Mashed sweet potatoes, creamy browned butter and candied pecans. I always find sweet potato casserole is better when I think of it as dessert. It is a staple at our family gatherings and my grandmother always makes the best. This year, we are tossing out the traditional scalloped sweet potatoes and giving them a makeover. My sweet potato casserole with browned butter and candied pecans will start a fight who gets the lick the pan!
Browned Butter
What is browned butter? Browned butter is a bakers secret. Also, a big part of the French cuisine. It is a warm creamy sauce with brown bits on the bottom that are residuals from toasting the milk solids. Described as toasty or nutty, personally I get notes of caramel as well. I use a French butter when browning butter because of the high fat content and quality of butter. Call me a butter snob but it makes a difference! The difference between browned butter and melted butter is the cooking of the butter past its melting point. If you find there are TOO many solids and it taste a bit burnt, you can use a fine strainer and just strain them.
Mashed Sweet Potatoes
Sweet potatoes or yams, both work in this dish. One is more starchy than the other but the textures are VERY similar. Both have great benefits for the hair, skin, and nails! There are three ways I would make this casserole and each has work greats!
- Store bought canned yams or sweet potato puree. For the canned yams in syrup, drain and mash. For the puree just toss into a bowl.
- Bake the sweet potatoes. Oil those babies up and stick them in oven to roast. Allow them to cool, slice open, scoop out the insides and discard the skins.
- Peel and boil your potatoes. I tend to find this is the best way because you can control the tenderness. I like mine have a little give so they aren’t falling apart and still have a meaty texture. You want the fork to be able to easily push through. Immediately take the potatoes out and place them in a bowl. The residual heat will continue to cook the sweet potatoes so it is important to have a little heartiness when pricking with a fork.
Candied Pecans
This is just for my extra sugar lovers out there. I am a hugh texture fan and believe each dish should satisfy all areas of the palette. Soft, hearty, and crunchy. These candied pecans you can make but I say just buy them and save yourself the hassle. Really it’s melted butter and dark brown sugar with pecans added to the sauce pan to coat. You will cool them on a rack and then you have candied pecans! Yum! These warm up in the oven and have a soft crunch. They are perfect addition to this sweet potato casserole with browned butter and candied pecans.
The Assembly
Add three-fourths of your browned butter to your mashed potatoes. Spread into one even layer in a casserole dish. Drizzle on the remaining butter. Cover dish with candied pecans then brush the pecans witht he residual butter from the pan. Bake 15 minutes in a 375 degree F oven. Allow to rest for 20-25 minutes before servings. Enjoy!
For more delicious recipes for Fall and Thanksgiving, try my Simple Quinoa Salad For Entertaining and Spiced Apple Squash With Maple Ginger Bourbon Glaze and Gluten Free Crumble. Watch here how I used browned butter for a cozy pasta recipe with crispy sage.
For backdrop information, visit aecorebakers!
Sweet Potato Casserole With Browned Butter And Candied Pecans
Ingredients
- 4 pounds sweet potatoes peeled and quartered
- 3 tablespoons unsalted butter
- 2 cups candied pecans
Instructions
- In a large pot, boil water. Add potatoes. Boil for about 15 minute or until tender.
- Preheat oven to 375°F.
- In a saucepan, melt butter over low heat. Wait for it to bubble up and you hear cracking. You are browning the butter. Swirl occasionally until golden brown in color. Set aside.
- Strain potatoes and pat dry. Mash until smooth. Add 3/4 of the butter mixture, fold to combine.
- Add potatoes into a 8x11 or 9x13 casserole dish. Smooth into one even layer then drizzle remaining butter over the dish. Add candied pecans.
- Using a pastry brush, brush pan then lightly coat the pecans. Bake 15 minutes. Allow to rest for 20-25 minutes before servings.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy!