variation
For a different twist, try adding chopped apples or pears to the sweet potato mixture. You can also substitute pecans with walnuts or even add coconut flakes for added flavor and texture.
FAQs
Q: Can I make this casserole ahead of time?
A: Yes, you can prepare it a day in advance. Just store it in the fridge and bake it before serving.
Q: Can I use canned sweet potatoes instead of fresh ones?
A: Yes, but fresh sweet potatoes provide a better taste and texture. If using canned, make sure to drain them well.
Q: What is the best way to reheat leftover casserole?
A: You can reheat it in the oven at 350°F (175°C) until warmed through, or use the microwave if you’re in a hurry.
Southern Maple Sweet Potato Casserole
A tasty and comforting dish perfect for family gatherings and holidays, featuring sweet potatoes and maple syrup with a crunchy topping.
Main Ingredients
- 3 cups Sweet potatoes, peeled and cubed (Use fresh for the best flavor.)
- 1/2 cup Maple syrup
- 1/4 cup Brown sugar (Reduce if a less sugary option is preferred.)
- 1/2 cup Raisins
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg (Add more spices like ginger or cloves for extra warmth.)
- 2 cups Marshmallows (Use dairy-free marshmallows for a vegan version.)
- 1 cup Pecans, chopped (Can substitute with walnuts.)
- 1/4 cup Butter or vegan alternative (Use a vegan butter for a dairy-free option.)
Preparation
- Preheat the oven to 350°F (175°C).
- Peel and cube the sweet potatoes, then boil or steam them until tender.
- In a large mixing bowl, mash the sweet potatoes and mix in maple syrup, brown sugar, raisins, and spices until well combined.
Baking
- Transfer the mixture to a greased baking dish and top with marshmallows and a crunchy maple-pecan topping.
- Bake for 25-30 minutes or until the topping is golden and the casserole is heated through.
Serving
- Serve warm, especially during the holidays.
Store leftovers in the refrigerator for about 3-4 days. You can freeze it for longer storage. Use a freezer-safe container.
