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Lighter Brown Butter Sweet Potato Casserole with Pecan Streusel

Lighter Brown Butter Sweet Potato Casserole with Pecan Streusel - featured image
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A lighter, healthier twist on the classic sweet potato casserole, featuring nutty brown butter and a crunchy pecan streusel. Perfect for holiday gatherings or a cozy fall dinner.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 pounds or 900g total)
  • 3 tablespoons unsalted butter
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1/4 cup maple syrup
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup pecan halves or pieces, toasted
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter, cold and cubed
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Wash sweet potatoes, prick with a fork, and roast directly on oven rack or on a lined baking sheet for 40-45 minutes until tender. Let cool, then peel and place flesh in a large bowl.
  2. While sweet potatoes roast, brown the butter: Cut 3 tablespoons butter into pieces and melt in a light-colored saucepan over medium heat. Swirl occasionally until it foams, then subsides, and golden specks appear (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl. Reserve 1 tablespoon for the streusel.
  3. To the bowl with sweet potato flesh, add Greek yogurt, maple syrup, beaten egg, vanilla, cinnamon, nutmeg, salt, and the remaining brown butter (reserving 1 tablespoon). Mash until smooth and creamy.
  4. In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes and reserved 1 tablespoon brown butter. Cut in with a pastry cutter or fingers until mixture resembles coarse meal with pea-sized butter pieces. Stir in toasted pecans.
  5. Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish. Spread sweet potato filling evenly in the dish. Sprinkle pecan streusel over the top.
  6. Bake for 25-30 minutes until filling is set around edges and slightly jiggly in center, and streusel is golden brown. Let rest 5-10 minutes before serving.

Notes

Roast sweet potatoes instead of boiling to concentrate natural sugars. Use room temperature ingredients for smoother filling. Toast pecans for best flavor. Can be made ahead: prepare filling up to 2 days in advance, add streusel just before baking.

Nutrition

Keywords: sweet potato casserole, brown butter, pecan streusel, lighter, holiday, Thanksgiving, side dish

Find it online: https://perkypan.com/lighter-brown-butter-sweet-potato-casserole-with-pecan-streusel/