Introduction

This Southern Maple Sweet Potato Casserole is a comforting and flavorful dish that blends roasted sweet potatoes with warm spices, maple syrup, and marshmallows. It’s perfect for holiday gatherings or a cozy family meal.

A close-up view of a white oval baking dish filled with a rich sweet potato casserole. The base layer consists of soft, chunky orange sweet potatoes, slightly mashed and spread evenly. Above this are large, melted, and toasted white marshmallows with a light golden-brown surface texture, partially melting into the sweet potatoes. Scattered thickly on top are whole, shiny brown pecans, creating a crunchy texture contrast across the dish. A gold spoon is partially submerged on the right side, pulling up some of the gooey mix. The dish is placed against a white marbled textured background with sprigs of rosemary nearby. 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 (or whole milk/plant-based milk)
2 teaspoons vanilla extract
4 tablespoons unsalted butter, cubed
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°F 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 baking sheet and roast for 50-60 minutes until tender, charred, and golden. Remove and let cool slightly.
Step 4: Lower oven temperature to 375°F and lightly grease a 9×13-inch baking dish.
Step 5: In a large bowl, combine the roasted sweet potatoes, milk, vanilla extract, brown sugar, 1/4 cup maple syrup, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, allspice, soaked raisins, and marshmallows. Mix gently, allowing some sweet potato to mash while keeping chunks.
Step 6: Transfer the mixture evenly into the prepared baking dish. Dot with cubed butter and tuck in a few extra marshmallows throughout the casserole.
Step 7: In a separate bowl, stir together pecans and 1/4 cup maple syrup for the topping.
Step 8: Spread the pecan topping generously over the casserole. Cover with foil.
Step 9: Bake covered for 15 minutes, then remove foil and bake uncovered for another 15 minutes until the topping is golden and marshmallows have melted.
Step 10: Remove from oven and let cool slightly before serving.

Tips & Variations

Soak raisins in warm water for 10 minutes to plump them up and soften their texture.
For a vegan option, substitute butter with coconut oil and use plant-based marshmallows.
Add a sprinkle of chopped fresh thyme or rosemary for an herbal twist.
Use toasted pecans to deepen the nutty flavor in the topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through to maintain texture and flavor. Avoid microwaving to preserve the topping’s crispness.

How to Serve

An oval white dish filled with a baked sweet potato casserole showing two main layers; the bottom layer is chunky orange sweet potatoes mixed with a brown cinnamon-like sauce, and the top layer is a mix of toasted, white marshmallows partially melted and golden brown paired with glossy, deep reddish-brown pecan halves scattered all over. A gold spoon is partially digging into the right side of the dish. The dish is set on a white marbled surface with a sprig of green rosemary placed near it. 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 in advance. Cover it tightly and refrigerate, then bake as directed when ready to serve. You may need to add a few extra minutes to the baking time if starting from cold.

What can I use instead of marshmallows?

If you prefer to skip marshmallows, chopped toasted coconut or a sprinkle of cinnamon sugar on top will add sweetness and texture without them.