Description
A rich, creamy Southern Maple Sweet Potato Casserole topped with maple-pecan crumble and toasted marshmallows. Perfect for holidays!
Ingredients
4 large organic sweet potatoes
1 cup organic raisins
1/2 cup pure maple syrup
1/3 cup organic brown sugar
1/2 cup almond milk
4 tbsp unsalted butter
2 tbsp olive oil, extra virgin
2 tsp ground cinnamon
5/8 tsp ground nutmeg
1 pinch ground allspice
2 tsp vanilla extract
1 1/2 cups raw pecans
2 cups marshmallows
Instructions
1. Preheat oven to 400°F (200°C) and roast sweet potatoes for 35–40 minutes.
2. Mash with butter, almond milk, maple syrup, vanilla, and spices.
3. Fold in raisins.
4. Mix pecans with maple syrup and brown sugar for topping.
5. Spread mashed mixture in baking dish and top with pecans and marshmallows.
6. Bake at 375°F (190°C) for 25–30 minutes until golden.
7. Cool for 10 minutes before serving.
Notes
Make ahead by preparing the base and refrigerating for 2 days.
Use vegan butter and dairy-free marshmallows for a vegan option.
Add a pinch of sea salt to enhance sweetness.
- Prep Time: 20 mins
- Cook Time: 1 hr 30 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 25g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg