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Perfect Maple Brown Butter Sweet Potato Casserole

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A Southern-inspired sweet potato casserole with nutty brown butter, real maple syrup, and a crunchy pecan streusel topping. This crowd-pleasing side dish is naturally gluten-free, make-ahead friendly, and guaranteed to convert even sweet potato skeptics.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 large or 5 medium)
  • 1/4 cup unsalted butter
  • 1/3 cup pure maple syrup
  • 1/4 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 cup chopped pecans
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Roast the sweet potatoes: Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and roast on a baking sheet for 50-60 minutes until tender. Let cool until handleable, then peel off skins.
  2. Brown the first batch of butter: In a small saucepan over medium heat, melt 1/4 cup butter. Swirl pan until butter foams, turns golden, and develops brown specks with a nutty aroma. Remove from heat immediately and pour into a heatproof bowl.
  3. Make the sweet potato mixture: In a large bowl, combine peeled sweet potatoes, browned butter, maple syrup, brown sugar, beaten eggs, vanilla, cinnamon, nutmeg, and salt. Mash with a potato masher or use a hand mixer until smooth.
  4. Spread the base: Transfer sweet potato mixture to a greased 9×13-inch baking dish and spread into an even layer.
  5. Brown the second batch of butter: Repeat browning process with remaining 1/2 cup butter for the streusel topping.
  6. Make the streusel topping: In a medium bowl, combine chopped pecans, rolled oats, brown sugar, flour, cinnamon, and salt. Pour hot browned butter over dry ingredients and stir until evenly coated.
  7. Assemble and bake: Sprinkle streusel topping evenly over sweet potato base. Bake at 350°F (175°C) for 30-35 minutes until topping is golden brown and edges are bubbling. Let rest 10 minutes before serving.

Notes

For best results, roast sweet potatoes instead of boiling to avoid watery casserole. Brown butter over medium heat and watch carefully to prevent burning. Toast pecans before using for deeper flavor. Make ahead: assemble without baking, refrigerate up to 24 hours, then add 10-15 minutes to baking time. If topping browns too quickly, tent with foil for last 10 minutes.

Nutrition

Keywords: sweet potato casserole, brown butter, maple syrup, pecan streusel, Thanksgiving side dish, gluten-free, holiday recipe, Southern comfort food

Find it online: https://vexifood.com/perfect-maple-brown-butter-sweet-potato-casserole-recipe/