Southern Maple Sweet Potato Casserole Recipe
This Southern Maple Sweet Potato Casserole is a comforting and flavorful dish perfect for holiday gatherings or any cozy meal. Roasted sweet potatoes are blended with warm spices, almond milk, and sweeteners like brown sugar and pure maple syrup. The filling is rich with melted butter and vanilla, studded with plump organic raisins, and topped with toasted pecans, more maple syrup, and gooey marshmallows for a classic, sweet, and nutty finish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Ingredients
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
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes with 2-3 tablespoons of extra virgin olive oil, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg until evenly coated. Spread them on a baking sheet in a single layer and roast for 25-30 minutes or until tender and lightly browned, flipping halfway through.
- Prepare the Filling: In a large mixing bowl, combine the roasted sweet potatoes with ½ cup almond milk, 2 teaspoons vanilla extract, 4 tablespoons unsalted butter, ⅓ cup brown sugar, ¼ cup pure maple syrup, 1 teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, and a pinch of ground allspice. Use a potato masher or food processor to mash or blend until smooth and creamy. Stir in 1 cup soaked and drained organic raisins.
- Assemble the Casserole: Transfer the sweet potato mixture into a greased casserole dish. Evenly sprinkle 1 ½ cups raw pecans over the top. Drizzle ¼ cup pure maple syrup over the pecans to enhance their sweetness and help them toast nicely.
- Add Marshmallows: Sprinkle 2 cups marshmallows evenly on top of the pecans and maple syrup. This adds a classic gooey, sweet layer to the casserole.
- Bake to Finish: Place the casserole in the preheated oven and bake at 350°F (175°C) for 20-25 minutes or until the marshmallows are golden brown and the topping is bubbly. Monitor closely to prevent burning.
- Serve Warm: Remove from the oven and allow the casserole to cool for 5-10 minutes before serving. This dish pairs wonderfully with savory mains or as a standalone sweet treat.
Notes
- Soaking raisins before adding them to the casserole plumps them up and prevents them from drying out during baking. Simply soak them in warm water for 10-15 minutes, then drain thoroughly.
- You can substitute almond milk with any milk of your choice including cow’s milk or other plant-based options like oat or soy milk.
- For a crunchier topping, toast the pecans lightly in a dry skillet for 3-5 minutes before adding them to the casserole.
- If you prefer a less sweet casserole, reduce the amount of brown sugar or maple syrup slightly according to taste.
