Southern Maple Sweet Potato Casserole -

Southern Maple Sweet Potato Casserole

There's no better side dish on Thanksgiving than this Southern Maple Sweet Potato Casserole!

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Prep Time 20

Cook Time 1 30

Total Time 1 50

Course Side Dish

Cuisine American

Servings 8

Calories 187 kcal

Ingredients

ROASTED SWEET POTATOES:
4 large organic sweet potatoes peeled + cubed
2-3 Tbsps extra virgin olive oil
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
FILLING:
½ cup Almond milk You can use whole milk or your fave plant-based milk
2 tsps vanilla extract
4 Tbsps unsalted butter cubed into small pieces
⅓ cup organic brown sugar
¼ cup pure maple syrup
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Pinch of ground allspice
1 cup organic raisins soaked + drained (See Notes!)
2 cups marshmallows
TOPPING:
1 ½ cups raw pecans
¼ cup pure maple syrup

Instructions

TO ROAST THE SWEET POTATOES:
Begin by preheating the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
In a bowl, add the cubed sweet potatoes along with the olive oil, cinnamon, and nutmeg, gently mixing everything together until sweet potatoes are fully coated.
Add the sweet potatoes unto the baking sheet (in a single layer) and and bake for 50-60 minutes or until sweet potatoes are tender, charred, and golden. Remove from oven and let cool slightly.
TO MAKE THE CASSEROLE FILLING:
Preheat the oven to 375 degrees Fahrenheit and lightly grease a large 9x13 baking dish.
In a bowl, add the roasted sweet potatoes, milk, vanilla, brown sugar, maple syrup, cinnamon, nutmeg, allspice, raisins, and marshmallows, mixing everything together until combined. NOTE: It's OK if some of the sweet potato starts to mash. You want a mixture of mashed + chunks.
Scoop the mixture into prepared baking dish, evenly spreading everything out. Add the pieces of butter in between parts of the casserole mixture. For a little extra goodness-----tuck in a few additional marshmallows into the sweet potato mixture, pressing them in gently all around.
TO MAKE THE TOPPING:
In a bowl, add the pecans and maple syrup, stirring until combined.
Generously add the topping over the sweet potato casserole mixture until fully covered. Cover with foil paper.
Bake the casserole with foil for approximately 15 minutes in the preheated oven and then remove foil and finish baking for the remaining 15 minutes or until top is golden brown and the marshmallows have melted.
Remove the casserole from the oven and let it cool slightly before serving with your favorite sides and main dish.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 4 days, for optimal freshness.
MAKE AHEAD: You can prep and roast the sweet potatoes in advance, let cool completely, and store in an airtight container and refrigerated until the day of. Let it sit at room temp. for a few minutes and assemble per the recipe.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Southern Maple Sweet Potato Casserole. Everything from my fave baking dishes, baking sheets, wooden spoons, mixing bowls, and more. SEE THEM HERE!
CRUMBLE TOPPING OPTION: You can always keep things traditional with a pecan crumble topping. See post for details!
VEGAN OPTION: For the vegan option, see my Vegan Skillet Sweet Potato Casserole.
SOAKING OF RAISINS: To create more "plump" and tender raisins, simply add them to a bowl and cover with boiling water for 5-10 minutes. Then drain and add to recipe. For a bit of adult-friendly pizazz----you can also soak the raisins in rum or bourbon.