Southern-Style Maple Sweet Potato Casserole
A cozy, crowd-pleasing side dish that balances silky mashed sweet potatoes with toasted pecans and fluffy marshmallows, perfect for holidays or weeknight dinners.
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.
Notes
This casserole pairs well with roasted turkey or ham and is delicious alongside green beans or a crisp salad. You can prepare the mashed sweet potatoes ahead of time and refrigerate before baking.