Southern Maple Sweet Potato Casserole Recipe
A classic Southern Maple Sweet Potato Casserole featuring tender roasted sweet potatoes blended with warm spices, raisins, and marshmallows, topped with a crunchy maple-glazed pecan topping. This comforting dish combines sweet and savory flavors, perfect for holiday gatherings or a special family meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes and Spices
- 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 or your favorite 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
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. In a bowl, toss the cubed sweet potatoes with olive oil, 1 tsp cinnamon, and 1/2 tsp nutmeg until fully coated.
- Roast Sweet Potatoes: Spread the sweet potatoes in a single layer on the prepared sheet. Roast for 50-60 minutes until tender, charred, and golden. Remove from oven and let cool slightly.
- Prepare Baking Dish: Lower oven temperature to 375°F (190°C) and lightly grease a large 9×13 inch baking dish.
- Mix Casserole Filling: In a large bowl, combine the roasted sweet potatoes with almond milk, vanilla extract, brown sugar, 1/4 cup maple syrup, 1 tsp cinnamon, 1/8 tsp nutmeg, allspice, soaked raisins, and marshmallows. Mix gently to combine, allowing some sweet potato pieces to mash while others remain chunky.
- Assemble Casserole: Transfer the mixture evenly into the prepared baking dish. Dot evenly with cubed butter and gently press additional marshmallows into the mixture for extra gooeyness.
- Prepare Topping: In a bowl, mix raw pecans with 1/4 cup maple syrup until coated.
- Add Topping and Bake: Spread the pecan topping generously over the sweet potato mixture. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 15 minutes or until the topping is golden brown and marshmallows have melted.
- Cool and Serve: Remove from oven, allow to cool slightly, then serve warm alongside your favorite main dishes.
Notes
- Soaking raisins before adding to the casserole helps plump them and adds moisture to the dish.
- You can substitute almond milk with whole milk or your preferred plant-based milk according to dietary preferences.
- For a nuttier flavor, toast the pecans briefly before mixing with maple syrup.
Keywords: sweet potato casserole, southern casserole, maple syrup, pecan topping, holiday side dish, vegetarian casserole
