Sweet, toasty, and beautifully autumnal, this casserole brings the cozy flavors of the South right to your table. The edges caramelize, the center turns plush and creamy, and the maple-pecan topping bakes into a glossy crunch that crackles with each spoonful.
Jump to:
This is my holiday side that always steals the show. I tested this version many times to lock in a soft, mashed-and-chunky texture with ribbons of melty marshmallow throughout. If you love a make-ahead, family-friendly dish with warm spice, you'll adore this Southern Maple Sweet Potato Casserole. Ready to dive in?
Why You'll Love This Recipe
- Comforting fall spices with natural maple sweetness
- Roasted sweet potatoes for deeper flavor and golden edges
- A mix of mash and tender chunks for the perfect bite
- Marshmallows tucked inside for little pockets of gooey bliss
- Maple-glazed pecans that bake into a candy-like crust
- Easy to prep ahead for holidays and weeknight dinners
SOUTHERN MAPLE SWEET POTATO CASSEROLE
A classic holiday side made with roasted sweet potatoes, warm spices, maple syrup, marshmallows, and a crisp pecan topping. Serves a crowd and reheats beautifully.
INGREDIENTS
Roasted Sweet Potatoes
- 4 large organic sweet potatoes, peeled and cubed
- 2 to 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Filling
- ½ cup almond milk (or whole milk, or your favorite plant-based milk)
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, cut into small pieces
- 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 (see Notes)
- 2 cups marshmallows
Topping
- 1 ½ cups raw pecans
- ¼ cup pure maple syrup
Ingredient Notes & Substitutions
- Milk: Almond milk keeps things light, but whole milk makes the filling extra velvety. Oat milk works well if you like a creamier plant-based option.
- Sweetness: Brown sugar adds depth; if you prefer less sweetness, reduce to ¼ cup or use coconut sugar.
- Maple syrup: Use Grade A amber for balanced flavor. It perfumes the entire casserole.
- Raisins: Soak in hot water for 10 minutes to plump. Not a raisin fan? Try dried cranberries for a tart pop.
- Marshmallows: Mini marshmallows melt more evenly. If yours are large, tear them in half.
- Pecans: Walnuts can stand in, but pecans give that classic Southern finish.
- Dairy-free: Swap butter with vegan butter and use plant milk to make this dairy-free.
PREPARATION
To Roast the Sweet Potatoes
- Preheat the oven to 400°F. Line a baking sheet with parchment.
- In a large bowl, toss the cubed sweet potatoes with olive oil, cinnamon, and nutmeg until every piece is coated.
- Spread in a single layer and roast 50 to 60 minutes, until tender, charred in spots, and golden. Cool slightly.
The Casserole Filling
- Lower the oven to 375°F. Lightly grease a 9x13-inch baking dish.
- In a large bowl, combine roasted sweet potatoes, milk, vanilla, brown sugar, maple syrup, cinnamon, nutmeg, allspice, raisins, and marshmallows. Stir to mix. It's fine if some potatoes mash; you want a blend of mash and chunks.
- Scoop into the prepared dish and spread evenly. Nestle the butter pieces throughout the casserole. If you want extra gooey bites, tuck in a few more marshmallows here and there.
The Topping
- In a bowl, stir together pecans and maple syrup until glossy and evenly coated.
- Blanket the casserole with the pecan mixture. Cover the dish with foil.
- Bake 15 minutes covered, then remove foil and bake another 15 minutes, until the top is golden-brown and the marshmallows have melted.
- Let the casserole rest for 10 minutes before serving so the syrupy topping sets slightly.
Pro Tips for Success
Top Tip
- Roast, don't boil: Roasting concentrates sweetness and keeps the texture plush, not watery.
- Mix of textures: Don't puree. Those gentle chunks keep every bite interesting.
- Warm your milk: Room-temperature milk blends more smoothly with the roasted potatoes.
- Even topping: Scatter pecans all the way to the edges so every scoop gets crunch.
- Rest time matters: A brief rest helps the marshmallow pockets set into silky ribbons.
Storage and Reheating
- Store: Cover leftovers and refrigerate up to 4 days.
- Reheat: Warm, covered, at 325°F for 15 to 20 minutes. For extra crunch, uncover for the last 5 minutes.
- Freeze: Freeze baked and cooled casserole (without marshmallows on top) tightly wrapped for up to 2 months. Add fresh marshmallows and reheat from thawed.
