Print

Lighter Brown Butter Sweet Potato Casserole with Pecan Streusel

lighter brown butter sweet potato casserole - featured image
Print Recipe

A lighter version of the classic sweet potato casserole, featuring nutty brown butter and a crunchy pecan streusel. This dish cuts back on heavy cream and refined sugar while keeping all the soul-soothing comfort of the original.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed into 1-inch pieces
  • 3 tablespoons unsalted butter
  • 1/4 cup pure maple syrup
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup milk (any kind)
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup chopped pecans
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Roast the sweet potatoes: Spread the cubed sweet potatoes on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and a pinch of salt, then toss to coat. Roast for 25-30 minutes, flipping halfway through, until fork-tender and slightly caramelized at the edges.
  3. While the sweet potatoes roast, brown the butter: In a medium saucepan over medium heat, melt 3 tablespoons of butter. Swirl the pan occasionally as it melts. The butter will foam up, then subside, and you’ll see brown specks forming at the bottom. This takes about 4-5 minutes. Remove from heat immediately and pour into a heat-safe bowl to stop the cooking.
  4. Mash the sweet potatoes: Transfer the roasted sweet potatoes to a large mixing bowl. Mash them with a potato masher or fork until mostly smooth but with a few small chunks for texture.
  5. Mix the casserole base: Add the browned butter, maple syrup, beaten eggs, vanilla, cinnamon, nutmeg, salt, and milk to the mashed sweet potatoes. Stir until everything is well combined and smooth.
  6. Make the streusel topping: In a medium bowl, combine the flour, brown sugar, chopped pecans, salt, and cinnamon. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture looks like wet sand with some pea-sized butter pieces remaining.
  7. Assemble the casserole: Spread the sweet potato mixture evenly into a 9×13-inch baking dish. Sprinkle the streusel topping evenly over the top.
  8. Bake: Place the casserole in the oven and bake at 375°F (190°C) for 25-30 minutes, until the streusel is golden brown and the filling is bubbly around the edges. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
  9. Rest before serving: Let the casserole sit for 5-10 minutes after coming out of the oven before serving.

Notes

Don’t rush the browning butter step; medium heat and patience are key. Keep the butter cold for the streusel to ensure a crispy topping. The sweet potatoes can be roasted a day ahead and refrigerated. For a dairy-free version, use vegan butter. For gluten-free, use a 1:1 gluten-free baking blend in the streusel.

Nutrition

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

Find it online: https://goldensimmer.com/lighter-brown-butter-sweet-potato-casserole-with-pecan-streusel/