Bourbon Sweet Potato Casserole with Buttery Pecans
Sweet potato casserole gets remade with a good dose of bourbon and a little less sugar and butter for a boozy, not-too-sweet holiday side dish!
Yield: 6 -8 servings
Ingredients
- 6 medium sweet potatoes, scrubbed and pierced with a fork
- 6 tablespoons unsalted butter, melted, divided
- ¼ cup packed brown sugar, divided
- ¼ cup bourbon, or whiskey
- ¾ teaspoon salt
- ¾ teaspoon ground cinnamon
- 1 cup chopped pecans, or sub walnuts
Instructions
- Preheat oven to 400. Place sweet potatoes on a foil-lined baking sheet and bake at 400 for one hour. Remove from oven and reduce oven temp to 375.
- Once the sweet potatoes are cool enough to handle, peel the skins off and place the potatoes in a large bowl.
- Add 2 tablespoons of butter, 1 tablespoon of brown sugar, bourbon and salt. Use a fork to mash the sweet potatoes and mix them well with the other ingredients.
- Spread the sweet potato mixture evenly in a greased 3 quart casserole dish.
- In a separate bowl, combine the remaining melted butter, brown sugar, cinnamon and nuts. Stir well to combine then spoon the mixture evenly over the top of the casserole.
- Bake at 375 for 25-30 minutes. Serve warm or hot.
Notes
Brown sugar: Light brown sugar is what I use, but dark brown sugar would be fine here as well.
Butter: I always use unsalted butter so I can control the amount of sodium in my recipes. If you have salted butter, that's fine too, just reduce the amount of salt in the recipe from ¾ teaspoon to ½ teaspoon.
Bourbon: Use a decent quality bourbon or whiskey. Doesn't have to be top shelf but I don't recommend the super cheap stuff. I tend to go with Maker's Mark, which I always have on hand.
Nuts: Pecans and walnuts (or a mix of the two) work great to use as the nuts in the topping for the casserole. You can definitely buy the chopped kind, which are cheaper than buying the whole nuts or nut halves, since we need them chopped for this recipe anyway.
Make ahead: You can prep the casserole ahead through step 4. Cover and refrigerate. When ready to continue, remove the casserole dish from the refrigerator to come to room temp while the oven heats up. Make the pecan topping and add it just before baking. Bake for 35 minutes.
Leftovers: Leftovers, once cooled, will keep in a covered container in the refrigerator for up to 3-4 days. The pecan topping will lose some of its crunch upon reheating, but it's still delicious.
Video
Nutrition
Calories: 398kcal | Protein: 4g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 38mg | Fiber: 6g | Sugar: 15g
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