Description
A comforting Southern Maple Sweet Potato Casserole featuring roasted sweet potatoes blended with warm spices, brown sugar, maple syrup, and marshmallows, topped with a sticky pecan and maple syrup glaze. This cozy dish is perfect for holidays or family gatherings, offering a sweet, nutty, and slightly spiced flavor with a delightful combination of mashed and chunky textures.
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
- Preheat and Prepare Sweet Potatoes: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. In a large bowl, toss the peeled and cubed sweet potatoes with olive oil, ground cinnamon, and ground nutmeg until evenly coated.
- Roast Sweet Potatoes: Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast in the oven for 50-60 minutes, or until the potatoes are tender, slightly charred, and golden brown. Remove from the oven and allow to cool slightly.
- Preheat Oven for Casserole and Prepare Dish: Increase the oven temperature to 375°F (190°C) and grease a 9×13-inch baking dish lightly.
- Make the Casserole Filling: In a large mixing bowl, combine the roasted sweet potatoes, almond milk, vanilla extract, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked raisins, and marshmallows. Gently mix, allowing some sweet potato to mash while retaining some chunks for texture.
- Assemble Casserole: Transfer the mixture evenly into the greased baking dish. Dot small cubes of butter throughout the casserole. For extra indulgence, gently press additional marshmallows into the mixture in various spots.
- Prepare the Topping: In a bowl, mix the raw pecans with maple syrup until pecans are well coated.
- Add Topping and Bake: Generously spread the pecan and maple syrup topping evenly over the casserole. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 15 minutes until the topping is golden brown and marshmallows have melted and browned lightly.
- Cool and Serve: Remove the casserole from the oven and let it cool slightly before serving. Enjoy alongside your favorite main dishes.
Notes
- STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- MAKE AHEAD: Roast the sweet potatoes ahead of time, cool completely, and refrigerate in an airtight container until ready to use. Allow to come to room temperature before assembling the casserole.
- EQUIPMENT: For best results, use quality baking dishes, baking sheets lined with parchment, wooden spoons, and mixing bowls.
- CRUMBLE TOPPING OPTION: For a more traditional touch, you can substitute the pecan maple glaze with a pecan crumble topping; refer to the full recipe post for instructions.
- VEGAN OPTION: Use your favorite plant-based milk and substitute butter with vegan butter to make this casserole vegan-friendly. See the Vegan Skillet Sweet Potato Casserole recipe for ideas.
- SOAKING OF RAISINS: To plump raisins, cover them with boiling water for 5-10 minutes, then drain. For an adult twist, soak in rum or bourbon instead.
