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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
Cook Time 1 hour
Total Time 1 hour 30 minutes
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.