I grew up with sweet potato casseroles on every holiday table — the steam, the sweet aroma of maple and cinnamon, and that crunchy pecan-marshmallow top. This Southern-style maple sweet potato casserole is a cozy, crowd-pleasing side that balances silky mashed sweet potatoes with toasted pecans and fluffy marshmallows. It’s simple enough for a weeknight but special enough for Thanksgiving or Christmas.
What makes this recipe special
This casserole pairs the deep, caramel notes of maple syrup with warm baking spices and textural contrast: smooth sweet potatoes below and a crunchy, golden-topped finish. It’s comfort food with balance — not overly cloying, thanks to a touch of brown sugar and raisins for bursts of chew. You can easily make it vegan by swapping in plant-based butter and vegan marshmallows, or dress it up with bourbon-soaked raisins for company.
"A family favorite — sweet, nutty, and perfectly browned on top. Everyone asks for the recipe." — home cook review
Why try it: it’s forgiving, scales well for a crowd, kid-approved, and can be mostly prepared ahead. If you like exploring varieties of sweet potatoes for subtle flavor differences, try purple or Murasaki roots for a different color and slightly floral sweetness: Murasaki sweet potatoes.
How this recipe comes together
Start by preheating the oven to 350°F (175°C). Peel and chop the sweet potatoes and simmer until fork-tender, then drain and mash until creamy. Fold in maple syrup, brown sugar, raisins, warm spices, and butter (or a vegan alternative). Transfer the mixture to a baking dish, sprinkle chopped pecans and marshmallows on top, then bake about 25–30 minutes until the topping is golden and the filling is hot and bubbling. A quick broil at the end crisps marshmallows faster if you want deep color.
Key ingredients
- 3 pounds sweet potatoes (about 4 large) — peeled and chopped. For a different color/texture try purple or Murasaki varieties.
- 1/3 cup pure maple syrup (adjust to taste)
- 1/4 cup packed light brown sugar
- 1/2 cup raisins (optional; can swap dried cherries)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp unsalted butter, softened (or vegan butter)
- 1/2 tsp fine salt (to balance sweetness)
- 1 cup chopped pecans, lightly toasted for best flavor
- 1 to 1 1/2 cups mini marshmallows (or vegan marshmallows)
- Optional: zest of 1 orange for brightness
Substitutions/notes: use coconut sugar or maple sugar for a less refined option. If you prefer no marshmallows, a brown sugar–pecan crumble works beautifully.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Peel and chop the sweet potatoes into roughly 1–2 inch pieces so they cook evenly.
- Place the chopped potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer until very tender, about 15–20 minutes.
- Drain thoroughly and return to the pot or a large bowl. Mash until mostly smooth — a few lumps are fine for texture.
- Stir in maple syrup, brown sugar, raisins, cinnamon, nutmeg, butter, and salt. Taste and adjust sweetness or spices.
- Spread the mashed sweet potato mixture evenly into the prepared baking dish.
- In a small bowl, toss the chopped pecans with a tablespoon of melted butter (optional) and scatter them evenly over the sweet potatoes. Sprinkle the mini marshmallows on top of the pecans.
- Bake in the preheated oven for 25–30 minutes, or until the topping is golden and the casserole is heated through. If you want a deeper toasting on the marshmallows, broil on high for 1–2 minutes while watching closely.
- Let rest 5–10 minutes before serving so the filling sets slightly.
Best ways to enjoy it
This casserole is classic with roasted turkey or ham and works well alongside green beans, glazed carrots, or a crisp salad to cut the sweetness. For a playful after-dinner nibble, a small bowl of chocolate and salty crunch works surprisingly well — think chocolate-covered potato chips — the sweet-potato and dark chocolate contrast is a crowd pleaser: chocolate-covered potato chips.
Plate it in a shallow serving dish, garnish with a few extra toasted pecans and a light dusting of cinnamon, and serve warm.
Storage and reheating tips
- Refrigerator: Cover airtight and refrigerate for up to 3–4 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Microwave individual portions until hot, or reheat a casserole dish at 325°F (163°C) covered with foil for 15–25 minutes until warmed through. If reheating from frozen, thaw first for even heating.
- Safety: Reheat until hot throughout (internal temp around 165°F/74°C) to ensure safety and best mouthfeel.
