Pureed Spiced Maple Sweet Potato Casserole

Creating meals that are accessible and flavorful is at the heart of my mission as both a speech-language pathologist and a cook. Each dish needs to be enjoyable for all, regardless of texture needs, and filled with enough nuance to keep even the most refined palates intrigued. Today’s recipe, Pureed Spiced Maple Sweet Potato Casserole is a testament to that commitment, combining warmth, sweetness, and spice in a beautifully balanced dessert. This recipe offers layers of flavor and texture, suitable for different IDDSI levels, while maintaining the cozy familiarity of sweet potatoes and marshmallow fluff.

IDDSI Level 4 Pureed Spiced Maple Sweet Potato Casserole Recipe

The inspiration behind this pureed dish stems from my years of working with patients and their families who longed to enjoy food experiences that were as rich and complex as their memories of holiday dinners and special gatherings. The smooth and airy quality of sweet potato mousse, complemented by the nostalgia of marshmallow fluff and the elevated touch of spiced maple syrup, makes this dessert a showstopper.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Dessert, Side Dish

Cuisine: American

Calories: 260

Ingredients Equipment Method Video Notes

Ingredients

  

Main Ingredients

• 2 medium sweet potatoes peeled and cubed
• 1/2 cup heavy cream or full-fat coconut milk for dairy-free option
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• 1/2 cup marshmallow fluff
• Pinch of salt

Spiced Maple Drizzle

• 1/4 cup maple syrup
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 tablespoon butter or dairy-free alternative

Optional Toppings

• Candied Pecan Butter
• A light sprinkle of sea salt flakes

Equipment

• Saucepan (for boiling sweet potatoes)
• Food processor or blender
• Small saucepan (for spiced maple drizzle)
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Dessert cups or ramekins

Method

 

1. Boil the sweet potato cubes in a pot of water for 15-20 minutes or until very tender. Drain and let cool slightly. Transfer the cooked sweet potatoes to a food processor or blender and blend until smooth.
2. Add the heavy cream, maple syrup, vanilla extract, and a pinch of salt to the blended sweet potatoes. Blend again until the mixture is light and fluffy.
3. In a small saucepan over low heat, melt the butter and stir in the marshmallow fluff, maple syrup, cinnamon, and ground cloves. Warm the mixture until aromatic, about 2-3 minutes. Remove from heat and set aside.
4. Spoon the sweet potato mousse into dessert cups or bowls. Gently fold in the marshmallow fluff with a spatula, creating subtle swirls for a marbled effect or fully blending it for an even distribution.
5. Drizzle with the spiced maple syrup and top with candied pecan butter and a sprinkle of sea salt flakes if desired. Serve immediately or chill for 1-2 hours for a colder, firmer mousse.

Video

Notes

IDDSI Texture Modifications:

• Minced & Moist 5 (MM5): Split your cooked sweet potatoes, blending half and mincing the other half to 4mm. Serve as above.
• Soft & Bite-sized 6 (SB6): You may leave the sweet potatoes cubed, but be sure to measure for pieces <15mm. Serve as above.
• Easy to Chew 7 (EC7): This recipe is naturally easy to chew; some may be able to tolerate finely chopped candied pecans as a topping.

Macro Adjustments:

• Protein: Swap half of the cream with Greek yogurt. You can puree tofu and mix well with some pureed sweet potato.
• Fats: Use heavy cream and extra butter in the drizzle, add more candied pecan sauce if you want to additional fats. Swap in light coconut milk, bring marshmallow fluff down to 1/4 cup, and/or skip pecan toppings if you’re trying to reduce.
• Carbs: Reduce maple syrup in both mousse and drizzle by half or use a sugar-free maple syrup; skip the marshmallow fluff to control carbs.

Dietary Swaps:

• Gluten-free: Double check the fluff but should already be gluten free
• Dairy-free/Vegan: Swap in full fat coconut milk and vegan butter. Dandies is a great vegan marshmallow fluff.

Low-Spoons Shortcuts:

• Skip the food processor and mash sweet potatoes with a fork or potato masher (checking for uniform texture) to save dishes
• Steam sweet potatoes in the microwave instead of boiling
• Skip the drizzle portion and just top with maple syrup over the mousse and dust with cinnamon.

Achieving the Right Consistency
Ensure that the sweet potatoes are cooked until very soft before blending. For Level 4, using a fine mesh sieve can help achieve a perfectly smooth consistency.

Balancing Sweetness and Spice
The combination of sweet potatoes, marshmallow fluff, and spiced maple syrup creates a naturally sweet dish. Adjust the maple syrup and cinnamon to taste if you prefer a milder or more pronounced spice profile.

Incorporating Fluff Without Changing Texture
Gently folding in the marshmallow fluff instead of fully blending it adds a subtle layer of flavor without altering the texture too much. This step is optional for Level 4 but can add visual and flavor interest for Levels 5 and up.

This Pureed Spiced Maple Sweet Potato Casserole is a blend of comfort and sophistication, making it perfect for any gathering or special occasion. The natural sweetness of the sweet potatoes pairs harmoniously with the light, airy marshmallow fluff, while the spiced maple syrup adds an elevated touch that makes each bite feel special. By making modifications for IDDSI compliance, this dish can be enjoyed by everyone, turning an everyday meal into an inclusive celebration.

Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.

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