Southern Maple Sweet Potato Casserole (Print-Friendly Version)

Creamy sweet potatoes with maple syrup, marshmallows, and pecans—a warm, festive side for any holiday table.

# Ingredients You'll Need:

→ Roasted Sweet Potatoes

01 - 4 large organic sweet potatoes, peeled and cubed
02 - 30–45 ml extra virgin olive oil
03 - 1 teaspoon ground cinnamon
04 - 0.5 teaspoon ground nutmeg

→ Filling

05 - 120 ml almond milk (or whole milk or other plant-based milk)
06 - 2 teaspoons vanilla extract
07 - 56 g unsalted butter, cubed
08 - 65 g organic brown sugar
09 - 60 ml pure maple syrup
10 - 1 teaspoon ground cinnamon
11 - 0.125 teaspoon ground nutmeg
12 - Pinch of ground allspice
13 - 145 g organic raisins, soaked and drained
14 - 2 cups marshmallows

→ Topping

15 - 150 g raw pecans
16 - 60 ml pure maple syrup

# How to Make It:

01 - Preheat oven to 200°C. Line a baking sheet with parchment paper. Toss the cubed sweet potatoes with olive oil, cinnamon, and nutmeg until evenly coated. Arrange in a single layer on the sheet and bake for 50–60 minutes or until golden and fork-tender. Remove and let cool slightly.
02 - Reduce oven temperature to 190°C and lightly grease a 23x33 cm baking dish. Combine roasted sweet potatoes, almond milk, vanilla, brown sugar, maple syrup, cinnamon, nutmeg, allspice, drained raisins, and marshmallows in a large bowl. Mix until combined, allowing some chunks to remain. Transfer mixture to the prepared baking dish, spreading evenly. Distribute cubed butter throughout and gently press in extra marshmallows if desired.
03 - In a bowl, toss raw pecans with maple syrup until evenly coated. Sprinkle the topping generously across the casserole surface.
04 - Cover the baking dish with foil. Bake for 15 minutes, then uncover and continue baking another 15 minutes until the topping is golden brown and the marshmallows have melted.
05 - Remove casserole from the oven and let it cool slightly. Serve warm alongside your preferred dishes.

# Extra Information:

01 - For plump raisins, soak in boiling water for 5–10 minutes, then drain thoroughly before use.
02 - Leftovers store well in a sealed container in the refrigerator for up to 4 days.
03 - Sweet potatoes may be roasted ahead of time and refrigerated until assembly.
04 - For a vegan version, substitute plant-based butter and marshmallows.

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