Maple Sweet Potato Apple Gratin

Chef Richard 8 Servings 30 minutes

Candied Sweet Potatoes with mini marshmallows seem to appear on tables throughout the country and quite frankly, it’s a mystery how this so often sickly sweet and mushy dish has become so commonplace. This recipe keeps some sweetness but tempers it. Here is a really nice way to showcase Ohio’s fabulous maple syrup. This recipe is also easily doubled for big crowds.


  • 2 pound sweet potatoes, peeled and sliced ¼-inch thick
  • 2 small Granny Smith apples, cored and sliced ¼ inch thick
  • 1 medium onion, halved and thinly sliced
  • 3 tablespoons unsalted butter, melted and divided
  • ¼ cup amber maple syrup
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • ¾ teaspoon pepper
  • ½ teaspoon freshly ground nutmeg, divided
  • ½ cup dried unseasoned whole wheat bread crumbs


  • Preheat oven to 400°F. Grease a 13×9 baking dish and set aside. In a large bowl, combine sweet potatoes, apples, and onion. Toss well.
  • Then combine 2 tablespoons melted butter with maple syrup, vinegar, salt, pepper, and ¼ teaspoon nutmeg and toss with vegetable mixture. Combine remaining butter with breadcrumbs and remaining nutmeg and set aside
  • Place vegetables in prepared baking dish, cover and bake about 40-45 minutes, or until tender. Remove from oven, increase temperature to 500°F, remove foil, and top with reserved crumb mixture. Bake about 10 minutes, or until golden brown.