Southern Maple Sweet Potato Casserole Recipe
Introduction
This Southern Maple Sweet Potato Casserole is a comforting and flavorful dish perfect for holiday gatherings or any special meal. Roasted sweet potatoes are combined with warm spices, sweet maple syrup, and topped with crunchy pecans and gooey marshmallows for a delightful treat everyone will love.
Ingredients
- 4 large organic sweet potatoes, peeled and cubed
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup almond milk (or whole milk/your favorite plant-based milk)
- 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
- 1 1/2 cups raw pecans
- 1/4 cup pure maple syrup (for topping)
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the cubed sweet potatoes with olive oil, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg until evenly coated.
- Step 3: Spread the sweet potatoes in a single layer on the baking sheet. Roast for 50-60 minutes until tender, charred, and golden. Remove and let cool slightly.
- Step 4: Lower the oven temperature to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Step 5: In a large bowl, combine the roasted sweet potatoes, almond milk, vanilla extract, brown sugar, 1/4 cup maple syrup, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, a pinch of allspice, soaked raisins, and 2 cups marshmallows. Mix gently, allowing some sweet potatoes to mash but retaining chunks.
- Step 6: Transfer the mixture to the prepared baking dish, spreading evenly. Dot the casserole with the cubed butter. Optional: nestle a few extra marshmallows throughout for added sweetness.
- Step 7: In a small bowl, stir together the pecans and 1/4 cup maple syrup until coated. Sprinkle this topping generously over the casserole.
- Step 8: Cover the dish with foil and bake for 15 minutes. Remove the foil and bake an additional 15 minutes until the topping is golden brown and marshmallows are melted.
- Step 9: Let the casserole cool slightly before serving alongside your favorite main dishes.
Tips & Variations
- Soaking the raisins plumps them up and adds a juicy burst of sweetness—try soaking in warm water or a splash of bourbon for extra flavor.
- You can substitute marshmallows with mini marshmallows for easier distribution throughout the casserole.
- Add chopped cooked bacon or a pinch of cayenne pepper for a sweet and savory twist.
- For a nut-free version, omit the pecans and increase the marshmallows or add a crunchy oat topping instead.
Storage
Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the topping crisp. Avoid microwaving to maintain the texture of the pecans and marshmallows.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole a day before baking. Keep it covered and refrigerated, then bake fresh when ready to serve, adding extra baking time if cold from the fridge.
Can I make this vegan?
To make it vegan, use a plant-based milk such as almond or oat, replace butter with vegan margarine or coconut oil, and choose vegan marshmallows.
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Southern Maple Sweet Potato Casserole Recipe
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
Description
This Southern Maple Sweet Potato Casserole is a comforting, flavorful dish combining roasted sweet potatoes with warm spices, sweetened with brown sugar and pure maple syrup, and topped with toasted pecans and gooey marshmallows. Perfect as a holiday side or a cozy family meal, it offers a perfect balance of sweet and savory with a rich, melt-in-your-mouth texture.
Ingredients
Scale
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 or favorite plant-based milk)
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, cubed into small pieces
- 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 for roasting: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Coat the sweet potatoes: In a large bowl, toss the peeled and cubed sweet potatoes with extra virgin olive oil, ground cinnamon, and ground nutmeg until well coated, ensuring even distribution for optimal flavor.
- Roast the sweet potatoes: Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast them for 50-60 minutes until tender, golden, and slightly charred, which intensifies their natural sweetness. Remove and allow to cool slightly.
- Prepare the casserole dish: Reduce oven temperature to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
- Mix the casserole filling: In a bowl, combine the roasted sweet potatoes with almond milk, vanilla extract, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked raisins, and marshmallows. Stir gently to blend, allowing some sweet potato pieces to mash slightly to create a varied texture.
- Assemble the casserole base: Transfer the mixture evenly into the prepared baking dish. Dot the top with small pieces of cubed unsalted butter, and tuck in a few extra marshmallows throughout for added gooeyness.
- Make the topping: In a separate bowl, mix raw pecans with maple syrup until the nuts are well coated and sticky, which will create a delicious, caramelized crust.
- Add topping and cover: Generously spread the pecan and maple syrup topping over the sweet potato mixture, covering it completely. Cover the casserole with aluminum foil to keep moisture in during baking.
- Bake covered: Bake the casserole covered for 15 minutes in the preheated oven, allowing the flavors to meld and heat through.
- Finish baking uncovered: Remove foil and continue baking for another 15 minutes, or until the topping is golden brown and the marshmallows on top have melted and browned slightly, adding a delightful texture.
- Cool and serve: Remove the casserole from the oven and let it cool slightly before serving. This allows the casserole to set for easier serving and enhances the flavors. Enjoy with your favorite sides and main dishes.
- Bon Appetit! Relish this classic Southern sweet potato casserole that brings warmth and comfort to your table.
Notes
- Soaking the raisins helps soften them and enhances their flavor while preventing them from drawing moisture from the casserole.
- You can substitute almond milk with whole milk or any plant-based milk according to your preference.
- For a richer texture, use unsalted butter to control the saltiness of the casserole.
- Make sure to spread the sweet potatoes in a single layer while roasting for even cooking and caramelization.
- If you prefer a less sweet casserole, reduce the amount of brown sugar and maple syrup in the filling and topping.
- Use fresh, raw pecans for the best flavor and crunch in the topping.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Keywords: sweet potato casserole, southern recipe, holiday side dish, maple syrup sweet potatoes, pecan topping, marshmallow topping
