Bourbon Sweet Potato Casserole
Bourbon Sweet Potato Casserole topped with spicy pecans, brown sugar and bacon will be the favorite at your holiday meal. The savory addition of rosemary to the topping makes it even better.
Ingredients
- 4 medium sweet potatoes (about 4 cups)
- ¾ cup brown sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- ¼ cup milk
- ¼ cup butter (melted)
- 2 eggs (lightly beaten)
- 2 tablespoons bourbon
- TOPPING
- 6 slices bacon (cooked and crumbled)
- ¾ cup brown sugar
- ⅓ cup flour
- 1 ½ cups pecans
- ¼ cup butter (melted)
- 1 teaspoon cayenne
- 2 teaspoons fresh rosemary
Instructions
- To cook the potatoes poke them with a fork and bake in the oven at 400º for 1 hour or microwave for about 8 minutes until soft and tender. Cool and peel away skins. Mash in a large bowl. Add in brown sugar, vanilla, cinnamon, milk, butter, eggs and bourbon until fully combined. Pour into greased casserole dish.
- Topping:
- In a separate bowl, add cooked bacon, brown sugar, flour, pecans, butter, cayenne, rosemary. Mix well. Spread on top of sweet potato mixture.
- Bake at 350º for 30-40 minutes or until the pecans are golden.
Video
Barbara's Notes + Tips
Recipe Tips
- You can substitute vanilla for the bourbon
- You can make this the day before but it's best baked the same day.
- This will last for 1-2 days and then the topping will get mushy.
- You can either bake the sweet potatoes for an hour or microwave for about 8 minutes.
Nutrition
Calories: 465kcal | Carbohydrates: 49g | Protein: 6g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 235mg | Potassium: 335mg | Fiber: 3g | Sugar: 35g | Vitamin A: 7857IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg