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Easy Brown Butter Sage Sweet Potato Casserole with Pecan Crumble

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This isn’t just another sweet potato casserole. The nutty brown butter, earthy sage, and crunchy pecan topping come together in a way that feels both classic and completely new. It’s family-approved, budget-friendly, and the kind of dish that makes you look like a hero without breaking a sweat.

Ingredients

Scale
  • 3 large sweet potatoes (about 2.5 lbs or 1.1 kg), peeled and cubed into 1-inch chunks
  • 4 tablespoons unsalted butter (56 g)
  • 10 fresh sage leaves, plus extra for garnish
  • 1/4 cup heavy cream (60 ml)
  • 1 large egg, lightly beaten
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup pecans (100 g), roughly chopped
  • 1/4 cup all-purpose flour (30 g)
  • 1/4 cup packed brown sugar (50 g)
  • 3 tablespoons unsalted butter (42 g), cold and cubed
  • 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. 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 a simmer. Cook for 12-15 minutes, until fork-tender. Drain in a colander and let sit for a minute to steam dry.
  3. While the potatoes boil, place 4 tablespoons of butter in a large skillet over medium heat. Let it melt, then swirl the pan occasionally. After about 3-4 minutes, the butter will foam and turn a golden amber color with brown specks. Add the sage leaves and cook for about 30 seconds until crispy. Remove from heat.
  4. Transfer the drained sweet potatoes to a large mixing bowl. Mash until mostly smooth, leaving a few small lumps. Add the heavy cream, beaten egg, salt, pepper, and nutmeg. Pour in the brown butter mixture (including the crispy sage leaves) and stir until well combined.
  5. In a medium bowl, combine the chopped pecans, flour, brown sugar, and salt. Add the cold cubed butter. Use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces.
  6. Spread the sweet potato mixture evenly in the prepared baking dish. Sprinkle the pecan crumble over the top, covering it completely. Do not press it down.
  7. Bake on the middle rack for 25-30 minutes, until the topping is golden brown and the edges are bubbling. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
  8. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh sage leaves if desired.

Notes

Don’t rush the brown butter—keep heat at medium and watch for amber color and nutty aroma. Dry sweet potatoes well after boiling to avoid a loose filling. Keep crumble butter cold for a crunchy topping. Let casserole rest before serving for best texture. Can be assembled a day ahead (without baking) and refrigerated.

Nutrition

Keywords: sweet potato casserole, brown butter, sage, pecan crumble, Thanksgiving side dish, holiday recipe, easy side dish

Find it online: https://elaraeats.com/easy-brown-butter-sage-sweet-potato-casserole-with-pecan-crumble/