Description
A sweet-and-savory layered casserole combining tender sweet potatoes, cinnamon-spiced apples, tart cranberries, creamy Brie, and crunchy pecans, perfect for a festive holiday side dish or a cozy autumn centerpiece.
Ingredients
- 3 large sweet potatoes, peeled and sliced into ⅛-inch rounds
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter, melted
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 3 medium apples, peeled, cored, and thinly sliced
- 1 cup fresh or frozen cranberries
- ¼ cup packed brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 tablespoon unsalted butter
- 8 oz Brie cheese, rind on or removed, thinly sliced
- 1 cup shredded Gruyère cheese
- ¾ cup chopped pecans, toasted
- 2 tablespoons fresh thyme leaves
- 2 tablespoons maple syrup, for drizzling
- 1 cup heavy cream
- ½ cup whole milk
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with butter. Toss sweet potato slices with olive oil, melted butter, salt, cinnamon, black pepper, and nutmeg.
- Melt 1 tablespoon of butter in a skillet over medium heat. Add apples, cranberries, brown sugar, maple syrup, lemon juice, cinnamon, and ground ginger. Cook for 5–7 minutes until apples soften and cranberries burst.
- In a small saucepan, melt 1 tablespoon of butter over medium-low heat. Add minced garlic and cook for 30 seconds. Pour in heavy cream and milk, stirring in salt, pepper, and nutmeg. Warm gently for 2–3 minutes.
- Arrange a layer of sweet potato slices in the baking dish. Spoon apple cranberry filling over, add Brie, Gruyère, pecans, thyme, and drizzle with creamy sauce.
- Continue layering sweet potatoes, apple cranberry mixture, Brie, Gruyère, pecans, thyme, and creamy sauce until ingredients are used. Finish with sweet potatoes, remaining Brie and Gruyère, and pecans. Pour remaining cream sauce around the dish.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 15–25 minutes until sweet potatoes are fork-tender and top is golden.
- Let rest for 10–15 minutes. Drizzle with remaining maple syrup and sprinkle with fresh thyme before serving.
Notes
- Slice sweet potatoes evenly for even cooking.
- Use firm apples like Honeycrisp or Granny Smith.
- Toast pecans beforehand for better flavor.
- Adjust sweetness by using Granny Smith apples and reducing brown sugar.
- Let the dish rest after baking for easier serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg