Pineapple-Bourbon Sweet Potato Casserole
User Reviews
4.7
Pineapple-Bourbon Sweet Potato Casserole
Description
This casserole starts by baking whole jumbo sweet potatoes until soft, then removing their skins before pureeing with dark brown sugar, bourbon, melted butter, salt, and spices including cinnamon, ginger, allspice, nutmeg, and black pepper. Eggs and undrained crushed canned pineapple are blended in to add moisture and flavor complexity.
The mixture is baked in a 3-quart dish to heat through and then topped with marshmallow creme, which is browned quickly under a broiler for a lightly toasted, sweet finish. The combination of spices and bourbon provides depth, while the pineapple adds brightness.
Served warm, this casserole offers a moist texture and harmonizes sweet and savory elements, making it a rich accompaniment to meats or holiday meals.
The recipe allows substitution of drained canned sweet potatoes for fresh baked, and the marshmallow topping can be replaced by commercial versions or marshmallows. A kitchen torch may also be used to toast the topping.
Ingredients
- 5½ pounds sweet potato about 6 jumbo sweet potatoes
- ½ cup dark brown sugar
- ¼ cup bourbon
- ¼ cup butter melted, unsalted
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon nutmeg freshly grated
- ½ teaspoon black pepper ground
- 2 egg
- 8 ounce pineapple canned, crushed, undrained
- ½ marshmallow creme batch homemade
Instructions
- Preheat oven to 350 degrees F. Place potatoes on a foil-lined, rimmed baking sheet and bake until tender, about 1½ hours. Once cool enough to handle, remove the peels (they should just slide right off).
- Add the peeled sweet potatoes to a food processor along with the brown sugar, bourbon, melted butter, salt, cinnamon, ginger, allspice, nutmeg, pepper, eggs, and pineapple. Puree the mixture until completely smooth, scraping the sides of the bowl once or twice if needed.
- Transfer the sweet potato mixture to a 3-quart baking dish and bake until heated through, about 25 minutes. Remove from the oven and spread with the marshmallow creme. Put the broiler on high and return the baking dish to the oven. Broil until lightly browned, about 2 minutes.
Notes
- You can use drained canned sweet potatoes instead of baking fresh ones; simply puree them directly with the other ingredients.
- The recipe's bourbon can be omitted if desired without greatly affecting the casserole's integrity.
- The homemade marshmallow creme topping can be substituted with store-bought marshmallow creme or marshmallows for convenience.
- For toasting the marshmallow topping, a kitchen torch is an alternative to broiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 16 servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 322mg | 13% |
| Potassium | 746mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 25g | 50% |
| Vitamin A | 29660IU | 593% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 82mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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