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.
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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.
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
