Sweet Potato Casserole Recipe
This Sweet Potato Casserole recipe is the perfect side dish for the holidays. Mashed sweet potatoes seasoned with bourbon and brown butter and topped with a crunchy sweet and salty topping.
Servings 8 servings
For the Sweet Potato Mash
For the Topping
- 4 tablespoons unsalted butter
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup pecans, chopped
- 1/2 cup almonds, chopped
- 1/2 cup salted pretzels
- 1/4 cup mini marshmallows
To Make The Sweet Potato Mash
Preheat the oven to 400 degrees Fahrenheit.
With a fork, prick the sweet potatoes several times and place them on a baking sheet lined with parchment paper or aluminum foil. Bake for 45 minutes to 1 hour or until tender.
In a small skillet over medium heat, melt the butter. Cook the butter swirling the pan occasionally to make sure the butter solids brown evenly. The butter will foam at the beginning and then it will start to turn golden brown. Your brown butter is perfectly done when it has a nutty aroma and it's slightly light golden brown in color.
Carefully add the bourbon to the brown butter and cook for 2 to 3 minutes. This will burn off the alcohol in the bourbon.
Stir in the sugar, cinnamon and ginger and mix well. Cook for 2 to 3 minutes, stirring frequently. Remove from the heat and reserve.
Peel the sweet potatoes and discard the skin. Place the flesh in a large mixing bowl. With a hand mixer or a potato masher, beat or mash the sweet potatoes until smooth. Stir in the brown butter mixture and mix to combine. Season to taste with salt, if needed.
Transfer the sweet potato mixture into a 2 Qt. (8 x 11) baking dish.
To Make the Topping
In a medium skillet over medium-low heat, melt the butter. Add the sugar, cinnamon and a pinch of salt. Mix to combine. Cook for 2 to 3 minutes. Stir in the nuts and the pretzels and mix well. Remove from the heat.
Pour the topping all over the sweet potatoes. Sprinkle the marshmallows on top and bake for 12 to 15 minutes or until the marshmallows are toasty and golden brown.
Remove from the oven and serve.
- You don't need to separate (or strain) the brown butter solids from the liquid. You will use both in this recipe.
Calories: 525kcal | Carbohydrates: 71g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 196mg | Potassium: 880mg | Fiber: 9g | Sugar: 27g | Vitamin A: 32613IU | Vitamin C: 5mg | Calcium: 115mg | Iron: 2mg