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Best Maple Brown Butter Sweet Potato Casserole Recipe

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This sweet potato casserole features nutty brown butter and pure maple syrup for a deeply comforting, unforgettable side dish. It’s simple, made with real ingredients, and perfect for family dinners or holiday gatherings.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cut into 1-inch chunks
  • 1/2 cup (1 stick) unsalted butter
  • 1/3 cup pure maple syrup
  • 2 large eggs, at room temperature
  • 1/4 cup whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Optional topping: 1 cup chopped pecans, 2 tablespoons melted butter, 1 tablespoon brown sugar (for pecan topping) or 2 cups mini marshmallows (for marshmallow topping)

Instructions

  1. Cook the sweet potatoes: Place peeled and chunked sweet potatoes in a large pot, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until fork-tender. Drain in a colander and let steam dry for a minute.
  2. Brown the butter: While sweet potatoes cook, place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir constantly with a whisk or spatula. The butter will melt, foam, then turn golden with brown specks. When it smells nutty and is deep golden brown (about 5-7 minutes), immediately remove from heat and pour into a heat-safe bowl to stop cooking.
  3. Mash the sweet potatoes: Transfer drained sweet potatoes to a large mixing bowl. Mash with a potato masher until mostly smooth, or use an electric mixer for a creamier texture. Leave a few small chunks if desired.
  4. Combine wet ingredients: In a small bowl, whisk together eggs, milk or cream, vanilla extract, and maple syrup until well beaten.
  5. Mix everything: Pour the wet mixture into the mashed sweet potatoes. Add the browned butter (scraping all brown bits), cinnamon, nutmeg, and salt. Stir until well combined and smooth.
  6. Bake: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Pour the sweet potato mixture into the dish and spread evenly. If using pecan topping, sprinkle it over the top now. If using marshmallows, add them during the last 10 minutes of baking.
  7. Bake and finish: Bake for 30-35 minutes until heated through and edges are bubbly. If using marshmallows, add after 25 minutes and bake 10 more minutes until puffed and golden. Let rest 5-10 minutes before serving.

Notes

For make-ahead: Assemble without topping, cover, and refrigerate up to 2 days. Add topping and bake, adding 10-15 minutes. For freezing: Assemble without topping, wrap tightly, freeze up to 3 months. Thaw overnight in fridge, add topping, and bake with extra time. Don’t skip browning the butter—it’s the key to the flavor. Use room temperature eggs to avoid lumps.

Nutrition

Keywords: sweet potato casserole, brown butter, maple syrup, holiday side dish, Thanksgiving, comfort food

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