Can I substitute the almond milk?

Absolutely! You can use oat, soy, or even whole milk—whatever fits your taste or dietary needs.

Can I make this ahead of time?

Yes! Assemble it a day before and refrigerate. Just pop it in the oven 30 minutes before mealtime.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warm and gooey again.

Can I skip the marshmallows?

You can—but why would you? If you’re not a fan, a pecan crumble topping works beautifully too.

Southern Maple Sweet Potato Casserole: 7 Cozy Bites

Description

This Southern Maple Sweet Potato Casserole combines creamy roasted sweet potatoes with pure maple syrup, warm spices, and a buttery pecan-marshmallow topping. It’s the perfect comforting side dish for fall dinners, holidays, or Sunday family meals—sweet, nutty, and absolutely irresistible!

Ingredients

Scale

For the Sweet Potato Filling:

4 large sweet potatoes, peeled and cubed
2 tbsp olive oil (or grapeseed/coconut oil)
½ cup unsweetened almond milk (or whole milk)
2 tsp pure vanilla extract
¼ cup brown sugar
¼ cup pure maple syrup
1 tsp cinnamon
½ tsp nutmeg
¼ tsp allspice
½ cup raisins (optional)
1 cup large marshmallows (or mini marshmallows)
2 tbsp unsalted butter, cubed

For the Pecan Topping:

1 cup pecans, whole or chopped
2 tbsp pure maple syrup

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Instructions

Roast the Sweet Potatoes:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss cubed sweet potatoes with olive oil, cinnamon, and nutmeg.
Spread in a single layer and roast for 50–60 minutes, until tender and lightly caramelized. Let cool slightly.
Prepare the Filling:
Lower oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large bowl, combine roasted sweet potatoes, almond milk, vanilla, brown sugar, maple syrup, cinnamon, nutmeg, allspice, raisins, and marshmallows. Mix gently—some chunks and some mash are perfect.
Spread evenly in the prepared dish and dot with butter.
Add the Topping:
In a bowl, stir together pecans and maple syrup until coated.
Sprinkle evenly over the casserole. Cover with foil and bake for 15 minutes.
Bake & Serve:
Remove foil and bake for another 15 minutes, until the top is golden and marshmallows are gooey.
Cool slightly before serving warm. Enjoy!

Notes

Roasting instead of boiling gives the sweet potatoes a richer, caramelized flavor.
For dairy-free: use vegan butter and plant-based marshmallows.
You can make this casserole a day ahead—assemble, refrigerate, then bake before serving.
Add a pinch of sea salt for balance if your dish leans too sweet.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern, American

Nutrition

Serving Size: 1 serving
Calories: 325 kcal
Sugar: 21 g
Sodium: 105 mg
Fat: 13 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 5 g
Protein: 4 g
Cholesterol: 10 mg