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This Sweet Potatoes and Apples Recipe is made with tender sweet potatoes and apples layered in a silky golden butter and sugar sauce that thickens into a glaze as it bakes. A timeless fall side dish everyone will love.
If you love the comforting flavors of fall — buttery baked apples, sugar, and tender sweet potatoes that practically melt in your mouth — then you’re going to fall in love with this Sweet Potatoes and Apples recipe. It’s one of those old-fashioned dishes that is super simple to make and a crowd pleaser.
My sister-in-law, Laura, has been making this Sweet Potatoes and Apples recipe for every single Thanksgiving since she married into our family (over 30 years ago!) and we are so thankful for it! A huge shoutout to Laura for sharing the recipe with all of us.
This Sweet Potatoes and Apples recipe combines the best of two worlds: the natural earthiness of roasted sweet potatoes and the crisp sweetness of apples, all wrapped in a simple stovetop butter-sugar glaze. When baked together, the sauce thickens and caramelizes and pairs perfectly with the sweet potatoes and apples.
This recipe has that homemade warmth that reminds you of family dinners and holiday gatherings — but it’s easy enough to make on a weeknight, too. The combination of caramel-like sauce, soft apples, and creamy sweet potatoes goes perfectly together. Whether you’re serving it for Thanksgiving, Christmas, or just a crisp Sunday supper, this dish will fill your kitchen with the smell of butter and sugar and make everyone at the table ask for seconds.
Ingredients for Yams and Apples:
You only need 6 ingredients to make this caramelized apples and sweet potatoes side dish.
- Sweet potatoes: I suggest using fresh sweet potatoes or yams. See below the differences between sweet potatoes and yams.
- Apples: Use crisp varieties such as Honeycrisp, Fuji or Granny Smith.
- Sugar: You could reduce slightly if you prefer less sweet.
- Butter: Use salted or unsalted butter.
- Salt: Balances the sweet and brings out the flavor.
- Cornstarch: Helps thicken the liquid into a nice glaze.
- Water
Sweet Potatoes vs. Yams — What’s the Difference?
Most “yams” in U.S. grocery stores are actually sweet potatoes — orange-fleshed, naturally sweet, and creamy when cooked.
True yams are starchier, paler, and often imported from Africa or the Caribbean — they have rough brown skin and a drier texture.
So if you’re buying “yams” at your supermarket, you’re almost certainly getting the orange sweet potatoes perfect for this recipe.
How to make Roasted Sweet Potatoes and Apples:
- Place sweet potatoes in a large pot of water and bring to a gentle boil.
- Parboil (partially cook) for about 20 minutes, or until the potatoes can be pierced with a fork but are still firm in the center — they’ll finish cooking in the oven.
- Drain, let cool slightly, then peel and cut into thick slices (about ½–¾ inch).
Prepare the Apples
- Peel, core, and slice apples into even slices.
Make the Sauce
- In a small saucepan, melt butter over medium heat.
- Stir in sugar, cornstarch, water, and salt.
- Cook, whisking constantly, until the mixture comes to a gentle boil and thickens slightly. Once it starts to boil, remove from heat. The sauce should look glossy and smooth, with a syrupy consistency.
Assemble:
- Butter a 2-quart baking dish (an 8×8-inch square dish or a medium oval casserole works well).
- Arrange half of the sweet potato slices on the bottom, followed by half of the apple slices.
- Repeat the layers with the remaining sweet potatoes and apples.
- Slowly pour the warm sauce evenly over the top so it seeps down between the layers.
Bake Until Bubbly and Golden
- Bake in a 350°F oven for 45 minutes to 1 hour, or until the apples are tender and the sauce is bubbling around the edges.
- If the top browns too quickly, loosely cover with foil for the final 10–15 minutes.
Serve Warm
- Let it rest for about 10 minutes before serving — the sauce will thicken slightly.
Frequently Asked Questions (FAQ’s):
Can I make this ahead of time?
Yes! You can prepare the entire dish a day in advance and refrigerate it. Reheat at 350°F until warmed through and bubbly again.
What kind of apples work best?
Tart-sweet apples like Honeycrisp, Cosmic Crisp, or Granny Smith balance the sweetness of the sauce and sweet potatoes. Avoid soft apples like Red Delicious — they can turn mushy.
Can I use canned sweet potatoes?
If you’re short on time, yes — just be sure to drain them well. Fresh sweet potatoes, though, give the best flavor and texture.
More Side Dish Recipes:
MORE SWEET POTATO RECIPES:
Sweet Potato Casserole with Marshmallows and Streusel
Roasted Sweet Potatoes with Cranberries and Pecans
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Sweet Potatoes and Apples
Ingredients
- 3 large Sweet Potatoes
- 3 large Apples (cosmic crisp, honeycrisp, fuji, etc)
- 4 Tablespoons Butter
- 1/2 cup Sugar
- 1/2 teaspoon Salt
- 1 1/2 Tablespoons Cornstarch
- 1 cup Hot Water
- 1/2 to 1 teaspoon Cinnamon (optional)
Instructions
- Place sweet potatoes in a large pot of water and bring to a gentle boil. Parboil (partially cook) for about 20 minutes, or until the potatoes can be pierced with a fork but are still firm in the center — they’ll finish cooking in the oven. Drain, let cool slightly, then peel and cut into thick slices (about ½–¾ inch).
- Peel, core, and slice apples into even slices.
- In a small saucepan, melt butter over medium heat. Stir in sugar, cornstarch, water, and salt. Cook, whisking constantly, until the mixture comes to a gentle boil and thickens slightly. Once it starts to boil, remove from heat. The sauce should look glossy and smooth, with a syrupy consistency.
- Preheat oven to 350 degrees. Butter or spray with non-stick cooking spray a 2-quart baking dish (an 8×8-inch square dish or a medium oval casserole works well). Arrange half of the sweet potato slices on the bottom, followed by half of the apple slices. Repeat the layers with the remaining sweet potatoes and apples.
- Slowly pour the warm sauce evenly over the top so it seeps down between the layers. If using cinnamon, sprinkle with cinnamon.
- Bake in a 350°F oven for 45 minutes to 1 hour, or until the apples are tender and the sauce is bubbling around the edges. If the top browns too quickly, loosely cover with foil for the final 10–15 minutes. Let it rest for about 10 minutes before serving — the sauce will thicken slightly.
Notes
Yes! You can prepare the entire dish a day in advance and refrigerate it. Reheat at 350°F until warmed through and bubbly again. What kind of apples work best?
Tart-sweet apples like Honeycrisp, Cosmic Crisp, or Granny Smith balance the sweetness of the sauce and sweet potatoes. Avoid soft apples like Red Delicious — they can turn mushy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this a side dish or a dessert ?
So delicious! The apples and sweet potatoes were so tender and delicious. I’m honestly surprised with how much I loved this dish!