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scoop of brown butter sweet potato casserole with rosemary walnut topping
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Savory Sweet Potato Casserole

This Savory Sweet Potato Casserole has a base of creamy, brown butter, roasted mashed sweet potatoes with a crunchy, sweet and salty, rosemary walnut topping. 
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Servings: 16 servings
Calories: 316kcal
Author: Jennifer Debth

Ingredients

Brown Butter

  • 1 cup unsalted butter 2 sticks

Brown Butter Sweet Potatoes

  • 3 pounds sweet potatoes washed and dried
  • ½ cup finely grated parmesan cheese
  • ½ cup sour cream
  • 1 teaspoon salt plus more to taste, if necessary
  • ¼ teaspoon black pepper

Rosemary Walnut Topping

  • 2 cups walnuts chopped
  • ¼ cup dark brown sugar packed
  • ¼ cup finely grated parmesan cheese
  • 2 teaspoons dried rosemary
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Maldon sea salt for topping, if desired
US Customary - Metric

Instructions

Brown Butter

  • Melt butter in a large stainless steel pan over medium heat.
  • Once melted, whisk continually until brown bits start to form and the butter is foaming, golden in color, and has a nutty aroma, about 1-5 minutes.
  • Carefully and quickly pour into a large measuring cup. Reserve 1/4 cup brown butter for the topping. The rest (which should be about 1/2 cup) will be used for the sweet potatoes.

Brown Butter Sweet Potatoes

  • Preheat oven to 400 degrees F and line a baking sheet with silicone mat.
  • Place potatoes onto prepared baking sheet, then prick each potato all over with a fork.
  • Bake in preheated oven until fork tender, about 60-90 minutes depending on potato size.
  • Let cool slightly, before removing and discarding the peel.
  • Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
  • Mash the potatoes in a bowl using a fork, potato masher, or hand mixer, until desired consistency is reached, then mix in 1/2 cup brown butter, parmesan cheese, sour cream, salt, and pepper.
  • Taste and re-season, if necessary, then spread into an even layer in the prepared baking dish. Set aside while you make the topping.

Rosemary Walnut Topping

  • Stir together chopped walnuts, brown sugar, parmesan, rosemary, salt, and pepper in a small bowl, then stir in remaining 1/4 cup brown butter.
  • Sprinkle evenly over the top of the sweet potato mixture, then bake in preheated oven for 30-40 minutes, or until heated through.
  • Optional: garnish with maldon sea salt, then serve and enjoy!
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Nutrition

Serving: 1scoop | Calories: 316kcal | Carbohydrates: 23g | Protein: 6g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 418mg | Potassium: 373mg | Fiber: 4g | Sugar: 8g | Vitamin A: 12505IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg

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