If you’re searching for the ultimate cozy side dish, you’ve just found it. This Sweet Potato Casserole with Maple and Pecan Topping Recipe is pure southern comfort in a dish — perfectly roasted sweet potatoes mingling with warm spices, a gooey marshmallow and raisin filling, and that irresistible crunchy pecan-maple topping. I absolutely love how this turns out every single time, and I think you will too. Whether it’s a holiday feast or a simple family dinner, it’s guaranteed to steal the show.
Why You’ll Love This Recipe
- Perfect balance of flavors: The maple syrup and spices bring warmth and sweetness without overpowering the sweet potato.
- Crunch meets creaminess: The pecan topping adds a satisfying crunch that contrasts beautifully with the soft filling.
- Make-ahead friendly: You can prep parts of the casserole days in advance, making your holiday prep easier.
- Crowd-pleaser every time: Whether it’s a weeknight dinner or festive gathering, this casserole disappears fast!
Ingredients You’ll Need
The magic of this Sweet Potato Casserole with Maple and Pecan Topping Recipe comes together with simple, wholesome ingredients that highlight the natural goodness of sweet potatoes and toasted pecans. Here’s what you’ll be working with, plus some tips on picking the best for each.
- Sweet potatoes: I like using organic and large sweet potatoes for a naturally sweet and creamy base.
- Extra virgin olive oil: For roasting — it adds a subtle richness and helps caramelize the potatoes beautifully.
- Ground cinnamon and nutmeg: These warm spices are the soul of the dish, so fresh ground is always best if you can swing it.
- Almond milk: You can swap for whole milk or your favorite plant-based milk; this keeps the filling creamy but light.
- Vanilla extract: Adds a lovely depth — always pick pure vanilla for the best flavor.
- Unsalted butter: Cubed into small pieces to dot the filling for bursts of buttery goodness.
- Organic brown sugar: Deep, molasses-like sweetness that melds perfectly with maple syrup.
- Pure maple syrup: The true star in the topping and the filling — choose a good-quality grade for that rich taste.
- Ground allspice: A pinch provides complexity in the spice mix.
- Organic raisins: Soaked and drained to plump them up — I’ll share a neat trick for this later.
- Marshmallows: For that nostalgic gooey layer everyone loves.
- Raw pecans: Toasted just right and coated with maple syrup for the perfect crunchy topping.
Variations
I love that this Sweet Potato Casserole with Maple and Pecan Topping Recipe is so versatile. You can tweak it to match your flavor preferences or dietary needs without losing any of the soul it brings to the table.
- Vegan version: Swap butter for coconut oil and use your favorite plant-based milk. I tried this myself when catering for vegan friends — still incredible!
- Crunchy crumble topping: Instead of maple-coated pecans, try a classic pecan crumble made with brown sugar, flour, and butter for a traditional twist I grew up loving.
- Adult twist: Soak the raisins in bourbon or rum before adding to the filling. I discovered this trick one year and it instantly elevated the dish at a holiday party.
- Nut-free alternative: Replace pecans with toasted pumpkin seeds or omit the topping for those with allergies — still delicious but a bit less crunchy.
How to Make Sweet Potato Casserole with Maple and Pecan Topping Recipe
Step 1: Roast those sweet potatoes to perfection
First things first — preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking. Toss those peeled and cubed sweet potatoes with olive oil, cinnamon, and nutmeg until they’re fully coated. Spread them out in a single layer on your baking sheet. Now pop them in the oven for about 50-60 minutes, checking toward the end to see if they’re tender and have that gorgeous golden, slightly charred caramelization. Let them cool a bit before moving on — this roasting step really amps the flavor up and gives you that luscious texture you want for the casserole.
Step 2: Mix the filling with love
While the oven cools down a tad, mix together your roasted sweet potatoes with almond milk, vanilla extract, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked and drained raisins, and those fluffy marshmallows. Don’t stress if some sweet potatoes mash a little — that’s ideal. You want a nice texture of soft chunks and creamy bits. Transfer this cozy mixture to a buttered 9×13-inch baking dish. For a special touch, tuck in small cubes of butter here and there and press some extra marshmallows gently into the mix — trust me, those extra pockets of melty marshmallow are what dreams are made of.
Step 3: Whip up that unbeatable pecan maple topping
Next, in a small bowl, combine raw pecans and pure maple syrup until every nut is beautifully glazed. Spread this generously all over the sweet potato filling, covering every inch. Cover your dish with foil and bake at 375°F for 15 minutes. Then remove the foil and bake for an additional 15 minutes — this allows the topping to toast up nicely while the marshmallows melt into a golden, gooey blanket. Once out of the oven, let it cool just a little before serving — you’ll find it’s easier to slice and totally irresistible.
Pro Tips for Making Sweet Potato Casserole with Maple and Pecan Topping Recipe
- Soak those raisins: I soak mine in boiling water for 5-10 minutes to plump them up — it makes a huge difference in texture.
- Don’t skip the butter cubes: Those little pockets melt and create luxurious richness throughout the casserole.
- Use a mix of chunks and mashed potatoes: The texture varies more interestingly and avoids it feeling like a puree.
- Foil cover at first: Keeps the filling moist while baking, so the topping can crisp up without drying out the inside.
How to Serve Sweet Potato Casserole with Maple and Pecan Topping Recipe
Garnishes
I keep it simple and let the casserole shine, but sometimes a sprinkle of finely chopped fresh thyme or a little extra chopped pecans on top adds a lovely rustic look and subtle herbaceous note that wakes up the dish beautifully.
