Description
Southern Maple Sweet Potato Casserole brings creamy, spiced sweet potatoes, maple syrup, pecans, and gooey marshmallows together for a cozy Thanksgiving side that tastes like a warm hug.
Ingredients
4 large sweet potatoes, peeled and cubed
2–3 tablespoons olive oil
1 teaspoon ground cinnamon (for roasting)
½ teaspoon ground nutmeg (for roasting)
½ cup almond milk (or other milk of choice)
2 teaspoons vanilla extract
4 tablespoons unsalted butter, cubed
â…“ cup brown sugar
¼ cup pure maple syrup
1 teaspoon ground cinnamon (for filling)
â…› teaspoon ground nutmeg (for filling)
Pinch of ground allspice
1 cup raisins, soaked and drained
2 cups marshmallows
1½ cups pecans
¼ cup pure maple syrup (for topping)
Optional crumble topping: ⅓ cup flour, ¾ cup brown sugar, 1 teaspoon cinnamon, 6 tablespoons melted butter, 1½ cups chopped pecans
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment.
2. Toss cubed sweet potatoes with olive oil, cinnamon, and nutmeg; roast 50–60 minutes until tender and slightly charred. Cool slightly.
3. Reduce oven to 375°F and grease a 9×13 baking dish.
4. In a bowl, mix roasted sweet potatoes, milk, vanilla, brown sugar, maple syrup, cinnamon, nutmeg, allspice, raisins, and half the marshmallows until combined; leave some chunks.
5. Spread mixture in the dish and tuck in the cubed butter plus extra marshmallows.
6. For the topping, stir pecans with maple syrup and spread evenly over the casserole; optionally mix and sprinkle the crumble topping.
7. Cover with foil and bake 15 minutes, then uncover and bake 15 more minutes until golden and marshmallows are melted.
8. Cool slightly before serving.
Notes
To plump raisins, soak in hot water for 5–10 minutes or soak in rum or bourbon for added flavor.
Casserole can be prepped ahead by roasting and cooling sweet potatoes in advance, then stored refrigerated until assembling.
For better marshmallow texture, add half during mixing and the rest during the last 10 minutes of baking.
Leftovers keep in the fridge for up to 4 days; reheat at 375°F until warmed through.
Can be made vegan using dairy free butter, plant based milk, and vegan marshmallows.
Use golden raisins or omit if preferred.
Substitute walnuts or hazelnuts for pecans.
Optional add ins include pineapple, cranberries, or bourbon.
Avoid leaving casserole out for more than 2 hours before refrigerating.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Thanksgiving
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 187
- Sugar: 32
- Sodium: 40
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 0.4
- Protein: 0.5
- Cholesterol: 0