Sweet Potato Casserole

BOURBON SPIKED

Sweet Potato Casserole

Yield

12 servings

Type

Vegetarian

Time

90 minutes

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– 3 pounds orange flesh sweet potatoes –4 ounces bourbon  –¾ cup evaporated milk –⅓ cup + ½ cup light brown sugar  –½ cup melted butter  –1 tablespoon vanilla extract –2 teaspoons cinnamon  –¼ teaspoon ground cloves –2 large eggs –½ cup all-purpose flour –⅛ teaspoon table salt –1 cup whole pecans

Ingredients

3

Preheat the oven to 400 F. Poke a few holes in the potatoes. Place on a baking sheet and roast at 400 for 45 minutes to an hour. The sweet potatoes are ready when soft and oozing syrup.

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Roast potatoes

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3

In a food processor, add sweet potatoes, bourbon, evaporated milk, light brown sugar, butter, vanilla extract, cinnamon, cloves and eggs. Process on low until completely smooth and pureed. Set aside.

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Make the puree

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3

Add sweet potato mixture to a baking dish. Top with the pecan crumble. Bake at 350F for 15-20 minutes, until the crumb is golden.

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Time to bake!

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3

Let rest 5 minutes before enjoying. Enjoy as a Thanksgiving side or dessert. Goes well with a big scoop of vanilla ice cream on top.

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Enjoy!

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