Browned Butter Sweet Potato Casserole

11.14.2012

I’m not a huge casserole fan but this is the best sweet potato thing I’ve ever eaten! It’s time for dinner and I would rather just skip the dinner meal and have a heaping plate of this in its place. I would be happy if this were the only thing I had to eat for the thanksgiving feast =).
Growing up I never cared for sweet potato anything but that has definitely changed. Now I say it’s a Thanksgiving must! It’s basically a dessert that passes for a side, so how could you not love it?
This recipe is a pretty basic recipe. I chose not to add in any spices, cream, citrus or even vanilla because I didn’t want to drown out any of that incredible browned butter flavor. Some of you may be thinking this girl puts browned butter in everything. And I say, well why not? My motto: if it’s going to have butter it may as well be browned. There are some exceptions to that but not many. Browned butter enhances everything that’s lucky enough to contain it’s goodness. When it’s added to something along with brown sugar it seems to give it a caramel-y flavor. Another highlight of make this recipe is that you won’t need to light any scented candles for the holiday =). To me browned butter is basically the best scent in the world. I want to cook it sometimes just so my home can be filled with it’s captivating, delightfully fragrant, nutty, caramel-like smell. Does it come in perfume?
The other thing I chose to do with this recipe is yo use two toppings. Why stick with just one? That way it gives people two options to choose from, the marshmallow or crunchy pecan corn flake topping. I always take a scoop that has half of each because I love them both. Enjoy and Happy Holidays!

Browned Butter Sweet Potato Casserole

Yield: 12 servings

Browned Butter Sweet Potato Casserole

Ingredients

  • 5 lbs sweet potatoes
  • 1/2 cup salted butter, diced into 1-inch pieces
  • 1/2 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1/4 tsp salt
  • 3 large eggs
  • 1/3 cup milk
  • Topping
  • 2 1/4 cups crushed corn flakes (begin with about 5 cups and crush to about 2 1/4 cups)
  • 1/2 cup chopped pecans (I used pre-chopped pecan chips to save time)
  • 1/4 cup packed light-brown sugar
  • 1/4 cup salted butter, diced into 1-inch pieces
  • 3 cups miniature marshmallows

Directions

  • Preheat oven to 400 degrees. Pierce each sweet potato several times with a fork and transfer to a rimmed cookie sheet. Bake about 1 hour, or until very tender when pierced with a fork. Meanwhile brown 1/2 cup butter in a medium saucepan over medium heat, swirling pan occasionally (for stages of browning butter see notes below).
  • Remove potatoes from oven and reduce oven temperature to 350. Cut each in half and scoop out flesh into a large mixing bowl. Mash potatoes with a potato masher. Pour in 1/2 cup browned butter, using a rubber spatula to scrape excess butter from pan, add granulated sugar, 1/4 cup light-brown sugar and salt then using an electric hand mixer set on low speed, blend together until well combine. Add in eggs and mix until well blended, then pour in milk and mix until well blended. Pour mixture into a buttered 13 x 9 baking dish and spread into an even layer.
  • Brown remaining 1/4 cup butter in a saucepan. Pour crushed cornflakes into a mixing bowl, along with chopped pecans and 1/4 cup light-brown sugar and mix to combine. Pour browned butter over mixture and toss to evenly coat. Spread mixture into diagonal rows over mashed sweet potato mixture leaving about a 1 1/2-inch gap between rows. Bake in preheated oven (350 degrees) for 30 minutes, then remove from oven and spread marshmallows between rows of corn flake topping. Return to oven and bake until marshmallows are lightly golden about 8 - 12 minutes (I didn't brown mine much because I like the contrast of color between the white of the marshmallow and golden brown of the corn flake topping). Serve warm. Store in refrigerator in an airtight container.
  • Stages of browning butter: butter will first melt, it will become lemony yellow and after a minute or two it will begin to splatter a bit, then it will foam and begin to smell nutty, then little brown specks will begin to appear in the center of the golden foamy bubbles - this is when you remove it from heat. I wait just a few seconds for a generous amount of specs maybe a 2-inch circle before removing from heat. Color wise it should go from a yellow, to golden tan, to an orange-y toasty golden brown. I personally like to push it to the limit before removing from heat to get a really nice browned flavor, be sure you don't take it off too early while also not waiting too long.
  • Note that if you are making this in advance to refrigerate then bake the following day, don't add the corn flake topping until baking or it will become stale. Also I'd recommend placing cold casserole in cool oven and let it preheat with oven.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2012/11/browned-butter-sweet-potato-casserole/

