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Perfect Brown Butter Pecan Sweet Potato Casserole

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This Perfect Brown Butter Pecan Sweet Potato Casserole features a creamy sweet potato base with nutty browned butter and a crunchy pecan topping. It’s a quick, easy, and crowd-pleasing side dish perfect for fall gatherings and holiday feasts.

Ingredients

Scale
  • 4 medium sweet potatoes (about 2 pounds)
  • 1/2 cup unsalted butter (for the base)
  • 1/4 cup packed light brown sugar (for the base)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup unsalted butter (for the topping)
  • 1 cup pecan halves, roughly chopped
  • 1/2 cup packed light brown sugar (for the topping)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt (for the topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Peel and cube the sweet potatoes into 1-inch chunks. Place them in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until fork-tender. Drain well in a colander and let them steam dry for a few minutes.
  3. Transfer the drained sweet potatoes to a large mixing bowl. Mash them with a potato masher or fork until smooth. Let them cool for about 5 minutes.
  4. In a medium skillet over medium heat, melt 1/2 cup of butter. Swirl the pan occasionally as it melts. The butter will foam, then the foam will subside, and you’ll see brown specks forming at the bottom. This takes about 5-7 minutes. Once it smells nutty and has a deep amber color, remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking process.
  5. To the mashed sweet potatoes, add the browned butter, 1/4 cup brown sugar, eggs, vanilla extract, salt, and cinnamon. Stir with a whisk or spatula until everything is well combined.
  6. Pour the sweet potato mixture into the prepared baking dish and spread it evenly with a spatula. Set aside.
  7. In the same skillet (no need to wash it), melt the remaining 1/2 cup of butter over medium heat. Brown it again using the same method. Stir in the 1/2 cup brown sugar, flour, and salt until it forms a thick, grainy paste. Fold in the chopped pecans, making sure they’re evenly coated.
  8. Drop spoonfuls of the pecan topping over the sweet potato base. Don’t spread it—leave it in clumps.
  9. Place the dish in the preheated oven and bake for 25-30 minutes, until the topping is golden brown and the edges of the casserole are bubbling. If the topping is browning too quickly, tent the dish loosely with foil for the last 10 minutes.
  10. Let the casserole cool on a wire rack for at least 10 minutes before serving. Serve warm or at room temperature.

Notes

For best results, use room temperature eggs to prevent the butter from seizing. Don’t overmix the sweet potato base to avoid a gummy texture. Watch the butter closely when browning—it can go from perfect to burnt in seconds. The casserole can be assembled a day ahead (without the topping) and refrigerated; add the topping just before baking. Leftovers keep in the fridge for up to 4 days and can be reheated in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: sweet potato casserole, brown butter, pecan topping, Thanksgiving side, fall recipe, comfort food

Find it online: https://prismtaste.com/perfect-brown-butter-pecan-sweet-potato-casserole/