Southern Maple Sweet Potato Casserole for Cozy Gatherings

Enjoy the magic of Southern Maple Sweet Potato Casserole, a perfect dish for cozy gatherings that delights with its rich flavors.

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Prep Time 20

Cook Time 1

Cooling Time 10

Total Time 1 30

Servings: 8 servings

Course: Side Dishes

Cuisine: Southern

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

4 large organic sweet potatoes Any variety of sweet potato can be used.
2-3 tablespoons extra virgin olive oil Can substitute with melted coconut oil or butter.
1 teaspoon ground cinnamon Provides warm, sweet flavor essential for the recipe.
½ teaspoon ground nutmeg Adds a fragrant spiciness that beautifully complements the sweetness.
½ cup almond milk Feel free to use any preferred plant-based milk.
2 teaspoons vanilla extract Enhances the overall flavor.
4 tablespoons unsalted butter Can substitute with Earth Balance or coconut oil for dairy-free option.
⅓ cup organic brown sugar Acts as a sweetener for the filling.
¼ cup pure maple syrup Makes this a special Southern Maple Sweet Potato Casserole.
½ teaspoon ground turmeric (Optional) Can brighten up the color.

For the Flavorful Filling

1 teaspoon ground cinnamon Adds an extra layer of warmth.
⅛ teaspoon ground nutmeg Enhances the flavor.
pinch ground allspice Adds a depth of flavor.
1 cup organic raisins, soaked and drained Dried cranberries can be used as a substitute.
2 cups marshmallows Vegan marshmallows can be used for the vegan version.

For the Crunchy Topping

1 ½ cups raw pecans Walnuts can be substituted if needed.
¼ cup pure maple syrup (for topping) Enhances the overall sweetness.

Equipment

Oven
Baking sheet
Mixing bowl
9x13 baking dish

Method

Step-by-Step Instructions for Southern Maple Sweet Potato Casserole

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Combine the cubed sweet potatoes with extra virgin olive oil, ground cinnamon, and ground nutmeg in a large bowl.
Spread the tossed sweet potatoes in a single layer and roast for 50-60 minutes until fork-tender.
Reduce oven temperature to 375°F (190°C) and prepare a greased 9x13 baking dish.
Blend roasted sweet potatoes with almond milk, vanilla extract, brown sugar, maple syrup, ground cinnamon, nutmeg, allspice, soaked raisins, and marshmallows.
Transfer the sweet potato mixture into the greased baking dish and dot with unsalted butter.
Mix raw pecans with pure maple syrup and sprinkle over the casserole.
Cover with foil and bake for 15 minutes, then bake uncovered for another 15 minutes.
Remove from oven and let it cool slightly for about 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 150mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 12000IUVitamin C: 20mgCalcium: 80mgIron: 1mg

Notes

This dish is a crowd-pleaser and can be made vegan by substituting the marshmallows and butter. Store leftovers in a tightly sealed container for up to 4 days.

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