Description
Roasted sweet potatoes combine with maple syrup, brown sugar, warm spices, raisins, marshmallows, butter, and crunchy maple-coated pecans in this festive Southern holiday casserole.
Ingredients
Scale
- 4 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 to 3 tablespoons extra-virgin olive oil
- 2 teaspoons ground cinnamon, divided
- 5/8 teaspoon ground nutmeg, divided
- 1/2 cup unsweetened almond milk or whole milk
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, cut into small cubes
- 1/3 cup packed brown sugar
- 1/2 cup pure maple syrup, divided
- 1 pinch ground allspice
- 1 cup raisins, soaked and thoroughly drained
- 2 cups mini marshmallows, plus extra if desired
- 1 1/2 cups raw pecans, roughly chopped if desired
- 1 small pinch salt, optional
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Place the cubed sweet potatoes in a large bowl. Add the olive oil, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Toss until evenly coated.
- Spread the sweet potatoes on the prepared baking sheet in a single layer. Roast for 50 to 60 minutes, turning once halfway through, until tender and browned around the edges.
- Place the raisins in a heatproof bowl and cover them with boiling water. Let them soak for 5 to 10 minutes, then drain thoroughly and pat dry.
- Reduce the oven temperature to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Transfer the warm roasted sweet potatoes to a large mixing bowl. Add the milk, vanilla, brown sugar, 1/4 cup maple syrup, remaining cinnamon, remaining nutmeg, allspice, salt if using, raisins, and 2 cups marshmallows.
- Fold gently until combined, pressing some of the potatoes with the spoon while leaving plenty of soft chunks.
- Spread the sweet potato mixture evenly in the prepared baking dish. Push the butter cubes into different areas of the filling and tuck in extra marshmallows if desired.
- Combine the pecans with the remaining 1/4 cup maple syrup. Stir until coated, then scatter the pecans evenly over the casserole.
- Tent the casserole with foil and bake for 15 minutes.
- Remove the foil and bake for another 15 minutes, or until the center feels hot, the marshmallows have melted, and the pecans look toasted.
- Remove the casserole from the oven and let it rest for 10 minutes before serving.
Notes
- Cut the sweet potatoes into evenly sized cubes so they roast at the same rate.
- Spread the potatoes in one layer and leave space between the pieces to promote browning.
- Drain the soaked raisins thoroughly so they do not add excess moisture to the filling.
- Fold the filling gently and retain a combination of mashed sweet potatoes and soft chunks.
- For a make-ahead option, roast the potatoes one day early, cool completely, and refrigerate in an airtight container.
- Store leftovers in a tightly sealed container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave or cover a larger portion with foil and warm it in a 325°F oven.
- For a vegan variation, use plant-based milk, dairy-free butter, and vegan marshmallows.
- For a marshmallow-free variation, omit them and use the maple pecan topping alone.
- Raisins may be soaked in warm apple cider, rum, or bourbon instead of water.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Roasting and Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 187
- Sugar: 32
- Sodium: 40
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 0.4
- Protein: 0.5
- Cholesterol: 15