Bourbon Sweet Potato Casserole
Sweet Potato Casserole with Bourbon is a sweet and warming side dish complete with a pecan crumble on top. This recipe is great for Thanksgiving or for whenever you're craving a fall dessert!
Servings: 12 servings
Calories: 331kcal
Ingredients
- 3 pounds orange flesh sweet potatoes
- 4 ounces bourbon note #1
- ¾ cup evaporated milk
- ⅓ cup + ½ cup light brown sugar divided
- ½ cup melted butter divided in half
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon divided
- ¼ teaspoon ground cloves
- 2 large eggs
- ½ cup all-purpose flour
- ⅛ teaspoon table salt
- 1 cup whole pecans
Instructions
- To roast sweet potatoes: 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. Carefully remove the skins from the sweet potatoes.
- Heat oven to 350 degrees F. Lightly oil a 2 quart or 9x13 casserole dish with cooking spray. Set aside.
- In a food processor with the blade attachment, add sweet potatoes (without the skin), bourbon, evaporated milk, ⅓ cup light brown sugar, ¼ cup melted butter, vanilla extract, 1 and ½ teaspoons cinnamon, cloves and eggs. Process on low until completely smooth and pureed. Set aside.
- In a small bowl, make the crumb topping by adding all-purpose flour, ½ cup light brown sugar, ¼ cup melted butter, ½ teaspoon cinnamon and salt. Stir with a spoon until combined. It will be thick and crumbly. Add ½ cup pecans and coat with the mixture.
- Pour in the sweet potato puree into the lightly oiled casserole dish. Smooth with a spatula as needed. Sprinkle the pecan crumble evenly over the sweet potato. Add remaining ½ cup pecans.
- Bake at 350 degrees for 15-20 minutes. The casserole is ready when it starts to pull away at the sides and the crumb is golden. Let rest for 5 minutes before serving.
Video
Notes
- Bourbon: Use a bourbon that you would enjoy drinking. I use Maker's Mark because I like the taste of it and it is not as high-proof as other bourbons.
- Don't have a food processor? Use a hand-mixer on low and whip the ingredients together until smooth and fluffy.
- Make in advance: To cut down on prep time, you can roast sweet potatoes 2-3 days in advance. Refrigerate until ready to use. The sweet potato filling can be made up to 2 days in advance. I recommend making the crumb topping the day of.
- Leftovers and reheating: Keep leftovers refrigerate for 3-4 days. I usually reheat in the microwave but you can also reheat in the oven at 325 until warmed through.
- Prefer videos? I also have a step-by-step YouTube video that shows how to make this sweet potato casserole.
Nutrition
Calories: 331kcal | Carbohydrates: 38g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 186mg | Potassium: 504mg | Fiber: 5g | Sugar: 14g | Vitamin A: 16412IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 1mg
