Description

Creamy roasted sweet potatoes, kissed with maple syrup and warm spices, topped with gooey marshmallows and maple-glazed pecans—this casserole is a holiday masterpiece. It’s indulgent, nostalgic, and absolutely irresistible. Whether it’s Thanksgiving, Christmas, or a cozy Sunday feast, this dish will steal the show and probably be the first thing gone from the table.

Ingredients

Scale

Sweet Potato Filling

8 large sweet potatoes, peeled & cubed
4–5 tbsp olive oil
2 tsp cinnamon + 1 tsp nutmeg (for roasting)
1 cup almond milk (or milk of choice)
8 tbsp unsalted butter, cubed
⅔ cup brown sugar
½ cup pure maple syrup
2 tsp cinnamon + ¼ tsp nutmeg + pinch allspice
4 tsp vanilla extract
2 cups raisins, soaked & drained

Topping

4 cups mini marshmallows
3 cups pecans
½ cup pure maple syrup
Optional: flaky sea salt, orange zest, or splash of bourbon

Instructions

Roast Potatoes: Preheat oven to 400°F. Toss sweet potatoes with oil, cinnamon & nutmeg. Roast 25–30 min until caramelized & tender.
Mash & Mix: Reduce oven to 350°F. Mash potatoes until smooth. Mix in milk, butter, brown sugar, maple syrup, spices & vanilla. Fold in raisins.
Assemble: Spread filling in a greased 9×13 dish. Top with marshmallows.
Pecan Glaze: Toss pecans with ½ cup maple syrup. Sprinkle over marshmallows.
Bake: 25–30 min until marshmallows are golden and pecans are toasted. Rest 10 min before serving.

Notes

For a grown-up twist, stir 2 tbsp bourbon into the filling before baking—it adds incredible depth and warmth.

Prep Time: 25 min
Cook Time: 30 min