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!