Sweet Potato Casserole – a classic fall recipe upgraded with rich browned butter!

Buttery mashed sweet potatoes are topped with crisp cornflakes and melty marshmallows and toasted. It must try side dish!

A Must Have Sweet Potato Casserole Recipe!

This sweet potato dish has the best of everything and just the right amount of contrast with it’s creamy sweet potatoes, gooey melty marshmallows and that finishing crisp you get from the cornflakes and crunchy pecans.

Simply put this casserole is heavenly!

Who know the word casserole and heavenly could ever go together in the same sentence but it just does with this one. Try it and see for yourself! It might just become a family favorite for your family too!

Can I Make This Ahead of Time?

For make ahead you can prepare the sweet potato portion the day before and refrigerate but wait until the following day to add the butter to the topping and wait to add the topping to the casserole until you’re just ready to bake and serve so it doesn’t go stale.

How to Make Browned Butter Sweet Potato Casserole

  • Bake the sweet potatoes until tender and mash.

  • Brown the butter in a saucepan.

  • Add to sweet potatoes along with sugars and salt and mix.

  • Blend in milk and eggs.

  • Spread mixture into an even layer in a 13 by 9-inch baking dish.

  • Mix cornflakes, pecans, and melted butter and brown sugar.

  • Spread mixture into rows over sweet potatoes. Bake 30 minutes.

  • Remove from oven, cool 5 minutes add marshmallows between cornflake rows and bake 5 – 10 minutes.

More Holiday Recipes You’ll Love!

  • Green Bean Casserole
  • Garlic Mashed Potatoes
  • Roasted Butternut Squash with Garlic and Herbs
  • Slow Cooker Creamed Corn
  • Cranberry Almond Spinach Salad
  • Christmas Punch

5 from 9 votes Review Recipe

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!

Servings: 12

Prep30 minutesCook1 hour 40 minutesReady in: 2 hours 10 minutes

IngredientsSweet Potatoes5 lbs sweet potatoes1/2 cup (113g) salted butter, diced into 1-inch pieces1/2 cup (105g) granulated sugar1/4 cup (55g) packed light-brown sugar1/4 tsp salt3 large eggs1/3 cup (80ml) milk (anything but skim)Topping2 cups (128g) crushed corn flakes*1/2 cup (54g) chopped pecans1/4 cup (55g) packed light-brown sugar3 Tbsp (42g) salted butter, diced into 1-inch pieces3 cups (148g) miniature marshmallows

InstructionsPreheat 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.Meanwhile melt 1/2 cup butter in a medium saucepan over medium heat and allow to brown, swirling pan occasionally.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.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. 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.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. 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).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.

Notes *Begin with about 4 1/2 cups cornflakes and crush to 2 cups. Note that if you are making this in advance to refrigerate then bake the following day, don’t add the corn flake topping until baking or it will become stale. Also I’d recommend placing cold casserole in cool oven and let it preheat with oven.

Nutrition Facts Browned Butter Sweet Potato Casserole

	Amount Per Serving

Calories 451 Calories from Fat 135

% Daily Value*

Fat 15g23%Saturated Fat 7g44%Cholesterol 69mg23%Sodium 353mg15%Potassium 709mg20%Carbohydrates 75g25%Fiber 6g25%Sugar 34g38%Protein 4g8% Vitamin A 27395IU548%Vitamin C 6.8mg8%Calcium 85mg9%Iron 4.6mg26% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Side DishCuisine: AmericanKeyword: Sweet Potato Casserole Author: Jaclyn

5 from 9 votes

Review Recipe

Nutrition Facts Browned Butter Sweet Potato Casserole

	Amount Per Serving

Calories 451 Calories from Fat 135

% Daily Value*

Fat 15g23%Saturated Fat 7g44%Cholesterol 69mg23%Sodium 353mg15%Potassium 709mg20%Carbohydrates 75g25%Fiber 6g25%Sugar 34g38%Protein 4g8% Vitamin A 27395IU548%Vitamin C 6.8mg8%Calcium 85mg9%Iron 4.6mg26% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Nutrition Facts

Browned Butter Sweet Potato Casserole

	Amount Per Serving

Calories 451 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 7g44%

Cholesterol 69mg23%

Sodium 353mg15%

Potassium 709mg20%

Carbohydrates 75g25%

Fiber 6g25%

Sugar 34g38%

Protein 4g8%

Vitamin A 27395IU548%

Vitamin C 6.8mg8%

Calcium 85mg9%

Iron 4.6mg26%

  • Percent Daily Values are based on a 2000 calorie diet.

Course: Side DishCuisine: AmericanKeyword: Sweet Potato Casserole

Author: Jaclyn