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Browned Butter Sweet Potato Casserole
Sweet Potato Casserole - with browned butter! A perfectly buttery and sweet layer of mashed potato potato is topped with crisp cornflakes and melty marshmallows. It's the perfect side dish in the fall and during the holidays!
👥 12 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 30 min🔥 Cook: 1h 40m👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- saucepan
- bowl
- mixing bowl
- spatula
- baking dish
📝 Preparation Steps
1
Preheat oven to 400 degrees. Pierce each sweet potato several times with a fork and transfer to a rimmed cookie sheet. Bake about ⏱️ 1 hour, or until very tender when pierced with a fork.
2
Meanwhile melt 1/2 cup butter in a medium saucepan over medium heat and allow to brown, swirling pan occasionally.
cup (113g) salted butter, (diced into 1-inch pieces)1/2cup (105g) granulated sugar1/2cup (55g) packed light-brown sugar1/4cup (80ml) milk (anything but skim)1/3(128g) crushed corn flakes*2 cupscup (54g) chopped pecans1/2(42g) salted butter, (diced into 1-inch pieces)3 Tbsp(148g) miniature marshmallows3 cups
3
Remove potatoes from oven and reduce oven temperature to 350. Cut each in half and scoop out flesh into a large mixing bowl. Mash potatoes with a potato masher.
4
Pour in 1/2 cup browned butter, using a rubber spatula to scrape excess butter from pan, add granulated sugar, 1/4 cup light-brown sugar and salt then using an electric hand mixer set on low speed, blend together until well combine.
cup (113g) salted butter, (diced into 1-inch pieces)1/2cup (105g) granulated sugar1/2cup (55g) packed light-brown sugar1/4cup (80ml) milk (anything but skim)1/3(128g) crushed corn flakes*2 cupscup (54g) chopped pecans1/2(42g) salted butter, (diced into 1-inch pieces)3 Tbsp(148g) miniature marshmallows3 cups
5
Add in eggs and mix until well blended, then pour in milk and mix until well blended. Pour mixture into a buttered 13 x 9 baking dish and spread into an even layer.
large eggs3(128g) crushed corn flakes*2 cups(42g) salted butter, (diced into 1-inch pieces)3 Tbsp(148g) miniature marshmallows3 cups
6
Brown remaining 3 Tbsp butter in a saucepan. Pour crushed cornflakes into a mixing bowl, along with chopped pecans and 1/4 cup light-brown sugar and mix to combine. Pour browned butter over mixture and toss to evenly coat.
cup (113g) salted butter, (diced into 1-inch pieces)1/2cup (105g) granulated sugar1/2cup (55g) packed light-brown sugar1/4cup (80ml) milk (anything but skim)1/3(128g) crushed corn flakes*2 cupscup (54g) chopped pecans1/2(42g) salted butter, (diced into 1-inch pieces)3 Tbsp(148g) miniature marshmallows3 cups
7
Spread mixture into diagonal rows over mashed sweet potato mixture leaving about a 1 1/2-inch gap between rows. Bake in preheated oven (350 degrees) for ⏱️ 30 minutes (if it's browning too much near the end you can tent with foil if needed).
8
Remove from oven and rest ⏱️ 5 minutes, then spread marshmallows between rows of corn flake topping. Return to oven and bake until marshmallows are melty and lightly golden if desired about ⏱️ 5 - 10 minutes. Serve warm.
Nutrition Facts
calories
451 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
6 g
sugar Content
34 g
sodium Content
353 mg
protein Content
4 g
cholesterol Content
69 mg
carbohydrate Content
75 g
saturated Fat Content
7 g
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