Bourbon Sweet Potato Casserole with Pecan Topping

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This bourbon sweet potato casserole is made with creamy mashed sweet potatoes, brown sugar, warm spices, and a splash of bourbon, then finished with a buttery brown sugar pecan topping. The filling is rich and smooth without being overly sweet, while the topping bakes up golden and crunchy. This sweet potato casserole with pecans is an easy, make-ahead side dish made for Thanksgiving, Christmas, and holiday dinners. And if you're firmly on Team No Marshmallows, you've come to the right place.

Bourbon sweet potato casserole with pecan topping in a baking dish with a jar of brown sugar and cinnamon sticks on a wooden table.

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My Go-To Thanksgiving Sweet Potato Casserole

Growing up in Texas, sweet potato casserole at our Thanksgiving table never had marshmallows on top, and I wouldn't have it any other way.

This sweet potato casserole without marshmallows is my from-scratch version of that classic, with a crunchy pecan topping and a splash of bourbon stirred right into the filling. It's the side dish my family asks for every single year!

After testing this casserole several times, I found that the best version is all about balance. Two tablespoons of bourbon adds warmth without making the filling taste boozy, while the brown sugar sweetens the potatoes without completely covering up their natural flavor.

I also prefer a buttery pecan topping instead of marshmallows because the crunchy topping gives the creamy sweet potatoes texture.

The biggest trick is draining the potatoes really well before mashing them. Too much moisture can make the casserole loose and dilute all those cozy bourbon, vanilla, and spice flavors.

Ingredient Notes

You only need a handful of simple ingredients to make this sweet potato casserole with pecan topping, but a few choices make a noticeable difference in the flavor and texture.

Ingredients needed to make sweet potato casserole with bourbon and pecans are on a marble countertop.

Choose orange-fleshed sweet potatoes for the creamiest texture and naturally sweet flavor. Look for firm potatoes with smooth skin and no soft spots. Since sweet potatoes can vary quite a bit in size, weighing them is even more reliable than counting them. I use 3 pounds of sweet potatoes for this recipe which ends up being about 4-5 medium to large sized potatoes.
Bourbon adds more than boozy flavor. Its notes of vanilla, caramel, oak, and warm spice complement the brown sugar, cinnamon, nutmeg, and sweet potatoes. I tested this recipe with Buffalo Trace, and 2 tablespoons gives the casserole noticeable bourbon flavor without overpowering the sweet potatoes. You don't need an expensive bourbon for cooking, but I recommend using one you enjoy drinking.
Brown sugar sweetens the filling while adding a deeper molasses and caramel flavor that works especially well with bourbon. The recipe uses brown sugar in both the filling and the pecan topping.
Heavy cream gives the mashed sweet potatoes a richer, silkier texture. Half-and-half can be substituted, but it will produce a slightly lighter filling.
Eggs give the sweet potato filling structure so it sets into a creamy casserole rather than remaining loose mashed sweet potatoes. Whisk the eggs before adding them so they incorporate evenly, and let the hot mashed potatoes cool slightly first. Adding eggs directly to piping-hot potatoes can cause little pieces of egg to begin cooking before the filling is fully mixed.
The warm aromatic spices of cinnamon and nutmeg complement the sweetness of the potatoes and add depth of flavor to the casserole.
Pecans add a buttery, slightly sweet flavor that pairs especially well with brown sugar and bourbon. Chop the pecans coarsely rather than finely grinding them. Larger pieces give you better crunch and more contrast against the creamy sweet potatoes.

How to Make Bourbon Sweet Potato Casserole

This sweet potato casserole with bourbon is simple to make, but a few small techniques make the difference between a watery filling and one that's smooth, creamy, and perfectly set beneath that crisp pecan topping.

Sweet potatoes cut into large chunks with a knife on a cutting board.

Step 1: Preheat the oven to 350°F and bring a large pot of water to a boil.

Peel the sweet potatoes and cut them into roughly 1- to 2-inch cubes, keeping the pieces fairly uniform so they cook at the same rate.

Sweet potato chunks cooking in a pot of boiling water.

Step 2: Carefully add the potatoes to the boiling water and cook for 10-15 minutes. They're ready when a fork or paring knife slides easily through the center with almost no resistance.

Drain the potatoes thoroughly and let them sit in the colander for a minute or two so excess steam and moisture can escape.

Mashed sweet potatoes in a mixing bowl with a potato masher.

Step 3: Transfer the drained sweet potatoes to a large mixing bowl and mash them with a potato masher until smooth.

There shouldn't be any large chunks remaining. The potatoes should look soft, fluffy, and bright orange.

Mashed sweet potatoes mixed with bourbon, cream, and brown sugar.

Step 4: Add the brown sugar, heavy cream, bourbon, melted butter, cinnamon, nutmeg, vanilla, and salt to the mashed sweet potatoes.

Stir until everything is evenly incorporated and the mixture looks creamy and uniform with no streaks of butter or cream remaining.

Let the mixture cool for a minute, then stir in the whisked eggs until completely combined.

Mashed sweet potatoes mixed with bourbon, cream, and brown sugar in a mixing bowl with a spatula.

Step 5: At this point, the filling should be thick enough to hold soft swirls from your spatula rather than looking runny.

Sweet potato casserole with bourbon in a baking dish.

