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Cozy Brown Butter Sweet Potato Casserole with Easy Pecan Streusel Recipe

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A comforting sweet potato casserole featuring silky mashed sweet potatoes enriched with nutty brown butter and topped with a crunchy pecan streusel. Perfect for holiday gatherings or cozy nights.

Ingredients

Scale
  • 4 large sweet potatoes (about 3 pounds / 1.4 kg), peeled and cubed
  • 6 tablespoons (85 g) unsalted butter, browned
  • 1/2 cup (100 g) brown sugar
  • 2 tablespoons (30 ml) pure maple syrup
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon (2.6 g) ground cinnamon
  • 1/4 teaspoon (0.5 g) ground nutmeg (optional)
  • 1/2 teaspoon (3 g) salt
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) milk or cream (whole milk preferred; almond or oat milk for dairy-free)
  • For the pecan streusel topping:
  • 1 cup (120 g) chopped pecans, toasted
  • 1/2 cup (60 g) all-purpose flour (or almond flour/gluten-free baking mix for gluten-free)
  • 1/3 cup (65 g) brown sugar, packed
  • 4 tablespoons (57 g) unsalted butter, cold and cubed
  • 1/2 teaspoon (1.3 g) ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Peel and cut the sweet potatoes into roughly 1-inch cubes. Place them in a large pot, cover with cold water, and bring to a boil over medium-high heat. Cook until tender, about 15–20 minutes.
  3. While the potatoes cook, melt 6 tablespoons of unsalted butter in a skillet over medium heat. Stir frequently until the butter foams, turns golden brown, and smells nutty, about 5 minutes. Remove from heat immediately.
  4. Drain the sweet potatoes well and return to the pot or a large bowl. Mash with a potato masher or ricer until smooth but fluffy, about 5 minutes.
  5. Add the browned butter (reserve 1 tablespoon for the streusel if desired), 1/2 cup brown sugar, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, 2 eggs, and 1/2 cup milk or cream. Stir gently but thoroughly to combine until smooth and glossy.
  6. In a separate bowl, combine 1 cup toasted chopped pecans, 1/2 cup all-purpose flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 4 tablespoons cold cubed butter. Use fingers, a fork, or a food processor to crumble the butter into the dry ingredients until coarse crumbs form.
  7. Spread the sweet potato mixture evenly in the prepared baking dish. Sprinkle the pecan streusel evenly over the top.
  8. Bake for 30–35 minutes, or until the streusel is golden and crisp and the casserole is set around the edges but slightly soft in the center.
  9. Let the casserole cool for 10–15 minutes before serving to allow flavors to meld and topping to crisp further.

Notes

Use a light-colored pan to brown butter to monitor color changes and avoid burning. Toast pecans before adding to streusel for enhanced flavor. Let casserole cool before serving to keep streusel crisp. For gluten-free, substitute flour with almond or gluten-free baking mix. Vegan version uses coconut or vegan butter, flax eggs, and plant-based milk. If topping browns too quickly, tent with foil halfway through baking.

Nutrition

Keywords: sweet potato casserole, brown butter, pecan streusel, holiday side dish, Thanksgiving, comfort food

Find it online: https://wigglebite.com/cozy-brown-butter-sweet-potato-casserole-with-easy-pecan-streusel-recipe/