Description
A comforting and easy sweet potato casserole topped with a crunchy brown butter pecan crumble, perfect for cozy dinners and casual gatherings.
Ingredients
Scale
- 3 cups mashed sweet potatoes (about 3 medium sweet potatoes), peeled and boiled or roasted
- 4 tablespoons unsalted butter, divided
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/4 cup all-purpose flour
- Optional: 2 tablespoons heavy cream
Instructions
- Peel and chop 3 medium sweet potatoes into 2-inch chunks. Boil in salted water until fork-tender, about 15-20 minutes, or roast at 400°F (200°C) for 30-35 minutes. Drain well.
- Transfer hot sweet potatoes to a mixing bowl. Add 2 tablespoons unsalted butter, 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 1/2 teaspoon salt. Stir in 2 tablespoons heavy cream if using. Mash with a potato masher or electric mixer until smooth and creamy. Adjust sweetness or salt as desired.
- In a small skillet over medium heat, melt the remaining 2 tablespoons butter. Cook, swirling occasionally, until butter turns golden-brown and smells nutty (3-5 minutes). Remove from heat.
- Add 1 cup chopped pecans to the browned butter, stirring to coat. Return to medium heat and toast for 2 minutes, stirring constantly. Remove from heat.
- Stir 1/4 cup all-purpose flour into the pecan and brown butter mixture until clumps form, creating the crumble topping. Let cool slightly.
- Spread mashed sweet potatoes evenly in a 9×9-inch baking dish. Sprinkle the brown butter pecan crumble evenly on top.
- Preheat oven to 350°F (175°C). Bake uncovered for 25-30 minutes, until topping is golden and crisp and sweet potato layer is heated through.
- Let casserole sit for 5 minutes before serving.
Notes
If sweet potatoes are watery, drain thoroughly and mash while hot for best texture. Use a light-colored pan to brown butter to monitor color changes. Toast pecans separately for extra crunch if desired. Can prepare sweet potatoes and crumble a day ahead and bake before serving. For gluten-free, substitute flour with almond flour. For dairy-free, replace butter with coconut oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 280
- Fat: 12
- Carbohydrates: 36
- Fiber: 5
- Protein: 3
Keywords: sweet potato casserole, brown butter pecan crumble, cozy recipe, easy side dish, holiday side, comfort food