A fresh, sweet, modern take on a classic—this sweet potato casserole gets an upgrade with tender apples, toasted pecans, and Kinder’s Honey Brown Sugar Seasoning. It’s the comforting, delicious side dish your Thanksgiving table will love.
Ingredients
For the Sweet Potatoes
5 pounds (medium sized) sweet potatoes (orange flesh)
3 Tablespoons unsalted butter
1.5 Tablespoon maple syrup
1/4 cup milk
3 Tablespoon Kinder’s Honey Brown Sugar Seasoning, or to taste
2 Tablespoon Kinder’s The Blend Seasoning
For the Topping
2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
1 cup pecans, chopped after toasting
2 Tablespoons unsalted butter
2 teaspoons Kinder’s Honey Brown Sugar Seasoning (for apples)
Instructions
Preheat the oven to 350°F. Pierce the sweet potatoes several times with a fork and wrap each one in tin foil. Place the sweet potatoes on a baking sheet, and on a separate sheet spread the chopped pecans in a single layer. Place both in the oven. Roast the sweet potatoes for 120 minutes, until tender, and toast the pecans for 10 minutes, stirring once halfway through, until fragrant and lightly golden. Remove the pecans and let them cool completely. Once cool, roughly chop the pecans and reserve for later.
Once the sweet potatoes are roasted, peel them and transfer the flesh to a large bowl. Mash until mostly smooth while leaving a little texture. Stir in the butter, maple syrup, milk, Kinder’s Honey Brown Sugar seasoning, and Kinder’s The Blend seasoning until creamy and well combined. Transfer the sweet potato mixture into a greased 9x13-inch baking dish and bake for 20–25 minutes while preparing the topping.
Meanwhile, melt the butter in a skillet over medium heat. Add the diced apples and sauté for 1 minute until they begin to soften. Sprinkle in Kinder’s Honey Brown Sugar Seasoning and fold in the toasted pecans, then remove from heat. Once the sweet potato casserole has baked, remove it from the oven and evenly spoon the warm apple and pecan mixture over the top. Return to the oven for 5–7 minutes if you’d like the topping warmed and the flavors melded together.
Let the casserole cool slightly before serving so the topping can set.
Holiday Pro Tip: Prep or Make Ahead
This recipe is a great one to prep ahead or make ahead. To do your prep early, complete the entire first step (roasting the potatoes and pecans) 1 day before baking, storing baked sweet potatoes in the refridgerator and the pecans in an air tight container in your pantry. You can also prepare the whole dish the day before and simply warm the dish in a 350°F oven for 20-25 minutes (from room temp).
