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Cozy Brown Butter Sweet Potato Casserole with Candied Pecan Streusel

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This cozy brown butter sweet potato casserole with candied pecan streusel was born from a distracted afternoon and a pan of butter I thought I’d ruined. Now, it’s the dish I’m most proud of, the one I bring to every fall gathering, and honestly, the one that makes me close my eyes after the first bite every single time.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed into 1-inch pieces
  • 6 tablespoons unsalted butter
  • 1/4 cup pure maple syrup
  • 1/2 cup whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup pecan halves or pieces
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish with a little butter or non-stick spray.
  2. Cook the sweet potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce the heat to medium-high and simmer for 12-15 minutes, or until the sweet potatoes are fork-tender. Drain them well in a colander and let them steam dry for a minute or two.
  3. Make the brown butter: While the sweet potatoes are cooking, place the 6 tablespoons of unsalted butter in your light-colored skillet or saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. Watch it closely: First, the butter will foam up, then the foam will subside, and you’ll see tiny golden-brown specks forming at the bottom of the pan. The butter will smell nutty and toasty. This whole process takes about 4-6 minutes. Once you see those bro…
  4. Mash the sweet potatoes: Transfer the drained sweet potatoes to a large mixing bowl. Add the warm brown butter, maple syrup, milk or heavy cream, vanilla extract, salt, pepper, cinnamon, and nutmeg. Using a hand mixer on low speed (or a potato masher), mash or beat until smooth and creamy. Taste and adjust as desired.
  5. Make the candied pecan streusel: In a medium bowl, combine the pecan halves, brown sugar, melted butter, cinnamon, salt, and flour. Stir with a fork until everything is well coated and the mixture looks crumbly.
  6. Assemble the casserole: Spread the mashed sweet potato mixture evenly into your prepared baking dish. Sprinkle the candied pecan streusel evenly over the top. Don’t press it down.
  7. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the streusel is golden brown and the sweet potato filling is bubbly around the edges.
  8. Rest and serve: Let the casserole cool on a wire rack for at least 10 minutes before serving. Serve warm.

Notes

For the best brown butter, use a light-colored pan and watch it closely—it goes from perfect to burnt in about 30 seconds. Let the sweet potatoes steam dry after draining to avoid a watery mash. The casserole can be assembled up to 2 days in advance and refrigerated; add 5-10 minutes to the baking time if baking from cold. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: sweet potato casserole, brown butter, candied pecans, streusel, Thanksgiving, fall, side dish, comfort food

Find it online: https://coracooks.com/cozy-brown-butter-sweet-potato-casserole-with-candied-pecan-streusel/