Side Dishes
My go-to pairing is roasted turkey or ham. The sweet and spicy casserole balances savory mains perfectly. Plus, a bright green salad or steamed green beans add a refreshing crunch to round out your plate.
Creative Ways to Present
For special occasions, I’ve served this in individual ramekins topped with a single pecan half and a mini marshmallow for a cute, personal touch. It makes your guests feel special and serves as an Instagram-worthy sweet potato bite.
Make Ahead and Storage
Storing Leftovers
After it cools completely, I store leftovers in an airtight container in the fridge — they stay fresh for up to 4 days. I usually take it out 20 minutes before reheating to take the chill off, which helps keep that creamy texture intact.
Freezing
This casserole freezes wonderfully. I assemble it fully, then wrap it tightly in foil and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and bake as usual. It’s a lifesaver when I want a ready-to-go holiday side!
Reheating
Reheat in the oven at 350°F for 15-20 minutes or until warmed through. This keeps the pecan topping nicely crisp. Microwaving works but can make the topping lose crunch, so I use the oven when time allows.
FAQs
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Can I make Sweet Potato Casserole with Maple and Pecan Topping Recipe ahead of time?
Absolutely! You can roast the sweet potatoes a day or two before and keep them refrigerated. Assemble the casserole the day you plan to bake it for the best flavor and texture. This makes holiday prep much less stressful.
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How do I soak raisins for this casserole?
Place raisins in a bowl and pour boiling water over them just enough to cover. Let them soak for 5 to 10 minutes, then drain well before adding to the filling. For an adult twist, soak in bourbon or rum instead of water for about 20 minutes.
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Can I omit the marshmallows?
Yes, though marshmallows add that nostalgic gooey sweetness that many love. If you skip them, you might want to add a bit more brown sugar or maple syrup to keep the filling sweet and moist.
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What can I substitute for pecans?
If you have nut allergies or don’t like pecans, toasted walnuts or pumpkin seeds work well. You can also try a classic crumb topping for texture.
Final Thoughts
This Sweet Potato Casserole with Maple and Pecan Topping Recipe is one of those dishes that instantly lifts any meal. It’s comforting, flavorful, and surprisingly easy to make. I still remember the first time I made it for Thanksgiving, and how my whole family went crazy for the blend of spices and that perfect crunchy topping. If you’re looking for a soul-warming side that’ll have people asking for seconds, this casserole is your new best friend. Go ahead, treat yourself and those you love — you won’t regret it!
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Sweet Potato Casserole with Maple and Pecan Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Southern Maple Sweet Potato Casserole is a delightful blend of roasted sweet potatoes infused with warm spices and sweetened with pure maple syrup and brown sugar. Topped with a luscious pecan and maple syrup glaze, along with melty marshmallows, this casserole offers a perfect balance of sweet, nutty, and comforting flavors, ideal for holiday gatherings or cozy family dinners.
Ingredients
Roasted Sweet Potatoes:
- 4 large organic sweet potatoes, peeled and cubed
- 2–3 tablespoons extra virgin olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Filling:
- ½ cup almond milk (or whole milk or your favorite plant-based milk)
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, cubed into small pieces
- ⅓ cup organic brown sugar
- ¼ cup pure maple syrup
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of ground allspice
- 1 cup organic raisins, soaked and drained
- 2 cups marshmallows
Topping:
- 1 ½ cups raw pecans
- ¼ cup pure maple syrup
Instructions
- Preheat and Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a mixing bowl, combine the peeled and cubed sweet potatoes with the olive oil, ground cinnamon, and nutmeg, tossing until the potatoes are evenly coated. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 50 to 60 minutes, or until tender, charred, and golden. Remove from the oven and allow to cool slightly.
- Prepare the Casserole Filling: Lower the oven temperature to 375°F (190°C) and lightly grease a 9×13-inch baking dish. In a large bowl, mash some of the roasted sweet potatoes while leaving chunks for texture. Add almond milk, vanilla extract, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked and drained raisins, and marshmallows. Mix thoroughly until well combined. Transfer this mixture into the prepared baking dish, spreading it evenly. Dot the casserole with cubes of unsalted butter and tuck in a few extra marshmallows across the surface for extra indulgence.
- Make the Pecan Topping: In a small bowl, combine raw pecans and maple syrup, stirring until the pecans are evenly coated. Generously sprinkle this topping over the sweet potato mixture, fully covering the surface. Cover the dish with foil to prevent excessive browning at the start of baking.
- Bake the Casserole: Place the covered casserole into the preheated oven and bake for 15 minutes. Afterward, remove the foil and continue to bake for an additional 15 minutes or until the topping is golden brown and the marshmallows have melted and toasted lightly.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for a few minutes. Serve warm alongside your favorite sides or main dishes for a comforting Southern-style treat. Bon Appetit!
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days to maintain optimal freshness.
- Make Ahead: Roast the sweet potatoes ahead of time, cool completely, and refrigerate in a sealed container. When ready to assemble, bring them to room temperature before mixing per the recipe instructions.
- Equipment: Essential tools include a baking sheet, parchment paper, mixing bowls, and a 9×13-inch baking dish. Using wooden spoons or spatulas will help in mixing and spreading the casserole.
- Crumble Topping Option: For a traditional pecan crumble topping alternative, see detailed instructions in the full post.
- Vegan Option: Substitute marshmallows with vegan marshmallows and use plant-based butter to make the dish vegan-friendly.
- Soaking Raisins: To plump raisins, soak them in boiling water for 5-10 minutes, then drain before adding to the recipe. For an adult twist, soak raisins in rum or bourbon instead.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 22g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg
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