My sister made this 4 ingredient dish for Easter last year and the whole family begged for the secret

My sister first brought this simple little casserole to our Easter table last year, and I’ll tell you, it stole the show from the ham. It’s just four ingredients, nothing fancy at all, but when it comes bubbling out of the oven with those bright orange sweet potatoes and tender golden apples tucked into a caramelized brown sugar–butter glaze, everyone thinks you’ve been fussing for hours. This dish feels like something our Midwestern grandmothers might have made after church—sweet, cozy, and familiar—yet it still fits right in on a modern holiday table. It’s the kind of recipe you make when you want that old-fashioned comfort without a lot of work or a long grocery list.

Serve this sweet potato and apple casserole warm, right out of the glass baking dish, with a big baked ham, roast turkey, or pork loin—it’s especially lovely alongside anything salty or smoky. A simple green vegetable, like steamed green beans or a crisp salad with a tangy vinaigrette, helps balance the sweetness. On busy weeknights, you can even let it play double duty as both a side and a light dessert, spooned into bowls with a little plain yogurt or vanilla ice cream for those with a sweet tooth.

Servings: 6

2 pounds sweet potatoes, peeled and sliced into 1/4-inch rounds

Preheat your oven to 375°F (190°C). Lightly grease a 2-quart glass casserole dish so the potatoes and apples don’t stick.

In a small bowl, stir together the melted butter and brown sugar until the sugar is moistened and you have a thick, glossy mixture. This will melt down into the caramelized glaze.

Layer about half of the sweet potato slices in the bottom of the glass casserole dish, overlapping them slightly so the bright orange rounds form a shingled pattern.

Arrange half of the apple slices over the sweet potatoes, tucking them into the gaps so you have an even layer of apples nestled among the potatoes.

Spoon or drizzle about half of the brown sugar–butter mixture evenly over the layered sweet potatoes and apples, making sure to reach the edges so everything gets a chance to caramelize.

Repeat with the remaining sweet potato slices and then the remaining apple slices, again overlapping and tucking them so you have a snug, even layer that reaches close to the top of the dish.

Pour or spoon the rest of the brown sugar–butter mixture evenly over the top, letting it drip down between the slices. The layers should look glossy and well-coated.

Cover the glass casserole dish tightly with foil and place it on the middle rack of the preheated oven. Bake covered for 30 minutes, until the sweet potatoes begin to soften and the apples release some juices.

Carefully remove the foil and return the uncovered dish to the oven. Bake for another 20 to 30 minutes, or until the sweet potatoes are tender all the way through when pierced with a fork and the apples are soft and golden, with a bubbling caramelized glaze around the edges.

Let the casserole rest for about 10 minutes before serving. The glaze will thicken slightly as it cools, and the bright orange sweet potatoes and tender golden apples will be easy to scoop out in big, cozy spoonfuls.

For a slightly less sweet version, reduce the brown sugar to 1/2 cup; the natural sweetness of the apples and sweet potatoes will still shine. If you like a hint of spice but want to keep the ingredient list short, you can choose apples with more tartness, like Granny Smith, to give a natural balance without adding anything extra. To make this ahead for a holiday, assemble the layers and the brown sugar–butter mixture in the glass dish, cover tightly, and refrigerate up to 24 hours; bring to room temperature while the oven heats, then bake as directed, adding a few extra minutes if needed. If your sweet potatoes are very large, slice them a bit thinner so they soften in the same time as the apples. For a more rustic look, alternate the slices of sweet potato and apple upright, like dominos, in rows—this makes a pretty pattern in the glass dish and helps each slice catch more of the caramelized glaze. Leftovers reheat well, covered, in a low oven, or can be gently warmed in a skillet with a splash of water until the sauce loosens again.