Print

Best Brown Sugar Bourbon Sweet Potato Casserole (Easy & Delicious)

brown sugar bourbon sweet potato casserole - featured image
Print Recipe

A rich and creamy sweet potato casserole with a warm bourbon kick, topped with a crunchy brown sugar pecan streusel. This accidental recipe has become a signature holiday dish that steals the show from the turkey.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar (light or dark)
  • 1/4 cup bourbon (such as Bulleit or Maker’s Mark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1 cup pecans, chopped
  • 1/2 cup packed brown sugar (for topping)
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter, melted (for topping)
  • 1/2 teaspoon cinnamon (for topping)
  • Pinch of salt (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish with butter or non-stick spray.
  2. Cook the sweet potatoes: Peel and cube sweet potatoes into 1-inch chunks. Place in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce to medium-high and cook for 15-20 minutes until fork-tender. Drain well.
  3. Mash the sweet potatoes: Return drained sweet potatoes to the pot or a large mixing bowl. Add softened butter and mash with a potato masher until mostly smooth. For ultra-creamy texture, use an electric hand mixer on low for about 30 seconds. Do not overmix.
  4. Add the flavor builders: To the mashed sweet potatoes, add brown sugar, bourbon, eggs, vanilla extract, salt, cinnamon, and nutmeg. Mix until well combined. Taste and adjust sweetness or bourbon as needed.
  5. Spread the base: Pour the sweet potato mixture into the prepared baking dish and spread evenly with a spatula.
  6. Make the topping: In a medium bowl, combine chopped pecans, brown sugar, flour, melted butter, cinnamon, and salt. Stir until moistened and clumpy, like wet sand.
  7. Top the casserole: Sprinkle the pecan mixture evenly over the sweet potato base. Do not press down.
  8. Bake: Place in the preheated oven and bake for 25-30 minutes, until the topping is golden brown and the edges are bubbly. The filling should be set but slightly jiggly in the center.
  9. Rest and serve: Let the casserole cool for at least 10 minutes before serving. Serve warm.

Notes

Toast pecans first at 350°F for 5-7 minutes for extra flavor. Use room temperature eggs for smooth mixing. If topping browns too fast, tent with foil. Can be assembled a day ahead and refrigerated unbaked; add 10-15 minutes to baking time. For a non-alcoholic version, substitute bourbon with 2 tablespoons apple juice mixed with 1/2 teaspoon vanilla extract.

Nutrition

Keywords: sweet potato casserole, bourbon sweet potatoes, brown sugar, pecan topping, Thanksgiving side dish, holiday recipe, easy casserole

Find it online: https://dahliadishes.com/best-brown-sugar-bourbon-sweet-potato-casserole-easy-and-delicious/