Browned Butter Sweet Potato Casserole

You can never have too many side dish recipes, so give Browned Butter Sweet Potato Casserole a try. This recipe makes 12 servings with 435 calories, 6g of protein, and 15g of fat each. For $1.14 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of marshmallows, butter, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. Thanksgiving will be even more special with this recipe. This recipe is typical of American cuisine. 28 people found this recipe to be tasty and satisfying. It is brought to you by Cooking Classy. Overall, this recipe earns a solid spoonacular score of 61%. If you like this recipe, take a look at these similar recipes: Browned Butter Sweet Potato Casserole, Sweet Potato And Sage-butter Casserole, and Sweet Potato & Sage Butter Casserole.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Meanwhile melt 1/2 cup butter in a medium saucepan over medium heat and allow to brown, swirling pan occasionally.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. 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. 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. 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. 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). 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 (I didn't brown mine much because I like the contrast of color between the white of the marshmallow and golden brown of the corn flake topping). Serve warm. Store in refrigerator in an airtight container.Note that if you are making this in advance to refrigerate then bake the following day, don't add the corn flake topping until baking or it will become stale. Also I'd recommend placing cold casserole in cool oven and let it preheat with oven. Recipe Source: Cooking Classy

 

Step by step:

1. Preheat oven to 400 degrees. Pierce each sweet potato several times with a fork and transfer to a rimmed cookie sheet.

2. Bake about 1 hour, or until very tender when pierced with a fork. 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 35

4. Cut each in half and scoop out flesh into a large mixing bowl. Mash potatoes with a potato masher.

5. 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.

6. Add in eggs and mix until well blended, then pour in milk and mix until well blended.

7. Pour mixture into a buttered 13 x 9 baking dish and spread into an even layer. Brown remaining 3 Tbsp butter in a saucepan.

8. Pour crushed cornflakes into a mixing bowl, along with chopped pecans and 1/4 cup light-brown sugar and mix to combine.

9. Pour browned butter over mixture and toss to evenly coat.

10. Spread mixture into diagonal rows over mashed sweet potato mixture leaving about a 1 1/2-inch gap between rows.

11. 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).

12. 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 (I didn't brown mine much because I like the contrast of color between the white of the marshmallow and golden brown of the corn flake topping).

13. Serve warm. Store in refrigerator in an airtight container.Note that if you are making this in advance to refrigerate then bake the following day, don't add the corn flake topping until baking or it will become stale. Also I'd recommend placing cold casserole in cool oven and let it preheat with oven. Recipe Source: Cooking Classy

Nutrition Information:

covered percent of daily need