Thanksgiving Sweet Potatoes: Browned Butter with Toasted Graham Crumble
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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.
Servings: 6