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

Scale

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

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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