Southern Maple Sweet Potato Casserole

This Southern Maple Sweet Potato Casserole is a velvety and delicious staple for any holiday, especially Thanksgiving. It features soft, roasted sweet potatoes mixed with maple syrup, brown sugar, raisins, and spices, with marshmallows tucked inside and a crunchy maple-pecan topping.​

Why make this recipe

This casserole is a guaranteed crowd-pleaser that is super easy to prepare. It uses a handful of ingredients, can be made ahead of time to ease your holiday cooking load, and is loved by both kids and adults.​

How to make Southern Maple Sweet Potato Casserole

First, you will roast the sweet potatoes until they are tender. Roasting is preferred over boiling to prevent the casserole from having excess liquid. Next, you will mix the cooked sweet potato flesh with the other filling ingredients until everything is well combined. This mixture is then scooped into a baking dish, covered with the maple-pecan topping, and baked for about 20 minutes.​

Ingredients

For the Casserole Filling:

• 4 large sweet potatoes​
• Maple syrup​
• Brown sugar​
• Raisins​
• Spices (like cinnamon)​
• Marshmallows​

For the Maple-Pecan Topping:

• Pecans​
• Maple syrup​

Directions

1. Start by roasting the sweet potatoes until they are soft and cooked through.​
2. Once cooled slightly, scoop the sweet potato flesh into a large mixing bowl.​
3. Add the maple syrup, brown sugar, raisins, spices, and half of the marshmallows to the bowl. Mix until everything is combined.​
4. Spread the sweet potato mixture into a 9×13-inch baking dish.​
5. Prepare the maple-pecan topping and sprinkle it evenly over the casserole.​
6. Bake for about 20 minutes. In the last 10 minutes of baking, you can add the remaining marshmallows on top to ensure they melt perfectly without disappearing into the casserole.​
7. Let the casserole cool slightly before serving.​

How to serve Southern Maple Sweet Potato Casserole

This casserole is best served warm as a side dish. It is a traditional part of a Southern Sunday dinner and a staple on holiday tables for Thanksgiving and Christmas.​

How to store Southern Maple Sweet Potato Casserole

Store any leftovers in a tightly sealed container in the refrigerator for up to four days for optimal freshness. To reheat, place the casserole in an oven preheated to 375°F and warm it through. You may want to add more marshmallows when reheating if desired.​

Tips to make Southern Maple Sweet Potato Casserole

• Roast the sweet potatoes instead of boiling them to achieve a better texture and avoid excess water in your casserole.​
• For plump and tender raisins, soak them in a bowl of boiling water for 5-10 minutes before adding them to the recipe. For an adult twist, you can soak the raisins in rum or bourbon.​
• To prevent the marshmallows from melting completely and leaving holes, you can bake the casserole covered with foil for the first half of the baking time or add half the marshmallows at the beginning and the other half during the last 10 minutes of baking.​

Variation

For a different take on this recipe, you can switch up the ingredients and toppings. Consider adding pineapple chunks to the filling for a sweet and tangy flavor. You can also replace the maple-pecan topping with a more traditional sweet and nutty streusel crumble.​

FAQs

Can I make this sweet potato casserole ahead of time?
Yes, you can roast the sweet potatoes in advance. Let them cool completely and store them in an airtight container in the refrigerator. On the day of serving, let them come to room temperature for a few minutes before assembling the casserole as directed.​

How do I prevent my marshmallows from disappearing when baked?
To keep your marshmallows intact, you can try two methods. Either bake the casserole covered with foil for the first 10 minutes and then uncovered for the remainder, or add the marshmallows in two stages: mix half into the casserole before baking and then tuck the rest on top during the last 10 minutes of baking.​

How long can I leave the cooked casserole out?
It is recommended not to leave cooked sweet potato casserole at room temperature for more than two hours to prevent bacterial growth. If not serving immediately, let it cool and then refrigerate.

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