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We took all of our favorite ingredients and baked them into a Brown Butter Sweet Potatoes with Nut Crumble casserole; brown butter, maple syrup, sweet potatoes and pecans seasoned with cinnamon spice. Be sure to add this to your holiday menu!
Make the brown butter: over medium heat, bring the butter to a boil in a sauce pan for a few minutes until it starts to bubble, Continue to cook until it browns & gets flecks of char.
Meanwhile, bake the sweet potatoes at 400 F for about 40-45 minutes, or until softened and the skin starts to crack. Let them cool and peel off the skin. Mash the sweet potatoes with the brown butter, half and half, maple syrup. cinnamon & salt.
To make the crumble: Place all crumble ingredients into a food processor. Pulse until well combined, but still a bit lumpy. You can also do this in a bowl with your hands.
Spoon the mashed sweet potatoes into a medium sized casserole dish or cast iron skillet. Top with the crumble mixture. Bake at 350 degrees Fahrenheit for about 25-35 minutes, or until the crumble is golden brown.
Ingredients
Directions
Make the brown butter: over medium heat, bring the butter to a boil in a sauce pan for a few minutes until it starts to bubble, Continue to cook until it browns & gets flecks of char.
Meanwhile, bake the sweet potatoes at 400 F for about 40-45 minutes, or until softened and the skin starts to crack. Let them cool and peel off the skin. Mash the sweet potatoes with the brown butter, half and half, maple syrup. cinnamon & salt.
To make the crumble: Place all crumble ingredients into a food processor. Pulse until well combined, but still a bit lumpy. You can also do this in a bowl with your hands.
Spoon the mashed sweet potatoes into a medium sized casserole dish or cast iron skillet. Top with the crumble mixture. Bake at 350 degrees Fahrenheit for about 25-35 minutes, or until the crumble is golden brown.
