Southern Maple Sweet Potato Casserole

Southern Maple Sweet Potato Casserole is a warm, comforting side dish that brings together the natural sweetness of roasted sweet potatoes with the rich flavors of maple, spices, and pecans. It’s truly a crowd-pleaser—perfect for holiday dinners, Sunday gatherings, or anytime you want to elevate your autumn or winter table. In this recipe, tender roasted sweet potatoes meld with creamy maple-brown sugar filling, tender raisins, and gooey marshmallows, all crowned by a crunchy pecan-maple topping. The balance of textures and flavors—soft, creamy, nutty, sweet, slightly charred—makes this one of my all-time favorite side dishes to serve alongside roast meats or holiday spreads.

Why You’ll Love This Recipe

• Decadently sweet but balanced: The combo of maple syrup, brown sugar, and warming spices like cinnamon, nutmeg, and a touch of allspice gives depth—not just pure sweetness.

• Textural contrast: Soft roasted sweet potatoes, chewy raisins, melting marshmallows, and crunchy pecans create a delightful sensory journey.

• Make‑ahead friendly: You can roast sweet potatoes ahead of time and assemble on serving day, saving you precious time.

• Customizable & versatile: It’s easy to adapt this dish to dietary needs (e.g. vegan or less sweet) and to tweak raisins or topping to taste.

• Showstopper side: It looks lovely straight from the oven and pairs beautifully with turkey, ham, roasted chicken, or even a vegetarian main.

Ingredients

Roasted Sweet Potatoes

• 4 large organic sweet potatoes, peeled + cubed

• 2–3 Tbsp extra virgin olive oil

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

Filling

• ½ cup almond milk (or whole milk / plant‑based alternative)

• 2 tsp vanilla extract

• 4 Tbsp unsalted butter, cubed

• ⅓ cup organic brown sugar

• ¼ cup pure maple syrup

• 1 tsp ground cinnamon

• ⅛ tsp ground nutmeg

• Pinch ground allspice

• 1 cup organic raisins, soaked + drained (see Notes)

• 2 cups marshmallows

Topping

• 1½ cups raw pecans

• ¼ cup pure maple syrup

Step‑by‑Step: How to Make Southern Maple Sweet Potato Casserole

1. Roast the Sweet Potatoes

1. Preheat your oven to 400 °F (≈ 204 °C). Line a baking sheet with parchment paper.

2. In a large bowl, toss the cubed sweet potatoes with olive oil, ground cinnamon, and nutmeg, ensuring each piece is coated.

3. Spread them out in a single layer on the baking sheet.

4. Roast for 50–60 minutes, stirring once or twice, until the sweet potatoes are tender, edges are slightly charred/golden.

5. Remove from oven and let them cool slightly.

2. Make the Casserole Filling

1. Lower oven temperature to 375 °F (≈ 190 °C). Lightly grease a 9×13‑inch baking dish.

2. In a large bowl, combine roasted sweet potatoes, almond milk, vanilla, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked raisins, and marshmallows.

   • As you stir, some potatoes will naturally break down and mash; that’s okay—you want a mixture of chunks + mash.

3. Transfer the mixture into the baking dish, spreading evenly.

4. Dot the mixture with the cubes of butter, tucking some small marshmallows in between portions to add pockets of gooeyness.

3. Prepare the Topping

1. In a small bowl, mix the pecans and maple syrup until the pecans are well coated.

2. Sprinkle this topping generously over the sweet potato mixture, ensuring complete coverage.

4. Bake the Casserole

1. Cover the baking dish with foil.

2. Bake for 15 minutes.

3. Remove the foil and continue baking for another 15 minutes, or until the topping is golden, marshmallows are melted, and everything is bubbling at the edges.

4. Remove from oven and allow it to cool a bit before serving.

Enjoy alongside your favorite mains or as a star side dish!

Helpful Tips

• Watch your roast time: If your oven runs hot, check sweet potatoes after 45 minutes so they don’t overchar.

• Mash gently: You don’t want a puree—retain some chunks for texture.

• Even topping: Sprinkle pecans evenly so you get crunchy bites throughout.

• Marshmallow trick: For a more caramelized top, you can briefly broil (on low) 1–2 minutes at the end—watch carefully so they don’t burn.

• Flavor depth: Toast the pecans lightly in a dry skillet before mixing with maple syrup to enhance their nuttiness.

• Check sweetness: Taste before baking; if it’s too sweet, reduce the extra marshmallows or topping syrup.

Substitutions And Variations

• Vegan / dairy‑free: Use plant‑based “butter” and nondairy milk (e.g. oat, soy) in place of butter and almond/whole milk.

• Reduced sugar: Cut maple syrup topping by half or omit extra marshmallows.

• No marshmallows: You can skip marshmallows altogether or use mini vegan marshmallows for a lighter version.

• Alternate nuts: Swap pecans for walnuts or almonds based on preference or availability.

• Spice tweak: Add a hint of ginger or cardamom for a more exotic profile.

• Boozy raisins: Soak raisins in rum, bourbon, or orange liqueur for extra adult flair (then drain well).

Storage Instructions

• Let the casserole cool to near room temperature.

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheat individual portions in the microwave or rewarm the whole dish in a 325–350 °F oven (cover with foil first).

• (Optional) Before reheating, you can refresh the topping by sprinkling additional pecans + a dash of syrup.

Nutritional Information

(Per serving – approximate)

• Calories: 187 kcal

• Carbohydrates: 38 g

• Protein: 0.5 g

• Fat: 4 g
    ‑ Saturated Fat: 1 g
    ‑ Monounsaturated + Polyunsaturated: ~3.5 g

• Sodium: 40 mg

• Potassium: 63 mg

• Fiber: 0.4 g

• Sugar: 32 g

• Vitamin A: 2 IU

• Vitamin C: 0.03 mg

• Calcium: 54 mg

• Iron: 0.2 mg

Disclaimer: Nutritional values are approximate and may differ depending on the specific ingredients and portion sizes used.