37 comments

  • sally @ sallys baking addiction: i put brown butter in EVERYTHING when i can jaclyn!! so, no.. i do not think you are nuts! love the marshmallow diagonal design on top. :) sweet tater casserole is my favorite thanksgiving side dish :) November 15, 2012 at 4:15am Reply

  • Jessica: This sounds wonderful! I love that it gives people two options! November 15, 2012 at 9:00am Reply

  • mixedmethod: This looks delicious! I’m going to add it to my list of things to make for Thanksgiving! November 15, 2012 at 9:23am Reply

  • Chung-Ah | Damn Delicious: Oh my goodness – this is absolutely amazing! And that presentation – GORGEOUS! If I make this for Thanksgiving, I am going to get so many compliments. I thank you in advance! November 15, 2012 at 5:14pm Reply

  • Loretta E.: Love the browned butter, pattern, crunchy topping…It looks great! November 16, 2012 at 10:29pm Reply

  • Dina: i like your design. pretty! November 17, 2012 at 5:03pm Reply

  • flammie: I’m making this right now for tomorrows feast. I’m putting them back in the skins for a cute individual presentation. I can’t wait to taste it!! Question: should I bake it all off today and simply reheat tomorrow? Or prepare it but only bake tomorrow? Thanks November 21, 2012 at 12:15pm Reply

    • Jaclyn: I would recommend simply preparing it today without baking BUT leave the topping off or the corn flake topping will become stale/soggy. Refrigerate then bake it tomorrow and add corn flake topping just before baking. Also start it out in a cool oven – let it preheat with oven(basically just allowing it more time to warm). I hope that helps and I hope you have a great Thanksgiving! November 21, 2012 at 5:02pm Reply

  • dclare designs: I totally made this tonight for thanksgiving…and everyone loved it! I wasn’t even allowed to take any home, people wanted to take it home. :) this was my first time making a sweet potato dish and I thank you! Everything I have made from this site has been 100% awesome! Thank you for all you post.

    Deidre and the rest of my family are thankful :) November 23, 2012 at 12:48am Reply

    • Jaclyn: You are very welcome! I’m so glad to hear you and your family enjoyed this! I myself made it twice last week, isn’t Thanksgiving just great! Thanks so much for your kind comment! November 27, 2012 at 11:51pm Reply

  • Monique @Ambitious Kitchen: I love this Jaclyn! Omg we made a sweet potato dish yesterday and I wanted to drizzle brown butter all over it. November 23, 2012 at 11:27am Reply

  • Julie: Hi Jaclyn,

    If I double this, how long do you recommend cooking? November 30, 2012 at 8:27pm Reply

    • Jaclyn: Hi Julie, I would recommend doubling the recipe placing it in two 13×9 baking dishes, you’d likely just bake them for the same amount of time side by side. I hope you love it =)! December 2, 2012 at 11:22pm Reply

  • MICHELLE: JUST WONDERING HOW NECESSARY THE EGGS ARE? DO WE REALLY NEED THEM? ARE THEY MORE FOR HOLDING THE CASSEROLE TOGETHER, OR SOME OTHER REASON?
    THANKS! October 8, 2013 at 12:39pm Reply

    • Jaclyn: They are to hold the casserole together they act as a binder. Not sure how this would turn out without them? October 14, 2013 at 7:59pm Reply

  • Sandy Ward: Can the casserole be made ahead and frozen? November 11, 2013 at 10:23pm Reply

    • Jaclyn: I think that would be fine, I would just keep the topping separate until ready to bake though. And be sure it’s fully thawed before you bake it. November 16, 2013 at 9:24am Reply

  • Talia: Can I substitute almond milk for the milk? Same measurement? And I know this is blasphemy, but my boyfriend is Kosher, what’s the ratio if I do it with margarine instead. Or maybe coconut oil… because margarine is gross. November 12, 2013 at 1:14pm Reply

    • Jaclyn: Yes you could sub almond milk (I would use unsweetened) and the coconut oil would probably be fine but I would reduce it by a few tablespoons (and not brown it of course). November 15, 2013 at 7:39pm Reply

  • Mollie: Hi Jaclyn! This will be my first year cooking Thanksgiving diner (the whole thing…ek!) I can’t wait to try this recipe – it looks incredible and I absolutely love the presentation. I have a hardware question for you. Is it imperative that I use a potato masher to mash the sweet potatoes or would a fork suffice? Thanks! November 17, 2013 at 3:00pm Reply

