Southern Maple Sweet Potatoes (Printable Version)
Velvety roasted sweet potatoes with maple, spices, raisins, and crunchy maple-pecan topping.
# Ingredients:
→ Sweet Potato Base
01 -
4 large sweet potatoes, peeled and cubed
02 -
30 ml olive oil
03 -
120 ml unsweetened almond milk
04 -
75 g brown sugar
05 -
80 ml pure maple syrup
06 -
1 teaspoon ground cinnamon
07 -
½ teaspoon ground nutmeg
08 -
½ teaspoon ground allspice
09 -
100 g raisins
→ Topping
10 -
120 g large marshmallows
11 -
90 g unsalted butter, chilled and cubed
12 -
150 g pecans, roughly chopped
13 -
60 ml pure maple syrup
14 -
½ teaspoon pure vanilla extract
# Steps:
01 -
Preheat oven to 200°C. Toss cubed sweet potatoes with olive oil and spread on a baking sheet. Roast for 30-40 minutes until tender and lightly caramelized.
02 -
In a large bowl, combine roasted sweet potatoes, almond milk, brown sugar, maple syrup, cinnamon, nutmeg, allspice, and raisins. Mash gently until smooth with some chunks remaining.
03 -
Transfer the sweet potato mixture into a greased 23x33 cm (9x13 inch) baking dish, smoothing the top evenly.
04 -
Evenly sprinkle half of the marshmallows over the sweet potato layer to embed them partially.
05 -
In a small bowl, combine chilled butter cubes, chopped pecans, maple syrup, and vanilla extract. Mix until crumbly and well combined.
06 -
Spread the maple-pecan topping evenly over the sweet potato layer with marshmallows.
07 -
Cover the dish with foil and bake at 175°C for 20 minutes. Remove foil, sprinkle remaining marshmallows, and bake uncovered for an additional 10 minutes until topping is golden and marshmallows are lightly melted.
08 -
Allow casserole to cool slightly for 10 minutes before serving to set and develop flavors.
# Notes:
01 -
To prevent marshmallows from disappearing, add half before baking covered and the remainder in the last 10 minutes uncovered.
02 -
This dish can be prepared ahead by roasting sweet potatoes in advance and assembling on the day of serving.
03 -
Store leftovers in an airtight container refrigerated up to 4 days; reheat in a 190°C oven until warmed through.