Serving Suggestions

• Serve this casserole as a side for roasted turkey, glazed ham, oven‑fried chicken, or pork tenderloin.

• Pair with a crisp green vegetable or salad to balance the sweetness.

• Add a dollop of whipped cream (or coconut whipped cream) or a sprinkle of sea salt on top just before serving for extra contrast.

• For holiday dinners, present it in a warmed ceramic casserole dish, letting guests scoop generous portions alongside their main plates.

Frequently Asked Questions About Southern Maple Sweet Potato Casserole

Q: Can I prepare this dish ahead of time?
Yes — absolutely. You can roast the sweet potatoes up to a day in advance (once cooled) and store them in an airtight container in the fridge. Then assemble and bake the day of. You might need a few extra minutes in the oven if the ingredients are cold.

Q: Can I skip the marshmallows?
Yes, you may omit the marshmallows entirely or use a smaller quantity if you prefer a less “sweet” or gooey version. Using mini or vegan marshmallows works too. The dish will still shine thanks to the sweet potatoes, maple, spices, and pecan topping.

Q: My topping gets soggy — how to keep it crunchy?
Make sure your topping is evenly distributed and that the mixture beneath isn’t overly wet. Toasting the pecans first helps. Also, bake uncovered during the final phase to allow moisture to escape and crisp up the top. You can also broil briefly at the end (on low) but watch carefully.

Q: How can I lighten the recipe or reduce sugar?
You can reduce brown sugar, maple syrup in the filling, or cut back the syrup on the topping. Skip extra marshmallows. Swapping full‑fat dairy for lighter milk or plant‑based milk can also help. Taste and adjust before baking so sweetness is balanced.

Q: Can I freeze leftovers?
This casserole does not freeze exceptionally well due to texture changes in sweet potatoes and marshmallows. If you must, freeze in small portions (in airtight containers), thaw slowly in the fridge overnight, then reheat. Expect some softening of texture.

Conclusion

I can’t thank you enough for trying this Southern Maple Sweet Potato Casserole recipe — it’s one of my heartwarming favorites for a reason. From the caramelized edges of roasted sweet potatoes to the melty, marshmallow‑kissed heart, it’s a dish that invites smiles and second helpings. Whether you serve it for a holiday feast or a cozy weeknight dinner, I hope it becomes one of your go‑to recipes for special occasions or simple comfort. May your table be full, your kitchen be warm, and your heart be happy. Happy cooking — and enjoy every sweet, nutty, satisfying bite!

Southern Maple Sweet Potato Casserole

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• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Side Dish

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Description

A comforting Southern Maple Sweet Potato Casserole with roasted sweet potatoes, maple syrup, raisins, marshmallows, and a crunchy pecan topping. Ideal for holidays and cozy family meals.

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Ingredients

Scale 1x2x3x

Roasted Sweet Potatoes

4 large organic sweet potatoes, peeled + cubed

2–3 Tbsp extra virgin olive oil

1 tsp ground cinnamon

½ tsp ground nutmeg

Filling

½ cup almond milk (or whole milk / plant‑based alternative)

2 tsp vanilla extract

4 Tbsp unsalted butter, cubed

⅓ cup organic brown sugar

¼ cup pure maple syrup

1 tsp ground cinnamon

⅛ tsp ground nutmeg

Pinch ground allspice

1 cup organic raisins, soaked + drained (see Notes)

2 cups marshmallows

Topping

1½ cups raw pecans

¼ cup pure maple syrup

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Instructions

1. Roast the Sweet Potatoes

1. Preheat your oven to 400 °F (≈ 204 °C). Line a baking sheet with parchment paper.

2. In a large bowl, toss the cubed sweet potatoes with olive oil, ground cinnamon, and nutmeg, ensuring each piece is coated.

3. Spread them out in a single layer on the baking sheet.

4. Roast for 50–60 minutes, stirring once or twice, until the sweet potatoes are tender, edges are slightly charred/golden.

5. Remove from oven and let them cool slightly.

2. Make the Casserole Filling

1. Lower oven temperature to 375 °F (≈ 190 °C). Lightly grease a 9×13‑inch baking dish.

2. In a large bowl, combine roasted sweet potatoes, almond milk, vanilla, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked raisins, and marshmallows.

   • As you stir, some potatoes will naturally break down and mash; that’s okay—you want a mixture of chunks + mash.

3. Transfer the mixture into the baking dish, spreading evenly.

4. Dot the mixture with the cubes of butter, tucking some small marshmallows in between portions to add pockets of gooeyness.

3. Prepare the Topping

1. In a small bowl, mix the pecans and maple syrup until the pecans are well coated.

2. Sprinkle this topping generously over the sweet potato mixture, ensuring complete coverage.

4. Bake the Casserole

1. Cover the baking dish with foil.

2. Bake for 15 minutes.

3. Remove the foil and continue baking for another 15 minutes, or until the topping is golden, marshmallows are melted, and everything is bubbling at the edges.

4. Remove from oven and allow it to cool a bit before serving.

Enjoy alongside your favorite mains or as a star side dish!

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Notes

Roast sweet potatoes ahead for easier prep

Use vegan butter and milk for a plant-based version

Soak raisins in warm water (or rum for adults!)

Store leftovers up to 4 days in the fridge

Skip or reduce marshmallows for less sweetness

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Nutrition

• Serving Size: 1 serving
• Calories: 187 kcal
• Sugar: 32 g
• Carbohydrates: 38 g
• Protein: 0.5 g