Southern Maple Sweet Potato Casserole
A comforting casserole featuring creamy sweet potatoes topped with crispy marshmallows, perfect for cozy dinners and special occasions.
Ingredients
Casserole Base
- 4 cups roasted sweet potatoes, mashed Lightly mash the sweet potatoes for a smooth texture.
- 1/2 cup maple syrup Adjust the sweetness by adding more or less.
- 1/4 cup brown sugar Coconut sugar can be used as a substitute.
- 1/2 cup raisins Can be substituted with dried cranberries.
- 1 teaspoon cinnamon For a warmer flavor, add a pinch of ginger.
- 1/2 teaspoon nutmeg
- 1 pinch salt
Topping
- 1 cup mini marshmallows Ensure they are golden but not burned.
- 1 cup pecans, chopped Toast the pecans for a nuttier flavor.
- 2 tablespoons maple syrup (for topping)
- 1 tablespoon butter or vegan butter (for topping) Use regular butter or a vegan option as preferred.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, maple syrup, brown sugar, raisins, cinnamon, nutmeg, and salt, mixing well.
- Pour the sweet potato mixture into a greased baking dish and spread it evenly.
Topping
- Mix the chopped pecans with the melted butter and syrup, then sprinkle over the sweet potato mixture.
- Top with mini marshmallows evenly.
Baking
- Bake in the preheated oven for about 30-35 minutes, or until heated through and marshmallows are golden brown.
- Serve warm as a side dish during meals, especially for Thanksgiving.
Notes
Make it ahead and bake it just before serving. Store leftovers in an airtight container in the fridge for up to three days. Freeze for up to a month and thaw in the fridge before reheating. Reheat in the oven at 350°F until warmed through (about 15-20 minutes).
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 50gProtein: 4gFat: 9gSaturated Fat: 2gSodium: 150mgFiber: 4gSugar: 25g
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