Southern Maple Sweet Potato Casserole

Every holiday or chilly evening calls for something special that doubles as both comfort food and a crowd pleaser. This southern maple sweet potato casserole is a warm and welcoming classic that brings together creamy sweet potatoes a hint of maple and the surprise crunch of toasted pecans. It is a recipe I turn to for gatherings big and small and it is always the first thing to disappear from the table.

My whole family lights up when this casserole comes out of the oven. The toasty marshmallows and sweet potatoes are the combo that reminds me of my grandmother’s kitchen every time.

Gather Your Ingredients

• Organic sweet potatoes: give creamy texture and earthy sweetness. Look for even sized potatoes for even cooking
• Extra virgin olive oil: helps the potatoes roast tender and adds a fruity note. Use a high quality oil for the best flavor
• Ground cinnamon and nutmeg: add that classic warmth. Freshly ground spices will really make the flavor pop
• Almond milk: makes the mash light while keeping it plant forward. Choose unsweetened varieties for less sugar
• Vanilla extract: deepens the sweetness and adds a bakery aroma. Reach for pure vanilla instead of imitation
• Unsalted butter: gives richness. I use organic or European style for a truly creamy finish
• Organic brown sugar: boosts caramel notes and balances the maple
• Pure maple syrup: is what sets this casserole apart with its woodsy sweetness. Grade A dark is my go to for depth
• Marshmallows: deliver that iconic golden topping. Use mini marshmallows for even melt
• Raw pecans: add irresistible crunch. Look for unbroken halves for the prettiest topping

How to Make It

Prep and Roast the Sweet Potatoes:

Cube the peeled sweet potatoes evenly so they cook at the same rate. Toss with olive oil cinnamon nutmeg and spread out on a large baking sheet. Roast in a 400 degree oven for 25 minutes stirring once until fork tender and just golden on the edges. The roasting step concentrates the natural sugars which makes the final mash deeply flavorful

Mash the Potatoes:

Once the potatoes are soft transfer to a large bowl. Mash by hand or use a hand mixer for an ultra smooth finish

Build the Creamy Base:

Pour in the almond milk vanilla butter brown sugar and maple syrup. Continue mashing or blending until silky and everything is fully combined. Taste and add extra cinnamon or nutmeg if you like it spicier

Assemble the Casserole:

Spread the mashed sweet potatoes into a buttered baking dish smoothing out the top with a spatula. Sprinkle another dusting of cinnamon and nutmeg across the surface for extra warmth

Add the Marshmallow and Pecan Topping:

Arrange marshmallows and raw pecans evenly over the potato layer. Drizzle with maple syrup which will help the topping caramelize and brown beautifully

Bake Until Bubbling and Golden:

Bake uncovered in a 375 degree oven for 20 to 25 minutes. Watch for the marshmallows to puff and turn golden and for the pecans to smell toasty

Serve and Enjoy:

Let the casserole sit 5 minutes before scooping as it will be piping hot. Both the top and center should be ultra creamy

The toasted pecans on top are hands down my favorite part. Every year my sister will sneak a few off the casserole before dinner starts and now it has become a funny family tradition that everyone knows is coming.

Flavor Boosters

If you are dairy free swap in coconut oil or vegan butter for the traditional butter. Oat or soy milk work beautifully in place of almond milk as well. Not a fan of pecans You can use walnuts or skip nuts entirely for a more classic approach. Maple syrup can be replaced with honey for a different but equally lovely flavor.

Serving Suggestions

This cozy casserole is perfect alongside roasted turkey baked ham or as the main dish for your vegetarian guests. For brunch try pairing with spicy sausage links and scrambled eggs. A fresh green salad makes the meal feel balanced and crisp bites cut the richness.

Creative Twists

Sweet potato casserole has roots all throughout the American South blending African culinary influence with new world crops. Marshmallows on top became popular in the early 1900s—an invention that turned a humble root vegetable into festive holiday fare. The maple twist is my own tribute to Southern woods and local syrup makers.

However you serve it, this southern casserole brings nostalgic warmth and new traditions to the table. Leftovers make a wonderful treat for the next day—if there are any left.

Common Questions About This Recipe

→ Can I use regular milk instead of almond milk?

Yes, you can use whole milk or your preferred plant-based milk for similar creamy results.

→ How do I achieve a crunchy topping?

Adding raw pecans on top before baking provides a satisfying crunch, enhanced by the caramelization of maple syrup.

→ Is it possible to prepare ahead of time?

You can assemble the casserole in advance and refrigerate. Bake just before serving for best texture and flavor.

→ Are marshmallows necessary?

Marshmallows add a classic sweet finish but can be omitted for a less sweet version or substituted with extra pecans.

→ What spices bring out the southern flavor?

Cinnamon, nutmeg, and a pinch of allspice give this dish its signature warm and aromatic notes.