Harvest Casserole
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 75 minutes
Servings: 8 to 10
Ingredients
- 1½ cups firmly packed light brown sugar, divided
- 2 teaspoons ground cinnamon, divided
- ¼ teaspoon salt
- 5 cups (¼-inch) diced, peeled sweet potatoes (about 2 large sweet potatoes)
- 5 cups chopped Granny Smith apples (about 3 medium apples)
- 1 cup dried sweetened cranberries
- ¼ cup butter, cut into ½-inch pieces
- 1 cup quick-cooking oats
- ¼ cup all-purpose flour
- ½ cup butter, melted
Directions
Preheat oven to 400°F.
In a large bowl, whisk together ½ cup brown sugar, 1 teaspoon cinnamon, and salt. Stir in sweet potatoes, apples, and cranberries until well coated. Pour mixture into a 13×9-inch baking dish, and dot with butter pieces.
In a medium bowl, whisk together oats, flour, remaining 1 cup brown sugar, and remaining 1 teaspoon cinnamon. Stir in melted butter until well combined; sprinkle onto casserole. Cover with foil.
Bake for 45 minutes. Uncover and bake 30 minutes more. Let stand for 5 minutes before serving.