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Easy 30-Minute Brown Butter Sage Sweet Potato Casserole with Pecan Crumble

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A quick and comforting sweet potato casserole with nutty brown butter, fragrant sage, and a crunchy pecan crumble, ready in under 30 minutes.

Ingredients

Scale
  • 3 medium sweet potatoes (about 2 pounds or 900g), peeled and cut into 1-inch cubes
  • 4 tablespoons unsalted butter (½ stick or 56g)
  • 8–10 fresh sage leaves, thinly sliced
  • 1 tablespoon olive oil (15ml)
  • ½ teaspoon fine sea salt (3g)
  • ¼ teaspoon freshly ground black pepper (1g)
  • 2 tablespoons pure maple syrup (30ml)
  • ¾ cup pecans (85g), roughly chopped
  • ¼ cup all-purpose flour (30g)
  • ¼ cup packed brown sugar (50g)
  • 2 tablespoons unsalted butter (28g), cold and cut into small cubes
  • ½ teaspoon ground cinnamon (1g)
  • Pinch of salt

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Toss the sweet potatoes with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 20 minutes, flipping halfway through, until tender and caramelized.
  3. While the sweet potatoes roast, make the brown butter: Place 4 tablespoons butter in a light-colored saucepan over medium heat. Melt and cook, swirling occasionally, until it turns golden-amber with brown specks and smells nutty (about 3-4 minutes). Remove from heat immediately.
  4. Add the sliced sage leaves to the brown butter; swirl for about 15 seconds until fragrant and slightly crispy. Set aside.
  5. Make the pecan crumble: In a small bowl, combine chopped pecans, flour, brown sugar, cinnamon, and a pinch of salt. Add cold butter cubes and work with fingers or a pastry cutter until mixture resembles coarse sand with some pea-sized butter bits.
  6. Transfer roasted sweet potatoes to an 8×8 inch baking dish. Drizzle with brown butter-sage mixture and maple syrup; gently toss to coat evenly.
  7. Sprinkle pecan crumble evenly over the top. Bake at 425°F (220°C) for 8-10 minutes, until topping is golden brown and sweet potatoes are bubbling.
  8. Let rest for 5 minutes before serving.

Notes

Don’t rush the brown butter—watch it closely to avoid burning. Cut sweet potatoes evenly for uniform cooking. Toast pecans first for extra crunch. Keep crumble butter cold. For make-ahead, assemble without baking and refrigerate up to 24 hours; add 10 minutes to baking time.

Nutrition

Keywords: sweet potato casserole, brown butter, sage, pecan crumble, quick, easy, 30-minute, weeknight, holiday side

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