This attractive one-pan brown butter sweet potato casserole dish is creamy, enveloped in warm spices. It’s not only easy to make, but it is also budget-friendly—the right addition to all the festive holiday dinners.
As the holiday season approaches, I dig deep into recipe books to find the ones that inspire me to spend my days in the kitchen happily. If you can’t tell by now, I love cooking. It is my passion and one of my favorite pass time. I have been on this journey since I was 12 years old, and honestly, I am thankful for it! Because what would I have done in the holiday season otherwise? Spend my time on takeout? Well, it sounds pretty boring if you ask me!
Holidays are all about spending time with your family, enjoying each other’s company, chatting, laughing, eating, sleeping, and repeat! Among all these activities, “eating” is what interests me the most! Hello foodies! No foodie shaming will be tolerated here- I am a foodie, and I am not ashamed of it! That’s why I love to try new delicious yet simple recipes. But the thing is, I like to experiment as well. Although sometimes my experiments don’t turn up as well as I would like them to, hey! That’s why it’s called recipe testing.
So, without getting into details of my unsuccessful experiments (whispers: which I eat, by the way), let me give you a head start on my recent delicious creation.
How To Make Brown Butter Sweet Potato Casserole From Scratch
Sweet potato casserole is a staple to many dining tables during the holiday season. I love this dish because it is neutral—a perfect blend of sweet and savory. You can enjoy it during dinner as a savory dish and later as a dessert. It is like killing two birds with one stone. Thank God I don’t have to spend more effort making a dessert! “phew” Hey! Don’t judge me! I like to take it easy during the holidays.
So, getting back to the point, making sweet potato casserole from scratch is as simple as making a pumpkin pie.
In fact, I think a sweet potato casserole and pumpkin pie are related, like distant cousins or something. All you need for this nutritious, mouth-watering, and creamy dish are ;
Brown butter (the holy grail!)
A couple of spices
Salt and pepper to taste
Yes, marshmallow! Where do you think the casserole gets that pillowy and gooey goodness from? As the cute little white marshmallows melt in the oven and turn brown, it is a feast for the eyes. I love that particular sight and always find myself peaking into the oven through the glass window.
Using brown butter for this casserole instead of the regular melted butter is key. I love that brown butter adds a nutty, rich flavor that makes every bite irresistible.
Can I Prepare Sweet Potatoes Ahead Of Time?
This is probably why I fell in love with the sweet potato casserole in the first place. I’ve two words for it: FUSS FREE.
In the hustle and bustle of today’s world, the simplicity of this dish will blow your mind! This brown butter sweet potato casserole dish aims to make your life easy. You can prepare sweet potatoes and store them in the refrigerator like a day or two before.
First, bake the sweet potato with skin intact. Allow cooling completely. Peel the skin off and mash. You can equally cut down cooking time by boiling the potatoes on a stovetop until fork-tender and then continuing with the rest steps.
Use your supersonic abilities, mix all the ingredients, pour them into a baking dish, cover with cling film, and store in the refrigerator. You can equally freeze the mix for up to 3 months when covered tightly with cling film.
When it is time to fire things up, remove the brown butter sweet potato mix from the refrigerator. Allow the casserole dish to get to room temperature. Top with the pecans and marshmallow and pop it in the oven.
Tell me, honestly, can it get any simpler than this? But the story doesn’t end here! Even if you have a leftover casserole, you can cover it with a cling film and keep it in the refrigerator for tomorrow. A delight for late-night cravings! Disclaimer! I don’t believe you’ll have any leftovers, but if you do, please note that the marshmallow fluff will be slightly soggy, so I’d devour this immediately. You can equally cover half the top with marshmallows and reserve the other side for storage. Brilliant, isn’t it?
MORE HOLIDAY TREATS TO WOW YOUR GUESTS
Nigerian Jollof rice (Tomato base sauce with rice)
Peace & Love
Brown Butter Sweet Potato Casserole
- 3 lb Sweet potato about 4 large ones
- 3 tablespoons Unsalted butter
- ¼ cup Heavy cream
- ½ cup Light brown sugar, packed
- ½ teaspoon Ground black pepper (or to taste)
- ½ teaspoon Salt
- ⅛ teaspoon Ground nutmeg
- 1½ teaspoon Ground cinnamon
- ½ teaspoon Ground cardamom
- ⅓ cup Pecans chopped
- 1½ cups Mini marshmallow
- Preheat oven to 400°FPlace sweet on a baking sheet lined with foil. Prick the top and sides with a fork and place in the oven—Bake for 45 minutes or until fork-tender.
- Meanwhile, melt the butter in a heavy bottom saucepan on medium-low heat for 3-5 minutes or until slightly brown.
- Peel the baked potato and place in a bowl. Use a ricer or potato masher and mash until you reach the desired consistency. Add the brown butter, cream, salt, pepper, nutmeg, cinnamon, and cardamom. Combine until thoroughly mixed.
- Turn the oven down to 375°F.Spray a baking casserole dish with cooking spray. Add the sweet potato to the casserole, and top with pecans and marshmallows. Place in the oven and bake for 15 minutes or until the top is slightly brown. Remove from the oven and serve warm.
- If you plan to make this recipe ahead of time, don’t add the pecans and marshmallows until you are ready to bake. It's best to let the casserole dish get to room temperature before placing it in the oven. You don't want to shatter the dish and ruin dinner 😉
- If you intend to serve the dish later, don’t add the marshmallow until 15 minutes before serving time. The marshmallow will melt into a puddle if it’s left sitting out for a while.
- Cut down cooking time by cooking the potatoes on a stovetop until fork-tender, then continue with the rest steps.