Southern Maple Sweet Potato Casserole Recipe

Introduction

This Southern Maple Sweet Potato Casserole is a comforting blend of tender roasted sweet potatoes, warm spices, and a rich maple-pecan topping. Topped with gooey marshmallows and studded with raisins, it’s a perfect balance of sweet and savory for holiday dinners or cozy family meals.

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/plant-based milk of your choice)
• 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
• 1 1/2 cups raw pecans
• 1/4 cup pure maple syrup (for topping)

Instructions

1. Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. In a bowl, toss the cubed sweet potatoes with olive oil, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg until evenly coated.
2. Step 2: Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 50-60 minutes until tender, golden, and slightly charred. Remove from oven and allow to cool slightly.
3. Step 3: Lower the oven temperature to 375°F and lightly grease a 9×13 inch baking dish. In a large bowl, combine the roasted sweet potatoes, milk, vanilla extract, brown sugar, 1/4 cup maple syrup, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, allspice, soaked raisins, and marshmallows. Gently mix, allowing some sweet potatoes to mash while keeping some chunks.
4. Step 4: Transfer the mixture evenly into the prepared baking dish. Dot the top with the cubed butter and tuck in a few extra marshmallows throughout the mixture for added gooeyness.
5. Step 5: For the topping, stir the pecans with 1/4 cup maple syrup in a bowl until combined. Sprinkle this mixture generously over the casserole to fully cover the top.
6. Step 6: Cover the casserole with foil and bake for 15 minutes. Remove the foil and continue baking for another 15 minutes until the topping is golden brown and marshmallows have melted.
7. Step 7: Remove from the oven and let the casserole cool slightly before serving. Enjoy alongside your favorite main dishes.

Tips & Variations

• Soaking raisins plumps them up and keeps them juicy in the casserole; soak in warm water for 10 minutes then drain.
• For a nuttier flavor, lightly toast the pecans before mixing with maple syrup.
• Swap marshmallows for mini marshmallows for more even melting.
• Use coconut milk or oat milk for a dairy-free version.
• Add a pinch of cayenne pepper for a subtle spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F until warmed through to preserve texture. Avoid microwaving to keep the topping crisp and the marshmallows from becoming rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to step 5 and refrigerate it covered for up to 24 hours before baking. Add extra baking time if baking from cold.

Can I use canned sweet potatoes instead of fresh?

Fresh roasted sweet potatoes provide the best texture and flavor, but in a pinch, canned sweet potatoes can be used. Drain well and mash slightly before mixing with other ingredients.

Southern Maple Sweet Potato Casserole Recipe

Print Recipe

★★★★★

4.9 from 110 reviews

This Southern Maple Sweet Potato Casserole is a delightful twist on the classic holiday favorite, combining roasted sweet potatoes with warm spices, maple syrup, raisins, and a gooey marshmallow topping crowned with a crunchy pecan and maple syrup glaze. Perfect for festive gatherings or comfort food dinners, this casserole offers a balanced blend of sweet, nutty, and savory flavors with a tender texture and a golden, crispy top.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Southern

Ingredients

Scale 1x2x3x

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 your choice)
• 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

1. Preheat and prepare sweet potatoes: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Coat sweet potatoes: In a bowl, toss the cubed sweet potatoes with olive oil, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg until evenly coated.
3. Roast sweet potatoes: Spread sweet potatoes in a single layer on the baking sheet. Roast for 50-60 minutes until tender, golden, and slightly charred. Remove and let cool slightly.
4. Prep casserole dish: Lower the oven temperature to 375°F (190°C) and lightly grease a large 9×13 inch baking dish.
5. Mix casserole filling: In a large bowl, combine the roasted sweet potatoes, almond milk, vanilla extract, brown sugar, maple syrup, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, allspice, soaked raisins, and marshmallows. Gently mix until combined, allowing some sweet potatoes to mash while leaving chunks.
6. Assemble casserole: Transfer the mixture evenly into the prepared baking dish. Distribute the cubed butter pieces throughout the casserole. For extra marshmallow goodness, tuck a few marshmallows gently within the sweet potato mixture.
7. Prepare topping: In a small bowl, stir together pecans and maple syrup until pecans are well coated.
8. Add topping and bake covered: Sprinkle the pecan maple syrup topping evenly over the casserole. Cover the dish with foil.
9. Bake casserole: Bake covered for 15 minutes at 375°F (190°C), then remove the foil and continue baking an additional 15 minutes or until the topping is golden brown and marshmallows are melted.
10. Cool and serve: Remove casserole from oven and let cool slightly before serving with your favorite sides and main dish.

Notes

• Soak the raisins in warm water for about 10 minutes before draining to plump them up and add moisture to the casserole.
• You can substitute almond milk with whole milk or any plant-based milk depending on your preference.
• To enhance flavor, allow the roasted sweet potatoes to cool slightly before blending with other ingredients.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: sweet potato casserole, southern recipe, holiday side dish, maple syrup recipe, pecan topping, marshmallow casserole, roasted sweet potatoes