Bourbon Sweet Potato Crunch Casserole
Bourbon Sweet Potato Crunch Casserole is the ultimate holiday side dish! Creamy sweet potatoes are infused with bourbon and vanilla, topped with a crunchy-sweet praline layer, and baked to perfection. Sorry, marshmallows—this one steals the show!
Servings 8 servings
Calories 576kcal
Equipment
Ingredients
- 4 pounds sweet potatoes/yams or 3 29-ounce cans, drained
- ⅓ cup heavy cream
- ½ cup butter melted
- 1 teaspoon vanilla extract
- ¼ cup light brown sugar
- ¼ cup bourbon
- 1 ½ teaspoons cinnamon
- 1 teaspoon allspice
- ½ teaspoon ground cloves
- ½ teaspoon grated nutmeg
- Salt and pepper to taste
Topping
- ½ cup brown sugar
- 1 cup chopped pecans
- ¼ cup butter
Instructions
- Slice sweet potatoes in half, brush with butter, and bake at 350F until tender - or drain canned yams.
- Remove the peels and add the cooked sweet potatoes to the bowl of your mixer and blend until smooth.
- Add the remaining ingredients, except topping, and whip until well blended and fluffy.
- Taste and adjust seasonings.
- Spoon into a greased casserole dish.
- Sprinkle with the pecan topping.
- Bake at 375 for 30 minutes.
Topping
- Melt butter in a heavy saucepan.
- Add the chopped pecans and brown sugar.
- Cook, stirring often, until the pecans are well coated.
- Spoon the topping over the yam mixture.
Video
Notes
Note: In the video I say there are eggs in this recipe. There are no eggs in this recipe. Once in awhile I forget what I am actually doing.::shakes head:::
Storage:
Leftover sweet potato casserole should be covered with plastic wrap or put in an airtight container and refrigerated promptly. This will be fine in the fridge for 3 or 4 days total. For longer storage you can freeze it for up to 3 months. Cover tightly with plastic wrap then aluminum foil.
Tips:
-
- Use a good bourbon in this. Trust me! It makes a huge difference in the flavor.
- If you prefer not to use bourbon you can use extra cream, cream soda, or even ginger ale in place of it.
- Save time by using canned yams that have been well drained - but... it won't be as good.
- I don't recommend chopping the pecans with a food processor. Chop them by hand. They need to be coarsely chopped for the best texture.
- You can prepare this sweet, buttery sweet potato side dish about 3 days ahead of time, cover tightly with plastic wrap, and refrigerate. Bake before serving.
Nutrition
Calories: 576kcal | Carbohydrates: 69g | Protein: 5g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 59mg | Sodium: 287mg | Potassium: 855mg | Fiber: 8g | Sugar: 30g | Vitamin A: 32861IU | Vitamin C: 6mg | Calcium: 112mg | Iron: 2mg