Step 6: Grease an 8x8-inch casserole dish and transfer the sweet potato mixture to the dish.

Use a spatula to spread it into an even layer, making sure the filling reaches all the way into the corners. An even layer helps the casserole bake at the same rate from the edges to the center.

Pecans, brown sugar, and butter mixture in a mixing bowl.

Step 7: In a medium bowl, combine the chopped pecans, brown sugar, flour, and melted butter.

Stir just until the mixture is evenly moistened and forms small, buttery crumbs with plenty of visible pieces of pecan. You want a loose streusel texture rather than a smooth paste.

Baked bourbon sweet potato casserole with golden pecan topping.

Step 8: Sprinkle the topping evenly over the sweet potato filling. Bake the casserole uncovered in a preheated oven for 35-40 minutes.

You'll know it's ready when the center looks set rather than wet, the edges are slightly puffed, and the pecan topping is golden, crisp, and fragrant.

If the filling needs a little more time but the pecans are already nicely browned, loosely cover the casserole with foil for the remainder of the baking time.

For an extra-golden topping, you can place the casserole under the broiler briefly at the end, but watch it closely. Brown sugar and pecans can go from beautifully caramelized to burnt very quickly.

Let the casserole rest for 5-10 minutes before serving. This gives the filling a little time to settle and makes it easier to scoop while still serving it warm.

Tips for the Best Sweet Potato Casserole

Cook the sweet potatoes until completely tender. A fork or paring knife should slide through the center with almost no resistance. Even slightly undercooked potatoes can leave stubborn little lumps in the filling.
Drain the potatoes thoroughly. After boiling, let them sit in the colander for a few minutes so excess steam and moisture escape before mashing. Water left in the potatoes can dilute the flavor and make the casserole looser.
Mash potatoes with a potato masher instead of reaching for the food processor. You want the filling smooth and creamy, but it doesn't have to be whipped into oblivion. A masher gives you control over the texture without overworking the sweet potatoes.
Let the potatoes cool slightly before adding the eggs. Mash the potatoes while they're hot, then mix in the butter, cream, brown sugar, bourbon, vanilla, salt, and spices. Give the mixture a couple of minutes to cool before stirring in the whisked eggs. You don't want piping-hot sweet potatoes hitting raw egg because they can begin cooking the egg before everything is evenly mixed.
Sprinkle the topping on instead of pressing it down. Keeping the streusel loose creates more little craggy edges that become golden and crisp in the oven.

Bourbon sweet potato casserole with pecan topping in a baking dish.

Serving Suggestions

Bourbon sweet potato casserole was made for a full-on holiday feast. It feels right at home on the Thanksgiving or Christmas table.

For the main meal, serve this Southern sweet potato casserole alongside juicy air fryer turkey tenderloins. And it's especially good next to savory holiday sides like jalapeno creamed corn, stovetop sausage stuffing, and roasted carrots and mushrooms.

And because a holiday meal is always more fun with a festive drink in hand, pair dinner with an apple cider Thanksgiving margarita or a pitcher of Thanksgiving sangria.

Make-Ahead & Storage Tips

This Southern sweet potato casserole is a great make-ahead Thanksgiving side dish, and you can do almost all of the work the day before.

For the best results I recommend refrigerating the sweet potato mixture and pecan topping separately, then assembling just before baking. When you're ready to bake, sprinkle the pecan topping evenly over the sweet potato filling and bake as directed. If the filling is cold from the refrigerator, it may need about 5-10 additional minutes beyond the normal baking time.

Note: If you're baking the casserole in a glass or ceramic dish, avoid moving an extremely cold dish directly into a very hot oven if the manufacturer's instructions warn against sudden temperature changes. Letting it sit on the counter briefly while the oven preheats can help reduce the risk of thermal shock.

Let any leftovers cool, then cover the baking dish tightly or transfer leftovers to an airtight container. Store in the refrigerator for 3-4 days.

Recipe FAQs

What bourbon should I use?

I make this recipe with Buffalo Trace, which has caramel, vanilla, and oak notes that pair really well with the sweet potatoes, brown sugar, and warm spices. In general, choose a smooth bourbon that you enjoy drinking. Other good options are: Maker's Mark, Woodford Reserve, and Four Roses.

Can I use canned sweet potatoes?

Fresh sweet potatoes are my preference. They give you better control over the sweetness, moisture, and texture of the filling. If you want to use canned sweet potatoes, choose plain canned sweet potatoes packed in water rather than sweet potatoes or yams packed in syrup, which could make the casserole overly sweet. Drain them extremely well before mashing. Because canned potatoes are already very soft and can contain more moisture, the filling may be slightly softer than when made with freshly cooked sweet potatoes.

More Thanksgiving Side Dishes

Squash casserole with Ritz crackers is cheesy, comforting, and incredibly easy to make for holiday gatherings.
Autumn pasta salad is bursting with seasonal flavors like roasted sweet potatoes, tart cranberries, and crunchy pumpkin seeds all tossed in a sweet-tangy maple balsamic vinaigrette.
This fall salad recipe is made with shaved Brussels sprouts, roasted butternut squash, and tossed in a maple balsamic dressing.
Jalapeno corn casserole with Jiffy mix is a creamy, cheesy, slightly spicy twist on the Southern classic.

If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!