Southern Maple Sweet Potato Casserole is a decadent and heart‑warming side dish that brings the comfort of Southern cuisine into your home kitchen. With roasted sweet potatoes bathed in maple syrup, warm spices, and finished with a gooey marshmallow‑and‑pecan topping, this dish hits all the right notes, sweet, nutty, and a little bit indulgent. Whether you’re serving it with a holiday feast or simply craving the flavors of fall, this casserole is sure to become a favorite.
Why You’ll Love This Southern Maple Sweet Potato Casserole
You’ll love this recipe because it transforms humble sweet potatoes into something extraordinary: the roasting process brings out their natural caramel‑flavored sweetness; the combination of almond (or plant‑based) milk, maple syrup, vanilla, and warm spices gives a rich, layered flavor; and the contrast of soft potatoes with crunchy pecans and soft marshmallows on top creates a texture that’s both cozy and exciting. It’s ideal for family dinners, potlucks, or holiday gatherings where you want to impress without spending hours in the kitchen.
Ingredients
ROASTED SWEET POTATOES:
- 4 large organic sweet potatoes, peeled and cubed
- 2–3 Tbsp extra‑virgin olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
FILLING:
- ½ cup almond milk (or whole milk / your favourite plant‑based milk)
- 2 tsps vanilla extract
- 4 Tbsp 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 and drained (see notes)
- 2 cups marshmallows
TOPPING:
- 1½ cups raw pecans
- ¼ cup pure maple syrup
Step‑by‑Step: How to Make Southern Maple Sweet Potato Casserole
1. Roast the Sweet Potatoes:
Preheat your oven to 400°F (about 200°C). Line a baking sheet with parchment paper. In a large bowl, toss the cubed sweet potatoes with the olive oil, ground cinnamon, and nutmeg until they’re fully coated. Arrange the sweet potatoes in a single, even layer on the baking sheet. Bake for 50–60 minutes, or until the sweet potatoes are tender, golden and slightly charred. When roasting is complete, take them out of the oven and allow them to cool for a few minutes.
2. Make the Casserole Filling:
Lower the oven temperature to 375°F (about 190°C) and lightly grease a large 9×13‑inch baking dish. In a bowl, combine the roasted sweet potatoes, milk, vanilla extract, brown sugar, maple syrup, the second measure of cinnamon, nutmeg, allspice, raisins (soaked and drained) and marshmallows. Mix until the ingredients are evenly incorporated — it’s okay if the sweet potato pieces start to break down and you end up with a mixture of chunks and mashed bits. Scoop the mixture into the prepared baking dish and spread it out evenly. Distribute the small pieces of butter by tucking them into different parts of the casserole mixture. For extra gooey goodness, you can press in a few additional marshmallows into the sweet‑potato mix.
3. Make the Topping & Bake:
In a separate bowl, combine the raw pecans with the maple syrup, stirring until the pecans are coated. Generously sprinkle this topping over the sweet potato mixture so that it’s fully covered. Cover the baking dish with foil and bake for about 15 minutes. Then remove the foil and continue baking for another 15 minutes (or until the topping is golden and the marshmallows have melted). Once finished, remove the casserole from the oven and let it rest for a few minutes before serving.
Helpful Tips
- Use firm, good‑quality sweet potatoes. Roasting brings out their best flavour.
- Don’t skip the roasting step; it develops a richer, more caramelized taste than simply boiling. Many chefs affirm this method yields deeper flavour. (loveandlemons.com)
- Soaking the raisins in hot water (or even rum/ bourbon for an adult twist) plumps them up and gives a burst of juicy texture.
- Don’t over‑mix when combining the filling; leaving some chunks of sweet potato gives a pleasing texture contrast.
- For best topping quality: ensure the pecans are well‑coated and spread evenly.
- If your marshmallows begin to brown too quickly, loosely cover the top with foil to prevent burning but still allow warmth throughout.
- Letting the casserole sit for a few minutes after baking helps everything settle and makes serving cleaner and easier.
Substitutions and Variations
- Milk alternative: Use whole milk, oat milk, soy milk or coconut milk depending on your dietary preference.
- Vegan version: Replace butter with vegan butter, use plant‑based milk and choose vegan marshmallows.
- Nut‑free option: Substitute pecans with toasted sunflower seeds or crispy oat crumble if you have nut allergies.
- Spice tweaks: Add a pinch of cayenne for a subtle heat, or swap allspice for cardamom for a different warming flavour.
- Topping variation: Instead of marshmallows + pecans, you could go classic with a brown sugar pecan streusel topping as many Southern recipes do. (onceuponachef.com)
- Make‑ahead: You can roast the sweet potatoes in advance (even the day before), refrigerate until ready, then proceed with assembling. This makes the day of much smoother.
Storage Instructions
Store leftovers in a tightly sealed container in the refrigerator for up to 4 days for optimal freshness.
For reheating: Preheat oven to about 325°F (160‑170°C) and warm the casserole (covered) until hot throughout. If you wish, you can finish 5 minutes uncovered to refresh the topping’s crispness.
If you’d like to freeze: Cool completely, wrap the dish tightly (or freeze individual portions), and keep for up to 2–3 months. Thaw overnight in the fridge before reheating.
