Description

This Brown Sugar Bourbon Sweet Potato Casserole is a holiday favorite with creamy sweet potatoes, a caramelized brown sugar crust, and a subtle bourbon warmth. It’s quick, easy, and perfect for Thanksgiving or cozy nights.

Ingredients

Scale

3 pounds sweet potatoes (about 4 large), peeled and cubed
1 cup packed brown sugar, divided
3 tablespoons bourbon
6 tablespoons unsalted butter, softened, plus more for greasing
1/4 cup heavy cream
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg, freshly grated if possible
1/2 cup all-purpose flour
1 cup chopped pecans

Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
Cook the sweet potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about 2 inches. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until fork-tender. Drain well in a colander and let steam dry for about 5 minutes.
Mash the sweet potatoes: Transfer the drained sweet potatoes to a large mixing bowl. Add 1/2 cup of the brown sugar, 4 tablespoons of the softened butter, the heavy cream, eggs, vanilla extract, salt, cinnamon, and nutmeg. Mash with a potato masher until mostly smooth, then beat with a hand mixer on medium speed for 1-2 minutes until light and fluffy. Stir in the bourbon until fully incorporated.
Spread the mixture: Pour the sweet potato mixture into the prepared baking dish and spread into an even layer.
Make the topping: In a medium bowl, combine the remaining 1/2 cup brown sugar, the flour, the remaining 2 tablespoons softened butter, and the chopped pecans. Use your fingers or a pastry cutter to mix until the butter is incorporated and the mixture forms coarse crumbs.
Top the casserole: Sprinkle the topping evenly over the sweet potato mixture. Do not press it down.
Bake: Place the dish in the preheated oven and bake for 25-30 minutes, until the topping is golden brown and the sweet potato mixture is bubbling around the edges.
Rest and serve: Let the casserole rest for 5-10 minutes before serving.

Notes

If the topping is browning too quickly but the casserole isn’t hot all the way through, tent the dish loosely with foil for the last 10 minutes of baking. For a dairy-free version, use coconut oil and full-fat coconut cream. For gluten-free, use a 1:1 gluten-free baking flour blend. If you don’t have bourbon, use 2 teaspoons vanilla extract mixed with 1 tablespoon apple cider.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 385
Sugar: 32
Sodium: 210
Fat: 18
Saturated Fat: 8
Carbohydrates: 52
Fiber: 5
Protein: 5

Keywords: sweet potato casserole, brown sugar bourbon, holiday side dish, Thanksgiving recipe, comfort food