Sweet potatoes have a special place in my kitchen; they’re warm, comforting, and incredibly versatile. This Sweet Potato Maple Casserole with Raisins and Pecan Topping is a dish I often turn to, especially as the cooler months roll in. Perfect for Thanksgiving and holiday gatherings, this casserole combines the earthiness of sweet potatoes with a luscious maple syrup glaze, making it the ultimate crowd-pleaser. Plus, the gooey marshmallows and crunchy pecan topping create an irresistible contrast that keeps families coming back for seconds and thirds!

Reasons to try it

There are countless reasons to whip up this decadent recipe. First and foremost, it’s a wonderful way to introduce children to vegetables in a sweet and familiar form. With their appealing texture and delightful sweetness, this casserole serves as a fantastic side dish for family dinners, festive occasions, or even a comforting weeknight meal. Additionally, this sweet potato casserole is packed with flavor but remains simple enough for cooks of any skill level to tackle. It’s budget-friendly too, allowing you to serve a delicious homemade dish without breaking the bank.

“This Sweet Potato Maple Casserole is a hit at every gathering! The combination of textures and flavors is simply divine. My family looks forward to it every holiday season!” – Emily R.

Preparing Sweet Potato Maple Casserole with Raisins and Pecan Topping Recipe

This recipe unfolds in several simple steps, each crucial for bringing out the rich flavors and delightful textures. First, we’ll roast the sweet potatoes to caramelize them, then combine them with a creamy mixture, and finally, we’ll top everything with a crunchy pecan layer that is pure bliss. If you’re ready for a cozy cooking session, let’s jump into the step-by-step overview.

Key ingredients

To make this delicious casserole, you’ll need the following ingredients:

4 large organic sweet potatoes, peeled and cubed
2-3 tablespoons extra virgin olive oil
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup almond milk (or whole milk / plant-based milk of choice)
2 teaspoons vanilla extract
4 tablespoons 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
2 cups marshmallows
1 ½ cups raw pecans
¼ cup pure maple syrup

Don’t forget, you can swap the almond milk for any milk you prefer, and feel free to use regular sugar instead of brown sugar if that’s what you have on hand.

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