Sweet Potato Casserole with Tart Peaches
Full of flavor and perfect for making ahead, this homemade sweet potato casserole gets a tart summer twist with the addition of ripe peaches. Enjoy smooth, creamy sweet potatoes topped with a crunchy, toasty, praline-esque pecan topping. After cooking the sweet potatoes and layering with peaches, you throw it in the oven for 30 minutes or until the topping gets all brown and bubbly.
Ingredients
- 3 large sweet potatoes (about 2 ½ pounds)
- 4 tablespoons butter (melted)
- ½ cup brown sugar
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla
- ⅓ cup heavy cream
- 2 tablespoons bourbon
- 2 cups peaches (peeled and diced)
- 1 cup brown sugar
- ⅓ cup flour
- 4 tablespoons butter
- ¾ cup pecans (chopped)
Instructions
- Cook the sweet potatoes in the microwave. Cover with a damp paper towel and microwave on high for 8-10 minutes until cooked through, turning halfway through. Let cool.
- Preheat the oven to 350º. Butter a 2-quart baking dish or 9 x 13 pan.
- Remove the skins from the sweet potatoes, you will need about 4 cups of cooked sweet potatoes. Add the sweet potatoes to the bowl of a stand mixer and add melted butter, brown sugar, nutmeg, vanilla, and cream. Beat until smooth. Add bourbon and mix to combine.
- Place half of the sweet potato mixture in the bottom of the baking dish. Top with diced peaches, and then add the remaining sweet potatoes. Smooth to even the surface.
- In a medium bowl, combine the brown sugar and flour. Add the softened butter and combine with a pastry cutter or your fingers. Once combined, add nuts. Sprinkle over the top of the baking dish.
- Bake for 30 minutes or until the top is brown, and it is bubbly at the edges. Let cool slightly before serving.
Barbara's Notes + Tips
- You can easily cook the sweet potatoes in the microwave or oven days ahead of time.
- Don't care for bourbon, this is still awesome leaving it out or add some vanilla instead.
- You can make this ahead and rewarm when needed, or refrigerate or freeze before it has baked and let it come to room temperature then bake as directed.
Nutrition
Calories: 473kcal | Carbohydrates: 67g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 156mg | Potassium: 445mg | Fiber: 4g | Sugar: 48g | Vitamin A: 12650IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 1mg
