Ingredients

4 large organic sweet potatoes, peeled and cubed

2-3 tablespoons extra virgin olive oil

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup almond milk (or whole milk/plant-based milk of choice)

2 teaspoons vanilla extract

4 tablespoons unsalted butter, cubed into small pieces

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 and drained

2 cups marshmallows

1 ½ cups raw pecans

¼ cup pure maple syrup (for topping)

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: In a bowl, toss the cubed sweet potatoes with olive oil, 1 teaspoon cinnamon, and ½ teaspoon nutmeg until evenly coated.

Step 3: Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 50-60 minutes, until tender, golden, and slightly charred. Remove and let cool slightly.

Step 4: Reduce oven temperature to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Step 5: In a large bowl, combine the roasted sweet potatoes, almond milk, vanilla extract, brown sugar, maple syrup, 1 teaspoon cinnamon, ⅛ teaspoon nutmeg, allspice, soaked raisins, and marshmallows. Gently mix until combined, allowing some sweet potato to mash but leaving chunks.

Step 6: Transfer the mixture to the prepared baking dish, spreading evenly. Dot the top with cubed butter pieces. For extra indulgence, tuck in a few additional marshmallows throughout the casserole.

Step 7: In a small bowl, stir together the pecans and ¼ cup pure maple syrup until well coated. Spread this topping evenly over the casserole.

Step 8: Cover the dish with foil and bake for 15 minutes. Then remove the foil and bake for another 15 minutes, or until the topping is golden brown and marshmallows have melted.

Step 9: Remove from oven and let cool slightly before serving. Enjoy with your favorite sides and main dishes.

Tips & Variations

Soak raisins in warm water for 10 minutes before adding to soften their texture and plump them up.

For a nut-free version, omit the pecans and consider topping with toasted coconut flakes instead.

Add a pinch of cayenne pepper to the filling for a subtle spicy kick that complements the sweetness.

Use vegan butter and plant-based milk to make this casserole dairy-free.

FAQs

Can I prepare this casserole in advance?

Yes, you can assemble the casserole a day ahead, cover it tightly, and refrigerate. Bake as directed when ready to serve, adding extra baking time if baking from cold.