Why make this recipe
Southern Maple Sweet Potato Casserole is a perfect dish for family gatherings or holiday dinners. It brings together the natural sweetness of sweet potatoes with rich maple syrup and toasted pecans. This recipe not only tastes delicious but also fills your home with warm, inviting aromas. Plus, it’s simple to make and can be prepared in advance, making your meal planning easier.
How to make Southern Maple Sweet Potato Casserole
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 your favorite 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
Directions
To roast the sweet potatoes:
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, cinnamon, and nutmeg in a bowl.
- Spread the sweet potatoes on a baking sheet in a single layer.
- Roast for about 25-30 minutes, or until they are tender and lightly browned.
To make the casserole filling:
- Once the sweet potatoes are done, remove them from the oven and let them cool for a bit.
- In a mixing bowl, combine the roasted sweet potatoes, almond milk, vanilla extract, and cubed butter. Mash everything together until smooth.
- Stir in the brown sugar, maple syrup, cinnamon, nutmeg, and allspice.
- Fold in the soaked raisins.
- Transfer this mixture into a greased casserole dish.
To make the topping:
- In a separate bowl, mix the marshmallows, raw pecans, and maple syrup.
- Spread this topping evenly over the sweet potato mixture in the casserole dish.
How to serve Southern Maple Sweet Potato Casserole
Once your casserole is ready, you can serve it warm. It pairs well with roasted meats and other sides. A sprinkle of extra pecans on top before serving can add a nice crunch!
How to store Southern Maple Sweet Potato Casserole
To store leftovers, let the casserole cool completely before covering it with plastic wrap or transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it for up to a month.
Tips to make Southern Maple Sweet Potato Casserole
- Ensure that the sweet potatoes are cut into similar sizes for even roasting.
- You can adjust the sweetness by adding more or less maple syrup or brown sugar based on your preference.
- Soaking the raisins gives them a plump texture, enhancing the overall taste of the casserole.
Variation
For a nut-free version, feel free to omit the pecans or substitute them with toasted sunflower seeds. If you want a bit of spice, you can add a touch of ground ginger to the mix.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole filling and topping in advance. Assemble it in the dish, cover, and store it in the refrigerator. Just pop it in the oven when you’re ready to serve!
2. Can I use a different type of milk?
Absolutely! Whole milk, skim milk, or any plant-based milk works well in this recipe.
3. What can I serve with Southern Maple Sweet Potato Casserole?
It pairs beautifully with roasted turkey, ham, or fried chicken. Serve it alongside your favorite green vegetable for a balanced meal.
Southern Maple Sweet Potato Casserole
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A warm and inviting casserole combining sweet potatoes, maple syrup, and toasted pecans, perfect for family gatherings and holiday dinners.
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 your favorite 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
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, cinnamon, and nutmeg in a bowl.
- Spread the sweet potatoes on a baking sheet in a single layer.
- Roast for about 25-30 minutes, or until they are tender and lightly browned.
- Once the sweet potatoes are done, remove them from the oven and let them cool for a bit.
- In a mixing bowl, combine the roasted sweet potatoes, almond milk, vanilla extract, and cubed butter. Mash everything together until smooth.
- Stir in the brown sugar, maple syrup, cinnamon, nutmeg, and allspice.
- Fold in the soaked raisins and transfer the mixture into a greased casserole dish.
- In a separate bowl, mix the marshmallows, raw pecans, and maple syrup.
- Spread the topping evenly over the sweet potato mixture in the casserole dish.
Notes
Ensure sweet potatoes are cut into similar sizes for even roasting. Adjust sweetness as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
Keywords: sweet potato casserole, holiday recipe, vegetarian side dish, Southern comfort food
