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Brown Butter Pecan Sweet Potato Casserole: Easy Holiday Side

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This brown butter pecan sweet potato casserole is the ultimate holiday side dish, featuring creamy mashed sweet potatoes topped with a crunchy, nutty brown butter pecan crumble. It’s a nostalgic, crowd-pleasing recipe that’s quick to prepare and perfect for Thanksgiving, Christmas, or any special occasion.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/4 cup unsalted butter, softened
  • 1/3 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1/2 cup unsalted butter (for browning)
  • 1 cup pecans, chopped
  • 1/2 cup brown sugar, packed
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt

Instructions

  1. Cook the sweet potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender. Drain well in a colander.
  2. Mash the sweet potatoes: Return the drained sweet potatoes to the pot or transfer to a large bowl. Mash until smooth, or leave a few small chunks if you like texture. Let them cool for about 5 minutes before adding the other ingredients.
  3. Mix the base: To the mashed sweet potatoes, add 1/4 cup softened butter, 1/3 cup brown sugar, eggs, vanilla, salt, cinnamon, and nutmeg. Stir until everything is well combined.
  4. Make the brown butter: In a small skillet over medium heat, melt 1/2 cup butter. Swirl the pan occasionally as it melts. First it will foam, then the foam will subside, and you’ll see golden brown specks forming at the bottom. This takes about 5-7 minutes. When it smells nutty and looks amber, remove it from the heat immediately. Pour it into a heat-safe bowl to stop the cooking process.
  5. Prepare the topping: In a medium bowl, combine the chopped pecans, 1/2 cup brown sugar, 1/4 cup flour, and 1/4 teaspoon salt. Pour the warm brown butter over the mixture and stir until everything is coated and crumbly.
  6. Assemble the casserole: Preheat your oven to 350°F (175°C). Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Sprinkle the brown butter pecan topping evenly over the top. Don’t press it down.
  7. Bake: Bake for 30-35 minutes, until the topping is golden brown and the edges are bubbly. Let it rest for 10 minutes before serving.

Notes

Don’t skip the resting time after baking—it helps the casserole set for clean slices. Brown butter can burn quickly, so watch it closely. For make-ahead, assemble the casserole, cover, and refrigerate for up to 24 hours; add 10 minutes to baking time. To freeze, assemble unbaked in a freezer-safe dish, cover tightly, and freeze for up to 3 months; thaw overnight in the refrigerator before baking, adding 10 minutes to the baking time.

Nutrition

Keywords: brown butter pecan sweet potato casserole, sweet potato casserole, holiday side dish, Thanksgiving side, brown butter, pecan topping, easy sweet potato casserole

Find it online: https://siennaspoon.com/brown-butter-pecan-sweet-potato-casserole-easy-holiday-side/