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Southern Maple Sweet Potato Casserole

A creamy and comforting casserole made with sweet potatoes, topped with gooey marshmallows and crunchy pecans, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish, Vegetarian
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Sweet Potato Filling
  • 4 large organic sweet potatoes, peeled & cubed Choose organic for the best flavor.
  • 2-3 Tbsp extra virgin olive oil Adds richness and helps the sweet potatoes roast perfectly.
  • 1 tsp ground cinnamon Enhances sweetness and gives a warm aroma.
  • 1/2 tsp ground nutmeg Brings a warm, spicy flavor.
  • 1/2 cup almond milk Can use whole or plant-based milk.
  • 2 tsps vanilla extract Adds a touch of sweetness.
  • 4 Tbsp unsalted butter, cubed Can use vegan butter if needed.
  • 1/3 cup organic brown sugar Helps create caramelization.
  • 1/4 cup pure maple syrup Key for elevating the dish's flavor.
  • 1 tsp ground cinnamon For topping.
  • 1/8 tsp ground nutmeg For topping.
  • pinch ground allspice Adds a dimension of flavor.
  • 1 cup organic raisins, soaked & drained Soaking adds a delicious chew.
For the Crispy Topping
  • 2 cups marshmallows Adds gooeyness.
  • 1 1/2 cups raw pecans Provides nutty crunch.
  • 1/4 cup pure maple syrup Final drizzle for deliciousness.

Method
 

Roast the Sweet Potatoes
  1. Preheat your oven to 400°F (200°C).
  2. Toss sweet potato cubes with olive oil, cinnamon, and nutmeg in a large mixing bowl until well coated.
  3. Spread sweet potatoes on a lined baking sheet and roast for about 25-30 minutes until tender and caramelized.
Make the Casserole Filling
  1. Transfer the roasted sweet potatoes to a large bowl.
  2. Mix in almond milk, vanilla extract, cubed butter, brown sugar, maple syrup, and remaining spices. Blend until creamy, leaving some lumps for texture.
  3. Stir in soaked raisins.
Prepare the Topping
  1. In a separate bowl, mix together crushed pecans, marshmallows, additional cinnamon, nutmeg, and allspice.
  2. Pour the sweet potato filling into a greased baking dish. Sprinkle the marshmallow and pecan topping over it.
  3. Drizzle with additional maple syrup.
Bake
  1. Bake in the preheated oven until the topping is golden brown and the casserole is heated through, about 20-25 minutes.

Notes

This casserole can be made a day ahead. Refrigerate filling and topping separately. Reheat before serving. Leftovers can be used creatively in breakfast dishes like hashes, pancakes, or burritos.