    • Jaclyn: A fork would probably work okay it might just take a lot longer. I hope you love it if you do make it Mollie! November 17, 2013 at 9:29pm Reply

  • sadie: Hi jaclyn, today will be my first time making this. I’m making this dish for an event, and I need to make enough to feed a hundred people or more. Can I make it in a disposable pan, and what suggestions do you have for me since it would require more ingredients. November 22, 2013 at 6:13am Reply

    • Jaclyn: Yes you should be fine to do it in disposable pans, you’d probably be fine to do double batches if you can find a pans large enough (basically twice as big as a 13×9). Then as far as the recipe goes I’d keep all the ratios the same, just plan accordingly for the number of servings you need (and even though you will be serving 100 people or more I might count on a little less because not everyone likes sweet potatoes (crazy people :)). November 22, 2013 at 7:47am Reply

  • Beth: Hello! I made this last year and it was phenomenal! I’m remaking it this year, but I’ll be premaking it. I was wondering if it’s ok to mix the butter with the topping ahead of time, then put the topping in baggies for the next day, or if I should wait and mix the butter with the corn flake mixture when I’m re-heating the casserole? Thanks! November 23, 2013 at 5:25pm Reply

    • Jaclyn: I would wait to add the butter to the topping until the next day so that it’s not stale-ish. I’m so glad you made it last year and enjoyed it :)! November 24, 2013 at 2:04pm Reply

  • Mary: Hi! Just out of curiosity, why do you dice the butter into one inch pieces if you are browning it? November 27, 2013 at 6:48pm Reply

    • Jaclyn: For even melting. If you don’t dice it then some of the butter starts to heat quicker than that that’s still working on melting. I’ve just found it works best to dice it first. Good question :). November 27, 2013 at 8:05pm Reply

      • Mary Cassidy: Makes sense. Thanks for getting back to me so quickly! Can’t wait to make this tomorrow :) Happy Thanksgiving! November 27, 2013 at 8:09pm Reply

        • Jaclyn: Happy Thanksgiving to you Mary! November 28, 2013 at 7:09am Reply

  • Leonor Hernandez: I served this today at the PotLuck we had this afternoon for our newly opened Extra Store. I knew I would need to bring something extra special since this would be our first Thanksgiving PotLuck at our new location. Wow this dish really exceeded my expectations! The compliments were rolling and the eyes were expressing such bliss, it was the talk of the table. Every employee wanted to know the ingredients so, I will be leaving your website info our breakroom for tomorrow. Thanks Jacklyn for sharing your truly extra special dish, it made us all very happy, we really enjoyed the two toppings! November 27, 2013 at 7:11pm Reply

    • Jaclyn: I’m so happy to hear everyone enjoyed this sweet potato casserole Leonor! Thanks so much for sharing my site that’s so nice of you:)! November 27, 2013 at 8:03pm Reply

  • Melissa: Oh. My. Gosh. This was AWESOME. I wasn’t even going to make a sweet potato dish this year, because neither my sister nor my boyfriend really care for yams (weirdos), but upon my mom’s insistence, I found your recipe and set to work. Let me just say that EVERYONE, my sister and boyfriend included, absolutely LOVED this! My boyfriend actually said this was one of the best things he’d ever eaten! Thank you sooo much. This will definitely become an annual Thanksgiving dish. :) November 28, 2013 at 7:28pm Reply

    • Jaclyn: So happy to get that great review of this recipe Melissa :)! I hope you and your loved ones had such a great Thanksgiving! Thanks for your comment! November 28, 2013 at 8:04pm Reply

  • Thanksgiving in France! | An American in France: […] potatoes are one of the easiest things to make. Browned Butter Sweet Potato Casserole – I made this recipe twice (we celebrated two different Thanksgiving meals last week). With my in-laws I didn’t […] December 2, 2013 at 3:24pm Reply

  • Zipora: Looks amazingly delicious. Could you please let me know how to reduce the ingredients to serve 8.
    Also could I use chopped hazelnuts. My grandson is allergic to tree nuts. August 29, 2014 at 11:30pm Reply

    • Jaclyn: Yes you’d be fine to use the hazelnuts instead, and I would just cut everything back to 2/3 the original amount and probably bake in an 11 by 7 inch dish. I hope you love it! September 15, 2014 at 10:07pm Reply

  • Janet: My sister made a good recommendation-because everyone loves the topping so much, she puts a layer of the pecan mixture in the middle of the potatoes! November 20, 2014 at 10:43pm Reply

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