Brown Butter Sweet Potato Casserole
No boiling and no peeling make this Brown Butter Sweet Potato Casserole a holiday must make!
Servings: 6
Calories: 339kcal
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.
Notes
You can make this casserole up to a day ahead. If making ahead, refrigerate the casserole and then bake as directed in the recipe.
Nutrition
Calories: 339kcal | Carbohydrates: 35g | Protein: 2g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 141mg | Potassium: 327mg | Fiber: 3g | Sugar: 22g | Vitamin A: 9950IU | Vitamin C: 16.1mg | Calcium: 51mg | Iron: 0.8mg