Southern Maple Sweet Potato Casserole Recipe
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.
- 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
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
- Preheat and prepare sweet potatoes: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- 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.
- 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.
- Prep casserole dish: Lower the oven temperature to 375°F (190°C) and lightly grease a large 9×13 inch baking dish.
- 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.
- 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.
- Prepare topping: In a small bowl, stir together pecans and maple syrup until pecans are well coated.
- Add topping and bake covered: Sprinkle the pecan maple syrup topping evenly over the casserole. Cover the dish with foil.
- 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.
- 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
