Serves 8
1440 min
Brown Butter and Sage Sweet Potato Casserole
Recipe GLPRc271ca6232761b
A sophisticated sweet potato casserole featuring creamy roasted sweet potatoes infused with maple and sage, topped with delicate brown butter and sage marshmallows. This elegant dish combines earthy sage with rich brown butter and the natural sweetness of maple syrup for a refined side dish or light main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
8 Large sweet potatoes
2 ounces Unsalted butter
1 ounce Maple syrup
¼ ounces Fresh sage, roughly chopped
Salt and pepper to taste
¾ ounce Gelatin powder
4 ounces Water for blooming gelatin
¼ ounces Fresh sage leaves
4 ounces Water for infusion
5 ounces Corn syrup
14 ounces Granulated sugar
¾ teaspoon Salt for marshmallows
3 ounces Unsalted butter, browned
Powdered sugar for dusting
Directions
Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pierce each one several times with a fork to allow steam to escape. Arrange them on a baking sheet and roast for 50–60 minutes, until they are completely soft when pierced with a knife. Remove from the oven and let cool slightly.
Once cool enough to handle, halve the roasted sweet potatoes and scoop the soft flesh into a large bowl, discarding the skins. Mash the sweet potatoes until mostly smooth, leaving some texture if desired.
Fold 2 ounces of unsalted butter and 1 ounce of maple syrup into the warm sweet potatoes. Stir in the 0.25 ounces of roughly chopped fresh sage. Season with salt and pepper to taste. Transfer the mixture to a buttered 9x13 inch baking dish and set aside to cool completely.
To make the marshmallow topping, bloom the gelatin by sprinkling the 0.75 ounce of gelatin powder over 4 ounces of cold water in a small bowl. Let it sit for 5 minutes until fully hydrated and spongy.
Gently heat 4 ounces of water with 0.25 ounces of fresh sage leaves in a small saucepan over low heat until steaming; do not boil. Steep for 10 minutes to infuse the sage flavor, then strain out the leaves and set the infused water aside to cool to room temperature.
In a heavy-bottomed saucepan, combine 5 ounces of corn syrup and 14 ounces of granulated sugar. Heat over medium heat, stirring gently until the sugar dissolves completely. Once clear, stop stirring and allow the mixture to reach 250°F (121°C) on a candy thermometer, about 8–10 minutes. This is the hard-ball stage.
Microwave the bloomed gelatin for 10–15 seconds just to melt it, stirring gently. Slowly pour the hot sugar syrup into the melted gelatin while stirring constantly to combine. Stir in the cooled sage-infused water and 0.75 teaspoon of salt. Set this mixture aside to cool to room temperature, about 30 minutes, stirring occasionally to help it cool evenly.
Brown 3 ounces of unsalted butter in a small saucepan over medium heat, swirling occasionally and watching until the milk solids turn a golden-brown color, about 8–10 minutes. Remove from heat and cool to room temperature.
Once the sugar-gelatin mixture has cooled, whip it vigorously with an electric mixer on high speed for 8–10 minutes until it becomes light, fluffy, and nearly triples in volume. Fold in the cooled brown butter gently until just combined.
Spread the marshmallow mixture evenly over the cooled sweet potato casserole. Cover loosely with plastic wrap and refrigerate overnight (at least 12 hours) to set.
The next day, preheat the oven to 375°F (190°C). Remove the plastic wrap and bake the casserole for 15–20 minutes, until the marshmallow topping is lightly golden and set. Remove from the oven and dust generously with powdered sugar while still warm.
Let the casserole rest for 10 minutes before serving. Cut into squares and serve warm or at room temperature.
