Bourbon Sweet Potato Casserole (Print Version)

Southern-style casserole with creamy sweet potatoes and crunchy pecan streusel, a crowd-pleasing festive side.

# Components:

→ Sweet Potato Base

01 - 4 large sweet potatoes (about 3.3 pounds), peeled and cut into chunks
02 - 1/4 cup bourbon
03 - 1/4 cup whole milk
04 - 1/4 cup unsalted butter, melted
05 - 1/3 cup light brown sugar, packed
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/2 teaspoon salt

→ Pecan Streusel Topping

10 - 2/3 cup all-purpose flour
11 - 2/3 cup light brown sugar, packed
12 - 1/4 cup unsalted butter, cold and diced
13 - 1 cup pecans, roughly chopped
14 - 1/2 teaspoon ground cinnamon
15 - Pinch of salt

# Method:

01 - Preheat oven to 350°F (180°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
02 - Place sweet potato chunks in a large pot and cover with water. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes until tender. Drain thoroughly in a colander.
03 - Mash the hot sweet potatoes in a mixing bowl until smooth. Stir in bourbon, milk, melted butter, brown sugar, eggs, vanilla extract, cinnamon, and salt. Blend until mixture is creamy and fully incorporated.
04 - Pour sweet potato mixture into the prepared baking dish. Use a spatula to smooth the surface evenly.
05 - Combine flour, brown sugar, cold diced butter, cinnamon, and salt in a bowl. Cut butter into dry ingredients using a pastry cutter or fork until coarse crumbs form. Fold in chopped pecans.
06 - Distribute pecan streusel evenly across the sweet potato base.
07 - Bake for 25 to 30 minutes, or until topping is golden brown and the casserole is heated through.
08 - Allow casserole to rest for several minutes before slicing and serving.

# Expert Advice:

01 -
  • Uses classic pantry ingredients most of us already have in the kitchen
  • Bakes up in just over an hour from start to finish so it is perfect for busy holidays
  • Naturally vegetarian and easily adaptable for allergies
  • The hint of bourbon deepens the sweetness without tasting boozy at all
02 -
  • Rich in vitamin A thanks to sweet potatoes
  • Freezes beautifully both before and after baking
03 -
  • Cut sweet potatoes into similar sized chunks to ensure even boiling It saves frustration later
  • Always use cold butter for the streusel and do not overmix The little butter pockets are what crisp up Letting the casserole rest before serving does wonders for texture and keeps the flavors distinct

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