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Easy Brown Butter Sweet Potato Casserole with Cornflake Crunch

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A quick and easy sweet potato casserole with nutty brown butter and a crunchy cornflake topping. Perfect for weeknights or holidays, this dish comes together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium-large), peeled and cubed
  • 6 tablespoons unsalted butter
  • 1/3 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 cups cornflakes, lightly crushed
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons packed light brown sugar
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook the sweet potatoes: Peel and cube the sweet potatoes into 1-inch chunks. Place them in a large pot and cover with cold water by about 2 inches. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes, until fork-tender. Drain well and let sit in the colander for a minute or two to steam off excess moisture.
  3. Brown the butter: While the sweet potatoes cook, place 6 tablespoons of butter in a small saucepan over medium heat. Let it melt completely, then swirl the pan occasionally. The butter will foam up, then subside, then foam again. Watch for the milk solids at the bottom to turn a deep golden brown—this takes about 5-7 minutes. The second you smell that nutty, toasty aroma, pull it off the heat. Pour the brown butter into a heatproof bowl immediately.
  4. Mash the sweet potatoes: Return the drained sweet potatoes to the pot (or transfer to a large mixing bowl). Mash them with a potato masher or fork until mostly smooth but with a few small lumps. Let them cool for 5 minutes before adding the eggs.
  5. Mix the filling: In a small bowl, whisk together the brown sugar, eggs, vanilla, salt, cinnamon, and nutmeg until smooth. Pour this mixture over the mashed sweet potatoes, then drizzle in the brown butter. Stir until everything is well combined.
  6. Spread the filling: Transfer the sweet potato mixture to the prepared baking dish and spread it into an even layer. Use a spatula to smooth the top.
  7. Make the cornflake topping: In a medium bowl, crush the cornflakes with your hands until you have a mix of small flakes and some slightly larger pieces. Pour the melted butter over the cornflakes, add the brown sugar and salt, and toss until everything is evenly coated.
  8. Top and bake: Sprinkle the cornflake mixture evenly over the sweet potato filling. Don’t press it down. Bake for 20-25 minutes, until the topping is golden brown and the filling is bubbling around the edges.
  9. Rest before serving: Let the casserole sit for 5-10 minutes after coming out of the oven before serving.

Notes

For best results, use a light-colored saucepan to brown the butter so you can see the color change. Drain sweet potatoes thoroughly to avoid a watery casserole. The topping can be made with gluten-free cornflakes if needed. To make ahead, prepare the filling up to 2 days in advance and refrigerate; make the topping fresh just before baking.

Nutrition

Keywords: sweet potato casserole, brown butter, cornflake crunch, easy side dish, Thanksgiving, holiday recipe

Find it online: https://junomeals.com/easy-brown-butter-sweet-potato-casserole-with-cornflake-crunch/