Sweet Potatoes and Apples for Thanksgiving

Thanksgiving RecipesSweet and soothing, tart and rich, apples and sweet potatoes make a fall duet that is irresistable when sprinkled with spice and honeyed walnuts. I made these lovely layers with the help of a Japanese mandoline that will give you uniform slices in seconds. But there are plenty of other tools to make the prep time for your favorite Thanksgiving dishes go a lot faster without investing too much cash.

Sweet Potatoes and Apples for Thanksgiving

Yield: Serves 6


  • 3 large sweet potatoes, peeled, thinly sliced
  • 3 medium apples, thinly sliced
  • 1 medium orange juice, zested and juiced
  • 1/4 cup dark brown sugar, packed
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup walnut pieces or chopped walnuts


  • Preheat oven to 375°F. In a large bowl, toss the sweet potatoes, apple slices, orange zest and juice, brown sugar, and pumpkin pie spice together.
  • Spoon into a 7x12 inch or baking dish. Cover baking dish with foil and bake for 40 to 45 minutes.
  • Remove foil and sprinkle with walnuts and drizzle with honey.
  • Bake about 15 minutes more until the walnuts begin to brown.
  • Serve immediately.

Benriner Japanese Mandolin Slicer: This "dish washer safe" wonder can slice veggies paper-thin in seconds. It has a shredding attachment to make cole slaw, fries and other veggie shapes for traditional home cooked meals: Benriner Japanese Mandolin Slicer

Nothing makes peeling potatoes faster and less work than having a Swissmar Stainless Steel Peeler that is sharp and easy to hold. I even peel my butternut squash with this peeler - just don't put it in the dishwasher...



  1. This looks amazing and I would really love to make it for to bring on Thanksgiving. Is there a way to make this ahead and reheat or finish it the next day? This looks amazing. Thanks!

  2. Absolutely! Just bake 10 minutes less leave the nuts off, let it cool to room temperature cover and refrigerate. Reheat at 350F for about 15 minutes and add the walnuts.

  3. I agree. Looks incredible. Love the combo. 2 questions:
    1. Can you add cranberries? I figure the brown sugar will sweeten it.

    2. Do you know how long will this keep in the refrigerator after it’s cooked?

    Thanks for the recipe and your help…from one skinny chef to another!

    • Sure you can add cranberries but I would cut back on some of the brown sugar, maybe in half. When I made it it kept in the fridge covered for five days. It reheats nicely :)

  4. I would love to make this for Christmas, but my husband won’t touch apples if they aren’t topped with “Dutch crumb” crust. Do you have any suggestions?

    • You can still do a thin Dutch crust on top, just use a mix of white and whole wheat flour and trans fat free margarine! Sprinkle it on 15 minutes before the baking time is up, and bake uncovered.

  5. I’d like to make this for Christmas- what type of apples do you recommend? I know some varieties bake better than others.

  6. OM Gosh…
    My mouth is watering for this!

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