Description
This Brown Butter Sweet Potato Casserole combines creamy mashed sweet potatoes with nutty brown butter and a crunchy pecan topping for the ultimate comforting side dish.
Ingredients
Scale
- 4 cups mashed sweet potatoes (about 3 large)
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, browned
- 1/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup melted butter (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- Boil peeled and cubed sweet potatoes until fork-tender, then mash until smooth.
- Add brown sugar, browned butter, milk, eggs, vanilla, and salt to the mashed sweet potatoes and mix until fully combined.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a bowl, combine flour, brown sugar, chopped pecans, and melted butter until crumbly.
- Sprinkle the topping evenly over the sweet potato base.
- Bake for 30 to 35 minutes or until the topping is golden brown and crispy.
- Let rest for 10 minutes before serving.
Notes
- Use a hand mixer for a creamier sweet potato base.
- Toast the pecans slightly before using for added flavor.
- Can be assembled a day ahead and refrigerated before baking.