Southern Maple Sweet Potato Casserole Recipe
Southern Maple Sweet Potato Casserole Recipe - a sweet, comforting delight with maple, pecans, and roasted potatoes. Perfect holiday dish!
Ingredients
- 4 large organic sweet potatoes, peeled + cubed
- 2-3 Tbsps extra virgin olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup Almond milk (You can use whole milk or your fave plant-based milk)
- 2 tsps 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
- Pinch of ground allspice
- 1 cup organic raisins, soaked + drained
- 2 cups marshmallows
- 1 ½ cups raw pecans
- ¼ cup pure maple syrup
Instructions
Step 1: Roasting the Sweet Potatoes
Preheat the oven to 400°F, line a sheet with parchment, and toss the peeled, cubed sweet potatoes with a drizzle of extra virgin olive oil, a dusting of ground cinnamon and nutmeg so each cube glows with spice. Spread the pieces into a single layer so they caramelize and develop slightly charred, lacy edges as they roast for 50–60 minutes; they should be tender through and show deep orange flesh with concentrated brown sugar-like spots where sugars have surfaced. Let them cool briefly so they're easy to handle before moving on.
Step 2: Creating the Filling
Lower the oven to 375°F and lightly grease a 9x13 baking dish. Transfer the cooled roasted potatoes into a matte charcoal-grey ceramic mixing bowl and mash some while leaving many pieces intact so the texture is both creamy and chunky. Stir in almond milk, vanilla extract, organic brown sugar, pure maple syrup, the remaining cinnamon, nutmeg and a pinch of allspice until the mixture looks glossy and velvety yet still studded with raisin plumpness. Fold in the soaked, drained raisins and a scattering of marshmallows. Spread this hybrid mash-and-chunk mixture evenly into the dish, nestling small cubes of cold butter and a few extra marshmallows between layers so they melt into pockets of richness while baking.
Step 3: Assembling the Topping and Baking
In a small bowl toss the raw pecan halves with a quarter cup of pure maple syrup until every nut is shiny and sticky; distribute this maple-pecan mixture evenly across the casserole so the nuts form a continuous glossy crust. Cover the dish with foil and bake briefly to warm through, then remove the foil and continue baking until the pecans are caramelized, the marshmallows puff and lightly toast, and the top develops golden, crackly highlights with maple syrup pooling in small amber crevices. Let the casserole rest a few minutes so the topping firms slightly before serving; garnish with a single fresh rosemary sprig for contrast if you like.
Notes
- Ensure that sweet potatoes are tender before removing them from the oven.
- Adjust baking time if making a larger batch, as cooking time may vary.
- Use foil lightly to avoid burning the topping before the filling is hot.