Southern Maple Sweet Potato Casserole

Southern Maple Sweet Potato Casserole is a warm comforting dish that brings cozy flavors of sweet potatoes, maple syrup, and a hint of spice straight to your table. Perfect for holidays, family gatherings, or just a hearty weeknight side this casserole combines tender roasted sweet potatoes with creamy filling, plump raisins, gooey marshmallows, and a crunchy pecan topping. It’s a beautiful blend of sweet, nutty, and slightly spiced notes that makes each bite feel like home. Once you dig in you’ll understand why this casserole earns a place on any comfort food list.

Why You’ll Love This Recipe

You will love this Southern Maple Sweet Potato Casserole because it offers the ideal harmony of textures and flavors. The roasted sweet potatoes provide a soft, creamy foundation while remaining slightly chunky for heartiness. The filling is decadently sweet and aromatic with maple syrup, cinnamon, nutmeg, and a touch of allspice. Raisins add bursts of chewiness and natural sweetness while marshmallows melt into warm, fluffy pockets of joy. The crunchy pecan maple topping adds a nutty contrast that completes each bite. This casserole is easy to assemble, forgiving if you like mashy or chunky potatoes, and makes a generous dish to serve at family meals or festive dinners.

Ingredients

Roasted Sweet Potatoes

• 4 large organic sweet potatoes, peeled and cubed
• 2 to 3 tablespoons extra virgin olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

Filling

• ½ cup almond milk (or whole milk or your favorite plant-based milk)
• 2 teaspoons vanilla extract
• 4 tablespoons 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 and drained (see notes)
• 2 cups marshmallows

Topping

• 1 ½ cups raw pecans
• ¼ cup pure maple syrup

Step by Step How to Make Southern Maple Sweet Potato Casserole

Step 1: Roast the Sweet Potatoes
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup. In a large bowl toss the sweet potato cubes with olive oil, cinnamon, and nutmeg until each cube is well coated. Spread them out in a single layer on the baking sheet so they roast evenly. Bake for 50 to 60 minutes, or until the potatoes are tender and begin to char and caramelize on edges. Once done, remove from the oven and let them cool slightly so they are easier to handle.

Step 2: Prepare the Casserole Filling
Lower the oven temperature to 375 degrees Fahrenheit. Lightly grease a large 9 by 13 inch baking dish. In a big bowl combine the roasted sweet potatoes with almond milk, vanilla extract, brown sugar, maple syrup, cinnamon, nutmeg, allspice, raisins, and marshmallows. Stir gently until everything is blended. Some potatoes will start to mash and others will stay in chunks. That unevenness gives a lovely texture contrast. Transfer this mixture into the prepared baking dish and spread evenly. Tuck the small cubes of butter throughout the mixture. If you like extra marshmallow pockets, gently press a few more marshmallows into the top of the mixture.

Step 3: Add the Maple Pecan Topping
In a small bowl mix the raw pecans with maple syrup until the nuts are coated evenly. Sprinkle this mixture generously over the sweet potato filling in the baking dish so the top is fully covered with pecans and syrup.

Step 4: Bake the Casserole
Cover the dish with foil and bake in the preheated oven for 15 minutes. Then remove the foil and bake for another 15 minutes, or until the topping is golden brown and the marshmallows have melted nicely. After baking, remove the casserole from the oven and allow it to rest for a few minutes before serving. This short cooling period helps the filling firm up, making it easier to slice and serve.

Helpful Tips

• For even roasting, try to cube the sweet potatoes roughly the same size so they cook uniformly.
• If you prefer a softer texture, you can mash the roasted sweet potatoes slightly before mixing — but for best texture keep a mix of mashed and chunked.
• Soak raisins in boiling water for 5 to 10 minutes to make them plump and juicy. For a grown‑up twist soak in a splash of rum or bourbon, then drain before adding.
• Use fresh raw pecans for the topping. They toast better and give a stronger crunch and richer nutty flavor than preroasted or older nuts.
• Grease the baking dish well so the maple syrup topping does not stick and makes cleanup easier.
• If marshmallows brown too quickly but topping is not yet done, loosely tent foil over the casserole for final minutes.

