Can I substitute any ingredients?

Absolutely. You can swap almond milk for your favorite plant‑based milk or whole milk. If you don’t have raisins, you could omit them (but I think they add lovely texture and sweetness). If pecans aren’t your thing, walnuts would work—but you’ll lose some of that classic southern crunch.

How far in advance can I prep this?

You can roast the sweet potatoes ahead of time (see the tip above). You could also prep the filling, store it in the dish (without topping), and then add the topping and bake when ready. Many sweet potato casserole recipes suggest prepping 1‑2 days ahead.

How do I store leftovers?

Cover tightly and place in the refrigerator. It stays good for up to 4 days. On reheating: a gentle oven bake covered at ~325 °F until warmed through works nicely. (Allows the topping to stay crisp rather than soggy.)

You sure can. As with many casseroles, best approach is to assemble the filling, freeze (without topping) in a foil‑safe dish, then when ready thaw overnight in the fridge, add topping, and bake.

Southern Maple Sweet Potato Casserole: 3 Reasons to Love

Description

A sweet, cozy, and crowd-pleasing holiday side, this Southern Maple Sweet Potato Casserole is loaded with roasted sweet potatoes, maple syrup, marshmallows, and crunchy pecans. Perfect for Thanksgiving or any special gathering!

Ingredients

Scale

Roasted Sweet Potatoes:

4 large organic sweet potatoes, peeled and cubed
2–3 tablespoons extra virgin olive oil
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Filling:

½ cup almond milk (or milk of choice)
2 teaspoons vanilla extract
4 tablespoons unsalted butter, cubed
⅓ cup organic brown sugar
¼ cup pure maple syrup
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Pinch of ground allspice
1 cup organic raisins, soaked and drained
2 cups marshmallows

Topping:

1½ cups raw pecans
¼ cup pure maple syrup

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Instructions

Roast the Sweet Potatoes:
Preheat oven to 400°F. Toss cubed sweet potatoes with olive oil, cinnamon, and nutmeg. Spread on a parchment-lined baking sheet. Roast 50–60 minutes, until tender and golden. Let cool slightly.
Make the Filling:
Preheat oven to 375°F and grease a 9×13-inch baking dish. In a large bowl, mix roasted sweet potatoes, milk, vanilla, brown sugar, maple syrup, cinnamon, nutmeg, allspice, raisins, and marshmallows. Leave some sweet potatoes chunky for texture.
Assemble the Casserole:
Spread the mixture evenly in the baking dish. Tuck in the cubed butter and a few extra marshmallows if desired.
Add the Topping:
Mix pecans and maple syrup. Spread generously on top of the casserole.
Bake:
Cover with foil and bake for 15 minutes. Remove foil and bake an additional 15 minutes, until topping is golden and marshmallows are toasted. Let cool slightly before serving.

Notes

Make-Ahead Tip: Roast the sweet potatoes a day ahead and store refrigerated.

Raisin Upgrade: Soak raisins in hot water for 10 minutes before using.

Vegan Option: Use vegan butter, dairy-free milk, and vegan marshmallows.

Storage: Refrigerate leftovers in a sealed container for up to 4 days.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 scoop (~175g)
Calories: 187
Sugar: 32g
Sodium: 40mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0 g
Carbohydrates: 38g
Fiber: 0.4g
Protein: 0.5g
Cholesterol: 0mg