Sweet Potato Maple Casserole with Raisins and Pecan Topping Recipe

Sweet Potato Maple Casserole with Raisins and Pecan Topping Recipe is a delightful dish that brings warmth and comfort to any table. Its sweet yet savory notes make it an ideal side for holiday gatherings or family dinners. With simple ingredients and an easy preparation method, this casserole is perfect for busy days when you want to impress without spending hours in the kitchen.

Recipe Information

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Servings: 8
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 370
Protein: 4g
Carbohydrates: 55g
Fat: 15g
Fiber: 5g
Sugar: 25g
Sodium: 135mg

Why Make Sweet Potato Maple Casserole with Raisins and Pecan Topping Recipe

This recipe offers both nutritional benefits and delightful flavors. Sweet potatoes are rich in vitamins A and C, boasting antioxidant properties that contribute to overall health. The addition of raisins and maple syrup enhances the sweetness naturally, while raw pecans provide healthy fats, making this dish a wholesome option for your family.

Moreover, this casserole is incredibly versatile. You can customize it with different toppings or variations to suit your taste preferences, making it suitable for any occasion, whether it’s a festive gathering or a family meal on a cozy evening.

How to Make Sweet Potato Maple Casserole with Raisins and Pecan Topping Recipe Step by Step

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

Directions

Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. In a bowl, toss the peeled and cubed sweet potatoes with olive oil, cinnamon, and nutmeg, ensuring they are well-coated. Spread them evenly on the prepared baking sheet and roast for 50-60 minutes until tender, golden, and slightly charred. Remove and let cool slightly. Lower the oven temperature to 375°F (190°C) and lightly grease a 9×13 inch baking dish. In a large bowl, combine the roasted sweet potatoes with almond milk, vanilla extract, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked raisins, and marshmallows. Mix gently, allowing some potatoes to mash for texture. Transfer this mixture to the baking dish, spreading evenly. Dot the mixture with cubed butter and tuck in extra marshmallows for added indulgence. In a separate bowl, stir together the raw pecans and maple syrup until they are well coated. Spread this topping generously over the sweet potato mixture in the baking dish, ensuring full coverage. Cover the casserole with foil and bake in the preheated 375°F oven for 15 minutes. Remove the foil and continue baking for another 15 minutes or until the topping is golden brown and the marshmallows have melted and browned slightly. Remove the dish from the oven and allow it to cool slightly before serving alongside your favorite sides or main dishes. Enjoy this classic Southern-inspired casserole warm.

How to Serve Sweet Potato Maple Casserole with Raisins and Pecan Topping Recipe

Serve this irresistible casserole warm, paired with roasted meats or a fresh green salad for a balanced meal. It also complements traditional Thanksgiving sides, such as stuffing and cranberry sauce. Consider drizzling extra maple syrup on top just before serving for an added touch of sweetness.

How to Store Sweet Potato Maple Casserole with Raisins and Pecan Topping Recipe

Leftovers can be stored in the refrigerator for up to three days in an airtight container. To reheat, simply warm it in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. This casserole can also be frozen for up to three months; thaw overnight in the refrigerator before reheating.

Expert Tips for Cooking Sweet Potato Maple Casserole with Raisins and Pecan Topping Recipe

• Make sure to choose fresh, plump sweet potatoes for the best flavor and texture.
• For a creamier casserole, use whole milk instead of almond milk.
• If you prefer a nuttier flavor, toast the pecans lightly before mixing them with the maple syrup.

Delicious Variations of Sweet Potato Maple Casserole with Raisins and Pecan Topping Recipe

• For a spicy kick, mix in a pinch of cayenne pepper or chili powder for a unique twist.
• Add fresh herbs like rosemary or thyme to the sweet potato mixture for a savory touch.
• Squeeze in some orange juice and zest for a citrusy note that perfectly complements the sweetness of the dish.

This Sweet Potato Maple Casserole with Raisins and Pecan Topping Recipe is sure to become a favorite in your household. Its amazing flavor, simple preparation, and versatility make it a must-try for any occasion. Give it a go and enjoy the delightful combination of sweet and savory flavors.

Sweet Potato Maple Casserole with Raisins and Pecan Topping

A delightful casserole featuring sweet potatoes, raisins, and a crunchy pecan topping, perfect for holiday gatherings or family dinners.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American, Southern

Calories: 370

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 large 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 ground allspice
• 1 cup organic raisins, soaked and drained
• 2 cups marshmallows
• 1 ½ cups raw pecans
• ¼ cup pure maple syrup

Method

 

Preparation

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the peeled and cubed sweet potatoes with olive oil, cinnamon, and nutmeg until well-coated.
3. Spread the sweet potatoes evenly on the prepared baking sheet and roast for 50-60 minutes until tender, golden, and slightly charred.
4. Remove from the oven and let cool slightly.

Assembly

1. Lower the oven temperature to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
2. In a large bowl, combine the roasted sweet potatoes with almond milk, vanilla extract, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked raisins, and marshmallows. Mix gently, allowing some potatoes to mash for texture.
3. Transfer the mixture to the baking dish, spreading it evenly and dotting with cubed butter. Tuck in extra marshmallows for added indulgence.

Baking

1. In a separate bowl, stir together the raw pecans and maple syrup until well coated.
2. Spread the pecan topping generously over the sweet potato mixture.
3. Cover the casserole with foil and bake in the preheated oven for 15 minutes.
4. Remove the foil and continue baking for another 15 minutes, or until the topping is golden brown and the marshmallows have melted and browned slightly.
5. Remove from the oven and allow to cool slightly before serving.

Notes

Serve warm with roasted meats or a fresh green salad. Leftovers can be stored in the refrigerator for up to three days. To reheat, warm in the oven at 350°F (175°C) for 20-25 minutes.