Southern Maple Sweet Potato Casserole
A warm, comforting holiday favorite—sweet potatoes infused with maple syrup, spices, and raisins, topped with a crunchy pecan-marshmallow layer—perfectly cozy for fall or festive gatherings.
Equipment
- Large Pot
- Mixing Bowl
- Baking dish
Ingredients
Filling
- 4 large sweet potatoes peeled and cubed
- 2-3 Tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup almond milk or preferred plant-based milk
- 2 tsp vanilla extract
- 4 Tbsp unsalted butter cubed
- ⅓ cup brown sugar organic
- ¼ cup pure maple syrup
- Pinch of allspice
- 1 cup raisins soaked and drained
Topping
- 1 ½ cups raw pecans
- 2 cups marshmallows
- ¼ cup pure maple syrup for topping
- 1 tsp ground cinnamon for topping
- ⅛ tsp ground nutmeg for topping
Instructions
- Preheat oven to 375 °F (190 °C).
- Boil peeled and cubed sweet potatoes until tender, about 15–20 minutes; drain and slightly cool.
- Mash sweet potatoes in a large bowl, stir in olive oil, cinnamon, nutmeg, almond milk, vanilla, and cubed butter until creamy.
- Mix in brown sugar, maple syrup, a pinch of allspice, and soaked raisins; adjust sweetness to taste.
- Spread filling evenly in a greased baking dish.
- In a bowl, combine pecans, marshmallows, maple syrup, cinnamon, and nutmeg for the topping; stir until coated.
- Top the filling evenly with the pecan-marshmallow mixture.
- Bake for 25–30 minutes until topping is golden and casserole is heated through; watch to avoid burning.
- Let the casserole cool for 10–15 minutes before serving to allow it to set.
Notes
This dish can be prepped ahead and refrigerated—just assemble and bake when ready. Cooling before serving helps it set nicely and makes serving easier. Substitute plant-based ingredients for vegan or allergy-friendly versions.