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Sweet Potato Maple Casserole with Raisins and Pecan Topping

A delightful and customizable casserole made with sweet potatoes, raisins, and a crunchy pecan topping, perfect for family gatherings or weeknight dinners.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the sweet potato mixture
  • 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
  • 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 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. Remove and let cool slightly.
Casserole 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. 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 well coated.
  5. Spread the pecan topping generously over the sweet potato mixture in the baking dish.
Baking
  1. Cover the casserole with foil and bake in the preheated 375°F oven for 15 minutes.
  2. 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.
Serving
  1. Remove the dish from the oven and allow it to cool slightly before serving with your favorite sides or main dishes.

Notes

For leftovers, store in the fridge in an airtight container for up to 3 days. When reheating, place it in a preheated oven at 350°F (175°C) for about 20 minutes. You can freeze the casserole for up to 2 months; thaw overnight in the fridge and reheat as mentioned.