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Best Brown Butter Sweet Potato Casserole with Cornflake Pecan Crunch

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This brown butter sweet potato casserole features a silky sweet potato base with nutty brown butter and a crunchy cornflake pecan topping. It’s the perfect balance of creamy and crunchy, sweet and savory, making it a crowd-pleaser for holidays and gatherings.

Ingredients

Scale
  • 4 pounds sweet potatoes (about 5–6 medium), peeled and cubed
  • 1/2 cup unsalted butter (for browning)
  • 1/3 cup packed brown sugar (light or dark)
  • 1/4 cup maple syrup (real maple syrup)
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 cup unsalted butter (melted, for topping)
  • 2 cups cornflakes, lightly crushed
  • 1 cup pecan halves, roughly chopped
  • 1/4 cup packed brown sugar (for topping)
  • 1/4 teaspoon salt (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
  2. Cook the sweet potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium-high and cook for 12-15 minutes, until fork-tender. Drain well.
  3. While the potatoes cook, brown the butter: In a light-colored skillet over medium heat, melt 1/2 cup of butter. Swirl the pan occasionally. The butter will foam and sizzle, then the foam will subside and brown specks will form at the bottom. This takes about 5-7 minutes. When it smells nutty and looks amber-colored, remove from heat and pour into a heat-safe bowl to stop cooking. Set aside to cool slightly.
  4. Mash the sweet potatoes: Return the drained sweet potatoes to the pot or transfer to a large mixing bowl. Mash until smooth, or use a hand mixer for a silkier texture.
  5. Mix the casserole base: Add the browned butter, brown sugar, maple syrup, beaten eggs, vanilla extract, salt, cinnamon, and nutmeg to the mashed sweet potatoes. Stir until well combined.
  6. Transfer to baking dish: Spread the sweet potato mixture evenly in the prepared baking dish. Smooth the top with a spatula.
  7. Make the topping: In a medium bowl, combine the crushed cornflakes, chopped pecans, brown sugar, and salt. Pour the melted butter over the top and stir until everything is well coated.
  8. Add the topping: Sprinkle the cornflake pecan mixture evenly over the sweet potato base. Do not press it down.
  9. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, until the topping is golden brown and the edges are bubbly.
  10. Cool and serve: Let the casserole rest for 10 minutes before serving.

Notes

Don’t skip the resting time after baking—it helps the filling set and keeps the topping crunchy. For make-ahead, assemble without baking up to 24 hours in advance, refrigerate, and add 10 minutes to baking time. For dairy-free, use vegan butter or coconut oil. For less sweet, reduce brown sugar and maple syrup by half.

Nutrition

Keywords: brown butter, sweet potato casserole, cornflake pecan crunch, holiday side dish, Thanksgiving, gluten-free option

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