Southern Maple Sweet Potato (Print Version)

Tender sweet potatoes blended with maple syrup, topped with melted marshmallows and maple-glazed pecans for the perfect holiday side.

# Ingredients:

→ 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 - 1½ cups raw pecans
16 - ¼ cup pure maple syrup

# Steps:

01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a bowl, combine the cubed sweet potatoes with olive oil, cinnamon, and nutmeg, tossing until fully coated. Spread sweet potatoes in a single layer on the baking sheet and bake for 50-60 minutes until tender, charred, and golden. Remove from oven and allow to cool slightly.
02 - Preheat the oven to 375°F (190°C) and lightly grease a large 9x13 baking dish. In a bowl, combine the roasted sweet potatoes, milk, vanilla, brown sugar, maple syrup, cinnamon, nutmeg, allspice, raisins, and marshmallows. Mix until combined, allowing some sweet potato to mash while maintaining chunks for texture. Transfer mixture to the prepared baking dish, spreading evenly. Distribute pieces of butter throughout the casserole and gently press additional marshmallows into the mixture.
03 - In a bowl, combine pecans and maple syrup, stirring until thoroughly coated. Distribute the pecan topping evenly over the sweet potato mixture until fully covered. Cover the baking dish with foil.
04 - Bake the covered casserole for approximately 15 minutes. Remove the foil and continue baking for an additional 15 minutes until the topping is golden brown and marshmallows have melted. Remove from the oven and allow to cool slightly before serving.

# Notes:

01 - Leftovers can be stored in a tightly sealed container in the refrigerator for up to 4 days for optimal freshness.
02 - For make-ahead preparation, roast the sweet potatoes in advance, cool completely, and store in an airtight container in the refrigerator until needed. Allow to return to room temperature for a few minutes before assembling.
03 - To create plump and tender raisins, soak them in boiling water for 5-10 minutes, then drain before adding to the recipe. For an adult-friendly variation, soak raisins in rum or bourbon.
04 - For a traditional option, substitute with a pecan crumble topping.
05 - For a vegan alternative, refer to the Vegan Skillet Sweet Potato Casserole recipe.

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