Ingredients
Sweet Potatoes and Seasoning
- 4 large organic sweet potatoes, peeled and cubed
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Casserole Filling
- 1/2 cup almond milk (or whole milk/plant-based milk of choice)
- 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
Topping
- 1 1/2 cups raw pecans
- 1/4 cup pure maple syrup
Instructions
- Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Season Sweet Potatoes: In a large bowl, toss the peeled and cubed sweet potatoes with extra virgin olive oil, ground cinnamon, and ground nutmeg, making sure each piece is evenly coated for optimal flavor.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes out in a single layer on the prepared baking sheet. Roast for 50-60 minutes or until they are tender, charred, and golden, turning once if desired. Remove from the oven and let them cool slightly.
- Prepare Baking Dish and Casserole Filling: Lower the oven temperature to 375°F (190°C) and lightly grease a large 9×13-inch baking dish. In a mixing bowl, combine the roasted sweet potatoes with almond milk, vanilla extract, brown sugar, maple syrup, ground cinnamon, nutmeg, allspice, soaked and drained raisins, and marshmallows. Gently mix until combined, allowing some sweet potatoes to mash while leaving some chunks for texture.
- Assemble Casserole: Transfer the sweet potato mixture to the greased baking dish, spreading it evenly. Distribute cubed butter pieces throughout the casserole mixture. For added indulgence, tuck a few extra marshmallows gently into the mixture all around.
- Prepare Pecan Topping: In a small bowl, stir together raw pecans and pure maple syrup until the pecans are well coated.
- Add Topping and Bake: Sprinkle the maple-pecan mixture generously over the casserole to cover it completely. Cover the dish with foil and bake in the preheated oven for 15 minutes.
- Finish Baking: Remove the foil and bake for an additional 15 minutes, or until the topping is golden brown and the marshmallows have melted and slightly browned on top.
- Cool and Serve: Take the casserole out from the oven and allow it to cool slightly before serving alongside your favorite main dishes and sides.
- Enjoy: Serve warm and enjoy this classic, sweet, and nutty casserole that’s perfect for holidays or a comforting meal.
Notes
- Soaking the raisins plumps them up and prevents them from drying out or being too chewy in the casserole. Soak in warm water for 10-15 minutes and drain before using.
- Feel free to substitute almond milk with any milk alternative or whole milk depending on dietary preferences.
- For an extra crunchy topping, you can toast the pecans lightly before mixing with maple syrup.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian