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Sweet Potato Maple Casserole with Raisins and Pecan Topping

A delightful and comforting casserole that combines roasted sweet potatoes with maple syrup, cinnamon, and pecans, perfect for fall and winter gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Sweet Potato Base
  • 4 large large organic sweet potatoes, peeled and cubed Use fresh, organic sweet potatoes for best flavor and nutrition.
  • 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 Additional for the mixture
  • ⅛ teaspoon ground nutmeg Additional for the mixture
  • 1 pinch ground allspice
  • 1 cup organic raisins, soaked and drained
  • 2 cups marshmallows
For the Pecan Topping
  • 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 ensuring they are well coated.
  3. 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.
Assembly and Baking
  1. Lower the oven temperature to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the roasted sweet potatoes with almond milk, vanilla extract, brown sugar, maple syrup, additional cinnamon, nutmeg, allspice, soaked raisins, and marshmallows. Mix gently, allowing some potatoes to mash for texture.
  3. Transfer this mixture to the baking dish, spreading evenly. Dot the mixture with cubed butter and tuck in extra marshmallows for added indulgence.
  4. In a separate bowl, stir together the raw pecans and maple syrup until the pecans are well coated. Spread this topping generously over the sweet potato mixture in the baking dish.
  5. 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 until the topping is golden brown and the marshmallows have melted and browned slightly.
  6. Remove the dish from the oven and allow it to cool slightly before serving.

Notes

Serve this casserole warm alongside roasted turkey, glazed ham, or a festive vegetarian main course. For storage, place leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.