No peeling and no boiling makes this easy Brown Butter Sweet Potato Casserole a must make at the holidays! Topped with pecans and laced with citrus, these potatoes are smooth and luscious!
"It's the Most Wonderful Time of the Year!" Ok, maybe I'm a little early -but to me Thanksgiving is truly "the most wonderful time of the year" and to get into the spirit of things I decided to kick things off with a little "sprucing up" here at the Table! Over the next couple of months I'll be adding some new features and have a couple of fun series planned - so stay tuned!!

But let's get to what's important - the food! And if you are still debating your holiday menu, I have some fabulous recipes for you, including this Brown Butter Sweet Potato Casserole.

To be clear, I am not a fan of the marshmallow topped variety - it's just too sweet for me so for years I've avoided it. But I love sweet potatoes and started experimenting with them and have finally found a casserole I like - Browned Butter Sweet Potato Casserole - and I think you will like it too! It's not too sweet with browned butter to add a bit of depth and citrus juice for some balance.

This Brown Butter Sweet Potato Casserole is a snap to put together - the potatoes are cooked in the microwave so there is no peeling and no boiling!!! Then you just add everything to a mixer, combine and fill your casserole dish - done!

📖Recipe

Brown Butter Sweet Potato Casserole

No boiling and no peeling make this Brown Butter Sweet Potato Casserole a holiday must make!

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Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Calories: 339kcal

Author: Nancy Buchanan

Ingredients

3 cups mashed sweet potatoes about 3 lbs.
½ cup unsalted butter
½ cup chopped pecans
2 tsp. fresh orange zest
½ cup freshly squeezed orange juice
2 Tbsp. freshly squeezed lemon juice
½ cup dark brown sugar
½ teaspoon freshly grated nutmeg
½ teaspoon ground ginger
½ teaspoon ground cinnamon
large pinch ground cloves
large pinch ground allspice
¼ teaspoon salt
¼ teaspoon white pepper

Instructions

Pre heat the oven to 350 degrees. Grease a 2 quart casserole dish and set aside.
Slice a slit in each sweet potato and cook in the microwave on the potato setting for 10 - 12 minutes or until a knife slides easily into the potato. If you don't want to use a microwave, you can bake the potatoes at 350 degrees for 45 minutes or until very tender.
In a small saute pan over medium melt the butter and add the pecans cook until the pecans are golden and the butter is light brown and has a nice nutty aroma.
Remove the pecans and drain on a paper towel.
Combine the mashed sweet potatoes, the butter and the remaining ingredients except for the pecans in a food processor.
If you don't have a food processor you can use a mixer with the whisk attachment.
Mix until the potatoes are smooth.
Spoon the mixture into a greased 2 quart casserole dish. Bake at 350 degrees, uncovered for 30 minutes or until heated through.
Sprinkle pecans on top before serving.