Southern Maple Sweet Potato Casserole Recipe
This Southern Maple Sweet Potato Casserole is a comforting, flavorful holiday side dish featuring roasted sweet potatoes blended with warm spices, maple syrup, raisins, and marshmallows. Topped with a crunchy pecan and maple syrup glaze, this casserole balances creamy, sweet, and nutty textures, perfect for festive gatherings or family dinners.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
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)
- 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
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the cubed sweet potatoes in a bowl with olive oil, ground cinnamon, and nutmeg until evenly coated. Spread the sweet potatoes on the baking sheet in a single layer and roast for 50-60 minutes, or until tender, golden, and slightly charred. Remove from the oven and let them cool slightly.
- Prepare the Casserole Dish: Lower the oven temperature to 375°F (190°C) and lightly grease a large 9×13 inch baking dish to prevent sticking.
- Make the Casserole Filling: In a large bowl, combine the roasted sweet potatoes with almond milk, vanilla extract, brown sugar, maple syrup, additional cinnamon, nutmeg, ground allspice, soaked raisins, and marshmallows. Mix gently to combine, allowing some sweet potato pieces to mash slightly to create a creamy yet chunky texture.
- Assemble the Casserole: Transfer the sweet potato mixture evenly into the prepared baking dish. Dot the surface with small cubes of unsalted butter. For extra marshmallow goodness, tuck a few marshmallows gently into the mixture all around.
- Prepare the Pecan Topping: In a small bowl, mix raw pecans with maple syrup until the nuts are well coated. Spread this topping generously over the sweet potato mixture until fully covered.
- Bake the Casserole: Cover the dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and continue baking for another 15 minutes, or until the topping is golden brown and the marshmallows have melted and browned slightly.
- Cool and Serve: Remove from the oven and allow the casserole to cool slightly before serving. Enjoy this luscious Southern sweet potato casserole alongside your favorite main dishes and sides.
Notes
- Soak the raisins in warm water for about 10 minutes to plump them up and drain thoroughly before adding to the casserole.
- You can substitute almond milk with any dairy or plant-based milk according to dietary preference.
- For a richer flavor, use organic ingredients and pure maple syrup.
- This casserole can be prepared a day in advance and reheated before serving.
- Adding marshmallows both inside and on top gives a gooey, festive texture typical of Southern sweet potato casseroles.
Keywords: sweet potato casserole, Southern casserole, maple syrup recipe, holiday side dish, roasted sweet potatoes, pecan topping, marshmallow casserole
