Southern Maple Sweet Potato Casserole Recipe

If you’re anything like me and love those comforting, slightly sweet, and perfectly spiced holiday dishes, this Southern Maple Sweet Potato Casserole Recipe is an absolute game-changer. It’s got that cozy vibe, blending roasted sweet potatoes with warm spices, gooey marshmallows, and a mapley pecan topping that will have you coming back for seconds (and thirds). Trust me, once you try this, it’ll become a staple at your family gatherings and special dinners alike.

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Ingredients You’ll Need

The magic of this Southern Maple Sweet Potato Casserole Recipe lies in simple, wholesome ingredients that genuinely complement each other. Choosing quality items like organic sweet potatoes and pure maple syrup instantly elevates the dish, and I always soak raisins a little before adding for that perfect juicy bite.

• Sweet potatoes: Go for organic if possible—it makes a difference in flavor and texture when roasted.
• Extra virgin olive oil: Adds a subtle richness when roasting without overpowering sweet notes.
• Ground cinnamon: Essential for that warm Southern spice kick.
• Ground nutmeg: Just a pinch adds depth and lovely aroma.
• Almond milk (or any milk of choice): I often use almond milk to keep things light and dairy-free friendly.
• Vanilla extract: Helps round out the flavors with a subtle sweetness.
• Unsalted butter: Small cubes tucked in add richness and a melty surprise.
• Organic brown sugar: Adds molasses undertones that pair beautifully with the cinnamon and maple syrup.
• Pure maple syrup: The star of the show—choose real syrup for true flavor.
• Ground allspice: Just a pinch adds complexity and warmth.
• Organic raisins: Soaked for plumpness and added sweetness.
• Marshmallows: Classic gooey topping that melts perfectly into the casserole.
• Raw pecans: For the crunchy, maple-syrup drizzled topping.

Variations

I love how versatile this Southern Maple Sweet Potato Casserole Recipe is, especially since you can easily tweak certain ingredients to suit your family’s preferences or dietary needs. Don’t be afraid to experiment a little—you might find a new favorite twist!

• Vegan Variation: Swap out butter for coconut oil and use a plant-based milk, as I’ve done with almond milk, plus look for vegan marshmallows to keep it 100% plant-based.
• Pecan Crumble Topping: Instead of the maple-pecan topping, try a classic buttery pecan crumble for extra texture that my family loves during the holidays.
• Adult-Friendly Raisins: Soaking raisins in bourbon or rum adds a decadent flavor I discovered one year that really elevates the casserole for grown-up gatherings.
• Less Sweet Option: Reduce the sugar and marshmallows if you’d prefer a more subtle sweetness that complements savory mains.

How to Make Southern Maple Sweet Potato Casserole Recipe

Step 1: Roast Those Sweet Potatoes to Perfection

First things first, you’re going to preheat your oven to 400°F (that’s the sweet spot for roasting). I like to line a baking sheet with parchment paper for easy cleanup. Toss the peeled and cubed sweet potatoes in olive oil, cinnamon, and nutmeg until they’re all coated evenly. Spread them out in a single layer on your baking sheet—crowded potatoes won’t roast well, trust me. Bake for 50 to 60 minutes until they’re tender and have a gorgeous golden char. This slow roasting brings out their natural sweetness, which is the backbone of this casserole’s flavor.

Step 2: Mix Up That Dreamy Casserole Filling

While the oven cools to 375°F, lightly grease your favorite 9×13 baking dish—I use a ceramic one for even baking. In a large bowl, combine the roasted sweet potatoes with almond milk (or your milk choice), vanilla extract, brown sugar, pure maple syrup, cinnamon, nutmeg, allspice, those wonderfully plump raisins, and the marshmallows. Don’t stress if some of the sweet potatoes mash a bit; you want a mix of soft and chunky for great texture. Spread this mixture evenly in your baking dish, then tuck in small cubes of butter intermittently throughout. For a fun little extra, gently press in a few more marshmallows here and there for pockets of melty goodness.

Step 3: Mapley Pecan Topping and Final Bake

Now for the crowning glory—combine raw pecans with a generous drizzle of pure maple syrup in a bowl, stirring until it’s all nicely coated. Spread this topping liberally over your casserole until it’s fully covered. Cover with foil and bake for about 15 minutes to let everything meld together. Then, remove the foil and bake for another 15 minutes so the topping crisps up golden and the marshmallows melt perfectly. Let it cool just a bit before serving to let the flavors settle—and get ready for the compliments to roll in.

