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Perfect Brown Sugar Bourbon Sweet Potato Casserole

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This isn’t your grandma’s sweet potato casserole—it’s a rich, caramelized version with a hint of bourbon warmth and a crispy brown sugar-pecan streusel topping. Perfect for holiday gatherings or a cozy weeknight dinner, it’s comfort food reimagined.

Ingredients

Scale
  • 4 medium sweet potatoes (about 2 pounds), peeled and cubed into 1-inch pieces
  • 1/4 cup unsalted butter, melted
  • 1/3 cup brown sugar, packed
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup chopped pecans
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C). Peel and cube sweet potatoes into 1-inch pieces.
  2. Place cubed sweet potatoes 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 a simmer and cook for 12-15 minutes until fork-tender.
  3. Drain sweet potatoes well in a colander, let steam off excess moisture, then return to pot and mash until smooth, leaving a few small chunks for texture if desired.
  4. To the mashed sweet potatoes, add melted butter, brown sugar, bourbon, vanilla extract, salt, cinnamon, and nutmeg. Stir until well combined. Fold in beaten eggs until just combined.
  5. In a medium bowl, combine flour, brown sugar, chopped pecans, and salt. Add cold butter cubes and use your fingers or a pastry cutter to work butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized butter pieces.
  6. Transfer sweet potato mixture to a greased 9×13-inch baking dish and spread evenly. Sprinkle topping evenly over the surface without pressing down.
  7. Bake for 25-30 minutes until topping is golden brown and edges are bubbly. If topping browns too quickly, tent loosely with foil for the last 10 minutes.
  8. Let casserole rest for 10 minutes before serving to allow flavors to meld and texture to set.

Notes

For best results, roast sweet potatoes instead of boiling to concentrate natural sugars. Toast pecans before using for richer flavor. Use good quality bourbon like Bulleit or Maker’s Mark. Room temperature eggs prevent lumpy texture. Can be assembled (without topping) up to 2 days in advance.

Nutrition

Keywords: sweet potato casserole, bourbon sweet potato, brown sugar pecan, holiday side dish, Thanksgiving recipe, Christmas side dish

Find it online: https://evadinnerideas.com/perfect-brown-sugar-bourbon-sweet-potato-casserole/