Ingredients
Scale
- ROASTED SWEET POTATOES:
- 4 large organic sweet potatoes, peeled + cubed
- 2–3 Tbsps extra virgin olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- FILLING:
- ½ cup Almond milk (or whole milk/plant-based milk)
- 2 tsps vanilla extract
- 4 Tbsps unsalted butter, cubed
- ⅓ cup organic brown sugar
- ¼ cup pure maple syrup
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of ground allspice
- 1 cup organic raisins, soaked + drained
- 2 cups marshmallows
- TOPPING:
- 1 ½ cups raw pecans
- ¼ cup pure maple syrup
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Toss sweet potatoes with olive oil, cinnamon, and nutmeg. Spread in a single layer on baking sheet.
- Roast for 50-60 minutes until tender and golden. Remove and let cool slightly.
- Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
- Mix roasted sweet potatoes with milk, vanilla, brown sugar, maple syrup, cinnamon, nutmeg, allspice, raisins, and marshmallows.
- Scoop mixture into baking dish. Dot with butter and press in extra marshmallows.
- Combine pecans and maple syrup for topping. Spread evenly over casserole.
- Cover with foil, bake for 15 minutes. Remove foil, bake another 15 minutes until golden.
- Let cool slightly before serving.
Notes
- Soak raisins in warm water for 10 minutes before draining.
- For extra richness, substitute heavy cream for milk.
- Cover leftovers tightly and refrigerate for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 1 hour 30 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 15mg