Browned Butter Sweet Potato Casserole
User Reviews
5
Browned Butter Sweet Potato Casserole
Description
Browned Butter Sweet Potato Casserole begins by baking whole sweet potatoes until very tender, then scooping out and mashing the flesh. The mashed sweet potatoes are blended with browned butter and a mix of granulated and light brown sugars, along with eggs and milk to create a rich, moist filling. The topping includes crushed corn flakes combined with chopped pecans, brown sugar, and butter, adding a crunchy, nutty layer. Miniature marshmallows are added on top before baking to melt and brown slightly, creating a sweet, soft contrast atop the crisp topping.
The dish requires baking sweet potatoes until soft, then preparing the sweet potato mixture with browned butter for depth of flavor. The cornflake topping is added just before baking to avoid sogginess. The contrast of creamy, sweet potato base and crisp, sugary topping makes this casserole comforting and textured.
This casserole fits well in holiday meals, potlucks, or family dinners where a sweet side dish complements savory entrees. The marshmallow topping brings a classic American holiday touch that pairs nicely with poultry or ham.
For best results, add the cornflake topping before baking to keep it crisp, especially if serving immediately. If preparing ahead, wait to add the topping until baking day to prevent sogginess. Starting baking with a cold oven and letting the casserole warm as the oven heats preserves texture. This recipe yields a warmly sweet, richly buttery casserole with both soft and crunchy elements.
Ingredients
Sweet Potatoes
- 5 lbs sweet potato
- 1/2 cup (113g) butter diced into 1-inch pieces, salted
- 1/2 cup (105g) granulated sugar
- 1/4 cup (55g) light brown sugar packed
- 1/4 tsp salt
- 3 egg large
- 1/3 cup (80ml) milk (anything but skim)
Topping
- 2 cups (128g) corn flakes crushed
- 1/2 cup (54g) pecans chopped
- 1/4 cup (55g) light brown sugar packed
- 3 Tbsp (42g) butter diced into 1-inch pieces, salted
- 3 cups (148g) miniature marshmallows
Instructions
- 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.
- 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 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. Serve warm.
Notes
- Crush about 4.5 cups of cornflakes to yield 2 cups of crushed topping.
- If making in advance and refrigerating, add cornflake topping just before baking to prevent sogginess.
- For best texture, place cold casserole into a cool oven and let oven preheat while casserole warms.
User Reviews
Overall Rating
5
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