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Southern Maple Sweet Potato Casserole

A warm and comforting sweet potato casserole topped with toasted marshmallows and pecans, perfect for family dinners or holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups roasted sweet potatoes (mashed) Roast until tender and slightly caramelized for the best flavor.
  • 1/2 cup maple syrup Use pure maple for depth.
  • 1/4 cup brown sugar Packed slightly for extra molasses warmth.
  • 1/2 cup raisins Plump them in warm water for a minute if you like.
  • 1 teaspoon cinnamon Fresh ground gives the brightest aroma.
  • 1/2 teaspoon nutmeg Grate a little extra if you love nutmeg.
  • 2 cups mini marshmallows The little ones brown evenly and puff beautifully.
  • 1 cup chopped pecans Toast them briefly to boost the crunch.
  • 2 tablespoons melted vegan butter Use unsalted so you control the salt.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mash the roasted sweet potatoes until smooth.
  3. Stir in maple syrup, brown sugar, raisins, cinnamon, and nutmeg until well combined.
  4. Taste a tiny spoonful and adjust sweetness if desired.
  5. Spread the mixture into a greased baking dish, smoothing the top with the back of a spoon.
  6. Top with mini marshmallows and chopped pecans.
  7. Drizzle melted vegan butter over the top.
Baking
  1. Bake for 25–30 minutes, or until the marshmallows are golden brown and the edges bubble slightly.
  2. Let cool slightly before serving so the casserole sets, but serve warm.

Notes

This dish pairs nicely with roasted turkey or greens. Consider additional toppings like more chopped pecans or a scoop of vanilla ice cream. For storage, refrigerate for up to 4 days or freeze for up to 2 months.