Browned Butter Sweet Potato Casserole Recipe

Browned Butter Sweet Potato Casserole Recipe

How To Make Browned Butter Sweet Potato Casserole

A creamy sweet potato casserole completes any Thanksgiving table! Enjoy bites of rich butter, gooey sweet marshmallow, and tender potatoes in one dish.

Preparation: 30 minutes
Cooking: 1 hour 40 minutes
Total: 2 hours 10 minutes



For Sweet Potatoes:

  • 5lbssweet potatoes
  • ½cupsalted butter,diced into 1-inch pieces
  • ½cupgranulated sugar
  • ¼cuplight brown sugar,packed
  • ¼tspsalt
  • 3large eggs
  • cupmilk,anything but skim

For Toppings:

  • 2cupscorn flakes,crushed
  • ½cuppecans,chopped
  • ¼cuplight brown sugar,packed
  • 3tbspsalted butter,diced into 1-inch pieces
  • 3cupsminiature marshmallows


  1. Preheat the oven to 400 degrees F. Pierce each sweet potato several times with a fork and transfer to a rimmed cookie sheet.

  2. Bake for about 1 hour or until very tender when pierced with a fork.

  3. Melt ½ cup of butter in a medium saucepan over medium heat and allow to brown, swirling pan occasionally.

  4. Remove potatoes from the oven and reduce the oven temperature to 350 degrees F.

  5. Cut each potato in half and scoop out the flesh into a large mixing bowl. Mash the potatoes with a potato masher.

  6. Pour in ½ cup of browned butter, using a rubber spatula to scrape excess butter from the pan, add granulated sugar, ¼ cup of light-brown sugar, and salt then using an electric hand mixer set on low speed, blend together until well combined. 

  7. Add in the eggs and mix until well blended, then pour in the milk and mix until well blended.

  8. Pour the mixture into a buttered 13×9-inch baking dish and spread into an even layer.

  9. Brown the remaining 3 tablespoons of butter in a saucepan.

  10. Pour the crushed cornflakes into a mixing bowl, along with chopped pecans and ¼ cup of light brown sugar, and mix to combine. Pour the browned butter over the mixture and toss to evenly coat. 

  11. Spread mixture into diagonal rows over mashed sweet potato mixture, leaving about a 1½-inch gap between rows.

  12. Bake in a preheated oven for 30 minutes. Remove from oven and rest 5 minutes, then spread marshmallows between rows of cornflake topping.

  13. Return to oven and bake for about 5 to 10 minutes until marshmallows are melty and lightly golden.

  14. Serve warm, and enjoy!


  • Calories: 417.94kcal
  • Fat: 15.07g
  • Saturated Fat: 7.50g
  • Trans Fat: 0.43g
  • Monounsaturated Fat: 4.94g
  • Polyunsaturated Fat: 1.58g
  • Carbohydrates: 67.37g
  • Fiber: 6.23g
  • Sugar: 30.28g
  • Protein: 5.82g
  • Cholesterol: 75.15mg
  • Sodium: 302.50mg
  • Calcium: 83.10mg
  • Potassium: 699.83mg
  • Iron: 2.91mg
  • Vitamin A: 1475.07µg
  • Vitamin C: 5.56mg
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