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Brown Butter Sweet Potatoes with Nut Crumble

Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 mins


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!

Brown Butter Sweet Potatoes with Nut Crumble

 2 large sweet potatoes (garnet yams)
 2 ounces unsalted butter, melted
 3 tablespoons half and half
 2-3 tablespoons pure maple syrup
 1 teaspoon ground cinnamon
 1/4 teaspoon salt
Maple Pecan Crumble
 1 cup pecans or walnuts, coarsely chopped
 5 tablespoons melted unsalted butter
 1/3 cup pure maple syrup or brown sugar
 2/3 cup unbleached flour
 pinch of salt
 pinch of ground cinnamon

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.

Nutrition Facts

Serving Size 6 Servings