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Best Brown Butter Pecan Sweet Potato Casserole Recipe

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This brown butter pecan sweet potato casserole is a crowd-pleasing side dish that turns sweet potato skeptics into converts. The nutty brown butter and toasted pecan topping create an addictive flavor combination that’s perfect for holidays and dinner parties.

Ingredients

Scale
  • 4 pounds sweet potatoes, about 5–6 medium
  • 1/2 cup unsalted butter
  • 1/3 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (for topping)
  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt (for topping)
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Peel sweet potatoes and cut into 2-inch chunks. Place in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fork-tender. Drain well.
  2. While potatoes cook, make the brown butter: Place 1/2 cup unsalted butter in a light-colored skillet over medium heat. Melt completely, then continue cooking, swirling occasionally, until butter turns deep golden amber with brown specks and smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl.
  3. Transfer drained sweet potatoes to a large mixing bowl. Mash until smooth. Add the brown butter, 1/3 cup brown sugar, beaten eggs, 1 teaspoon vanilla, cinnamon, nutmeg, and 1/4 teaspoon salt. Mix until well combined and silky.
  4. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread sweet potato mixture evenly in the dish.
  5. Make the pecan topping: In a medium bowl, combine 1 cup chopped pecans, 1/2 cup brown sugar, 1/4 cup flour, and 1/4 teaspoon salt. In a small skillet, brown another 1/2 cup butter using the same method. Pour hot brown butter over pecan mixture, add 1/2 teaspoon vanilla, and stir until mixture looks like wet sand.
  6. Sprinkle pecan topping evenly over sweet potato base. Bake at 350°F for 25-30 minutes, until topping is golden brown and edges are bubbling. If topping browns too quickly, tent with foil for last 10 minutes. Let rest 5-10 minutes before serving.

Notes

Don’t rush the brown butter; use medium heat to avoid burning. Toast pecans in a dry skillet for 2-3 minutes before adding to topping for extra flavor. If sweet potato mixture seems watery, let it sit for 5 minutes before adding eggs. Can assemble base up to 2 days ahead; make topping fresh before baking. For best results, let casserole rest 5-10 minutes after baking.

Nutrition

Keywords: sweet potato casserole, brown butter, pecan, Thanksgiving, holiday side dish, easy sweet potato casserole

Find it online: https://spoonmira.com/best-brown-butter-pecan-sweet-potato-casserole-recipe/