Bourbon Sweet Potato Casserole
Prep 20 min · Cook 1 hr 30 min · Serves 8 · Original recipe
🧾 Ingredients
Produce
- 4 medium #sweet-potatoes
- 2 Tbsp fresh chopped #sage
- 1-2 tsp fresh chopped rosemary
Proteins
- 4 slices thick-cut #bacon
Dairy
- 1/2 cup whole milk
- 4 Tbsp (1/4 cup) salted butter, melted (in mix)
- 6 Tbsp salted butter, melted (topping)
- 2 large eggs, beaten
Pantry & Dry Goods
- 3/4 cup brown sugar (in mix)
- 2 tsp vanilla extract
- 3/4 cup brown sugar (for topping)
- 1/3 cup flour
- 1.5 cups raw #pecans, roughly chopped
- 2 Tbsp #bourbon
Spices & Seasonings
- 1 tsp cinnamon
- 1 tsp cayenne pepper
🔪 Instructions
- Preheat oven to 400 °F. Poke a few holes in the sweet potatoes and bake until soft & tender (≈ 1 hour).
- While the potatoes bake, cook the bacon in a large skillet over medium heat until crisp. Remove and drain on paper towels.
- In a medium bowl, combine brown sugar, flour, pecans, melted butter, cayenne pepper, chopped sage, chopped rosemary (optional), and the cooked bacon. Set this mixture aside—this will be your topping.
- Reduce oven temperature to 350 °F. Once sweet potatoes are done, allow to cool slightly, then peel away the skins. Place the flesh into a mixing bowl and mash well.
- Into the mashed sweet potatoes, mix in brown sugar, vanilla extract, cinnamon, milk, melted butter, beaten eggs, bourbon (optional), and salt until fully combined.
- Spoon the sweet potato mixture into a 9 × 13-inch baking dish. Evenly sprinkle the bacon pecan topping over the sweet potatoes.
- Bake for 35-40 minutes, until the topping is golden and the dish is warmed through. Serve warm, optionally topped with flaky sea salt.
🍽️ Nutrition
- Calories per serving: 426 kca