Nutritional Information
Per serving (based on approx. 8 servings):
Calories: ~187 kcal
Carbohydrates: ~38 g
Protein: ~0.5 g
Fat: ~4 g (Saturated Fat ~1 g, Monounsaturated ~3 g)
Sodium: ~40 mg
Potassium: ~63 mg
Fiber: ~0.4 g
Sugar: ~32 g
Calcium: ~54 mg
Iron: ~0.2 mg
Serving Suggestions
This casserole is wonderfully versatile and pairs beautifully with a variety of main dishes and sides. Consider serving it alongside:
- A roasted turkey or chicken for a holiday‑style feast
- Honey‑glazed ham or maple‑roasted pork to echo the sweet‑maple theme
- Green vegetables, such as sautéed green beans or roasted Brussels sprouts, can help balance the richness
- A crisp salad with vinaigrette to add freshness and contrast
- For indulgence: serve a scoop alongside vanilla ice cream and call it dessert
Frequently Asked Questions About Southern Maple Sweet Potato Casserole
Is it possible to make this casserole in advance?
Absolutely, you can roast the sweet potatoes ahead of time (even the day before), refrigerate them, and then assemble the casserole when ready to bake. You can also combine the mixture, cover, and refrigerate until baking time. Many reliable sources for sweet potato casseroles note that they are “excellent make‑ahead” dishes. (preppykitchen.com)
What if I don’t have almond milk or prefer a richer base?
You may substitute whole milk or even light cream for a richer filling. If you prefer plant‑based, oat or soy milk both work. The key is to maintain enough moisture so the sweet potatoes stay creamy, not dry.
Can I skip the marshmallows or pecans?
Yes, you can! If marshmallows are not your thing, you could top with just pecans + maple syrup, or go for a brown sugar pecan streusel topping in lieu of marshmallows. This variation is quite common in more traditional Southern‑inspired sweet potato casseroles. (onceuponachef.com)
How do I know the casserole is done?
The filling should be heated through, the top pecans should be golden and crisp, and the marshmallows (if using) should be melted and lightly browned. Also, you should see some bubbling around the edges. Letting it rest slightly before serving helps firm it up for easier slices.
Final Thoughts
Thank you for choosing this Southern Maple Sweet Potato Casserole, it’s one of my absolute favourites to make, especially when the mood calls for something warm, comforting and full of flavour. I hope you enjoy assembling and baking it as much as I do, and that it brings smiles to your table. The ease of preparation, combined with the depth of flavour from sweet potatoes, maple syrup, warm spices and crunchy pecans, makes this dish both special and approachable. I truly appreciate you being part of this food‑loving community, and I can’t wait for you to dig in, savour every bite, and share it with the people you care about. Happy cooking.
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Southern Maple Sweet Potato Casserole
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
Description
Southern Maple Sweet Potato Casserole is a cozy Southern classic with caramelized sweet potatoes, maple syrup, raisins, and toasted pecans all topped with melty marshmallows. Perfect for Thanksgiving or any family meal.
Ingredients
4 large organic sweet potatoes, peeled and cubed
2–3 Tbsp extra-virgin olive oil
1 tsp ground cinnamon
½ tsp ground nutmeg
½ cup almond milk (or preferred milk)
2 tsp vanilla extract
4 Tbsp unsalted butter, cubed
⅓ cup organic brown sugar
¼ cup pure maple syrup
1 tsp ground cinnamon
⅛ tsp ground nutmeg
Pinch of ground allspice
1 cup raisins, soaked and drained
2 cups marshmallows
1½ cups raw pecans
¼ cup pure maple syrup
Instructions
1. Roast the Sweet Potatoes:
Preheat your oven to 400°F (about 200°C). Line a baking sheet with parchment paper. In a large bowl, toss the cubed sweet potatoes with the olive oil, ground cinnamon, and nutmeg until they’re fully coated. Arrange the sweet potatoes in a single, even layer on the baking sheet. Bake for 50–60 minutes, or until the sweet potatoes are tender, golden and slightly charred. When roasting is complete, take them out of the oven and allow them to cool for a few minutes.
2. Make the Casserole Filling:
Lower the oven temperature to 375°F (about 190°C) and lightly grease a large 9×13‑inch baking dish. In a bowl, combine the roasted sweet potatoes, milk, vanilla extract, brown sugar, maple syrup, the second measure of cinnamon, nutmeg, allspice, raisins (soaked and drained) and marshmallows. Mix until the ingredients are evenly incorporated — it’s okay if the sweet potato pieces start to break down and you end up with a mixture of chunks and mashed bits. Scoop the mixture into the prepared baking dish and spread it out evenly. Distribute the small pieces of butter by tucking them into different parts of the casserole mixture. For extra gooey goodness, you can press in a few additional marshmallows into the sweet‑potato mix.
3. Make the Topping & Bake:
In a separate bowl, combine the raw pecans with the maple syrup, stirring until the pecans are coated. Generously sprinkle this topping over the sweet potato mixture so that it’s fully covered. Cover the baking dish with foil and bake for about 15 minutes. Then remove the foil and continue baking for another 15 minutes (or until the topping is golden and the marshmallows have melted). Once finished, remove the casserole from the oven and let it rest for a few minutes before serving.
Notes
To plump raisins, soak in hot water (or bourbon for a festive twist) for 5–10 minutes.
Make ahead by roasting potatoes the day before and refrigerating until ready to use.
Swap almond milk with oat, soy, or whole milk. Use vegan substitutes if needed.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 187
- Sugar: 32g
- Carbohydrates: 38g
- Protein: 0.5g