Sweet Potato Casserole with Apples & Crunchy Rosemary Walnuts

A holiday-table classic, reimagined — creamy spiced sweet potatoes topped with maple-sautéed apples and crunchy rosemary-toasted walnuts. Savory herb notes balance the sweetness beautifully.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 53 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potatoes
  • 3 lbs sweet potatoes (about 3 large)
  • ⅓ cup orange juice
  • ⅓ cup coconut milk, cashew cream, or non-dairy creamer
  • 1 tablespoon vegan butter
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Sea salt and black pepper, to taste
Crunchy Rosemary Walnuts
  • 1½ cups walnut halves, chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon avocado oil
  • 1 tablespoon maple syrup
  • Sea salt and black pepper, to taste
Apples
  • 2 large apples, sliced
  • 2 tablespoons maple syrup
  • Vegan butter

Equipment

  • Large pot
  • Colander
  • Potato masher or large mixing spoon
  • Large mixing bowl
  • Skillet
  • Baking sheet
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife

Method
 

  1. Cook sweet potatoes until tender. Blend orange juice, plant milk, butter, cinnamon, nutmeg, salt, and pepper; pour over cooked sweet potatoes and mix well.
  2. Toast chopped walnuts at 325°F for 8–10 minutes until fragrant and golden. Toss with rosemary, avocado oil, maple syrup, salt, and pepper.
  3. Sauté apples in butter with maple syrup over medium heat, about 10 minutes, until softened and lightly browned.
  4. Top the sweet potatoes with sautéed apples, then the rosemary walnuts.

Notes

Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.

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