Description
This Southern Maple Sweet Potato Casserole is a decadent, comforting dish perfect for holiday gatherings or a special family dinner. Featuring tender roasted sweet potatoes blended with warm spices, maple syrup, raisins, and marshmallows, topped with a buttery pecan and maple syrup crust that bakes to golden perfection. This casserole combines savory and sweet flavors with a creamy, textured filling, ideal for adding a touch of Southern charm to your meal.
Ingredients
Sweet Potatoes
- 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 plant-based milk of choice)
- 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 for roasting: Start by preheating your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Coat the sweet potatoes: In a large mixing bowl, toss the cubed sweet potatoes with olive oil, cinnamon, and nutmeg until each piece is well coated with the spices and oil.
- Roast the sweet potatoes: Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast them for 50-60 minutes until they are tender, with a slightly charred and golden exterior. Remove from oven and allow to cool slightly.
- Prepare the casserole dish: Lower the oven temperature to 375 degrees Fahrenheit. Lightly grease a large 9x13-inch baking dish to prevent sticking.
- Mix the casserole filling: In a large bowl, combine the roasted sweet potatoes with almond milk, vanilla extract, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked raisins, and marshmallows. Gently mix until combined, allowing some chunks and some mashed sweet potato for texture.
- Assemble the casserole: Transfer the sweet potato mixture into the greased baking dish, spreading it out evenly. Dot the surface with cubed butter pieces and tuck additional marshmallows into the mixture for extra gooeyness.
- Make the pecan topping: In a separate bowl, stir together raw pecans and maple syrup until the nuts are evenly coated.
- Top the casserole: Spread the pecan and maple syrup mixture generously over the sweet potato filling until fully covered. Cover the entire dish loosely with foil.
- Bake the casserole: Bake covered in the preheated oven for 15 minutes, then remove the foil and continue baking for another 15 minutes or until the topping is golden brown and marshmallows are melted and lightly caramelized.
- Rest and serve: Remove the casserole from the oven and allow it to cool for a few minutes before serving alongside your favorite mains and side dishes. Enjoy this soul-warming Southern classic!
Notes
- Soaking the raisins before adding them to the casserole plumps them up and ensures they stay juicy and tender during baking.
- You can substitute almond milk with whole milk or any plant-based milk depending on your preference or dietary needs.
- Use organic ingredients whenever possible for the best flavor and quality.
- If you prefer a less sweet casserole, adjust the amount of brown sugar and maple syrup to taste.
- Toasting the pecans briefly before mixing them with maple syrup can add a deeper nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
