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Bourbon Sweet Potato Casserole
This bourbon sweet potato casserole is made with bourbon, maple syrup, and butter, and is topped with a bourbon pecan crumble. It’s a delicious fall side dish!
Cook Time
1 hr mins
Total Time
1 hr 15 mins
Servings: 12 people
Calories: 454 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 pounds sweet potatoes, peeled and thickly sliced
- 2 ounces bourbon
- 1 cup pecans, crushed
- ⅓ cup heavy cream or milk
- ½ cup maple syrup Or use brown sugar
- 2 eggs, beaten
- 1 teaspoon sea salt
- 8 ounces butter, melted (divided) 1 stick butter
- ⅔ cup flour
- ½ cup brown sugar
Instructions
- Preheat oven to 350ºF. Bring a large, salted pot of water to a boil. Add sweet potatoes, and boil 12-15 minutes until tender.
- Pour pecans and bourbon into a small bowl together, letting the pecans soak up the bourbon. Set aside.
- In a large mixing bowl, beat eggs together with cream, maple syrup, and salt. Slowly incorporate 4oz butter, and mix until blended.
- Once potatoes are tender, mash them into the egg mixture.
- Strain pecans out of bourbon, and set aside. Drizzle the leftover bourbon over the potato mixture. Mash more to incorporate. Spoon potato mixture into a large casserole dish (10"x10" or a lasagna dish).
- Make the streusel by mixing remaining butter, pecans, flour, and brown sugar together with a fork. Optionally, for a finely ground streusel, add to a food processor and chop to desired consistency.Make-Ahead: If desired, make the dish to this point and then stop, keeping the potatoes and streusel separate. Store for up to a day before proceeding.
- Spread pecan mixture over the potatoes in the casserole dish.I used a 10"x10" baking dish. If your dish is narrower and deeper than mine, you may have extra streusel topping. Reserve any extra topping for another use.
- Cook casserole for about 45-50 minutes, until the streusel is golden and pulling away from the edges of the dish. Note: The dish takes longer to cook because the pecans are wet from the bourbon. If you skip the bourbon, reduce the cook time by about 10 minutes.Allow casserole to cool slightly before serving.Leftovers: Casserole can be stored in the fridge and used within 3-5 days. Reheat at 350ºF for about 25 minutes, or until warm.
Cup of Yum
Nutrition Information
Calories
454kcal
(23%)
Carbohydrates
52g
(17%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Cholesterol
77mg
(26%)
Sodium
409mg
(17%)
Potassium
504mg
(14%)
Fiber
4g
(16%)
Sugar
26g
(52%)
Vitamin A
16702IU
(334%)
Vitamin C
3mg
(3%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 454
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 77mg | 26% |
| Sodium | 409mg | 17% |
| Potassium | 504mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 16702IU | 334% |
| Vitamin C | 3mg | 3% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.