Name: Southern Maple Sweet Potato Casserole with Pecans and Marshmallows Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Southern American
Ingredients: 4 large organic sweet potatoes, peeled and cubed; 2-3 tablespoons extra virgin olive oil; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup almond milk (or whole milk/plant-based milk); 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; 1 1/2 cups raw pecans; 1/4 cup pure maple syrup

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Introduction

This Southern Maple Sweet Potato Casserole is a comforting and flavorful side dish perfect for holiday dinners or any time you crave a touch of sweetness with your savory meals. Roasted sweet potatoes are combined with warm spices, maple syrup, and marshmallows, then topped with crunchy pecans for a delightful texture contrast.

The image shows a white oval dish filled with a layered sweet potato casserole. The bottom layer is a bright orange mashed sweet potato base with a smooth texture. On top, there is a thick layer of golden brown toasted pecans mixed with a crumbly, crunchy brown sugar topping. Scattered evenly across the surface are small white marshmallows that have lightly melted and browned on top, adding a soft and gooey texture. A golden spoon is placed inside the dish, with a woman's hand holding the spoon. Around the dish, there are sprigs of green rosemary resting on a white marbled surface. Smaller white plates with portions of the casserole are visible in the background. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large organic sweet potatoes, peeled and cubed
2-3 tablespoons extra virgin olive oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup almond milk (or whole milk or your favorite plant-based milk)
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
1 1/2 cups raw pecans
1/4 cup pure maple syrup (for topping)

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2: In a bowl, toss the cubed sweet potatoes with olive oil, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg until fully coated.
Step 3: Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 50-60 minutes, until tender, charred, and golden. Remove from the oven and let cool slightly.
Step 4: Reduce oven temperature to 375 degrees Fahrenheit and lightly grease a 9×13 inch baking dish.
Step 5: In a large bowl, combine the roasted sweet potatoes, almond milk, vanilla extract, brown sugar, 1/4 cup maple syrup, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, allspice, soaked raisins, and marshmallows. Mix gently—some sweet potato chunks should remain while some mash.
Step 6: Transfer the mixture to the prepared baking dish, spreading evenly. Dot with pieces of butter throughout and tuck a few extra marshmallows gently into the mixture.
Step 7: In a separate bowl, mix pecans with 1/4 cup maple syrup until coated. Sprinkle this topping generously over the sweet potato mixture, then cover the dish with foil.
Step 8: Bake covered for 15 minutes. Remove the foil and continue baking another 15 minutes until the topping is golden and marshmallows are melted.
Step 9: Remove from oven and let cool slightly before serving.

Tips & Variations

Soak raisins in warm water for 10 minutes before using to plump them up and prevent dryness.
Swap marshmallows with mini marshmallows for easier melting and even distribution.
Add a pinch of cayenne pepper to the filling for a subtle spicy kick.
Use toasted walnuts instead of pecans for a different nutty flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm in a 350-degree Fahrenheit oven for 15-20 minutes until heated through. Avoid microwaving to maintain texture.

How to Serve

An oval black cast iron pan filled with a sweet potato casserole showing three main layers: the bottom layer is soft, chunky, bright orange sweet potatoes; the middle layer has golden toasted marshmallows melting and stretching across the top; the top layer is covered with whole, shiny, brown pecans scattered evenly. A gold spoon is scooping some from the right side, lifting a mix of all three layers. The white marbled background shows a sprig of green rosemary on the bottom left and a small dark fluted bowl with more rosemary on the top right, with a pale cloth loosely placed near the pan’s handle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day before baking. Keep it covered in the refrigerator and bake it fresh when ready to serve.

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes roast better for this recipe, providing the ideal texture and flavor. Canned sweet potatoes are softer and may make the casserole too mushy.