Southern Maple Sweet Potato Casserole

This Southern Maple Sweet Potato Casserole is the star of any holiday table and a dish my family begs for every Thanksgiving. Creamy roasted sweet potatoes are mixed with vanilla, maple syrup, plump raisins, and gooey marshmallows, then finished with a maple pecan topping that turns golden and toasty in the oven. It is comfort food with a hint of nostalgia in every bite.

The first time I baked this casserole, the smell of cinnamon and maple drew everyone into the kitchen. Now it is requested not just for Thanksgiving but for any chilly night we want something extra comforting.

Ingredients

• Large organic sweet potatoes: Sweet and creamy base Richest flavor if you pick potatoes with vibrant orange flesh
• Extra virgin olive oil: Keeps the potatoes moist while roasting Go for a cold-pressed bottle for best taste
• Ground cinnamon and nutmeg: Warm spices that bring cozy holiday notes Use fresh ground if you can for boldest aroma
• Almond milk: Adds creaminess without heaviness Any plant based or dairy milk works Just choose unsweetened for balance
• Vanilla extract: Deepens the overall flavor Try pure vanilla for best results
• Unsalted butter: Gives richness and that classic buttery bite Make sure it is cold and cubed for easy melting into the casserole
• Organic brown sugar: Lends caramel undertones Light or dark brown both work here
• Pure maple syrup: Adds true maple depth and sweetness Grade A dark works beautifully
• Ground allspice: A hint goes a long way to round out the spice blend
• Plump organic raisins: Sweet bursts scattered throughout Soak in boiling water for extra-soft texture
• Marshmallows: Melty pockets of gooey sweetness Choose fresh or vegan marshmallows as preferred
• Raw pecans: Toasty crunch on top Look for whole pecans with a fragrant nutty smell

Step-by-Step Instructions

Roast the Sweet Potatoes:

Preheat your oven to four hundred degrees Fahrenheit. Line a baking sheet with parchment paper. Toss the cubed sweet potatoes with olive oil, cinnamon, and nutmeg until every piece is well coated. Spread them in a single layer and roast for fifty to sixty minutes until the edges are slightly charred and a fork goes in easily. Let cool a bit so you can handle them.

Mix the Casserole Filling:

Lower the oven to three hundred seventy five degrees Fahrenheit. Lightly grease a large nine by thirteen baking dish. In a big bowl, combine the roasted sweet potatoes, milk, vanilla, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked raisins, and marshmallows. Stir until blended. Some sweet potato bits will mash and some will stay chunky for best texture. Scoop this mixture into your baking dish and dot the surface evenly with small cubes of cold butter. If you like, tuck in extra marshmallows to make the inside even more decadent.

Prepare the Maple Pecan Topping:

Mix the pecans and maple syrup in a bowl until nuts are evenly glazed. Sprinkle this topping across the casserole in a generous layer so every bite gets that toasty crunch.

Bake the Casserole:

Cover the baking dish with foil and bake for fifteen minutes. Remove the foil and return to the oven for another fifteen minutes so the topping turns deep golden and the marshmallows melt into a gooey layer. Let the casserole set for several minutes before digging in.

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Nothing beats the aroma that fills your house as this bakes I love using fresh vanilla for a big flavor upgrade and my little ones always ask to sneak extra marshmallows as we assemble it Some of my favorite family memories are from catching them in the act

Storage Tips

Store leftovers in a tightly sealed container in the fridge for up to four days It reheats gently in the oven or microwave and stays moist You can roast sweet potatoes a day early and keep them cold Then assemble just before baking for easier prep on the big day For freezing let the casserole cool completely Then seal individual portions in containers and freeze for up to one month Thaw in the fridge before reheating

Ingredient Substitutions

Swap almond milk for any milk you like Oat coconut and whole milk all work great Use vegan butter and vegan marshmallows for an entirely plant based version If you are out of pecans try walnuts or skip nuts entirely if needed

Serving Suggestions

Serve this casserole alongside roasted turkey glazed ham or other main dishes It also shines with green beans roasted Brussels sprouts or a leafy winter salad Add a sprinkle of flaked sea salt or a dash of chili powder for adults who like a little savory heat with their sweetness

A Southern Tradition

Sweet potato casseroles like this are part of many Southern tables for generations Each family has their twist some with more spices or a different topping As a child I used to help with the marshmallows and could hardly wait for the sweet golden layer to puff up in the oven This dish reminds me of celebrating holidays with people I love

Recipe FAQs

→ Can I prepare this casserole in advance?

Yes, you can roast the sweet potatoes ahead of time and store them in the refrigerator. Assemble and bake the casserole when ready to serve.

→ Is there a vegan option available?

Absolutely! Substitute plant-based butter and marshmallows and use a non-dairy milk for a fully vegan version.

→ What can I use instead of pecans for the topping?

Walnuts or almonds are great alternatives to pecans, offering a similar crunch and nutty flavor.

→ How do I ensure my raisins are extra plump?

Soak raisins in hot water for 5-10 minutes or try soaking them in rum or bourbon for an adult twist.

→ Can I freeze leftovers?

While best enjoyed fresh, you can freeze the baked casserole in an airtight container. Reheat before serving.

→ How do I store leftovers and for how long?

Store leftovers in a tightly sealed container in the refrigerator for up to four days for optimal freshness.