Substitutions And Variations

• Milk alternative: You can swap almond milk for whole dairy milk, oat milk, coconut milk, or any plant-based milk of your choice.
• Vegan option: Use plant-based butter and a vegan marshmallow alternative. Ensure your marshmallow substitute melts well or stir baked marshmallows on top before serving.
• Nut free version: If you have a nut allergy, omit the pecan topping. Instead sprinkle the top with a mixture of rolled oats, shredded coconut, and a bit of extra brown sugar for a crunchy oatmeal‑style topping.
• Crumble topping: For a more classic feel instead of pecans, create a crumble topping using flour (or oat flour), rolled oats, brown sugar, butter (or substitute), and a pinch of cinnamon. Sprinkle over casserole for a sweet crisp crust.
• Fruit additions: You can add chopped apples or pears for extra sweetness and fruit depth. Stir in with sweet potatoes before topping, or scatter over before baking.
• Spice variation: Feel free to experiment with warming spices such as ginger, cloves, or cardamom depending on your taste or the season.

Storage Instructions

Once cooled, transfer leftover casserole into a tightly sealed container. Store in the refrigerator for up to four days for best freshness. When ready to reheat, cover the casserole dish with foil and warm at 325 degrees Fahrenheit until heated through. If you want to refresh the topping, add a few extra pecans or marshmallows before reheating. You can also prep ahead by roasting the sweet potatoes a day in advance, refrigerating them in an airtight container, and assembling the casserole just before baking.

Nutritional Information (Approximate per serving)

• Calories: 187 kcal
• Carbohydrates: 38 g
• Protein: 0.5 g
• Fat: 4 g
• Saturated Fat: 1 g
• Monounsaturated Fat: 3 g
• Polyunsaturated Fat: 0.5 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

Keep in mind these are rough estimations and will vary based on the size of sweet potatoes used, the type of milk or butter, and portion size.

Serving Suggestions

Serve this Southern Maple Sweet Potato Casserole warm as a side dish alongside roasted turkey or ham for holiday dinners. It also pairs beautifully with grilled chicken or pork. For a vegetarian spread, serve it alongside a fresh green salad tossed with apple cider vinaigrette and roasted Brussels sprouts. As a cozy treat, consider serving a small portion as dessert with a scoop of vanilla ice cream or a dollop of whipped cream. Leftover casserole warmed and topped with a sprinkle of fresh chopped pecans and a drizzle of extra maple syrup makes a delightful morning side for brunch.

Frequently Asked Questions About Southern Maple Sweet Potato Casserole

Can I make this casserole ahead of time and bake it later
Yes you can. You can roast the sweet potatoes ahead of time and keep them in an airtight container in the fridge. When you’re ready to assemble, just mix them with the filling and topping ingredients, then bake according to the recipe.

How do I make the carbohydrate and sugar content lower
To reduce sugar you can cut back on the brown sugar and maple syrup in the filling and topping. Use just enough maple syrup to lightly coat pecans for crunch. You might also skip marshmallows or use a marshmallow alternative with less sugar. Choose unsweetened plant milk instead of sweetened almond milk.

Can I double this recipe for a larger crowd
Absolutely. This recipe fits a standard 9 by 13 inch dish and serves roughly eight. You can double all ingredients and bake in a larger casserole dish or use two dishes. Baking time may increase slightly depending on the depth of the dish so check for tenderness and bubbly syrup.

What if I do not like marshmallows
If marshmallows are not your preference you can omit them altogether. The sweet potato mixture will still be rich and flavorful with maple syrup, brown sugar, and raisins. The pecan topping will add texture so you still get a satisfying contrast.

Conclusion

Thank you for trying this Southern Maple Sweet Potato Casserole. I hope you enjoy making it as much as I enjoy sharing it. It brings warmth and sweetness in every bite and is forgiving enough for cozy weeknights or special holiday gatherings. With its creamy sweet potato filling, gooey marshmallows, plump raisins, and crunchy maple pecan topping this casserole captures classic comfort in an easy dish. I hope it becomes a favorite on your table and a dish you return to again and again. Happy cooking and may every serving bring joy to you and your loved ones.

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