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Southern Maple Sweet Potato Casserole

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A delightful casserole combining the sweetness of sweet potatoes with maple syrup and spices, perfect for family gatherings and holiday dinners.

Ingredients

Scale
  • 4 large organic sweet potatoes, peeled and cubed
  • 2–3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup almond milk (or your favorite milk)
  • 2 teaspoons vanilla extract
  • 4 tablespoons unsalted butter, cubed into small pieces
  • 1/3 cup organic brown sugar
  • 1/4 cup pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground allspice
  • 1 cup organic raisins, soaked and drained
  • 2 cups marshmallows
  • 1 1/2 cups raw pecans
  • 1/4 cup pure maple syrup

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the cubed sweet potatoes on a baking sheet and drizzle with olive oil. Sprinkle with 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. Toss to coat evenly and roast for 25-30 minutes, or until tender.
  3. Once baked, let the sweet potatoes cool slightly. In a large bowl, mash the sweet potatoes until smooth.
  4. Add almond milk, vanilla extract, butter, brown sugar, maple syrup, 1 teaspoon of cinnamon, 1/8 teaspoon of nutmeg, and a pinch of allspice. Mix well. Stir in the soaked raisins until combined.
  5. In a separate bowl, mix the marshmallows and raw pecans.
  6. Pour the sweet potato filling into a greased casserole dish and evenly spread the marshmallow-pecan mixture on top. Drizzle with 1/4 cup of maple syrup and bake for an additional 15-20 minutes until bubbly and golden.

Notes

Can be made in advance up to the baking point. Store leftovers tightly covered in the refrigerator for 3-4 days.

Nutrition

Find it online: https://maymentora.com/southern-maple-sweet-potato-casserole/