Sweet, cozy, and made for gatherings, this Southern Maple Sweet Potato Casserole is full of tender roasted potatoes, gooey marshmallows, and crunchy pecans. It’s a festive side dish that’s comforting, simple, and sure to win hearts.
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Why You’ll Love This Southern Maple Sweet Potato Casserole
This casserole is pure holiday comfort. Roasted sweet potatoes create a naturally rich base, while maple syrup adds a deep, caramel-like sweetness that feels perfect for Thanksgiving. Marshmallows melt into the mix, giving every bite a gooey surprise, and the pecan topping adds the crunch that balances it all.
It’s also surprisingly easy to prepare. You can roast the potatoes ahead of time, keep them in the fridge, then assemble and bake when you’re ready. That makes it a stress-free option for busy holiday cooking.
Dietary preferences? No problem. With dairy-free butter and vegan marshmallows, this casserole becomes a vegan-friendly delight. You can also switch the nuts or leave them out if needed.
The best part is how flexible it is. From adding cranberries for a tart pop to mixing in pineapple for brightness or even bacon for savory depth, it’s a dish you can truly make your own. With its mix of creamy, gooey, and crunchy textures, this casserole will be a centerpiece on your Thanksgiving table.
Ingredients You’ll Need
For the roasted sweet potatoes, you’ll want peeled and cubed potatoes tossed with a touch of oil, cinnamon, and nutmeg. Roasting brings out their natural sweetness and caramelizes the edges.
In the filling mix, you’ll blend the roasted potatoes with milk, maple syrup, brown sugar, and butter. Vanilla and warm spices like cinnamon, nutmeg, and allspice add cozy holiday flavor. Marshmallows and soaked raisins make the filling gooey, sweet, and slightly chewy.
For the topping, raw pecans are coated with maple syrup before baking. This creates a sweet, crunchy layer that contrasts beautifully with the soft filling.
Optional variations include a crumble topping made with flour, brown sugar, melted butter, and pecans. You can also stir in cranberries, pineapple, or even a splash of bourbon for a festive twist.
How to Make Southern Maple Sweet Potato Casserole
Roast the Sweet Potatoes
Preheat your oven to 400°F. Peel and cube the sweet potatoes, then toss them with olive oil, cinnamon, and nutmeg. Spread them on a parchment-lined baking sheet and roast for 50–60 minutes until they’re fork-tender and caramelized at the edges. Allow them to cool slightly.
Prepare the Filling
Reduce the oven temperature to 375°F. In a large bowl, mix the roasted sweet potatoes with milk, maple syrup, brown sugar, butter, and vanilla. Add cinnamon, nutmeg, and allspice for warmth. Stir in the raisins and marshmallows. For the best texture, mash lightly but leave some chunks of potato for contrast.
Assemble and Bake
Grease a 9×13 baking dish and spread the mixture evenly inside. Tuck a few extra cubes of butter into the filling and scatter additional marshmallows on top if you like. Mix pecans with maple syrup and spread them across the surface. Cover with foil and bake for 15 minutes, then uncover and bake another 15 minutes until golden and bubbling.
Serve and Enjoy
Let the casserole rest for a few minutes before serving. The marshmallows will be gooey, the potatoes creamy, and the pecan topping perfectly crunchy. It’s best enjoyed warm, straight from the oven.
Recipe Notes & Expert Tips
Soak raisins in hot water for 10 minutes before using, or try rum for extra flavor. To keep marshmallows from melting too much, cover the dish with foil for the first half of baking or add some at the end.
You can prepare this dish a day ahead by roasting the sweet potatoes and refrigerating them. Assemble and bake fresh when needed. Leftovers stay good for up to 4 days in a sealed container and reheat beautifully in the oven.
For a vegan version, use almond milk, dairy-free butter, and vegan marshmallows. If you’re nut-free, simply leave off the pecans or replace them with seeds for crunch.
Variations and Topping Ideas
This Southern Maple Sweet Potato Casserole is endlessly adaptable. Add pineapple chunks for tropical sweetness, cranberries for tart balance, or bacon for a savory-salty twist. Swap pecans with walnuts, hazelnuts, or almonds depending on what you have on hand.
For a richer, bakery-style finish, try the crumble topping. Mix flour, brown sugar, melted butter, and pecans for a sweet streusel-like crunch. Sprinkle it generously before baking for a dessert-like twist that pairs well with holiday mains like juicy turkey breast for a classic Thanksgiving main.
Other Recipes You May Enjoy
- apple cobbler perfect for Thanksgiving dessert
- cinnamon roll cake with cream cheese frosting
- buttery herb stuffing for your holiday spread
- juicy turkey breast for a classic Thanksgiving main
Conclusion
This Southern Maple Sweet Potato Casserole is more than just a side dish. It’s warm, sweet, crunchy, and full of tradition. With its blend of cozy spices, gooey marshmallows, and nutty topping, it’s a recipe your family will ask for year after year. Try it this Thanksgiving for a dish that feels comforting and festive in every bite. For more creative holiday food inspiration, check out my Pinterest boards.
Southern Maple Sweet Potato Casserole
Equipment
- Baking sheet for roasting sweet potatoes
- 9×13 baking dish for casserole
- Mixing bowls for preparing filling and topping
- Wooden spoon for mixing ingredients
- Aluminum foil to cover during baking
Ingredients
- 4 large sweet potatoes, peeled and cubed
- 2–3 tbsp olive oil
- 1 tsp ground cinnamon (for roasting)
- ½ tsp ground nutmeg (for roasting)
- ½ cup almond milk or preferred milk
- 2 tsp vanilla extract
- 4 tbsp unsalted butter, cubed
- ⅓ cup brown sugar
- ¼ cup pure maple syrup (for filling)
- 1 tsp ground cinnamon (for filling)
- ⅛ tsp ground nutmeg (for filling)
- 1 pinch ground allspice
- 1 cup 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. Line a baking sheet with parchment paper. Toss cubed sweet potatoes with olive oil, cinnamon, and nutmeg. Roast for 50–60 minutes until tender and caramelized. Let cool.
- Reduce oven to 375°F. In a large bowl, combine roasted potatoes with milk, vanilla, brown sugar, maple syrup, cinnamon, nutmeg, allspice, raisins, and marshmallows. Stir to mix, keeping some chunks for texture.
- Lightly grease a 9×13 baking dish. Spread the potato mixture evenly. Insert cubed butter and top with marshmallows. Mix pecans with maple syrup, spread over the top, cover with foil, and bake 15 minutes. Remove foil and bake 15 minutes more until golden and bubbly.
- Let cool slightly before serving. Best served warm with gooey marshmallows and crunchy pecans.
