Description
This Southern Maple Sweet Potato Casserole is a comforting and flavorful dish perfect for holiday gatherings or any cozy meal. Roasted sweet potatoes are mixed with warm spices, raisins, and marshmallows, then topped with a buttery pecan and maple syrup crumble, baked to golden perfection.
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 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 Prep for Roasting: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, ensuring an even roasting surface for the sweet potatoes.
- Prepare Sweet Potatoes: In a mixing bowl, toss the peeled and cubed sweet potatoes with olive oil, ground cinnamon, and nutmeg until thoroughly coated, which enhances their flavor during roasting.
- Roast Sweet Potatoes: Spread the sweet potatoes evenly on the prepared baking sheet and roast in the oven for 50-60 minutes until tender, charred, and golden. Remove and let them cool slightly.
- Preheat Oven and Grease Dish: Lower the oven temperature to 375°F (190°C) and lightly grease a large 9×13 baking dish to prepare for baking the casserole.
- Mix 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. Mix until combined, allowing some sweet potatoes to mash while retaining chunks.
- Assemble Casserole Base: Transfer the mixture into the greased baking dish, spreading it evenly. Tuck in small cubes of unsalted butter throughout the mixture, and gently press a few extra marshmallows into the top for added gooey goodness.
- Prepare Topping: In a separate bowl, stir together raw pecans and maple syrup until the pecans are well coated, which will create a sweet and crunchy topping.
- Add Topping and Cover: Generously sprinkle the pecan and maple syrup topping evenly over the sweet potato mixture, then cover the dish with foil to keep moisture locked in during baking.
- Bake Covered: Bake the casserole in the oven for 15 minutes with the foil on, allowing flavors to meld and the topping to set.
- Bake Uncovered: Remove the foil and continue baking for another 15 minutes, or until the topping is golden brown and the marshmallows are melted and slightly toasted.
- Cool and Serve: Once baked, remove the casserole from the oven and let it cool slightly before serving alongside your favorite main dishes and sides.
- Enjoy: Serve warm and enjoy this sweet, nutty, and comforting southern classic!
Notes
- Soaking the raisins before adding them to the casserole prevents them from absorbing moisture from the dish, keeping them plump and flavorful.
- You can substitute almond milk with whole milk or any favorite plant-based milk if preferred.
- For a richer flavor, feel free to use unsalted butter instead of olive oil during roasting if desired.
- Marshmallows are a traditional addition; to make it vegan, use vegan marshmallows or omit them.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Keywords: sweet potato casserole, southern sweet potatoes, maple sweet potatoes, holiday side dish, pecan topping, roasted sweet potatoes
