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Easy Maple Brown Butter Sweet Potato Casserole Recipe

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This Guest-Favorite Maple Brown Butter Sweet Potato Casserole is a comforting, crowd-pleasing side dish that combines creamy sweet potatoes with nutty brown butter and a crunchy pecan streusel topping. Perfect for holidays or any gathering, it’s easy to make ahead and always a hit.

Ingredients

Scale
  • 4 pounds sweet potatoes (about 5–6 medium), peeled and cut into 2-inch chunks
  • 1/2 cup unsalted butter
  • 1/3 cup pure maple syrup
  • 1/4 cup heavy cream
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 cup chopped pecans
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook the sweet potatoes: Place peeled and chunked sweet potatoes 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 15-20 minutes until fork-tender. Drain well and let steam off excess moisture.
  3. Brown the butter: In a small light-colored skillet over medium heat, melt 1/2 cup unsalted butter. Swirl occasionally. The butter will foam, then subside, and turn from pale yellow to golden to deep amber with brown specks (about 5-7 minutes). Immediately remove from heat and pour into a heatproof bowl to stop cooking.
  4. Mash the sweet potatoes: Return drained sweet potatoes to the pot. Mash with a potato masher until smooth with a few small lumps (or use a hand mixer for smoother texture).
  5. Mix the casserole base: To the mashed sweet potatoes, add browned butter, maple syrup, heavy cream, beaten eggs, vanilla, salt, cinnamon, nutmeg, and ginger. Stir until well combined. Taste and adjust seasoning if needed. Spread evenly into prepared baking dish.
  6. Make the topping: In a medium bowl, combine brown sugar, flour, and a pinch of salt. Add cold cubed butter. Use a pastry cutter or fingertips to work butter into flour mixture until it resembles coarse crumbs with some pea-sized butter pieces. Stir in chopped pecans. Do not overwork.
  7. Assemble and bake: Sprinkle topping evenly over sweet potato mixture. Bake for 30-35 minutes until topping is golden brown and casserole is bubbly around edges. Let rest for 10 minutes before serving.

Notes

For make-ahead: Assemble casserole completely (including topping) but do not bake. Cover tightly with foil and refrigerate up to 24 hours. When ready to bake, add 10-15 minutes to cooking time. If topping browns too quickly, tent with foil halfway through. Let casserole rest 10 minutes before serving to set. Leftovers keep in refrigerator up to 5 days; reheat in microwave or oven. Can be frozen unbaked for up to 3 months.

Nutrition

Keywords: sweet potato casserole, maple brown butter, Thanksgiving side dish, holiday recipe, pecan topping, make ahead, crowd pleaser

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