Name: Southern Maple Sweet Potato Casserole
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 4 large organic sweet potatoes, peeled and cubed; 2-3 Tbsps extra virgin olive oil; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ cup Almond milk (You can use whole milk or your favorite plant-based milk); 2 teaspoons 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; 1 pinch ground allspice; 1 cup organic raisins, soaked and drained; 2 cups marshmallows; 1 ½ cups raw pecans; ¼ cup pure maple syrup

There’s something magical about Southern comfort food—the way it wraps you up in warmth and nostalgia with every bite. My Southern Maple Sweet Potato Casserole is no exception. It’s the kind of dish that turns an ordinary meal into a celebration, especially during Thanksgiving. The aroma of roasted sweet potatoes mingling with pure maple syrup and cinnamon is enough to make anyone’s mouth water.

This recipe is a tribute to my grandmother, who believed that food should be made with love and shared with joy. I can still picture her in the kitchen, humming as she stirred the sweet potato filling, the scent of maple filling the air. When I recreated her recipe for the first time, that familiar smell transported me right back to her cozy kitchen. It’s a tradition I’ve carried on, and now my family insists on it every holiday season. Trust me, once you try this casserole, it’ll become a staple on your table too.

Over the years, I’ve perfected this dish, balancing the sweetness of maple syrup with the earthy richness of sweet potatoes. Whether you’re hosting a big Thanksgiving feast or just craving some Southern comfort, this casserole delivers every time. It’s not just a side dish—it’s a taste of home.

Why You'll Love This Southern Maple Sweet Potato Casserole

You're going to fall head over heels for this casserole—I can promise you that. Here's why:

That maple magic: Pure maple syrup caramelizes beautifully with the roasted sweet potatoes, creating a flavor that's rich without being too sweet. It’s the taste of autumn in every bite.
Thanksgiving superstar: This dish practically begs to be the centerpiece of your holiday table. The golden pecan topping makes it as beautiful as it is delicious.
Effortless elegance: Don’t let the fancy look fool you—it comes together with simple steps. Roast, mix, bake. That’s it!
Crowd-pleaser guaranteed: I’ve served this to everyone from fussy kids to fancy foodies, and somehow it makes them all happy. The marshmallows don’t hurt either!

Once you smell those sweet potatoes roasting with cinnamon and maple, you’ll understand exactly why this recipe has been my secret weapon for years.

Ingredients for Southern Maple Sweet Potato Casserole

Now, let’s talk ingredients—because every great dish starts with great stuff! I’ve broken it down into three parts to keep things simple. Don’t worry, it’s all easy to find at your local grocery store. And hey, if you need to make a swap here and there, I’ll let you know what works.

For the Roasted Sweet Potatoes

4 large organic sweet potatoes, peeled and cubed (about ½-inch pieces)
2-3 Tbsps extra virgin olive oil
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

For the Filling

½ cup almond milk (or your favorite milk—whole, coconut, even oat milk works!)
2 teaspoons vanilla extract
4 Tbsps unsalted butter, cubed into small pieces
⅓ cup packed organic brown sugar
¼ cup pure maple syrup (the real stuff—no pancake syrup here!)
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch ground allspice (my secret weapon!)
1 cup organic raisins, soaked in warm water for 10 minutes then drained
2 cups marshmallows (plus extra for topping if you’re feeling wild)

For the Topping

1 ½ cups raw pecans
¼ cup pure maple syrup

A quick tip from my kitchen to yours—the quality of your maple syrup makes all the difference! This sweet potato casserole guide agrees with me on that. And don’t skip soaking those raisins—it plumps them up so they melt right into that creamy filling. Now that we’ve got our ingredients ready, let’s make some magic!

How to Make Southern Maple Sweet Potato Casserole

Alright, let’s get cooking! This is the fun part where all those amazing ingredients come together into something truly spectacular. I’ll walk you through each step just like my grandma taught me—nothing fancy, just good old-fashioned casserole magic. Don’t let the length of the instructions scare you—it’s mostly oven time where the real work happens!

Preparing the Roasted Sweet Potatoes

First things first—we need perfect roasted sweet potatoes. Start by preheating your oven to 400°F (that crispy edge is key!). Line a baking sheet with parchment paper (trust me, cleanup will be a breeze). Toss those cubed sweet potatoes with olive oil, cinnamon, and nutmeg until they’re evenly coated—I use my hands for this because why not get a little messy? Spread them in a single layer (no crowding or they’ll steam instead of roast!) and pop them in the oven. You’ll know they’re ready when they’re fork-tender and slightly caramelized at the edges, about 50-60 minutes. The smell alone is worth it!

Assembling the Casserole

Now the real fun begins! Lower your oven to 375°F and grab your trusty 9×13 baking dish—grease it lightly so nothing sticks. In a big bowl, gently mix your roasted sweet potatoes with all those yummy filling ingredients: milk, vanilla, brown sugar, maple syrup, spices, and those plump raisins you soaked earlier. Here’s my secret—don’t overmix! Leave some sweet potato chunks for texture. Spread this heavenly mixture into your dish, then poke in those butter cubes and extra marshmallows like little flavor bombs. The topping? Just toss pecans with maple syrup and sprinkle over everything. Cover it with foil for the first 15 minutes to prevent burning, then uncover to let that pecan topping get gloriously golden. When those marshmallows are toasty and the maple syrup is bubbling, you’ll know it’s time to dig in!

