Description
A delightful casserole combining the natural sweetness of sweet potatoes with rich maple syrup, perfect for holiday gatherings.
Ingredients
- 4 large organic sweet potatoes, peeled and cubed
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup almond milk (or whole milk or your favorite plant-based milk)
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, cubed into small pieces
- 1/3 cup organic brown sugar
- 1/4 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of ground allspice
- 1 cup organic raisins, soaked and drained
- 2 cups marshmallows
- 1 1/2 cups raw pecans
- 1/4 cup pure maple syrup
Instructions
- Preheat the oven to 375°F (190°C).
- Place the cubed sweet potatoes on a baking tray and drizzle with olive oil. Sprinkle with 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. Toss to coat evenly and roast the sweet potatoes for about 25-30 minutes, until tender.
- In a large bowl, mash the roasted sweet potatoes. Add almond milk, vanilla extract, and cubed butter. Mix well until smooth.
- Stir in brown sugar, maple syrup, remaining cinnamon, nutmeg, and allspice. Fold in the soaked raisins and combine everything thoroughly.
- In a separate bowl, mix the marshmallows and raw pecans. Spread the sweet potato mixture into a baking dish. Evenly top with the marshmallow and pecan mixture. Drizzle with an additional 1/4 cup of maple syrup.
- Bake in the oven for another 25-30 minutes, until the topping is golden and the casserole is heated through.
Notes
Soak the raisins beforehand for extra plumpness. Adjust the sweetness with additional maple syrup to taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern