Don’t get me wrong, I am a SUCKER for the classic sweet potato casserole my grandma serves at Thanksgiving. But dare I say – this one’s better. (Sorry grandma.) Out of my whole list of Thanksgiving recipes I’m making on Whisks & Wildflowers, this recipe is honestly my favorite so far. It’s naturally sweet (minus the giant layer of marshmallows), warm, and inviting. I mean, just look at the perfectly toasty marshmallows – which, admittedly, I did put into concentric circles courtesy of Monica Geller.
This recipe combines two of my favorite flavors, one of which I’ve only recently discovered – brown butter! I’ve included the instructions for it below, and honestly, you’re probably going to see a lot more brown butter in my recipes this season, because it’s delicious. Now, for my dairy-free people: the only way to brown butter is if you use actual butter. I’ve tried it with a few different dairy-free alternatives, but unfortunately, it doesn’t work, and I have a burnt saucepan to prove it. Now, I’m going to shut up, and we’re going to just jump into the recipe for this maple brown butter sweet potato bake!
5-6 sweet potatoes
1/2 cup unsalted butter
1/4 cup maple syrup
1/4 tsp cinnamon
1 cup marshmallows
1. Preheat oven to 400˚F
2. Start by scrubbing potatoes clean, and stabbing in multiple places with a fork
3. Then, wrap potatoes in foil with a few ice cubes (*helps to steam them!)
4. Pop those in the oven for about 30 minutes, or until mashable
5. While the potatoes are baking, start prepping your “sauce” by placing butter in a saucepan on low-medium heat
6. Brown your butter – first, let it melt by constantly stirring it around. Once it starts to bubble, keep stirring, but turn the heat down a little. Let it continue to bubble, but once it goes silent, stop! It’s done! Move it to a small bowl out of the heat
7. Add maple syrup + cinnamon to the brown butter, and set aside
8. Once your potatoes are done, take them out of the oven and turn it down to 350˚
9. Peel the potatoes, mash, and slowly stir in your brown butter sauce until mixed thoroughly
10. Transfer your mashed mixture to a large souffle / casserole dish
11. Top with marshmallows (the smaller ones are cuter), and bake for 20 minutes at 350˚
12. Serve warm, and enjoy!