Description
This maple bourbon sweet potato casserole features creamy sweet potatoes with a warm, smoky bourbon depth, topped with a crunchy pecan crumble. It’s a crowd-pleasing side dish perfect for holidays or weeknight dinners.
Ingredients
- 3 pounds sweet potatoes, peeled and cubed
- 6 tablespoons unsalted butter, divided
- ⅓ cup pure maple syrup
- 3 tablespoons bourbon
- ¼ cup packed brown sugar (light or dark)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (freshly grated if possible)
- 1 cup chopped pecans
- ½ cup all-purpose flour
- ¼ cup packed brown sugar (for topping)
- 3 tablespoons unsalted butter, melted (for topping)
- ¼ teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray and set it aside.
- Cook the sweet potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes, until the sweet potatoes are fork-tender.
- Drain and mash: Drain the sweet potatoes in a colander and let them sit for a minute to steam off excess moisture. Return them to the pot or transfer to a large mixing bowl. Mash them with a potato masher until mostly smooth, leaving a few small lumps for texture if you like. Alternatively, use a hand mixer on low speed for a silkier consistency.
- Mix in the wet ingredients: Add 3 tablespoons of melted butter, the maple syrup, bourbon, brown sugar, eggs, vanilla extract, salt, cinnamon, and nutmeg to the mashed sweet potatoes. Stir until everything is well combined and the mixture looks creamy and uniform.
- Spread the mixture into the prepared dish: Use a rubber spatula to spread the sweet potato mixture evenly in the greased baking dish. Smooth the top so the crumble has an even surface to cling to.
- Make the pecan crumble: In a medium bowl, combine the chopped pecans, flour, brown sugar, and cinnamon. Pour the melted butter over the dry ingredients and stir with a fork until the mixture looks like wet sand with some clumps. Do not overmix—you want those clumps for texture.
- Top the casserole: Sprinkle the pecan crumble evenly over the sweet potato mixture. Use your fingers to break up any large clumps if needed, but leave most of the clusters intact—they will get beautifully golden in the oven.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, until the topping is golden brown and the sweet potato filling is bubbling around the edges.
- Rest before serving: Let the casserole sit for 5 to 10 minutes after coming out of the oven. This allows the filling to set slightly, making it easier to serve without it turning into a soupy mess.
Notes
Do not overcook the sweet potatoes; boil just until fork-tender. Use room temperature eggs to prevent the butter from seizing. Let the crumble clump naturally—do not overmix. For a make-ahead option, assemble the casserole (without baking) up to 24 hours in advance and refrigerate; add 10 minutes to baking time. For a bourbon-free version, substitute with 2 tablespoons apple cider and 1 tablespoon vanilla extract.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 320
- Sugar: 22
- Sodium: 180
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 5
- Protein: 5
Keywords: sweet potato casserole, maple bourbon, pecan crumble, Thanksgiving side dish, holiday recipe, easy side dish