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Cozy Sweet Potato Casserole with Candied Pecans

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This cozy brown butter sweet potato casserole with candied pecan streusel is the result of a happy kitchen accident. It’s sweet, nutty, buttery, with a crunchy topping that makes everything better.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium-large), peeled and cubed into 1-inch pieces
  • 4 tablespoons unsalted butter
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup pecan halves or pieces
  • 1/4 cup unsalted butter, melted
  • 1/3 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven. While it’s heating, peel and cube your sweet potatoes into 1-inch pieces.
  2. Place the cubed sweet potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium-high and simmer for 12-15 minutes, until the potatoes are fork-tender. Drain them well in a colander and let them steam dry for 2-3 minutes.
  3. In a medium skillet or saucepan over medium heat, melt 4 tablespoons of unsalted butter. Swirl the pan occasionally. After 3-4 minutes, the butter will start to foam and sizzle. When small brown specks appear and the butter smells nutty, immediately remove from heat and pour into a heatproof bowl.
  4. Return the drained sweet potatoes to the warm pot or transfer to a large mixing bowl. Add the brown butter, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Mash with a potato masher until mostly smooth, or use a hand mixer for a creamier texture. Let the mixture cool for 5 minutes, then stir in the beaten egg.
  5. In a small bowl, combine the pecan halves, melted butter, brown sugar, flour, salt, and cinnamon. Stir until everything is well coated and the mixture looks like wet, clumpy sand.
  6. Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Sprinkle the candied pecan streusel evenly over the top.
  7. Place the dish in the preheated oven and bake for 25-30 minutes, until the streusel is golden brown and the sweet potato mixture is bubbling at the edges.
  8. Let the casserole rest for 5-10 minutes before serving. Serve warm.

Notes

Don’t skip browning the butter—it adds a nutty depth. Watch the butter closely as it can go from perfect to burnt in seconds. Let the sweet potatoes steam dry after boiling to prevent a watery casserole. Cool the sweet potato mixture before adding the egg to avoid scrambling. The streusel should be clumpy, not overmixed. You can boil and mash the sweet potatoes a day ahead.

Nutrition

Keywords: sweet potato casserole, brown butter, candied pecans, Thanksgiving side dish, holiday recipe, comfort food

Find it online: https://coracooks.com/cozy-sweet-potato-casserole-with-candied-pecans/