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Fruit and Nut Sweet Potato Casserole

Total Time

Prep: 35 min. Bake: 40 min.


14 servings (3/4 cup each)

Here’s a naturally sweet and comforting twist on a classic holiday dish. Fruit, cinnamon, ginger and chopped nuts make it something guests won’t soon forget! —Athena Russell, Greenville, SC


  • 4 pounds sweet potatoes, peeled and cubed
  • 1-1/2 cups unsweetened apple juice
  • 1/4 cup lemon juice
  • 4 small bananas, peeled and chopped
  • 2 large apples, peeled and chopped
  • 2 tablespoons butter
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 cup chopped dried apricots
  • 1 cup chopped pecans


  1. Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 10-15 minutes. Drain. In a large bowl, mash potatoes with apple juice and lemon juice.
  2. Meanwhile, in a large skillet, saute bananas and apples in butter until tender. Stir in the ginger, salt, cinnamon and allspice; cook and stir 5 minutes longer. Cool slightly.
  3. Place banana mixture in a food processor; cover and process until smooth. Stir banana mixture and apricots into mashed potato mixture. Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with pecans.
  4. Bake, uncovered, at 350° until edges are golden brown, 40-50 minutes.

Nutrition Facts

3/4 cup: 219 calories, 8g fat (2g saturated fat), 4mg cholesterol, 192mg sodium, 37g carbohydrate (20g sugars, 5g fiber), 3g protein.

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