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Maple Sweet Potato Casserole

Maple Sweet Potato Casserole: Comforting Southern Delight

A delightful blend of sweet potatoes and maple syrup, this Maple Sweet Potato Casserole is a must-try for your holiday feasts.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Southern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 4 large Sweet Potatoes Use large organic sweet potatoes to ensure the perfect texture.
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with melted coconut oil or butter.
  • 1 teaspoon Ground Cinnamon Try adding nutmeg to elevate the flavors further.
  • 0.5 teaspoon Ground Nutmeg Optional, but recommended for traditional Southern flair.
  • 1 cup Almond Milk Feel free to swap for your preferred plant-based or dairy milk.
  • 1 teaspoon Vanilla Extract Always choose pure vanilla for the best flavor.
  • 4 tablespoons Unsalted Butter Opt for vegan butter for a vegan version.
  • 0.5 cup Organic Brown Sugar Coconut sugar is a great alternative for healthier option.
  • 0.5 cup Pure Maple Syrup Using high-quality maple syrup will elevate the casserole.
  • 0.5 cup Organic Raisins Soak in water or rum for extra plumpness.
  • 1 cup Marshmallows Vegan marshmallows are available for a plant-based treat.
  • 1 cup Raw Pecans Walnuts can be used instead for a different flavor profile.
Topping
  • 2 tablespoons Maple Syrup A drizzle enhances presentation and flavor.

Equipment

  • Oven
  • Baking Dish
  • mixing bowl
  • parchment paper

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss sweet potatoes with olive oil, cinnamon, and nutmeg. Spread on a baking sheet and roast for 50-60 minutes until tender.
  3. Grease a 9x13-inch baking dish with olive oil or butter.
  4. Combine roasted sweet potatoes, almond milk, vanilla extract, brown sugar, maple syrup, additional cinnamon, nutmeg, raisins, and half of the marshmallows in a large bowl.
  5. Pour the mixture into the prepared baking dish and top with pieces of unsalted butter.
  6. Mix pecans with maple syrup and distribute evenly over the sweet potato filling.
  7. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
  8. Let cool for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 150mgPotassium: 400mgFiber: 4gSugar: 12gVitamin A: 15000IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

This casserole can be made ahead of time and stored in the fridge for ease. Use half of the marshmallows for baking and save some for topping.

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