Southern Maple Sweet Potato Casserole (Recipe for Printing)
Enjoy a comforting southern casserole featuring sweet potatoes, maple syrup, and pecans. Ideal for fall gatherings, Thanksgiving, or any dinner. Seasonal ingredients make it a must-try. Save & click.
# What You Need:
→ Sweet Potato Base
01 -
4 large organic sweet potatoes, peeled and cut into cubes
02 -
2 to 3 tablespoons extra virgin olive oil
03 -
1 teaspoon ground cinnamon
04 -
1/2 teaspoon ground nutmeg
05 -
1/2 cup almond milk or whole milk
06 -
2 teaspoons vanilla extract
07 -
4 tablespoons unsalted butter, cut into small cubes
08 -
1/3 cup organic brown sugar
09 -
1/4 cup pure maple syrup
→ Topping
10 -
2 cups marshmallows
11 -
1 1/2 cups raw pecans
12 -
1/4 cup pure maple syrup
13 -
1 teaspoon ground cinnamon
14 -
1/8 teaspoon ground nutmeg
15 -
Pinch ground allspice
# How to Make It:
01 -
Preheat oven to 400°F. Toss sweet potato cubes with olive oil, arrange on a baking sheet, and roast for 25 to 30 minutes until fork-tender.
02 -
Transfer roasted sweet potatoes to a large bowl. Add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, almond milk, vanilla extract, butter, brown sugar, and 1/4 cup maple syrup. Mash until smooth and combined.
03 -
Spread mashed sweet potato mixture evenly into a greased 9x13-inch baking dish.
04 -
Top evenly with marshmallows and raw pecans. Drizzle with 1/4 cup maple syrup. Sprinkle with 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, and a pinch of allspice.
05 -
Reduce oven temperature to 350°F. Bake casserole for 20 to 25 minutes until marshmallows are golden brown and topping is set. Remove from oven and let stand a few minutes before serving.
# Extra Tips:
01 -
For a richer flavor, toast the raw pecans before adding as topping.