Recipe | Apple Mallow Sweet Potato Bake

Among other things, November is Better Nutrition Month and sweet potatoes are one of the easiest–and tastiest!–ways to get some solid nutrition on your plate.

Sweet potatoes are a good source of fiber, vitamins A & C, and Potassium. They’re also a complex carb–the “good” kind of carbohytrate–that your body takes its time breaking down so you feel full longer. And I think they take a lot less work to taste good compared to a russet potato.

But just because I can eat a baked sweet potato with absolutely nothing on it and be perfectly happy with its natural sweetness, doesn’t mean I don’t like to mix it up with sweet potato dishes.

For Thanksgiving it’s tradition, at our table, to serve candied sweet potatoes: planks of boiled sweet potato layered with butter and cinnamon, then covered with a brown sugar glaze and baked until nice and gooey. You might be a little more familiar with the ubiquitous sweet potato casserole topped with toasted marshmallows.

This recipe (courtesy of Princella canned sweet potatoes) put a different spin on that sweet potato casserole, interleaving sliced apples and pecans with the sweet potatoes, adding a fun texture change to the usual casserole.

Apple Mallow Sweet Potato Bake

Apple Mallow Sweet Potato Bake

1/2 cup Brown sugar, packed
1/2 tsp. Cinnamon
2 Apples, sliced
1/3 cup Pecans, chopped
2 15 oz. cans Princella or Sugary Sam Cut Sweet Potatoes, drained
1/4 cup Margarine
2 cups Miniature marshmallows

Preheat oven to 350°F.

In large bowl, mix brown sugar and cinnamon. Toss apples and nuts with combined brown sugar and cinnamon.

Alternate layers of apples and sweet potatoes in 1 1/2-quart casserole. Dot with margarine. Cover and bake for 35 to 40 minutes.

Sprinkle marshmallows over sweet potatoes and apples. Broil until lightly browned.

This casserole made a fabulous side dish to an open-faced sandwich supper. And I really enjoyed the toasted marshmallow topping–we had some pumpkin-flavored marshmallows leftover from Halloween and combined those with the usual mini-marshmallows and it gave the topping a different flavor.

For more tasty recipes, check out the resources at Allens Vegetables.


  1. Karyn Zoldan

    I’m not a fan of marshmallows but everything else sounds good. I’m roasting my sweet potatoes along with some other vegetables. I think I have to microwave them a bit to finish cooking around the same time as the vegetables.

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