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Southern Maple Sweet Potato Casserole Easy Family Comfort Food

Southern Maple Sweet Potato Casserole

This Southern Maple Sweet Potato Casserole is a cozy, comforting classic made with roasted cinnamon-spiced sweet potatoes, maple syrup, and buttery marshmallows — all topped with crunchy maple-glazed pecans. Perfect for holidays or Sunday suppers, it’s a sweet and savory Southern favorite that melts in your mouth.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Holiday, Side Dish, Thanksgiving
Cuisine: American, Southern
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 4 large Sweet potatoes peeled and cubed
  • 2 tbsp Extra virgin olive oil or as needed
  • 1 tsp Ground cinnamon
  • 0.5 tsp Ground nutmeg
  • 0.5 cup Almond milk or milk of choice
  • 2 tsp Vanilla extract
  • 4 tbsp Unsalted butter cubed
  • 0.33 cup Brown sugar
  • 0.25 cup Pure maple syrup
  • 1 tsp Ground cinnamon
  • 0.125 tsp Ground nutmeg
  • 1 pinch Ground allspice
  • 1 cup Raisins soaked and drained
  • 2 cup Marshmallows
  • 1.5 cup Raw pecans
  • 0.25 cup Pure maple syrup

Method
 

  1. 1. Roast the Sweet Potatoes: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, toss cubed sweet potatoes with olive oil, cinnamon, and nutmeg until coated. Spread in a single layer and roast for 50–60 minutes, until tender and caramelized. Let cool slightly.
  2. 2. Prepare the Filling: Reduce oven temperature to 350°F (175°C). In a large bowl, mash the roasted sweet potatoes until smooth. Add almond milk, vanilla, butter, brown sugar, maple syrup, cinnamon, nutmeg, allspice, and raisins. Mix until creamy and well combined.
  3. 3. Assemble the Casserole: Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish. Top with marshmallows and set aside.
  4. 4. Make the Pecan Topping: In a small bowl, toss pecans with maple syrup until well coated. Scatter them evenly over the marshmallow layer.
  5. 5. Bake: Bake uncovered for 20–25 minutes, or until the marshmallows are golden and the topping is bubbly. Remove from oven and let rest 10 minutes before serving.

Notes

Make-Ahead Tip: Prepare the filling and topping a day in advance and assemble just before baking.
Raisin Soak Tip: Soak raisins in warm water (or orange juice for extra flavor) for 10–15 minutes to plump them before adding to the filling.