Sweet Potato Apple Scallop Recipe

Read Reviews
4 1 1
Publisher Photo
"My cousin, Ann Smith, gave me the recipe for this wonderful dish, which makes traditional Thanksgiving sweet potatoes a bit more special," writes Sarah Joyce of Bedford, Texas. Apple slices and a crunchy pecan topping dress up the seasonal spuds.
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:7 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 7 servings


  • 2 pounds sweet potatoes (about 3 medium)
  • 2 medium apples, peeled and cored
  • 1 tablespoon lemon juice
  • 1/2 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon orange extract
  • 2 tablespoons butter

Nutritional Facts

2/3 cup: 0g sugar total. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.


  1. Place sweet potatoes in a saucepan and cover with water. Bring to a boil; cook for 20-25 minutes or until tender. Drain and cool.
  2. Peel potatoes and cut into 1/4-in. slices. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cut apples into 1/4-in. rings; cut in half. Arrange over sweet potatoes. Sprinkle with lemon juice.
  3. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice and orange extract; sprinkle over apples. Dot with butter. Bake, uncovered, at 350° for 25-30 minutes or until apples are tender. Yield: 7 servings.
Originally published as Sweet Potato Apple Scallop in Light & Tasty October/November 2002, p19

Reviews for Sweet Potato Apple Scallop

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
cwbuff User ID: 441425 53738
Reviewed Oct. 18, 2009

"The apple/brown sugar topping was delicious, but I think next time I'll dredge the sweet potato slices in the brown sugar mixture before putting in the baking dish - the delicious topping didn't get down to the potatoes. Also, my daughter thought there was too much cinnamin, so I'll try reducing it and the pumpkin pie spice to to 1/4 teaspoon each and see how that works."

Loading Image