Name: Southern Maple Sweet Potato Casserole Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Southern American
Ingredients: 4 large organic sweet potatoes, peeled and cubed; 2-3 Tbsp extra virgin olive oil; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 cup almond milk (or whole milk or plant-based milk of choice); 2 tsp vanilla extract; 4 Tbsp unsalted butter, cubed into small pieces; 1/3 cup organic brown sugar; 1/4 cup pure maple syrup; 1 tsp ground cinnamon; 1/8 tsp 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

Introduction

This Southern Maple Sweet Potato Casserole is a comforting and flavorful dish perfect for holiday gatherings or a cozy weeknight dinner. Roasted sweet potatoes are blended with warm spices, maple syrup, and a hint of vanilla, then topped with a crunchy pecan and marshmallow layer for the perfect balance of sweet and nutty flavors.

The dish is a baked sweet potato casserole in an oval cast iron pan with a cream interior and black handles. At the base, there are soft, chunky orange sweet potatoes mixed with a slightly dark brown, spiced layer. On top, there is a layer of melted, toasted marshmallows that are white with golden brown spots, some of which are slightly browned and bubbly. Scattered generously over the marshmallows are many whole reddish-brown pecan nuts, adding texture and color contrast. A gold spoon is partially inserted into the dish on the right side. The pan sits on a white marbled surface with sprigs of fresh 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 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

1 1/2 cups raw pecans

1/4 cup pure maple syrup (for topping)

Instructions

Step 1: Preheat the oven to 400°F (200°C). 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 prepared baking sheet. Roast for 50-60 minutes until tender, golden, and lightly charred. Remove and let cool slightly.

Step 4: Reduce oven temperature to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 5: In a large bowl, combine the roasted sweet potatoes, almond 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 potatoes to mash but keeping some chunks.

Step 6: Transfer the mixture to the baking dish and spread evenly. Dot with cubed butter pieces throughout the casserole. For extra marshmallow goodness, gently press a few additional marshmallows into the mixture.

Step 7: In a small bowl, stir together pecans and 1/4 cup maple syrup. Generously spread this topping over the casserole.

Step 8: Cover the baking dish with foil and bake for 15 minutes. Then remove the foil and bake for another 15 minutes until the topping is golden and marshmallows have melted.

Step 9: Remove from oven and let cool slightly before serving. Enjoy with your favorite sides and main dishes.

Tips & Variations

Soak raisins in warm water for 10 minutes to plump them before adding; this prevents dryness.

Swap almonds or walnuts for pecans if preferred, or add a mix for extra crunch.

For a dairy-free version, use plant-based butter and milk alternatives.

Add a pinch of cayenne pepper for a subtle spicy kick.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to a day before baking. Keep it covered in the refrigerator and bake when ready, adding a few extra minutes to the baking time if needed.

What can I use instead of marshmallows?

If you prefer to skip marshmallows, try a topping of toasted coconut flakes mixed with brown sugar and chopped nuts for a different texture and sweetness.