Tips for the Perfect Southern Maple Sweet Potato Casserole

After making this casserole for years (and eating too many test batches to count), I’ve learned a few secrets to take it from good to “can I have thirds?” good. Here’s what you need to know:

Plump those raisins first! Don’t skip soaking them in warm water—it keeps them from sucking moisture out of your gorgeous casserole. I sometimes splash in a little bourbon for grown-up gatherings, but warm water works just fine.
Maple is your compass—taste as you go! Some sweet potatoes are naturally sweeter than others. If your mixture tastes a bit flat, drizzle in another tablespoon of maple syrup until it sings. Just don’t tell my grandma I said that.
Foil is your friend. That pecan topping can go from golden to “oops, it’s charcoal” in minutes. Cover with foil for the first half of baking, then remove it to let the marshmallows get that perfect toast without burning the nuts.
Roast your sweet potatoes properly. Spread them in a single layer—crowding the pan means they’ll steam instead of caramelize. You want those deep, roasted edges for the best flavor.

Follow these little tricks, and you’ll have a casserole that’ll have everyone asking for your recipe. Just maybe don’t give away *all* your secrets!

Serving Suggestions for Southern Maple Sweet Potato Casserole

Oh honey, this casserole was born to shine at your holiday table! It pairs perfectly with all the classics—juicy roast turkey, glazed ham, or even a simple roast chicken. My family loves it alongside green bean casserole and cranberry sauce—the sweet and savory combo is just *chef’s kiss*.

Want to make it extra special? Right before serving, I like to sprinkle on a handful of extra toasted pecans for crunch and drizzle with warm maple syrup. The way it glistens makes everyone’s eyes light up! For a little Southern hospitality, serve it straight from the baking dish—those golden marshmallows and glossy pecans deserve to be shown off.

Pro tip: This casserole tastes even better when it’s had 10 minutes to settle after baking. The flavors meld together beautifully, and nobody risks burning their tongue on molten marshmallow (though I can’t promise I’ve always waited that long).

Storage and Reheating Instructions

Now, let’s talk leftovers—though in my house, we rarely have any! If you do manage to save some of this Southern Maple Sweet Potato Casserole, here’s how to keep it tasting just as good as day one. Cover that dish tightly with foil or transfer to an airtight container and pop it in the fridge. It’ll stay fresh for up to 3 days, though the marshmallows might lose a bit of their ooey-gooey magic (still delicious, just not quite as photogenic).

When you’re ready for round two, reheat it in a 350°F oven until warmed through—about 20 minutes if it’s refrigerated. The oven brings back that toasted pecan crunch better than the microwave, though I won’t judge if you sneak a quick microwave slice for a midnight snack! Just know the texture’s best when reheated slow and low in the oven.

Southern Maple Sweet Potato Casserole Variations

One of my favorite things about this recipe is how easily you can make it your own! Don’t have pecans? No problem—swap in walnuts or even toasted almonds for crunch. For a citrusy twist, I love stirring in a tablespoon of orange zest with the filling—it brightens up all that warm maple flavor beautifully.

Got dairy-free friends coming over? Simply use coconut milk instead of regular milk—it adds this subtle tropical note that works shockingly well. And if marshmallows aren’t your thing (though some sweet potato casserole fans would gasp at this), try topping with coconut flakes or even a crumble topping instead. That’s the beauty of Southern cooking—it welcomes creativity!

Frequently Asked Questions

Can I make this Southern Maple Sweet Potato Casserole ahead?

You bet! This is one of my favorite make-ahead Thanksgiving dishes. Assemble the casserole up through adding the topping (but don’t bake it yet), cover tightly with foil, and refrigerate for up to 24 hours. When you’re ready, just pop it in the oven—you might need to add 5-10 minutes to the baking time since it’s starting cold. Pro tip: Wait to add the marshmallows until just before baking so they stay perfect!

Can I omit the marshmallows?

Of course! While marshmallows are traditional in Southern sweet potato casseroles, I get that they’re not everyone’s cup of tea. You could leave them out entirely, or try replacing them with a crumble topping—just mix ½ cup flour, ½ cup brown sugar, and 4 Tbsps cold butter until crumbly, then sprinkle over before baking. The texture will be different, but still absolutely delicious.

How do I prevent the pecan topping from burning?

This is the #1 question I get! The key is covering the casserole with foil for the first 15 minutes of baking—this lets everything heat through gently without over-browning. Then uncover to let the marshmallows toast and the maple syrup caramelize. If the pecans start looking too dark too fast, just tent the edges with foil—they’ll still get that perfect crunch without turning bitter.

Can I use canned sweet potatoes instead of fresh?

I won’t tell my grandma if you don’t! While roasted fresh sweet potatoes give the best flavor and texture, in a pinch you can use about 4 cups of drained canned sweet potatoes. Just reduce the roasting time to about 15 minutes to get some caramelization. The texture will be slightly softer, but it’ll still taste wonderful—just use less milk since canned sweet potatoes contain more moisture.

Nutritional Information

Just between us, counting calories seems downright un-Southern when you’re talking about comfort food this good! While I believe in balance, this Southern Maple Sweet Potato Casserole is meant to be enjoyed—not dissected. The nutritional values will vary depending on your exact ingredients (like how much maple syrup you sneak in when no one’s looking).

Generally speaking, sweet potatoes pack a powerhouse of vitamins, while pecans add healthy fats and protein. But let’s be honest—it’s the butter and marshmallows that make it taste like a hug from Grandma! As with any recipe, consider it a guide—your portion sizes and ingredient brands (full-fat vs. low-fat milk, organic vs. conventional) will change the numbers. So grab a fork, savor every bite, and save the math for another day!