This delicious Brown Butter Sweet Potato Casserole will have your guests wondering what makes it taste so special.
Sweet potato casserole is a holiday staple and if you are looking for a recipe that is a little more special, I hope you give this one a try. Brown butter, which is just regular butter cooked until it has a caramel color and nutty aroma, gets swirled into creamy, smooth sweet potatoes, then baked with puffy marshmallows and toasted pecan. This scrumptious side dish is as delicious as ever.
If you’ve never made brown butter before, you may be wondering if it’s worth the extra effort, but when you make it and then taste it, you’ll be thinking “where has this been all of my life?” Actually so much of the flavor comes from this step.
Make this casserole at your next holiday meal and watch people going back for seconds (or thirds). Enjoy!
- 2 lbs sweet potatoes, peeled and cubed
- 4 tbsps unsalted butter
- ½ cup milk
- ¼ tsp ground cinnamon
- Salt, to taste
- 1½ - 2 cups miniature marshmallows
- ⅓ cup toasted pecans, chopped
- Preheat oven to 350F.
- Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 10 to 15 minutes. Drain well.
- Meanwhile, melt butter in a small saucepan over medium heat. Reduce to low and cook until butter starts to turn light brown.
- In a large bowl, mash the potatoes with a potato masher and fold in brown butter, milk, and ground cinnamon until just incorporated. Season with salt to taste.
- Pour sweet potato mixture into a buttered casserole dish and spread into an even layer. Top with marshmallows and pecans, then bake for 20 to 25 minutes until the top is golden brown.
- Allow to cool for 10 minutes before serving.