Harvest Casserole
Makes 8 to 10 servings
  • 11/2 cups firmly packed lightly brown sugar, divided
  • 2 teaspoons ground cinnamon, divided
  • ¼ teaspoon salt
  • 5 cups (1/4-inch) diced peeled sweet potatoes (about 2 large sweet potatoes)
  • 5 cups chopped Granny Smith apples (about 3 medium apples)
  • 1 cup sweetened dried cranberries
  • ¼ cup butter, cut into ½-inch pieces
  • 1 cup quick-cooking oats
  • ¼ cup all-purpose flour
  • ½ cup butter, melted
  1. Preheat oven to 400°.
  2. 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 13x9-inch baking dish, and dot with butter pieces.
  3. 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.
  4. Bake for 45 minutes. Uncover and bake 30 minutes more. Let stand for 5 minutes before serving.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/harvest-casserole-recipe/