Bourbon Sweet Potato Casserole with Pecan Topping

5 from 3 votes

Bourbon Sweet Potato Casserole with Pecan Topping

Bourbon sweet potato casserole is made with creamy spiced sweet potatoes, a splash of bourbon, and a buttery brown sugar pecan topping. This easy Southern holiday side dish is rich, cozy, and deliciously crunchy without marshmallows.

Prep Time20

Cook Time50

Total Time1 10

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 370kcal

Author: Angela Lietzke

Equipment

Ingredients

Bourbon Sweet Potato Casserole

3 pounds sweet potatoes about 4–5 medium-large
2 Tablespoons bourbon
½ cup brown sugar
⅓ cup heavy cream
2 eggs whisked
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon salt
¼ cup unsalted butter melted

Pecan Topping

¾ cup pecans chopped
¼ cup brown sugar
¼ cup all-purpose flour
¼ cup butter melted

Instructions

Preheat the oven to 350°F. Grease an 8x8-inch baking dish and bring a large pot of water to a boil.
Cook the sweet potatoes. Peel and cut the sweet potatoes into 1- to 2-inch chunks. Carefully add them to the boiling water and cook for 10–15 minutes, until completely tender and easily pierced with a fork. Drain well and let them sit in the colander for a few minutes to release excess steam and moisture.
Mash and mix the filling. Transfer the potatoes to a large bowl and mash with a potato masher until smooth. Stir in the butter, heavy cream, brown sugar, bourbon, vanilla, cinnamon, nutmeg, and salt. Let the mixture cool slightly, then stir in the whisked eggs until evenly combined. Spread the filling evenly into the prepared baking dish.
Make the pecan topping. Combine the pecans, brown sugar, flour, and melted butter in a medium bowl until crumbly and evenly moistened. Sprinkle the topping evenly over the sweet potato mixture without pressing it down.
Bake. Bake uncovered in the preheated oven for 35–40 minutes, until the center is set and the pecan topping is golden, crisp, and fragrant. If the topping browns before the center is fully set, loosely cover with foil and continue baking.
Rest and serve. Let the casserole rest for 5–10 minutes before serving so the filling can settle slightly while staying warm and creamy.

Notes

I used Buffalo Trace bourbon when making this recipe.
A fork or knife should slide easily through the sweet potatoes so the filling mashes smoothly without lumps.
Let the potatoes sit in the colander for a few minutes so excess steam and moisture escape. This helps prevent a loose, watery casserole.
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.

Nutrition