Make Ahead & Freezing
- One day ahead: Assemble the filling in the baking dish, cover, and refrigerate. Add topping just before baking.
- Freezer plan: Roast potatoes and make the filling, then freeze in a lined pan. Once solid, wrap well. Thaw overnight, add topping, and bake.
- Day-of shortcut: Roast the potatoes in the morning. Keep at room temp for up to 2 hours, then assemble and bake before guests arrive.
CONSEILS/SUGGESTIONS
- Adjust sweetness to taste: Start with less brown sugar if your maple syrup is very flavorful, and add to taste.
- Spice warmth: A pinch of clove or cardamom adds lovely depth if you enjoy a warmer spice profile.
- Nut-free option: Omit pecans and sprinkle a mix of crushed cornflakes and a touch of brown sugar for crunch.
- Cranberry sparkle: Fold ½ cup dried cranberries into the filling for a tart contrast that brightens the casserole.
- Orange zest twist: A teaspoon of zest wakes up the maple and cinnamon without overpowering.
FAQs
Yes. The casserole is still rich and comforting without them. Consider adding an extra tablespoon of maple syrup to balance sweetness.
Bake uncovered for the final 15 minutes and avoid overpacking the foil during the first bake. A quick broil at the end adds extra color if needed. Watch closely.
You can, but the flavor is milder. Drain well and reduce added sugar slightly, since some canned varieties are sweetened.
A standard 9x13-inch dish gives the ideal ratio of creamy center to crisp topping. Two 8-inch square pans also work for gifting or smaller gatherings.
Yes, as written. Always check labels on marshmallows and vanilla to be sure.
Serving Suggestions
This cozy side loves a savory main. Try it with roasted turkey, glazed ham, or herb chicken. For a vegetarian spread, serve alongside a crisp green salad and sautéed green beans. A drizzle of warm cream or a dollop of tangy Greek yogurt can be a lovely contrast to the maple sweetness.
Print📖 Recipe
Southern Maple Sweet Potato Casserole
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 9 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
Sweet potatoes are already cozy and comforting, but when you roast them until caramelized and swirl in buttery maple syrup, cinnamon, and melty marshmallows, they become something unforgettable. This Southern Maple Sweet Potato Casserole is everything I love about fall baked into one golden dish-warm, sweet, and beautifully textured with a maple pecan topping that crackles just slightly as it cools.
Ingredients
- 4 large organic sweet potatoes, peeled and cubed
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup almond milk (or whole milk)
- 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
- 1 ½ cups raw pecans
- ¼ cup pure maple syrup (for topping)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss cubed sweet potatoes with olive oil, cinnamon, and nutmeg. Spread in a single layer and roast for 50-60 minutes until tender and lightly charred. Let cool slightly.
- Lower oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large bowl, combine roasted sweet potatoes, milk, vanilla, brown sugar, maple syrup, cinnamon, nutmeg, allspice, raisins, and marshmallows. Stir gently to mix.
- Spoon mixture into prepared dish. Tuck in butter cubes and extra marshmallows.
- In a small bowl, mix pecans and maple syrup until coated.
- Sprinkle pecan topping evenly over casserole. Cover loosely with foil.
- Bake for 15 minutes covered, then uncover and bake another 15 minutes until golden and bubbling.
- Let cool slightly before serving.
Notes
Don't skip roasting the sweet potatoes-it deepens the flavor and prevents a watery filling. Let the casserole rest 10 minutes before serving. For make-ahead, assemble without topping and refrigerate; add pecans and maple syrup before baking. To freeze, bake fully, cool, wrap, and freeze up to 2 months. Reheat at 350°F until warm.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 22g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg
Nutrition & Notes
- Yield: 10 to 12 servings
- Prep time: 20 minutes
- Cook time: 1 hour 30 minutes
- Total time: about 1 hour 50 minutes
- Skill level: Easy
- Notes on raisins: Soak in hot water for 10 minutes, then drain well. This keeps them juicy and prevents burning.
I hope this becomes your family's go-to side. It fills the kitchen with cinnamon warmth and that unmistakable maple aroma. The first spoonful always gets quiet smiles at my table.
Internal Link
You may also like my Creamy Mushroom Risotto recipe for a cozy, creamy main to pair with this casserole.
External Resource
Curious about maple syrup grades and flavor? See this helpful guide from a trusted source to choose the best bottle for baking and cooking.
Comments
No Comments