Southern Maple Sweet Potato Casserole
A warm and comforting Southern-style sweet potato casserole with roasted sweet potatoes, maple syrup, and a pecan topping.
Equipment
- Baking Sheet
- 9x13 Baking Dish
Ingredients
ROASTED SWEET POTATOES
- 4 large organic sweet potatoes, peeled and 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 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
TOPPING
- 1 ½ cups raw pecans
- ¼ cup pure maple syrup
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, mix the cubed sweet potatoes with olive oil, cinnamon, and nutmeg until fully coated.
- Spread the sweet potatoes in a single layer on the baking sheet and bake for 50-60 minutes until tender and golden. Let cool slightly.
- Preheat the oven to 375°F and lightly grease a 9x13 baking dish.
- In a bowl, combine roasted sweet potatoes, milk, vanilla, brown sugar, maple syrup, cinnamon, nutmeg, allspice, raisins, and marshmallows. Mix until combined, leaving some sweet potato chunks.
- Transfer the mixture to the baking dish and spread evenly. Add butter pieces and extra marshmallows, pressing them in gently.
- In a bowl, mix pecans and maple syrup for the topping. Spread evenly over the casserole.
- Cover with foil and bake for 15 minutes. Remove foil and bake for another 15 minutes until golden brown and marshmallows are melted.
- Let cool slightly before serving.
Notes
For best results, soak raisins in warm water for 10 minutes before draining and using. This casserole pairs well with roasted turkey or ham.