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Wholesome Maple Brown Butter Sweet Potato Casserole Recipe

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This maple brown butter sweet potato casserole is a wholesome, balanced side dish that tastes like a special occasion but doesn’t leave you feeling heavy. Nutty brown butter and real maple syrup create a caramelized, butterscotch flavor that’s next-level comfort food.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium)
  • 1/2 cup unsalted butter (1 stick)
  • 1/3 cup pure maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1 cup pecans, roughly chopped
  • 2 tablespoons coconut sugar
  • 1 tablespoon coconut oil, melted

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Wash the sweet potatoes thoroughly and prick them a few times with a fork. Place them on the baking sheet and roast for 45-60 minutes, until completely tender when pierced with a knife. Let cool until you can handle them, then peel off the skins.
  2. While the sweet potatoes roast, make the brown butter. Place the butter in a medium saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will foam up, then the foam will subside, and you’ll see little brown specks forming at the bottom. This takes about 5-7 minutes. When it smells nutty and toasty and the specks are a warm amber color, remove from heat immediately and pour into a heatproof bowl to stop the cooking.
  3. Make the pecan topping. In a small bowl, combine the chopped pecans, coconut sugar, melted coconut oil, and a pinch of salt. Toss until the pecans are evenly coated. Set aside.
  4. Mash the sweet potatoes. In a large mixing bowl, add the peeled sweet potatoes. Mash them with a potato masher or fork until mostly smooth with a few small lumps for texture.
  5. Mix the casserole base. To the mashed sweet potatoes, add the browned butter, maple syrup, eggs, vanilla, cinnamon, nutmeg, and salt. Stir until well combined.
  6. Assemble the casserole. Transfer the sweet potato mixture to a 9×13-inch baking dish, spreading it into an even layer. Sprinkle the pecan topping evenly over the surface.
  7. Bake at 350°F (175°C) for 25-30 minutes, until the edges are bubbly and the topping is golden brown and fragrant. Let cool for 5-10 minutes before serving.

Notes

Brown butter can burn quickly; keep heat at medium and watch carefully. For best texture, roast sweet potatoes instead of boiling. Can be assembled a day ahead (without topping) and refrigerated. To freeze, assemble completely but do not bake; thaw overnight and bake as directed, adding 10 extra minutes.

Nutrition

Keywords: sweet potato casserole, maple brown butter, Thanksgiving side dish, holiday recipe, gluten-free, vegetarian

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