Skillet sweet potato casserole is a decadent holiday side dish made with the warm flavors of browned butter, cinnamon, and pumpkin pie spice.Jump to Recipe
The cold weather and holidays have me craving all things sweet. Christmas cookies, sugar, and this browned butter skillet sweet potato casserole. This is definitely a decadent side dish (more butter than I would normally use in a recipe), but hey it's the holidays! Life's all about balance, so enjoy!
Sweet Potatoes for the Holidays
I really like this recipe for the holidays for a couple of reasons. First off, this feeds a crowd! This will generously feed 12 people...maybe even more if you have lots of side dishes!
While this dish needs quite a bit of time in the oven, it stays warm for an hour to an hour an a half after you remove it from the oven. All you need to do is throw some aluminum foil over the skillet. Bonus - it's easy to transport if you're bringing it in the car.
Browning butter is one of my favorite ways to kick up the flavor profile of a dish! It adds an extra bite of nuttiness and warmth to a dish. If you've never made browned butter before, it takes less than 5 minutes and makes all the difference.
Because the browning process happens so quickly, you'll want to make sure to devote your full attention to the butter while it's browning. No walking away and checking Instagram (oops, that may be directed at me). Make sure you keep an eye on it and keep the butter moving.
Favorite Kitchen Tools From the Post
If you are looking to invest in some good quality kitchen tools, you can't go wrong with either of these! I use both of these tools on a weekly basis. They would also make wonderful Christmas gifts! If you're still new to cooking, here's the low down each tool:
Cast iron skillets can be used for almost anything you would use a fry pan for: sautéing, pan-frying, searing. But, the cast iron skillet has so many more bonuses. My favorite thing is being able to take the skillet from the stove immediately to the oven. I also appreciate how well the pan holds up to sticky, messy cooking since it is naturally non-stick.
A madnoline makes your life so much easier when it comes to slicing up fruits and veggies. We use it to make french fries, slice up apples for pie, or tomatoes for sandwiches. The options are endless, and it gives you a perfectly even slice each time.
Skillet Sweet Potato Casserole
- 4 lbs sweet potatoes washed
- 1 cup unsalted butter (2 sticks)
- ½ cup brown sugar
- 1 tbsp cinnamon
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 2 tbsp butter
- 1 tsp vanilla
- 2 tbsp brown sugar
- 1 tsp cinnamon
- ½ cup pecans roughly chopped
- ½ cup walnuts roughly chopped
- sea salt for garnish
- Preheat the oven to 375° F.
- Cut off the ends of the sweet potatoes. Discard. Using a mandoline, slice the sweet potatoes in ⅛" pieces. Arrange in a 12" cast iron skillet.
- Add 1 cup of butter to a saucepan over medium-low heat. Continue to stir and watch the butter throughout the entire browning process to ensure the butter does not burn. As the butter melts down, foam will begin to form. As soon as you can see golden brown flecks at the bottom of your saucepan and smell a nutty, aromatic aroma, remove the butter from the heat and transfer to a heat-proof bowl. The whole process should take 3-5 minutes. Brush the butter over the top of the sweet potatoes, making sure the tops of all the sweet potatoes are fully covered (otherwise the tops will get crunchy). Drizzle the remaining butter over the potatoes, until fully covered.
- In a mixing bowl, combine brown sugar, cinnamon, pumpkin pie spice, and salt. Sprinkle over sweet potatoes. Bake sweet potatoes uncovered for 90 minutes.
- While the sweet potatoes are cooking, melt butter in a fry pan over medium heat. Once butter is melted, mix in vanilla, brown sugar and cinnamon until combined. Add in pecans and walnuts. Cook for 3-6 minutes until the nuts are toasted and you smell a nutty aroma.
- Once the potatoes are done, top with pecan and walnut topping. Garnish with a dash of sea salt.