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Declan Voss

Brown Butter Whipped Sweet Potato Casserole

4.90 from 46 votes
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Calories: 345
Ingredients Method Nutrition

Ingredients
  

  • 4 lbs orange sweet potatoes (garnet or jewel) roasted tender and peeled
  • 1/2 cup unsalted European butter browned until nutty and fragrant
  • 1/3 cup pure dark maple syrup grade A dark amber
  • 1/4 cup heavy whipping cream or whole milk
  • 2 large eggs lightly beaten
  • 1 tsp pure vanilla bean paste or pure vanilla extract
  • 1 tsp ground cinnamon divided
  • 1/4 tsp freshly grated whole nutmeg freshly grated
  • 1 tsp fine sea salt divided
  • 1 1/2 cups raw pecan halves roughly chopped for streusel
  • 1/2 cup dark brown sugar packed
  • 1/3 cup all-purpose flour for streusel crumble
  • 4 tbsp unsalted butter melted for streusel
  • 1/2 tsp flaky Maldon sea salt for finishing balance

Method
 

  1. Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes all over with a fork, place on a foil-lined baking sheet, and roast for 50 to 60 minutes until completely soft and knife-tender. Allow to cool for 10 minutes, then peel away skins and transfer flesh into a large mixing bowl.
  2. Brown the Butter: In a light-colored stainless saucepan over medium heat, melt 1/2 cup unsalted butter. Swirl pan continuously as butter foams. After 4 to 5 minutes, toasted nutty brown milk solids will settle to the bottom. Immediately remove from heat.
  3. Whip Casserole Filling: Pour the warm browned butter (with all browned bits) directly over the roasted sweet potatoes. Add maple syrup, heavy cream, beaten eggs, vanilla paste, 1 tsp cinnamon, grated nutmeg, and 1 tsp sea salt. Using an electric hand mixer, whip for 2 minutes on medium speed until fluffy and satin-smooth.
  4. Transfer to Baking Dish: Lower oven temperature to 375°F (190°C). Butter a 9x13-inch (or oval ceramic) casserole dish. Spread the whipped sweet potato mixture evenly, smoothing the surface with an offset spatula.
  5. Mix Cinnamon Pecan Streusel: In a bowl, toss chopped pecans, packed brown sugar, flour, remaining 1/2 tsp cinnamon, and flaky sea salt. Pour in 4 tablespoons melted butter and stir with a fork until moist, crumbly clumps form.
  6. Bake to Golden Perfection: Scatter the pecan streusel evenly across the whipped sweet potatoes. Bake uncovered at 375°F (190°C) for 25 to 30 minutes until edges bubble gently and pecan topping is deeply toasted and fragrant.
  7. Rest and Serve: Allow casserole to rest for 10 minutes before serving warm with a vintage serving spoon alongside your holiday roast!

Nutrition

Serving: 1gCalories: 345kcalCarbohydrates: 46gProtein: 4gFat: 17gSaturated Fat: 8gCholesterol: 65mgSodium: 260mgPotassium: 520mgFiber: 5gSugar: 24gVitamin A: 14200IUVitamin C: 12mgCalcium: 70mgIron: 1.8mg

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