Bourbon Sweet Potato Casserole with Bacon-Pecan Crumble

November 15, 2020

We're getting close to Thanksgiving and I figured it's time to offer up some ideas! This incredible side dish isn't just for Thanksgiving, however. It's delicious any time you want a hearty wintery side dish. There are many versions of sweet potato casserole, but this one is a little more special. It's got a splash of bourbon mixed in with the mashed sweet potatoes to give it an extra depth of flavor.

And, it's got that amazing bacon-pecan crumble that crisps up the top!

You combine pecans with brown sugar, cayenne, sage and rosemary. Add to that some crisped up bacon. Sprinkle the mixture over the top of the sweet potatoes and bake.

It's so delicious, I dare say you might not need dessert! Okay, just kidding...we always need dessert!

Bourbon Sweet Potato Casserole

with Bacon-Pecan Crumble

Makes: 8 servings

Prep Time: 20 minutes Cook Time: 1 hour 30 mins

Total Time: 1 hour 50 minutes

4 medium sweet potatoes

3/4 cup brown sugar

2 tsp vanilla extract

1 tsp cinnamon

1/4 cup whole milk

4 tbsps unsalted butter, melted

2 large eggs, beaten

2 tbsps bourbon (optional)

1 tsp Kosher salt

Bacon-Pecan Crumble:

4 slices thick-cut bacon, chopped

3/4 cup brown sugar

1/3 cup all-purpose flour

1 1/2 cups raw pecans roughly chopped

6 tbsps unsalted butter melted

1/4-1 tsp cayenne pepper, using more or less to taste

1/2 tsp Kosher salt

2 tbsps fresh chopped sage

1-2 tsp fresh chopped rosemary (optional)

Flakey Sea Salt

Preheat your oven to 400°F. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.

Meanwhile, make the bacon pecans. In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan and drain onto a paper towel. In a medium bowl, combine the brown sugar, flour, pecans, butter, cayenne, kosher salt, sage, and rosemary (if using). Stir in the bacon.

Reduce the oven temperature to 350°F. Peel the skins away from the flesh of the sweet potato. Add the sweet potatoes to a mixing bowl. Mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs, and bourbon until combined. Season with salt.

Spoon the sweet potato mixture into a 9x13 inch baking dish. Sprinkle the pecans evenly over top.

Transfer to the oven and bake for 35-40 minutes, until the pecans are golden. Serve warm topped with flaky sea salt.

Recipe adapted from Half Baked Harvest

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