Introduction

Southern Maple Sweet Potato Casserole is a comforting dish that combines tender roasted sweet potatoes with warm spices, sweet maple syrup, and a crunchy pecan topping. This recipe strikes the perfect balance between sweet and savory, making it a beloved side for holiday meals or cozy family dinners.

The image shows a white plate with a two-layer dessert. The bottom layer is a thick, soft, orange-colored sweet potato mash with a slightly rough texture. On top, there is a layer of white melted marshmallows, creamy and slightly melted into the sweet potatoes. A silver spoon rests on the right side of the plate, partially inside the dish. Next to the plate, there is a small white bowl filled with whole marshmallows. The plate is set on a white marbled surface with a large white baking dish with more sweet potato mash and melted marshmallows visible in the background. Photo taken with an iphone --ar 4:5 --v 7

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 (can substitute whole milk or 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
1 1/2 cups raw pecans
1/4 cup pure maple syrup (for topping)

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2: In a 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 prepared baking sheet. Roast for 50-60 minutes, or until tender, golden, and lightly charred. Remove from oven and let cool slightly.
Step 4: Preheat the oven to 375 degrees Fahrenheit 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, allspice, soaked raisins, and marshmallows. Mix gently so some sweet potato chunks remain while some mash slightly.
Step 6: Transfer the mixture to the prepared baking dish, spreading evenly. Distribute the cubed butter throughout the casserole, and tuck additional marshmallows gently into the mixture if desired.
Step 7: For the topping, mix the pecans with 1/4 cup maple syrup until coated, then spread generously over the casserole. Cover the dish with foil.
Step 8: Bake covered for 15 minutes, then remove foil and bake another 15 minutes or until the topping is golden and marshmallows are melted.
Step 9: Remove from oven and allow to cool slightly before serving. Enjoy alongside your favorite main dishes.

Tips & Variations

Soak raisins in warm water for 10 minutes to plump them up before adding for extra juiciness.
For a richer flavor, substitute butter with browned butter in the casserole mixture.
Use vegan marshmallows and plant-based milk for a dairy-free version.
Try adding a handful of chopped crystallized ginger for a spicy-sweet kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350 degrees Fahrenheit until warmed through, or microwave portions individually for about 1-2 minutes. The topping may soften upon reheating but will remain delicious.

How to Serve

An oval white cast iron dish filled with a baked sweet potato casserole that has three main layers: a soft orange sweet potato base with a rough texture, topped by a golden-brown layer of toasted, melted marshmallows with some white, gooey parts showing, and a final layer scattered evenly with shiny, dark brown toasted pecans. A gold spoon is resting inside the dish, partially covered by the casserole. The dish is placed on a white marbled surface with some green rosemary sprigs nearby. Photo taken with an iphone --ar 4:5 --v 7

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 ahead and keep it covered in the refrigerator. Bake it just before serving, adding a few extra minutes if baking from cold.

What can I use instead of marshmallows?

If you prefer to skip marshmallows, creamy whipped topping or toasted coconut flakes can add texture and sweetness, though the casserole will have a different finish.