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Cozy Maple Brown Butter Sweet Potato Casserole

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This cozy maple brown butter sweet potato casserole is the dish that steals the show at any fall gathering. The brown butter adds a deep, nutty richness, while the pecan crumble topping provides the perfect crunch.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/4 cup unsalted butter (for browning)
  • 1/3 cup pure maple syrup
  • 1/4 cup heavy cream
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup chopped pecans
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Instructions

  1. 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. Cook for 12-15 minutes until fork-tender. Drain and let steam dry for a few minutes.
  2. While potatoes cook, make the brown butter: Cut 1/4 cup unsalted butter into pieces and place in a small, light-colored saucepan. Heat over medium heat, swirling occasionally, until butter melts, foams, and turns golden with brown specks and a nutty aroma (about 3-4 minutes). Remove from heat immediately and pour into a heatproof bowl.
  3. Transfer drained sweet potatoes to a large mixing bowl. Mash until mostly smooth with a few small lumps. Add brown butter, maple syrup, heavy cream, beaten eggs, vanilla, cinnamon, nutmeg, and salt. Mix until well combined. Taste and adjust seasoning if desired.
  4. In a medium bowl, combine flour, brown sugar, salt, and cinnamon. Add cold, cubed butter. Use a pastry cutter or two forks to cut butter into dry ingredients until mixture resembles coarse meal with pea-sized butter pieces. Stir in chopped pecans. Do not overwork.
  5. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread sweet potato mixture evenly in the dish. Sprinkle pecan crumble topping evenly over the top. Bake for 30-35 minutes until topping is golden brown and filling is bubbling around edges. Let cool for at least 10 minutes before serving.

Notes

For best results, let the sweet potatoes steam dry after boiling to avoid a watery casserole. Use room temperature eggs to prevent seizing the brown butter. If topping browns too quickly, tent with foil for the last 10 minutes of baking. This casserole can be assembled a day ahead and refrigerated unbaked; add 10-15 minutes to baking time.

Nutrition

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

Find it online: https://dinadishes.com/cozy-maple-brown-butter-sweet-potato-casserole-easy-fall-recipe/