Brown Sugar Bourbon Sweet Potato Casserole
This decadent sweet potato casserole combines velvety mashed sweet potatoes with a hint of bourbon and warm spices, topped with a crunchy pecan streusel that adds irresistible texture. It is a Southern-inspired Thanksgiving side dish that balances sweetness and richness beautifully.
Silky bourbon-spiked sweet potatoes topped with a golden crunchy pecan streusel for the ultimate holiday side.
Nutrition per serving
Ingredients
Base
Flavor
Sweetener
Fat
Topping
Spice
Instructions
Cook the Sweet Potatoes
Place cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat then reduce to medium and cook for 15 to 18 minutes until the sweet potatoes are completely fork tender. Drain thoroughly and return them to the pot.
Mash and Season
Mash the sweet potatoes until completely smooth using a potato masher or hand mixer. Add the bourbon, half the brown sugar, half the melted butter, and the cinnamon. Stir everything together until fully combined and season with a pinch of salt to taste.
Add the Topping and Bake
Spread the sweet potato mixture evenly into a greased 9x13 baking dish. In a small bowl combine the chopped pecans with the remaining brown sugar and melted butter, then scatter this topping evenly over the sweet potato layer.
Bake Until Golden
Bake in a preheated 350F oven for 25 to 30 minutes until the topping is golden brown and the casserole is heated through and bubbling around the edges. Allow to cool for 5 minutes before serving.
Substitutions
Common mistakes
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