Cast Iron Skillet Sweet Potato Casserole with Walnuts & Pecans

5 from 2 votes

Cast Iron Skillet Sweet Potato Casserole with Walnuts & Pecans

These skillet sweet potatoes are loaded with browned butter, cinnamon, and pumpkin pie spice. The whole dish is made in a cast iron skillet and baked in the oven. The sweet potatoes get caramelized as they cook, as well as a bit crunchy on top. Optionally, top the sweet potatoes with a walnut and pecan topping.

Prep Time45

Cook Time1 30

Total Time2 15

Course: Side Dish

Cuisine: American

Servings:

Calories: 395kcal

Author: Jessica Mode

Ingredients

Casserole

½ cup firmly packed light brown sugar
1 tablespoon ground cinnamon
2 teaspoon pumpkin pie spice
½ teaspoon fine sea salt
4 pounds medium sweet potatoes scrubbed and peeled
1 cup (2 sticks) unsalted butter

Topping

2 tablespoons unsalted butter
2 tablespoons firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon fine sea salt
½ cup pecan halves roughly chopped
½ cup walnut havles roughly chopped

Instructions

Casserole

Heat the oven to 350° F (175°C).
Combine brown sugar, cinnamon, pumpkin pie spice, and salt in a small bowl and mix until incorporated. Set aside.
Cut off the ends of the sweet potatoes. Discard. Slice the sweet potatoes into ⅛" thick pieces using a mandoline slicer. Set aside.
To brown butter add 1 cup of butter to a saucepan over medium-low heat and allow to fully melt. Once the butter melts, foam will begin to form. Begin whisking the butter to ensure it does not burn. The butter will begin to turn golden brown (about 4 minutes after it has fully melted). 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. The whole process should take about 7- 9 minutes from start to finish. Reserve ⅛ cup of brown butter for brushing, then transfer the remaining to a large, heat-proof bowl.
Add potatoes to the bowl with brown butter and toss to combine. Pour brown sugar mixture over potatoes and toss to combine.
Arrange potatoes in a 12" cast iron skillet. Brush the reserved brown butter over the top of the potatoes with a pastry brush, making sure the tops of all the potatoes are fully covered (otherwise the tops will get crunchy). Bake uncovered for 90 minutes until the potatoes have softened and are golden brown on top.

Topping

While the sweet potatoes are cooking, melt butter in a small skillet over medium heat. Once butter is melted, stir in brown sugar, cinnamon, vanilla extract, and salt until combined. Add in pecans and walnuts and toss until well coated. Cook for 2-4 minutes until the nuts are toasted and you smell a nutty aroma.
Once the potatoes are done, top with pecan and walnut topping. Serve immediately or cover cast iron skillet with aluminum foil to keep warm.

Notes

To keep warm, place aluminum foil over the skillet once removed from the oven. This should keep the dish warm for about an hour.

Nutrition