Sweet potato casserole is a favorite at Thanksgiving for me and my hubby and I’m always trying new recipes to see which recipe we like better. I like sweet potatoes all different ways, my hubby likes the traditional 1960-70’s way with marshmallows on top, so when I made this recipe he said, “where’s the marshmallows?” We are big nut fans so he did like the nut crumble topping with a touch of cinnamon and nutmeg and… I made it with brown butter, my current obsession :). If you haven’t tried browning your butter for a recipe yet you really need to try it out, it taste so good. If you don’t want to mess with it then just use the regular melted butter it will still taste great. I like to use the fresh sweet potatoes not the canned variety in this recipe and it really isn’t difficult at all to cook them for the dish. You can choose to bake your potatoes for about 50-60 minutes at 350 F. until tender or like I did, peel, cut into chunks and boil until tender. The recipe here isn’t a huge one, if your crowd is large you might want to double it if you want to fill a 9 X 13 pan. Hope you enjoy this recipe and the upcoming holidays.
Sweet Potato Casserole
2 large sweet potatoes
1/4 cup brown sugar
2 1/2 tablespoons of browned butter
1 tsp. vanilla
1 egg
1/4 tsp. salt
Topping:
1/4 cup flour + 1 tablespoon
1/3 cup brown sugar
2 1/2 tablespoons browned butter
1/2 chopped pecans
1/2 tsp. cinnamon
pinch of fresh grated nutmeg or ground
Directions:
Step 1: Peel sweet potatoes and cut into pieces and put into a large pot then cover with water. Turn heat to medium high and let boil until potatoes are tender.
Step 2: While the potatoes are cooking brown the butter for both the potatoes and topping by cooking it in a small saucepan stirring often until it turns brown and fragrant like toasted nuts.
Step 3: When the sweet potatoes are done, drain the water and mash with potato masher or blend with electric mixer. Add the brown sugar, salt, half of the browned butter, vanilla and egg, stir well and make sure all the lumps are out of the brown sugar. Put the mixture into a 11 X 7 inch pan or something similar.
Step 4: Mix together the flour, brown sugar, cinnamon, nutmeg, rest of the browned butter and chopped nuts until it crumbles and is all mixed together well. Sprinkle over the sweet potatoes then bake uncovered for 30 minutes at 350 degrees F.
Serves: 6 , recipe adapted from: Ariane’s Homemade Cravings
I love that you added brown butter, this casserole sounds so good!
This is definitely a must-make for the holidays!
Yum, this looks so good Suzanne-I love brown butter too!
I love sweet potato casserole and make it every year for thanksgiving. Although this year I considered just making regular potatoes. Now that I’m seeing yours I think I’ve changed my mind. Sweet potatoes have so much more nutritional value than your basic russet or Yukon gold, I’d be a fool not to make those instead. Plus they’re more flavorful. Yours look yummy!
I made it just now & loved every bite of it, Susanne! Yum Yum Yum! 🙂 x
This is one of my favorite things to enjoy at Thanksgiving. I am all for your obsession – anything with brown butter is amazing. Keep the brown butter flowing. Have a great week!
I completely agree – I became to love brown butter and once you smell and taste it, you get hooked guaranteed! This sweet potato casserole looks so good! I’m ready to pick up that spoon and eat it! 🙂
Mmmmmm… this looks like Thanksgiving to me. I love that you used brown butter in it. I bet is is rich and delicious. Sweet potatoes are one of my favorite fall foods.