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Southern Maple Sweet Potato Casserole Recipe

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★★★★★

4.7 from 59 reviews

A comforting Southern Maple Sweet Potato Casserole featuring roasted sweet potatoes mixed with warm spices, raisins, and marshmallows. Topped with a buttery maple-pecan topping that creates a perfect balance of sweet, nutty, and creamy flavors, baked to golden perfection.

Ingredients

Scale

Sweet Potatoes

  • 4 large organic sweet potatoes, peeled and cubed
  • 2–3 Tbsp extra virgin olive oil
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Casserole Filling

  • 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

Topping

  • 1 1/2 cups raw pecans
  • 1/4 cup pure maple syrup

Instructions

  1. Preheat and Prepare for Roasting: Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Coat Sweet Potatoes: In a large bowl, toss the peeled and cubed sweet potatoes with olive oil, 1 tsp cinnamon, and 1/2 tsp nutmeg until they are fully coated for even roasting and flavor.
  3. Roast Sweet Potatoes: Spread the coated sweet potatoes in a single layer on the prepared baking sheet and roast for 50-60 minutes, or until tender, charred, and golden. Remove from oven and let cool slightly.
  4. Prepare Baking Dish & Preheat Oven: Lower the oven temperature to 375°F and lightly grease a large 9×13-inch baking dish.
  5. Mix Casserole Filling: In a mixing bowl, combine the roasted sweet potatoes, milk, vanilla extract, brown sugar, maple syrup, 1 tsp cinnamon, 1/8 tsp nutmeg, ground allspice, soaked raisins, and marshmallows. Mix until well combined, allowing some sweet potatoes to mash while retaining some chunks for texture.
  6. Assemble Casserole: Spread the sweet potato mixture evenly into the prepared baking dish. Dot with cubed butter evenly throughout. Press a few extra marshmallows gently into the mixture for added gooeyness.
  7. Prepare the Pecan Topping: In a small bowl, stir together the raw pecans and maple syrup until the pecans are coated evenly.
  8. Add Topping and Cover: Generously sprinkle the pecan and maple syrup topping over the casserole. Cover the dish loosely with foil paper to prevent the top from browning too quickly.
  9. Bake Covered: Bake the covered casserole in the preheated oven for 15 minutes to allow the flavors to meld and the filling to heat through.
  10. Bake Uncovered: Remove the foil and bake for an additional 15 minutes or until the topping is golden brown and the marshmallows have melted and started to brown slightly.
  11. Cool and Serve: Remove the casserole from the oven and let it cool slightly before serving to allow it to set. Enjoy with your favorite sides or main dishes.

Notes

  • Soak raisins in warm water for about 10 minutes before draining to plump them up and reduce dryness in the casserole.
  • You can substitute almond milk with whole milk or any plant-based milk of your choice for creaminess.
  • Use organic ingredients where possible for the best flavor and health benefits.
  • For an even richer flavor, consider using browned butter instead of unsalted butter.

Keywords: sweet potato casserole, southern casserole, maple sweet potatoes, pecan topping, marshmallow casserole, fall side dish

Find it online: https://www.sanacooks.com/southern-maple-sweet-potato-casserole-recipe/