to cook them in the oven for 20 minutes total after that. It was a HIT!
Before I found this recipe, several reviewers had already mentioned pre-cooking the sweet potatoes and increasing the sauce so that's what I did the first time I made it. Excellent!
Great recipe!!! It has been a hit with my entire family and I've been making every Thanksgiving and Easter now for about 2 years. Thanks Genny and AllRecipes.com. The only change I've made to the recipe is that I slightly boil the cubed yams in water with cinnamon sticks first then layer it with the apples because I found that the apples cook much faster than the yams if the yams are not pre-cooked. I also added slivered almonds on top...yummy!!!
Made this for big family Thanksgiving dinner. It was a big hit. Followed the advice to cook the yams first. This is a must! A little on the sweet side for my personal taste. I ended up making it again the following day because there was none left over.
My family and I loved this recipe. I found that the sweet potatoes needed extra time in the oven. Next time I'll cook them first, then add the apples and sauce. For a sweeter dish the sauce could easily be doubled. My wife who doesn't like sweetened vegetables even raved!
I looooved this casserole - and so did the rest of my family! The recipe was requested several times! I cooked the sweet potatoes first in the microwave, then put them in the casserole with the apples, this way it baked in 20 minutes total. Such a wonderful alternative to the typical marshmallow or nut topping casserole.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Yam Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 180
** Calories from Fat: 27
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This casserole is creamy and crunchy, and not too sweet.
A creamy squash casserole with a custard-like texture and crunchy topping.
See how to make fluffy sweet potatoes with a crunchy pecan topping.