Description
This Southern Maple Sweet Potato Casserole is a comforting and delicious blend of roasted sweet potatoes infused with warm spices, maple syrup, and brown sugar, layered with marshmallows and a crunchy pecan topping. Perfect for holiday dinners or family gatherings, this casserole combines sweet and savory flavors baked to golden perfection.
Ingredients
Units
Scale
Roasted Sweet Potatoes:
- 4 large organic sweet potatoes, peeled and cubed
- 2–3 tablespoons extra virgin olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Filling:
- 1/2 cup almond milk (or whole milk or plant-based milk of choice)
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, cubed into small pieces
- 1/3 cup organic brown sugar
- 1/4 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of ground allspice
- 1 cup organic raisins, soaked and drained
- 2 cups marshmallows
Topping:
- 1 1/2 cups raw pecans
- 1/4 cup pure maple syrup
Instructions
- Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a bowl, toss the cubed sweet potatoes with olive oil, cinnamon, and nutmeg until well coated. Spread them evenly on the baking sheet and roast for 50-60 minutes until tender, charred, and golden. Remove from oven and allow to cool slightly.
- Prepare the Casserole Filling: Preheat the oven to 375°F (190°C) and lightly grease a large 9×13 inch baking dish. In a bowl, combine the roasted sweet potatoes with almond milk, vanilla extract, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked raisins, and marshmallows. Mix gently, allowing some sweet potatoes to mash while retaining chunks. Transfer the mixture to the baking dish, spreading evenly. Distribute the cubed butter throughout the mixture and tuck in a few extra marshmallows for added richness.
- Make the Topping: In a separate bowl, stir together the raw pecans and maple syrup until evenly combined. Spread the topping generously over the sweet potato mixture in the casserole dish. Cover with aluminum foil.
- Bake the Casserole: Bake covered with foil for about 15 minutes at 375°F, then remove the foil and continue baking for an additional 15 minutes or until the topping is golden brown and marshmallows have melted completely. Remove from oven and let cool slightly before serving.
Notes
- Storage: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 4 days for optimal freshness.
- Make Ahead: Roast the sweet potatoes in advance, cool completely, and store in an airtight container in the refrigerator. Let sit at room temperature for a few minutes before assembling the casserole.
- Equipment: Essential baking tools include a large baking sheet, 9×13 baking dish, mixing bowls, and wooden spoons.
- Crumble Topping Option: For a traditional pecan crumble topping alternative, refer to the post details.
- Vegan Option: See the Vegan Skillet Sweet Potato Casserole recipe for a plant-based variation.
- Soaking Raisins: To plump raisins, soak them in boiling water for 5-10 minutes, then drain. For an adult twist, soak in rum or bourbon instead.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 25g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg
