brown butter sweet potato casserole

This isn't your ordinary sweet potato casserole. Elevate your Thanksgiving feast with this decadent recipe that features rich, nutty brown butter. The caramelized sweetness of the butter infused the creamy sweet potaoes, creating a flavor explosion in every bite. This dish is the ultimate comfort food, perfect for sharing with loved ones.

What you'll need:

• 4 large sweet potatoes (mashed)

• 1/2 cup brown butter

• 3/4 cup brown sugar

• 1/4 cup granulated sugar

• 1 egg (beaten)

• 1/3 cup whole milk

• 1 tsp vanilla bean paste ( you can also use vanilla extract)

Seasonings i used:

• salt ( about 1 tsp ) 1/4 tsp nutmeg , and 1/2 tsp cinnamon

For the topping:

• 1 cup light brown sugar

• 1/3 cup flour

• 1 cup pecans (chopped)

• 1/3 cup brown butter

Directions:

1. Preheat the oven to 425.

2. Poke holes in the sweet potatoes , and bake in the oven for about an hour or until fork tender.

3. Add the 1/2 cup of butter + the 1/3 cup butter to a saucepan over medium heat.Once melted the butter will foam up a bit and subside, you'll see brown specks form at the bottom ( this takes 5-8 mins) It should have a nutty aroma. Pour in a bowl to stop the butter from cooking.

4. When the potatoes are done let them cool down. Turn down the oven to 350.

5. Peel the skin off of the potatoes , and add them to a mixing bowl and mash the potatoes. Add the 1/2 cup of brown butter (make sure to get the brown bits) brown sugar, granulated sugar, milk, vanilla bean paste, nutmeg, salt & cinnamon. Mix until well combined

6. Pour in beaten egg and mix until well combined. I like to use a handheld mixer for this step. ( this is optional)

7. Pour the sweet potato mixture to a casserole dish.

8. In a seperate bowl combine brown sugar, pecans , flour & 1/3 cup brown butter (make sure to get the brown bits). Stir to combine.

9. Sprinkle the topping evenly over the top, and bake for 35- 40 mins or until golden brown.

10. Top with some flaky sea salt & ENJOY!