Maple Pecan Sweet Potato Casserole (Recipe for Printing)

Sweet potatoes roasted with cinnamon and nutmeg, topped with maple-glazed pecans and melty marshmallows for cozy comfort.

# What You’ll Need:

→ Roasted Sweet Potatoes

01 - 4 large organic sweet potatoes, peeled and cubed
02 - 2-3 tablespoons extra virgin olive oil
03 - 1 teaspoon ground cinnamon
04 - ½ teaspoon ground nutmeg

→ Filling

05 - ½ cup almond milk (or whole milk or preferred plant-based milk)
06 - 2 teaspoons vanilla extract
07 - 4 tablespoons unsalted butter, cubed into small pieces
08 - ⅓ cup organic brown sugar
09 - ¼ cup pure maple syrup
10 - 1 teaspoon ground cinnamon
11 - ⅛ teaspoon ground nutmeg
12 - Pinch of ground allspice
13 - 1 cup organic raisins, soaked and drained
14 - 2 cups marshmallows

→ Topping

15 - 1 ½ cups raw pecans
16 - ¼ cup pure maple syrup

# Steps to Prepare:

01 - Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper. In a bowl, toss cubed sweet potatoes with olive oil, cinnamon, and nutmeg until fully coated. Arrange in a single layer on the baking sheet and roast for 50-60 minutes until tender, charred, and golden. Remove from oven and allow to cool slightly.
02 - Preheat oven to 190°C (375°F) and lightly grease a 9x13 baking dish. In a large mixing bowl, combine roasted sweet potatoes, milk, vanilla, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked raisins, and marshmallows. Mix until just combined, allowing some potatoes to remain chunky while others begin to mash.
03 - Transfer the sweet potato mixture into the prepared baking dish, spreading evenly. Distribute the cubed butter pieces throughout the mixture. For extra indulgence, gently press additional marshmallows into the surface of the sweet potato mixture.
04 - In a bowl, combine raw pecans and maple syrup, stirring until pecans are thoroughly coated. Spread this mixture generously over the sweet potato casserole, ensuring complete coverage. Cover dish with aluminum foil.
05 - Bake the covered casserole for 15 minutes, then remove foil and continue baking for an additional 15 minutes or until the top is golden brown and marshmallows have melted. Allow to cool slightly before serving.

# Helpful Advice:

01 - Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
02 - For make-ahead preparation, roast sweet potatoes in advance, cool completely, and refrigerate until needed. Bring to room temperature for a few minutes before assembling the casserole.
03 - Soak raisins in boiling water for 5-10 minutes then drain to make them plump and tender. For an adult variation, soak raisins in rum or bourbon instead.
04 - A traditional pecan crumble topping can be substituted for the maple pecan topping if preferred.

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