Pro chef tips
- For richer flavor, roast the sweet potatoes whole at 425°F for 45–60 minutes instead of boiling; peel after roasting and mash. Roasting concentrates sweetness.
- Drain potatoes well. Excess water makes the mash runny.
- Toast the pecans in a dry skillet for 3–5 minutes until fragrant — this multiplies their flavor.
- If you like a crunchy topping without marshmallows, mix 1 cup chopped pecans with 1/3 cup brown sugar and 3 tbsp melted butter, then sprinkle and bake.
- To brown marshmallows evenly, use the oven’s broiler for short bursts while watching closely — marshmallows go from golden to burned fast.
- Make-ahead: Assemble the mash in the dish and cover (without the marshmallows). Refrigerate up to 24 hours, then add topping and bake.
Creative twists
- Bourbon-Maple: Soak raisins in 2 tbsp bourbon for 15 minutes before stirring in.
- Citrus lift: Add orange zest and 1 tbsp orange juice to the mash for brightness.
- Streusel crunch: Top with a maple-pecan crumble instead of marshmallows for an elegant finish.
- Savory-sweet: Fold in 4 slices cooked, crumbled bacon for a smoky counterpoint.
- Vegan version: Use vegan butter and vegan marshmallows; toast pecans in a neutral oil if desired.
- Grain-free: Omit marshmallows and use a nut-based crumble for paleo or gluten-free needs.
Common questions
Q: How long does this casserole take from start to finish?
A: Expect about 45–60 minutes total: 15–20 minutes prep, 15–20 minutes boiling or longer if roasting, plus 25–30 minutes baking. Roasting potatoes increases total time but deepens flavor.
Q: Can I make this ahead for Thanksgiving?
A: Yes. You can prepare the mashed sweet potatoes and transfer to the baking dish up to 24 hours ahead. Cover and refrigerate, then add pecans and marshmallows and bake just before serving.
Q: Can I skip the marshmallows or reduce sugar?
A: Absolutely. Replace marshmallows with a brown sugar–pecan streusel for less overt sweetness. Reduce maple syrup or brown sugar by a tablespoon or two if you prefer subtler sweetness.
Q: Are there good vegan swaps?
A: Use vegan butter and certified vegan marshmallows. Most other ingredients are already vegan (check marshmallows/labels).
Q: Will the raisins make it too chewy for kids?
A: If you’re serving picky eaters, fold the raisins in finely chopped or swap them for dried cranberries or omit entirely. You can also chop them smaller so they blend into the mash.
If you want, I can create a printable version of this recipe with exact metric measurements and a shopping list. Which would you prefer?
Southern-Style Maple Sweet Potato Casserole
Ingredients
For the Casserole
- 3 pounds sweet potatoes, peeled and chopped Use purple or Murasaki varieties for different color and texture.
- 1/3 cup pure maple syrup Adjust to taste.
- 1/4 cup packed light brown sugar
- 1/2 cup raisins Optional; can swap with dried cherries.
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp unsalted butter, softened Can use vegan butter.
- 1/2 tsp fine salt To balance sweetness.
- 1 cup chopped pecans, lightly toasted Toast for best flavor.
- 1 to 1 1/2 cups mini marshmallows Use vegan marshmallows if desired.
- 1 unit zest of orange Optional for brightness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Peel and chop the sweet potatoes into roughly 1–2 inch pieces so they cook evenly.
- Place the chopped potatoes in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and simmer until very tender, about 15–20 minutes.
- Drain thoroughly and mash the potatoes until mostly smooth, retaining a few lumps for texture.
- Stir in the maple syrup, brown sugar, raisins, cinnamon, nutmeg, butter, and salt. Taste and adjust sweetness or spices as desired.
- Spread the mashed sweet potato mixture evenly into the prepared baking dish.
Assembly and Baking
- In a small bowl, toss the chopped pecans with a tablespoon of melted butter (if using) and scatter them evenly over the sweet potatoes.
- Sprinkle the mini marshmallows on top of the pecans.
- Bake in the preheated oven for 25–30 minutes, or until the topping is golden and the casserole is heated through.
- For a deeper toasting on the marshmallows, broil on high for 1–2 minutes while watching closely.
- Let the casserole rest for 5–10 minutes before serving.