The Perfect Thanksgiving Side Dish
Rich, cozy, and irresistibly smooth, this Southern Maple Sweet Potato Casserole is the heart of every Southern holiday table. Made with tender roasted sweet potatoes, maple syrup, brown sugar, raisins, warm spices, and topped with a crunchy maple-pecan crust and gooey marshmallows, this dish is both comforting and festive.
Whether served as a side dish or a sweet ending, this casserole brings the perfect balance of texture and flavor to your Thanksgiving dinner. Plus, it’s gluten-free with vegan and make-ahead options, making it suitable for every guest at the table.
Why You’ll Love This Sweet Potato Casserole
- Perfectly creamy and full of warm, spiced flavors.
- The maple-pecan topping adds a delightful crunch.
- Easy to make ahead — just bake before serving.
- Naturally gluten-free and easily adaptable for vegan diets.
- A guaranteed crowd-pleaser for holidays and gatherings.
Ingredients You’ll Need
Sweet Potato Base
- 4 large organic sweet potatoes
- 2 tbsp extra virgin olive oil
- 1/2 cup almond milk
- 1/2 cup pure maple syrup
- 1/3 cup organic brown sugar
- 1 cup organic raisins
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 5/8 tsp ground nutmeg
- 1 pinch ground allspice
- 4 tbsp unsalted butter
Maple-Pecan Topping
- 1 1/2 cups raw pecans, chopped
- 2 tbsp pure maple syrup
- 2 cups marshmallows
How to Make Southern Maple Sweet Potato Casserole
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork. Rub them with olive oil and place them on a baking tray. Roast for 45–55 minutes or until tender. Let them cool slightly, then peel off the skins.
Step 2: Prepare the Sweet Potato Mixture
Mash the roasted sweet potatoes in a large mixing bowl until smooth but still a little chunky. Add almond milk, maple syrup, brown sugar, butter, vanilla extract, cinnamon, nutmeg, and allspice. Stir well until combined. Fold in the raisins for a touch of sweetness.
Step 3: Assemble the Casserole
Grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly across the dish.
Step 4: Add the Maple-Pecan Topping
In a small bowl, mix chopped pecans with maple syrup. Sprinkle the mixture evenly over the sweet potatoes. Add the marshmallows on top for a soft, golden finish.
Step 5: Bake and Serve
Bake at 350°F (175°C) for 25–30 minutes, or until the topping is bubbly and the marshmallows are golden brown. Serve warm and enjoy every creamy, crunchy bite.
Pro Tips
- Make Ahead: Assemble the casserole (without marshmallows) a day before, then refrigerate and bake when ready to serve.
- Vegan Option: Use vegan butter and vegan marshmallows.
- Add Warmth: Mix in a splash of orange juice or zest for an extra layer of flavor.
- Storage: Store leftovers covered in the refrigerator for up to 3 days.
Why This Casserole Stands Out
This Southern Maple Sweet Potato Casserole combines everything you love about the holidays — warmth, comfort, and sweetness — all in one dish. The creamy sweet potatoes blend perfectly with the nutty pecans and golden marshmallows for a dessert-like side that’s impossible to resist. Serve it at your next Thanksgiving dinner and watch it disappear fast!
Print
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This velvety and delicious Southern Maple Sweet Potato Casserole is a staple for any holiday, especially Thanksgiving. Made with roasted sweet potatoes, maple syrup, raisins, spices, and marshmallows, then topped with a crunchy maple-pecan layer, it’s a crowd-pleasing favorite.
Ingredients
1 cup organic raisins
4 large organic sweet potatoes
1/2 cup almond milk
1/2 cup pure maple syrup
1 pinch ground allspice
1/3 cup organic brown sugar
2 tsp ground cinnamon
5/8 tsp ground nutmeg
2 tsp vanilla extract
2 tbsp extra-virgin olive oil
1 1/2 cups raw pecans, chopped
4 tbsp unsalted butter
2 cups marshmallows
Instructions
1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with olive oil, and roast for 45–55 minutes until tender.
2. Allow sweet potatoes to cool slightly, then peel and place in a large bowl.
3. Mash until mostly smooth, leaving small chunks for texture.
4. Stir in almond milk, maple syrup, brown sugar, butter, vanilla, cinnamon, nutmeg, and allspice.
5. Fold in raisins and mix until well combined.
6. Spread the sweet potato mixture evenly in a greased 9×13-inch baking dish.
7. In a bowl, combine chopped pecans with maple syrup and sprinkle over the top.
8. Add marshmallows evenly over the casserole.
9. Bake at 350°F (175°C) for 25–30 minutes, until the topping is golden and marshmallows are toasted.
10. Serve warm and enjoy!
Notes
Make ahead: Prepare the base a day before, refrigerate, and bake before serving.
Use vegan butter and marshmallows for a vegan version.
For extra crunch, toast pecans before adding.
Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 34g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 25mg
Keywords: sweet potato casserole, maple sweet potato casserole, southern side dish, Thanksgiving recipes, gluten-free holiday casserole