How to Make the BEST Thanksgiving Sweet Potatoes: Browned Butter Pecan Sweet Potatoes with Toasted Graham Crumble
Browned Butter Pecan Sweet Potatoes with Toasted Graham Crumble
You will NOT regret trying these sweet potatoes!! 🙂
I love me some Thanksgiving turkey, but mannnn, the Thanksgiving sides 🤌🏻 are what I really dream about!
I’ve always wanted to develop a Thanksgiving sweet potato recipe with a graham cracker crumble. I mean, with toasted marshmallows on top, it’s just begging for it!!
I threw in some chopped pecans and brown sugar to really tie everything together, and let me tell you… this combo is SO good.
my favorite things about this recipe
Brown butter maple glaze: Instead of just melting butter into the sweet potatoes, we’re browning it first. This gives the butter a delicious nutty, toasted flavor that pairs perfectly with the maple syrup, brown sugar, cinnamon, and vanilla.
Pecan graham cracker crumble: THIS is the part I’ve been wanting to make! The graham cracker crumbs bring a little nostalgic sweetness, while the chopped pecans add that nutty crunch. Add melted butter and brown sugar, and you’ve got the perfect topping.
Toasted marshmallows: Because “without the marshmallows it’s just a damn vegetable!” (Frank from Everybody Loves Raymond)
this time of year I’m always browning butter
If you’ve never browned butter before, don’t let it intimidate you! It’s actually really simple.
As the butter melts and simmers, the milk solids settle to the bottom of the pan and begin to brown. That’s where that delicious nutty, toasted flavor comes from. It’s also why brown butter tastes so different from regular melted butter.
The biggest thing is to keep an eye on it. You’ll see little golden-brown flecks develop at the bottom of the pan, and once it smells nutty, it’s done. Don’t walk away and let it burn!
from the tip jar
Don’t overcook the sweet potatoes. This is probably the most important tip, and trust me, I’ve screwed this step up before! We’re only boiling them until they’re barely tender. They’ll continue cooking in the oven, and we want actual sweet potato chunks, not sweet potato mash.
Let them drain really well. After boiling, drain the sweet potatoes thoroughly and give them a few minutes to steam-dry. Excess water can thin out that gorgeous brown butter glaze.
Keep some texture in your crumble. I like having a few little pieces of graham cracker and pecans throughout instead of making everything into a super-fine crumb. Those little crunchy bites are SO good.
Add the marshmallows toward the end. You probably already know this but… They don’t need the entire baking time. Add them once the sweet potatoes and crumble have had time to bake, then let them puff up and get gooey. If you want that toasted finish, pop the dish under the broiler for a minute or two. Just watch them closely because marshmallows go from perfectly toasted to burnt VERY quickly. 😂
Can I Make These Thanksgiving Sweet Potatoes Ahead of Time?
Yes! Thanksgiving Day already has enough going on, so I love recipes that let me get a little prep out of the way.
What I like to do, is get them peeled and cut into chunks, then place them in cold water and cover in the fridge overnight. Then the next day they are ready to boil! You can also get most of the crumble ready, just put the dry ingredients in a baggie and add melted butter the day of. If you really want to get ahead of the game, prepare the browned butter glaze and keep it in the fridge. You will want to let it set out and come to room temp before attempted to toss the sweet potatoes.
Now, you can cook and drain the sweet potatoes ahead of time… it’s just not my preferred method. Refigerate them overnight. Keep the components refrigerated, then assemble and bake when you’re ready. Save the marshmallows for the end.
Little Sweet Potato Fact
Despite the name, sweet potatoes aren’t actually closely related to regular potatoes! They’re part of the morning glory family. And those grocery store “yams” you see in the United States? They’re usually just a variety of sweet potato.
So there you go. A little Thanksgiving trivia to bring to the dinner table. You’re welcome. 😂
If you’re looking to switch up your usual Thanksgiving sweet potatoes this year, I really think you’re going to love these. They’re buttery, sweet, a little crunchy, and topped with the kind of toasted marshmallow goodness that makes everyone want to sneak another bite.
Thanksgiving Sweet Potatoes: Browned Butter with Toasted Graham Crumble
Print Recipe
Ingredients
For the sweet potatoes
- 3 large sweet potatoes peeled and homestyle cut into 1½-inch chunks
- 1 teaspoon kosher salt for boiling water
For the brown butter maple-brown sugar glaze
- 6 tbsp unsalted butter
- ½ cup packed dark brown sugar
- ¼ cup pure maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
For the pecan-graham crumble
- ¾ cup chopped pecans
- ¾ cup graham cracker crumbs with some small pieces remaining
- 4 tablespoons unsalted butter melted
- 2 tablespoons packed brown sugar
- ¼ teaspoon kosher salt
For the topping
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 350°F and butter a 2-quart baking dish. Place Sweet Potatoes in a pot with an inch of cold water over the potatoes. Bring to a boil. cook for 7–10 minutes, until just barely tender, we don’t want these turning into mashed sweet potatoes. Drain thoroughly and let steam-dry for a few minutes.
- Melt the butter in a light-colored saucepan over medium heat, swirling frequently, until the milk solids turn golden brown and smell nutty, about 4–6 minutes. Immediately reduce the heat to low and stir in the brown sugar, maple syrup, cinnamon, and salt. Simmer gently for 2–3 minutes, stirring until glossy and slightly thickened. Remove from the heat and stir in the vanilla.
- Gently fold the sweet potato chunks into the glaze until each piece is generously coated. Transfer to the prepared baking dish, scraping all the glaze over the potatoes.
- In a bowl, combine the chopped pecans, graham cracker crumbs, melted butter, brown sugar, and salt. Stir until evenly moistened and small clumps form.
- Sprinkle the pecan-graham crumble evenly over the glazed sweet potatoes. Bake uncovered for 15–20 minutes, until the glaze is bubbling around the edges and the casserole is heated through.
- Scatter the mini marshmallows evenly over the crumble. Bake for another 5–8 minutes, until puffed and softened. For a toasted finish, broil for 1–2 minutes, watching constantly, until golden brown.
- Serve. Let the casserole rest for 5 minutes before serving. Spoon into bowls while the glaze is glossy and the marshmallow topping is warm and gooey.
Notes
- Brown the butter carefully: Watch for golden-brown milk solids and a nutty aroma. Remove it from the heat promptly so it doesn’t burn.
- For a thick glaze: Drain the sweet potatoes thoroughly and let them steam-dry before coating. Excess water can thin the glaze.
- For the best crumble: Keep some larger pecan and graham cracker pieces for texture.
- Make-Ahead Tip: Peel and cut sweet potatoes, then cover with cold water and refrigerate overnight. Store the dry crumble ingredients separately and add melted butter the day of. You can also make the brown butter glaze ahead; just bring it to room temperature before tossing with the sweet potatoes.
