Description
A comforting Southern Maple Sweet Potato Casserole featuring roasted sweet potatoes blended with warm spices, maple syrup, and raisins, topped with a sweet maple-pecan glaze and melted marshmallows, perfect 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 / plant-based milk of choice)
- 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
- Roast the Sweet Potatoes: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. In a bowl, toss the peeled and cubed sweet potatoes with olive oil, cinnamon, and nutmeg ensuring they are well coated. Spread them evenly on the prepared baking sheet and roast for 50-60 minutes until tender, golden, and slightly charred. Remove and let 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, combine the roasted sweet potatoes with almond milk, vanilla extract, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked raisins, and marshmallows. Mix gently, allowing some potatoes to mash for texture. Transfer this mixture to the baking dish, spreading evenly. Dot the mixture with cubed butter and tuck in extra marshmallows for added indulgence.
- Make the Topping: In a separate bowl, stir together the raw pecans and maple syrup until the pecans are well coated. Spread this topping generously over the sweet potato mixture in the baking dish, ensuring full coverage.
- Bake the Casserole: Cover the casserole with foil and bake in the preheated 375°F oven for 15 minutes. Remove the foil and continue baking for another 15 minutes or until the topping is golden brown and the marshmallows have melted and browned slightly.
- Rest and Serve: Remove the dish from the oven and allow it to cool slightly before serving alongside your favorite sides or main dishes. Enjoy this classic Southern-inspired casserole warm.
Notes
- Storage: Store leftovers in a tightly sealed container in the refrigerator for up to 4 days to maintain freshness.
- Make Ahead: Sweet potatoes can be roasted in advance, refrigerated in an airtight container, then assembled and baked on the day of serving.
- Soaking Raisins: Soak raisins in boiling water for 5-10 minutes to plump them; alternatively soak in rum or bourbon for extra flavor.
- Vegan Option: For a vegan version, refer to a Vegan Skillet Sweet Potato Casserole alternative.
- Crumble Topping Option: Replace the pecan-maple topping with a traditional pecan crumble for a different texture and flavor.
- Recommended Equipment: Baking dishes, baking sheets, mixing bowls, wooden spoons; refer to the original post for detailed kitchen essentials.
Nutrition
- Serving Size: 1/8 casserole (approx. 1 cup)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 70 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 15 mg
