Southern Maple Sweet Potato Casserole
A delightful casserole blending roasted sweet potatoes, maple syrup, and crunchy pecans topped with marshmallows, perfect for family gatherings and holiday feasts.
Ingredients
For the Casserole
- 3 cups roasted sweet potatoes, mashed Use freshly roasted sweet potatoes for best flavor.
- 1/2 cup maple syrup Adjust quantity to taste for sweetness.
- 1/4 cup brown sugar
- 1/2 cup raisins Can substitute with dried cranberries.
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup mini marshmallows Ensure they are vegan if needed.
For the Topping
- 1 cup chopped pecans Omit for nut-free version.
- 1/4 cup flour
- 1/4 cup vegan butter, melted
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, maple syrup, brown sugar, raisins, cinnamon, and nutmeg. Mix well.
- Pour the sweet potato mixture into a greased baking dish.
- In another bowl, mix together the chopped pecans, flour, and melted vegan butter until crumbly.
- Sprinkle the pecan topping over the sweet potato mixture, then add the marshmallows on top.
Baking
- Bake for 25-30 minutes, or until the marshmallows are golden brown and the casserole is heated through.
- Serve warm.
Notes
For a smoother texture, use a mixer to mash the sweet potatoes. If you want a richer flavor, add more maple syrup or a splash of vanilla extract. To store leftovers, cover tightly and refrigerate for up to 3 days, or freeze for up to 2 months.