Southern Maple Sweet Potato Casserole (Print Version)
Creamy sweet potatoes with maple, golden pecans, and gooey marshmallows—a comforting Southern-style side.
# Ingredients:
→ Roasted Sweet Potatoes
01 -
4 large organic sweet potatoes, peeled and cut into cubes
02 -
30–45 ml extra virgin olive oil
03 -
1 teaspoon ground cinnamon
04 -
0.5 teaspoon ground nutmeg
→ Filling
05 -
120 ml almond milk (or whole milk or any preferred plant-based milk)
06 -
2 teaspoons vanilla extract
07 -
56 g unsalted butter, cubed
08 -
65 g organic brown sugar
09 -
60 ml pure maple syrup
10 -
1 teaspoon ground cinnamon
11 -
0.125 teaspoon ground nutmeg
12 -
Pinch of ground allspice
13 -
150 g organic raisins, soaked and drained
14 -
2 cups marshmallows
→ Topping
15 -
165 g raw pecans
16 -
60 ml pure maple syrup
# Steps:
01 -
Preheat the oven to 200°C. Line a baking sheet with parchment paper. In a bowl, toss cubed sweet potatoes with olive oil, cinnamon, and nutmeg until evenly coated. Arrange the sweet potato cubes in a single layer on the prepared baking sheet and roast for 50–60 minutes, or until fork-tender and golden brown. Remove from the oven and allow to cool slightly.
02 -
Reduce oven temperature to 190°C. Lightly grease a large (23 x 33 cm) baking dish. In a large bowl, combine roasted sweet potatoes, almond milk, vanilla extract, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked raisins, and marshmallows. Mix until ingredients are evenly incorporated and some sweet potato becomes mashed, leaving some chunks for texture.
03 -
Transfer the sweet potato mixture to the prepared baking dish, spreading evenly. Insert cubes of butter throughout the mixture. Optionally, tuck additional marshmallows into the filling for more creaminess.
04 -
In a separate bowl, blend pecans with maple syrup until thoroughly coated. Distribute the pecan mixture generously over the sweet potato base, ensuring even coverage.
05 -
Cover the casserole with foil and bake for 15 minutes. Remove foil and continue baking for 15 more minutes, or until the topping is golden and marshmallows are melted. Allow to cool slightly before serving.
# Notes:
01 -
For extra tender and plump raisins, soak them in boiling water for 5–10 minutes prior to adding to the filling; alternatively, soak in rum or bourbon for a deeper flavor.
02 -
Leftovers keep best in a sealed container in the refrigerator for up to four days.
03 -
To prepare ahead, roast and cool the sweet potatoes in advance and refrigerate until ready for assembling.