Updated: Nov 24
In my world, they call it "famous." Lol. I end up making my brown butter sweet potato casserole 3-5 times during this time of year every year, because it's requested so often!
The secret isn't so surprising - brown butter. Brown butter is butter that's been browned on a stovetop, cooked in a sauce pan until it's turned caramel in color.
And it's delicious. Here's how I make it!
For the casserole...
5-6 large sweet potatoes to feed a small crowd (8-10 people)
1 stick of unsalted butter
1/2 cup of brown sugar
1 pinch of salt
1/2 cup of milk (any kind except for skim)
Pumpkin pie spice, to your liking (I use 2 teaspoons)
For the topping...
about 1 cup of unfrosted corn flakes
Half a bag of mini marshmallows
1/2 stick of unsalted butter
1/4 cup of brown sugar
To make it:
Puncture your potatoes with a fork or knife and bake on a lined baking dish for 40-minutes or until fork tender at 350 degrees
While the potatoes cook, brown the butter. Heat a stick of butter in a sauce pan over medium heat. Remove and place into a small bowl once brown or caramel in color.
Once the potatoes cool completely, peel and scoop out the flesh and place into a mixing bowl
Mash the potatoes, add the browned butter, and continue mashing until as smooth as possible.
Add the brown sugar, pinch of salt, milk, eggs and pumpkin pie spice
Pour the batter into a greased casserole dish and bake in the oven at 350 for 20 minutes or until a fork comes out clean
While the casserole bakes, make your corn flake topping. Melt the rest of the butter in the same sauce pan with brown sugar, and toss your corn flakes in the mixture until they're lightly toasted.
Decorate your casserole with the toasted corn flakes and marshmallows in stripes, circles, or however you'd like!
Enjoy! (And take a look at my 2021 Thanksgiving spread pre-kitchen renovation!)