Southern Maple Sweet Potato Casserole Recipe
A comforting Southern Maple Sweet Potato Casserole featuring roasted sweet potatoes mixed with warm spices, raisins, and marshmallows, topped with a sweet pecan and maple syrup glaze. This classic holiday side dish combines tender, caramelized sweet potatoes with a crunchy, maple-kissed nut topping for the perfect balance of flavors and textures.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Ingredients
Sweet Potatoes
- 4 large organic sweet potatoes, peeled and cubed
- 2–3 tablespoons extra virgin olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Casserole Filling
- 1/2 cup almond milk (or whole milk/plant-based milk of choice)
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, cubed
- 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
Topping
- 1 1/2 cups raw pecans
- 1/4 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 to prevent sticking.
- Season and Roast Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with olive oil, cinnamon, and nutmeg until evenly coated. Arrange them in a single layer on the prepared baking sheet. Roast for 50-60 minutes, turning once if desired, until the potatoes are tender, golden, and slightly charred. Remove from oven and allow to cool slightly.
- Prepare the Casserole Dish: Reduce the oven temperature to 375°F (190°C). Lightly grease a large 9×13 inch baking dish to prevent sticking.
- Mix Casserole Filling: In a bowl, combine the roasted sweet potatoes with almond milk, vanilla extract, brown sugar, 1/4 cup maple syrup, cinnamon, nutmeg, allspice, raisins, and marshmallows. Mix gently until combined, allowing some sweet potatoes to mash while leaving others in chunks for texture.
- Assemble the Casserole: Transfer the sweet potato mixture to the prepared baking dish, spreading evenly. Dot the surface intermittently with cubed unsalted butter. For extra gooeyness, gently press a few marshmallows into the mixture all around.
- Prepare the Topping: In a small bowl, stir the raw pecans with 1/4 cup pure maple syrup until the nuts are well coated.
- Add Topping to Casserole: Sprinkle the pecan and maple syrup topping generously over the sweet potato mixture, ensuring full coverage. Cover the assembled casserole with aluminum foil.
- Bake Covered: Bake the covered casserole in the preheated oven at 375°F (190°C) for 15 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 15 minutes until the topping is golden brown and the marshmallows have melted and slightly caramelized.
- Cool and Serve: Remove the casserole from the oven and allow it to cool slightly before serving alongside your favorite main dishes.
- Enjoy: Serve warm and enjoy this delightful Southern sweet potato casserole perfect for holiday gatherings and family meals.
Notes
- For the raisins, soaking them beforehand plumps them up, preventing them from drying out during baking.
- You can substitute almond milk with whole milk or any plant-based milk to suit your dietary preferences.
- Use organic ingredients when possible for best flavor and quality.
- Adjust the amount of marshmallows on top according to your sweetness preference.
- This dish can be prepared a day ahead and reheated before serving.
- For a crunchier topping, you can lightly toast the pecans before mixing with maple syrup.