How to Serve Southern Maple Sweet Potato Casserole Recipe

Garnishes

I always like to add a sprinkle of extra toasted pecans on top just before serving—they add a lovely crunch and make the presentation pop. Sometimes I’ll dust a little cinnamon or drizzle a tiny bit more pure maple syrup for those with a sweet tooth. Freshly chopped parsley can be a surprisingly nice contrast if you want a touch of color and freshness.

Side Dishes

This Southern Maple Sweet Potato Casserole pairs beautifully with roasted turkey or baked ham, making it a classic holiday side. Also, it’s fantastic alongside green beans with a bit of garlic or a crisp leafy salad to balance all that sweetness.

Creative Ways to Present

For special occasions, I love serving this casserole in mini ramekins for individual portions—that always impresses guests. Another fun trick is layering it into a trifle dish with whipped cream or cream cheese frosting between layers for a fancy, dessert-like presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully in the fridge for up to 4 days if you store them in an airtight container. I’ve found that letting the casserole come to room temperature before refrigerating helps maintain the marshmallow gooeyness without separating.

Freezing

I’ve successfully frozen this casserole by assembling it fully, then wrapping it tightly in freeze-safe foil and plastic wrap. When you’re ready to enjoy, thaw overnight in the fridge, then bake covered at 350°F until heated through. The texture holds up nicely and tastes just like fresh.

Reheating

To bring leftovers back to life, I pop them in a 350°F oven for about 15-20 minutes, covered with foil to prevent marshmallows from burning. For a quick fix, the microwave works too but watch the marshmallows—they can puff up fast!

FAQs

Final Thoughts

To me, this Southern Maple Sweet Potato Casserole Recipe feels like warmth wrapped up in every bite. It’s the kind of recipe that brings people together around the table, sparking those happy memories of home and festive celebrations. Whether it’s your first time making it or your tenth, I promise you’ll appreciate the cozy sweetness, the crunchy pecan topping, and the marshmallow melty goodness just as much as I do. Go ahead, make this your next showstopper side—you won’t regret it!

Southern Maple Sweet Potato Casserole Recipe

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• Author: Jessica
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings
• Category: Casserole
• Method: Baking
• Cuisine: Southern

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Description

This Southern Maple Sweet Potato Casserole is a delightful blend of roasted sweet potatoes, warm spices, and a luscious maple-pecan topping. Perfectly sweetened with brown sugar and maple syrup, and finished with gooey marshmallows, this comforting casserole offers a perfect balance of textures and flavors for holiday gatherings or cozy family dinners.

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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 preferred 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

1. Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. In a large bowl, toss the cubed sweet potatoes with olive oil, ground cinnamon, and nutmeg until they are fully coated. Spread the sweet potatoes evenly on the baking sheet in a single layer. Bake for 50-60 minutes or until tender, golden, and lightly charred. Remove from the oven and let cool slightly.
2. Make the Casserole Filling: Lower oven temperature to 375°F (190°C) and lightly grease a 9×13-inch baking dish. In a 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 to combine, allowing some of the sweet potatoes to mash while keeping some chunks for texture.
3. Assemble the Casserole: Spoon the sweet potato mixture evenly into the prepared baking dish. Distribute the cubed butter pieces evenly throughout the mixture. For added gooey goodness, tuck a few extra marshmallows into the mixture, pressing them gently around the casserole.
4. Prepare the Topping: In a bowl, stir together pecans and maple syrup until the pecans are well coated. Generously sprinkle this topping evenly over the sweet potato filling, fully covering the surface.
5. Bake the Casserole: Cover the baking dish with foil and bake 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 have melted and browned lightly.
6. Cool and Serve: Remove the casserole from the oven and allow it to cool slightly before serving alongside your preferred sides or main dishes. Enjoy the comforting warmth and sweet flavors of this classic Southern dish!

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Notes

• STORAGE: Store leftovers in a tightly sealed container in the refrigerator for up to 4 days for optimal freshness.
• MAKE AHEAD: Roast sweet potatoes in advance, let cool completely, then refrigerate in an airtight container. Bring to room temperature briefly before assembling the casserole.
• EQUIPMENT: Essential baking tools include a 9×13 baking dish, baking sheet, mixing bowls, and parchment paper.
• CRUMBLE TOPPING OPTION: For a traditional pecan crumble topping, see the original recipe post for details.
• VEGAN OPTION: Substitute vegan butter, use plant-based milk, and omit marshmallows or replace with vegan alternatives.
• SOAKING RAISINS: Soak raisins in boiling water for 5-10 minutes, then drain to plump them. For an adult twist, soak raisins in rum or bourbon instead.

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Nutrition

• Serving Size: 1/8 casserole
• Calories: 380
• Sugar: 24 g
• Sodium: 90 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 20 mg