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Wholesome Brown Butter Sweet Potato Casserole with Cornflake Pecan Crunch

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A rich and wholesome sweet potato casserole with nutty brown butter and a crunchy cornflake pecan topping. Perfect for holidays or cozy dinners, this recipe is naturally sweetened and make-ahead friendly.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium-large), peeled and cubed into 1-inch pieces
  • 4 tablespoons unsalted butter (for browning)
  • 2 tablespoons maple syrup (pure maple syrup)
  • 1 teaspoon vanilla extract
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon (Ceylon cinnamon recommended)
  • 1/4 teaspoon ground nutmeg (freshly grated preferred)
  • 1 large egg, lightly beaten
  • 3 tablespoons unsalted butter (for topping)
  • 1 cup cornflakes, crushed slightly
  • 1/2 cup pecans, chopped
  • 2 tablespoons brown sugar (light or dark)
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 375°F (190°C). Peel sweet potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes until fork-tender. Drain well.
  2. While sweet potatoes cook, brown 4 tablespoons butter in a light-colored skillet over medium heat. Swirl occasionally until butter foams, then subsides, and brown specks form (about 4-6 minutes). Remove from heat immediately and pour into a heatproof bowl.
  3. Transfer drained sweet potatoes to a large mixing bowl. Mash with a potato masher or fork until mostly smooth with a few small chunks. Add browned butter (including brown bits), maple syrup, vanilla extract, salt, cinnamon, nutmeg, and beaten egg. Stir until well combined. Adjust seasoning to taste.
  4. In the same skillet, melt 3 tablespoons butter over medium heat and brown as before. In a small bowl, gently crush cornflakes with your hands. Add crushed cornflakes, chopped pecans, brown sugar, and salt. Pour hot brown butter over and stir until evenly coated.
  5. Grease a 9×13-inch baking dish with butter or cooking spray. Spread sweet potato mixture evenly into the dish. Sprinkle cornflake pecan topping over the surface, covering completely. Do not press down.
  6. Bake at 375°F (190°C) for 25-30 minutes, until heated through and topping is golden brown. If topping browns too quickly, tent with foil for the last 10 minutes. Let cool for 5-10 minutes before serving.

Notes

For make-ahead: Assemble casserole completely but do not bake. Cover and refrigerate up to 24 hours. Add 10-15 minutes to baking time. For crispiest topping, store topping separately and add just before baking. To freeze: Assemble unbaked, wrap tightly, freeze up to 3 months. Thaw overnight in refrigerator before baking. Brown butter requires full attention—watch closely to avoid burning. Let casserole rest 5-10 minutes before serving for best texture.

Nutrition

Keywords: sweet potato casserole, brown butter, cornflake pecan crunch, holiday side dish, Thanksgiving, vegetarian, gluten-free

Find it online: https://coracooks.com/wholesome-brown-butter-sweet-potato-casserole-with-cornflake-pecan-crunch/