Description

This Southern Maple Sweet Potato Casserole is a comforting and festive dish perfect for holiday gatherings. Roasted sweet potatoes are infused with warm spices and sweetened with brown sugar and pure maple syrup, then combined with raisins and marshmallows for a delightful texture contrast. A rich topping of pecans drizzled with maple syrup adds a crunchy, caramelized finish. This casserole blends traditional Southern flavors with a touch of natural sweetness that will please any crowd.

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare sweet potatoes: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, toss the peeled and cubed sweet potatoes with extra virgin olive oil, ground cinnamon, and ground nutmeg until evenly coated.
Roast sweet potatoes: Spread the coated sweet potatoes in a single layer on the lined baking sheet. Roast for 50-60 minutes until tender inside, slightly charred, and golden brown on the outside. Remove from oven and allow to cool slightly.
Prepare casserole dish: Lower the oven temperature to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Make the casserole filling: In a large mixing bowl, combine the roasted sweet potatoes with almond milk, vanilla extract, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked and drained raisins, and marshmallows. Mix gently ensuring some sweet potatoes mash, but leaving some chunks for texture.
Assemble casserole: Spoon the sweet potato mixture evenly into the prepared baking dish. Dot the top intermittently with the cubed butter pieces. For extra richness, gently press a few additional marshmallows into the mixture evenly across the casserole.
Prepare the topping: In a small bowl, stir together raw pecans and pure maple syrup until the pecans are well coated. Generously sprinkle this topping evenly over the assembled sweet potato mixture, ensuring full coverage.
Bake the casserole: Cover the baking dish tightly with foil and bake in the preheated oven for 15 minutes. Then remove the foil and continue baking for an additional 15 minutes, or until the topping is golden brown and the marshmallows are melted and bubbly.
Cool and serve: Remove the casserole from the oven and let it cool slightly before serving to allow flavors to meld and the dish to set. Serve warm alongside your favorite main courses and sides.

Notes

Storage: Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days to maintain freshness.
Make Ahead: Roast the sweet potatoes in advance, cool completely, and refrigerate in an airtight container until ready to assemble and bake.
Soaking Raisins: To achieve plumper, tender raisins, soak them in boiling water for 5-10 minutes, then drain. For an adult twist, soak them in rum or bourbon instead.
Vegan Option: Substitute marshmallows with vegan-friendly marshmallows and use plant-based milk and butter alternatives.
Alternative Topping: For a traditional pecan crumble topping option, see dedicated recipe post.
Equipment Suggestions: Recommended baking essentials include a baking sheet lined with parchment, a 9×13 baking dish, mixing bowls, and wooden spoons for best results.

Nutrition

Serving Size: 1/8 casserole
Calories: 340
Sugar: 21g
Sodium: 80mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 3g
Cholesterol: 15mg