Southern Maple Sweet Potato Casserole Recipe
This Southern Maple Sweet Potato Casserole is a warm and comforting dish perfect for holiday gatherings or cozy family dinners. It features roasted sweet potatoes infused with cinnamon and nutmeg, blended with a rich and creamy filling of almond milk, brown sugar, and maple syrup, and studded with sweet raisins. Topped with crunchy pecans drizzled in maple syrup and a layer of gooey marshmallows, this casserole blends sweet, nutty, and spicy flavors for a decadent yet wholesome dessert or side dish.
- 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 or favorite plant-based milk)
- 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 the oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes with 2 to 3 tablespoons of extra virgin olive oil, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Spread evenly on a baking sheet and roast for 25 to 30 minutes or until tender, turning halfway through for even cooking.
- Prepare the Filling: In a large mixing bowl, combine the roasted sweet potatoes with ½ cup almond milk, 2 teaspoons vanilla extract, 4 tablespoons cubed unsalted butter, ⅓ cup organic brown sugar, ¼ cup pure maple syrup, 1 teaspoon cinnamon, ⅛ teaspoon nutmeg, and a pinch of allspice. Mash and mix well until smooth and creamy. Stir in 1 cup soaked and drained raisins to add a burst of sweet chewiness.
- Assemble the Casserole: Transfer the sweet potato filling into a greased baking dish, smoothing the top evenly. Layer 2 cups of marshmallows over the surface to create a sweet, melty topping.
- Prepare the Pecan Topping: In a small bowl, toss 1 ½ cups raw pecans with ¼ cup pure maple syrup until the nuts are lightly coated and sticky.
- Add the Pecan Topping: Sprinkle the maple-coated pecans evenly over the marshmallow layer. This will add a crunchy, sweet contrast once baked.
- Bake the Casserole: Place the assembled casserole in the oven at 350°F (175°C) and bake for 20 to 25 minutes, or until the marshmallows are golden brown and the pecans are toasted and caramelized.
- Serve: Remove from oven and let cool slightly before serving. Enjoy this decadent Southern dish warm as a dessert or a flavorful side.
Notes
- Soak raisins in warm water for 10 minutes before draining to plump them up and add moisture to the filling.
- You can substitute marshmallows with vegan marshmallows to make the dish vegan-friendly.
- For a richer flavor, use whole milk instead of almond milk if preferred.
- This casserole reheats well and can be prepared a day ahead and kept refrigerated until baking.
