Description
This Southern Maple Sweet Potato Casserole is the perfect Thanksgiving side dish bursting with warm spices, roasted sweet potatoes, sweet maple syrup, and a crunchy pecan topping. It combines the natural sweetness of roasted sweet potatoes with marshmallows and raisins for a comforting, flavorful casserole that’s easy to make and perfect for holiday dinners or weeknight meals.
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/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 your oven to 400°F and line a baking sheet with parchment paper. In a bowl, toss the cubed sweet potatoes with olive oil, cinnamon, and nutmeg until evenly coated. Spread them out in a single layer on the baking sheet and roast for 50-60 minutes, or until tender, golden, and slightly charred. Remove from the oven and let cool slightly.
- Prepare the Casserole Filling: Lower the oven temperature to 375°F and lightly grease a 9×13-inch baking dish. Combine the roasted sweet potatoes, almond milk, vanilla extract, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked and drained raisins, and marshmallows in a large bowl. Mix gently until combined, allowing some sweet potatoes to mash while others remain chunky. Spoon the mixture into the prepared baking dish in an even layer, then distribute the cubed butter pieces throughout. Optionally, tuck in a few extra marshmallows for added gooeyness.
- Make the Topping: In a separate bowl, stir together the pecans and maple syrup until the pecans are evenly coated. Spread this mixture generously over the casserole filling, covering it completely. Cover the dish with foil.
- Bake the Casserole: Bake the covered casserole in the 375°F oven for 15 minutes. Then remove the foil and continue baking for an additional 15 minutes, or until the topping is golden brown and the marshmallows have melted.
- Serve: Remove from oven and allow the casserole to cool slightly before serving alongside your favorite main dishes. Enjoy the warm, sweet, and nutty flavors!
Notes
- Storage: Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days for optimal freshness.
- Make Ahead: Roast the sweet potatoes a day or two in advance, let them cool completely, and refrigerate in an airtight container. Bring to room temperature briefly before assembling the casserole.
- Equipment: Essential baking dishes, baking sheets, parchment paper, mixing bowls, and wooden spoons are helpful to prepare this dish easily.
- Crumble Topping Option: For a traditional pecan crumble topping alternative, refer to the original recipe post for details.
- Vegan Option: Use plant-based milk and vegan marshmallows or omit for a vegan variation; see the Vegan Skillet Sweet Potato Casserole recipe.
- Soaking Raisins: Soak raisins in boiling water for 5-10 minutes to plump and tenderize them before adding to the casserole.
