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Browned Butter Sweet Potato Casserole
5 from 30 votes

Browned Butter Sweet Potato Casserole

Browned Butter Sweet Potato Casserole combines mashed sweet potatoes with browned butter, eggs, and sugars to create a rich, creamy base. Topped with a crunchy mixture of crushed corn flakes, pecans, brown sugar, butter, and miniature marshmallows, it offers a contrast of textures from smooth to crisp and sweet. This casserole suits holiday meals or any time you want a comforting, sweet-savory side dish with a nostalgic touch.

Prep Time
30 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs 10 mins
Servings: 12
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  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.
  2. Meanwhile melt 1/2 cup butter in a medium saucepan over medium heat and allow to brown, swirling pan occasionally.
  3. 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.
  4. 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. 
  5. 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.
  6. 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. 
  7. 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).
  8. 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.