Name: Southern Maple Sweet Potato Casserole Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Southern American
Ingredients: 4 large organic sweet potatoes, peeled and cubed; 2-3 tablespoons extra virgin olive oil; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup almond milk (or whole milk or preferred plant-based milk); 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; 1 1/2 cups raw pecans; 1/4 cup pure maple syrup

Introduction

This Southern Maple Sweet Potato Casserole is a perfect blend of creamy roasted sweet potatoes, warm spices, and a crunchy pecan topping. Sweetened naturally with maple syrup and studded with raisins and marshmallows, this comforting dish is a holiday favorite that’s sure to delight your family and guests.

The dish is in an oval pan with a black handle and a white inside surface. It has three main layers: the bottom layer is soft orange sweet potatoes mixed with a few dark bits, the middle layer is melted golden brown marshmallows that look sticky and gooey, and the top layer is scattered brown pecans that add a crunchy texture. A gold spoon is partially buried in the dish on the right side, pushing some marshmallows and pecans aside to show the sweet potatoes underneath. The background is a white marbled surface with some rosemary sprigs and white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large organic sweet potatoes, peeled and cubed

2-3 tablespoons extra virgin olive oil

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup almond milk (or whole milk/plant-based milk)

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

1 1/2 cups raw pecans

1/4 cup pure maple syrup (for topping)

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

Step 2: In a bowl, toss the cubed sweet potatoes with olive oil, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg until evenly coated.

Step 3: Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 50-60 minutes until tender, charred, and golden. Remove and let cool slightly.

Step 4: Preheat the oven to 375 degrees Fahrenheit and lightly grease a large 9×13-inch baking dish.

Step 5: In a large bowl, combine the roasted sweet potatoes, almond milk, vanilla extract, brown sugar, 1/4 cup maple syrup, remaining cinnamon, nutmeg, allspice, soaked raisins, and marshmallows. Mix gently; it’s fine if some sweet potato breaks down into a mash.

Step 6: Transfer the mixture to the prepared baking dish, spreading evenly. Dot the casserole with cubed butter and tuck a few extra marshmallows throughout.

Step 7: In a small bowl, stir together the pecans and 1/4 cup maple syrup for the topping. Spread this mixture generously over the casserole.

Step 8: Cover the dish with foil and bake for 15 minutes. Remove the foil and bake another 15 minutes until the topping is golden and marshmallows have melted.

Step 9: Let the casserole cool slightly before serving alongside your favorite main dishes.

Tips & Variations

For added texture, lightly toast the pecans before mixing with maple syrup.

Replace raisins with dried cranberries or chopped dates for a different fruit flavor.

Use vegan butter and plant-based marshmallows to make this casserole dairy-free.

Soak raisins in warm water or juice for at least 10 minutes to plump them up before adding to the dish.

FAQs

Can I prepare this casserole in advance?

Yes, you can assemble the casserole a day ahead and keep it covered in the refrigerator. Bake it fresh before serving for the best texture and flavor.

What if I don’t have almond milk?

Any milk works well here, including whole milk, soy, oat, or coconut milk. Choose your favorite based on dietary preferences or what you have on hand.