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Perfect Brown Butter Sweet Potato Casserole with Pecan Crumble

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This brown butter sweet potato casserole with pecan crumble is a rich, flavorful holiday side dish. The nutty browned butter adds depth to creamy sweet potatoes, topped with a crunchy pecan crumble.

Ingredients

Scale
  • 4 pounds sweet potatoes (about 5–6 medium)
  • 1/2 cup unsalted butter
  • 1/4 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 cup pecans, roughly chopped
  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Wash sweet potatoes thoroughly and prick them a few times with a fork.
  2. Roast the sweet potatoes directly on the oven rack or on a foil-lined baking sheet for 45-60 minutes, until tender all the way through when pierced with a knife. Let cool for about 15 minutes.
  3. While the potatoes cool, brown the butter: Cut 1/2 cup butter into pieces and place in a light-colored skillet over medium heat. Stir or swirl constantly until the butter melts, foams, and brown specks form at the bottom (about 5-7 minutes). Immediately pour into a heatproof bowl.
  4. Peel the roasted sweet potatoes and place the flesh in a large mixing bowl. Mash until mostly smooth. Let cool for about 5 minutes.
  5. Add the browned butter, 1/4 cup brown sugar, eggs, vanilla, salt, 1/4 teaspoon cinnamon, and nutmeg to the mashed sweet potatoes. Mix with a hand mixer on low or a sturdy whisk until smooth and creamy.
  6. Make the pecan crumble: In a small bowl, combine chopped pecans, 1/4 cup melted butter, 1/2 cup brown sugar, flour, 1/2 teaspoon cinnamon, and a pinch of salt. Mix with a fork until it resembles wet sand with some larger clumps.
  7. Spread the sweet potato mixture evenly in a greased 9×13-inch baking dish. Sprinkle the pecan crumble evenly over the top without pressing it down.
  8. Bake at 350°F (175°C) for 25-30 minutes, until the edges are bubbly and the topping is golden brown. Let rest for 5-10 minutes before serving.

Notes

Roast sweet potatoes instead of boiling to avoid a watery casserole. Watch the butter carefully when browning; it can go from perfect to burnt in seconds. Let eggs come to room temperature to avoid scrambling. Let the casserole rest before serving to allow the filling to set. To make ahead, assemble without baking, cover, and refrigerate for up to 24 hours; add 10 minutes to baking time.

Nutrition

Keywords: brown butter sweet potato casserole, pecan crumble, holiday side dish, gluten-free sweet potato casserole, make-ahead casserole

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