Southern Maple Sweet Potato Casserole
A delightful combination of creamy sweet potatoes and a sweet, crunchy topping, perfect for family gatherings or cozy dinners.
Ingredients
Sweet Potato Base
- 2 pounds sweet potatoes, peeled and cubed Choose fresh for best flavor.
- 0.5 cups maple syrup Use pure maple syrup for the best taste.
- 0.5 cups brown sugar Packed.
- 1 cup raisins Use plump raisins for added sweetness.
- 1 teaspoon cinnamon A warm spice that complements sweet potatoes.
- 0.5 teaspoon nutmeg Enhances flavor with a hint of warmth.
- 0.5 teaspoon salt Balances sweetness.
Topping
- 2 cups mini marshmallows Provides a sweet, crunchy topping.
- 1 cup chopped pecans Adds nutty texture.
- 2 tablespoons melted butter Use a plant-based alternative for vegan.
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large pot, add the peeled and cubed sweet potatoes and cover with water. Bring to a gentle boil.
- Simmer for about 15 to 20 minutes until the sweet potatoes are tender.
- Drain and mash the sweet potatoes until smooth.
Mixing
- In a large bowl, combine the mashed sweet potatoes with maple syrup, brown sugar, raisins, cinnamon, nutmeg, and salt. Mix thoroughly.
Baking
- Spread the sweet potato mixture into a baking dish, smoothing the top.
- Scatter mini marshmallows and chopped pecans on top. Drizzle with melted butter.
- Bake for 25 to 30 minutes until the marshmallows are golden brown.
Notes
To store, let the casserole cool completely before covering it with plastic wrap and refrigerating. It lasts 4-5 days in the fridge, and can be frozen for up to 3 months.