Browned Butter Sweet Potato Casserole

11.16.2015

Have you tried this Browned Butter Sweet Potato Casserole yet? I originally shared this recipe Nov. 14, 2012 but I wanted to update the photos as well as remind everyone that this should be the only sweet potato casserole recipe you should be using this Thanksgiving :). I thought trying and sharing a different sweet potato casserole recipe but really there’s just no point. I know I can’t top this one. It is my go to every year and it’s always a crowd pleaser! I never used to care for sweet potato casserole then I added browned butter to it as well as a crisp cornflake and pecan topping and everything changed. Turn those sweet potato haters into sweet potato lovers with this recipe, seriously!

Browned Butter Sweet Potato Casserole | Cooking Classy

This sweet potato dish has the best of everything and just the right amount of contrast with it’s creamy sweet potatoes, gooey melty marshmallows and that finishing crisp you get from the cornflakes and crunchy pecans. This casserole is heavenly. Who know the word casserole and heavenly could ever go together in the same sentence but it just does with this one. Try it and see for yourself! It might just become a family favorite for your family too!

For make ahead you can prepare the sweet potato portion the day before and refrigerate but wait until the following day to add the butter to the topping and wait to add the topping to the casserole until you’re just ready to bake and serve so it doesn’t go stale.

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Browned Butter Sweet Potato Casserole | Cooking ClassyBrowned Butter Sweet Potato Casserole | Cooking Classybrowned_butter_sweet_potato_casserole_step1. browned_butter_sweet_potato_casserole_step2. browned_butter_sweet_potato_casserole_step3. browned_butter_sweet_potato_casserole_step4. browned_butter_sweet_potato_casserole_step5. browned_butter_sweet_potato_casserole_step6. browned_butter_sweet_potato_casserole_step7. browned_butter_sweet_potato_casserole_step8. browned_butter_sweet_potato_casserole_step9. browned_butter_sweet_potato_casserole_step10Browned Butter Sweet Potato Casserole | Cooking Classy

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Browned Butter Sweet Potato Casserole

5 from 2 votes

Yield: 12 servings

Ingredients

Sweet Potatoes

  • 5 lbs sweet potatoes
  • 1/2 cup (113g) salted butter, diced into 1-inch pieces
  • 1/2 cup (105g) granulated sugar
  • 1/4 cup (55g) packed light-brown sugar
  • 1/4 tsp salt
  • 3 large eggs
  • 1/3 cup (80ml) milk (anything but skim)

Topping

  • 2 cups (128g) crushed corn flakes (begin with about 4 1/2 cups and crush to 2 cups)
  • 1/2 cup (54g) chopped pecans
  • 1/4 cup (55g) packed light-brown sugar
  • 3 Tbsp (42g) salted butter, diced into 1-inch pieces
  • 3 cups (148g) miniature marshmallows

Instructions

  1. 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 melt 1/2 cup butter in a medium saucepan over medium heat and allow to brown, swirling pan occasionally.
  2. 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.
  3. Brown remaining 3 Tbsp 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 (if it's browning too much near the end you can tent with foil if needed). Remove from oven and rest 5 minutes, then spread marshmallows between rows of corn flake topping. Return to oven and bake until marshmallows are melty and lightly golden if desired about 5 - 10 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.
  4. 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.
  5. Recipe Source: Cooking Classy

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Browned Butter Sweet Potato Casserole | Cooking Classy

60 comments

  • Lauren: I made this casserole for Thanksgiving this year and it was a big hit! Even though I was too lazy to brown the butter (Shhhhh) it was still amazing. :-) November 24, 2017 at 10:28pm Reply

    • Jaclyn: So glad it was loved Lauren and I won’t tell. ;) November 27, 2017 at 12:38pm Reply

  • Cassandra: I’ve made this two years in a row, and going on the third right now! People who say they don’t like sweet potatoes love this recipe. Thank You! ???? November 23, 2017 at 5:51am Reply

  • Kathy: Hi, do you think the time being in the oven will be the same if I make it in a disposable foil dish? November 21, 2017 at 2:19pm Reply

    • Jaclyn: It should be close to it, maybe a few minutes less. Hope you love it, and happy holidays! November 21, 2017 at 10:50pm Reply

  • Brenda: I have made this recipe for the past 5 years at Thanksgiving, there are never any leftovers! It’s easy to make and absolutely delicious! November 19, 2017 at 3:18pm Reply

    • Jaclyn: Thanks for the great review Brenda! November 20, 2017 at 10:30am Reply

  • Kristine: Thank you for sharing such a beautiful sweet potato casserole!!

    I just made this but completely forgot the milk. Do you think it’ll make much of a difference? November 23, 2016 at 10:22pm Reply

    • Jaclyn: Since it’s only 1/3 cup you should be fine it will just have slightly thicker texture. I hope you love it! Happy Thanksgiving! November 24, 2016 at 8:42am Reply

      • Kristine: Thank you so much for your response!! The casserole came out amazing my whole family loved it!! Hope your thanksgiving was fantastic!! November 25, 2016 at 8:30am Reply

  • Candice Wilson: I am wanting to make this for my in-laws this Thanksgiving. They are about 40 minutes away and I was wondering your recommendations on how to transport/make in advance? Can I make and bake the entire thing right before we leave and place it in a thermal cover or would that make it all soggy? Thanks! November 12, 2016 at 8:15am Reply

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