This Kentucky Bourbon Sweet Potato Casserole is made with sweet potatoes mashed with bourbon, maple syrup, and butter, and topped with a bourbon pecan crumble.
Each fall, there is one vegetable that reigns supreme. One spud that shines above them all– the earthy, nutritious, delicious– sweet potato. Growing up, my mom would, on occasion, miraculously convert those orangey-brown potatoes into a fluffy, buttery, and nutty casserole. Each time it popped out of the oven, I would shamelessly devour as much as humanly possible, while silently wondering if sweet potato casserole was the best food on the planet. The answer, of course, is obviously yes! This Kentucky Bourbon Sweet Potato Casserole is even better– full of buttery sweet potatoes whipped with cream and bourbon, and topped with a bourbon-pecan streusel.
Recently, while hoarding bags of 79 cent bags of sweet potatoes at Aldi, I was pondering sweet potato casserole (you know, as one does). Mom always makes her sweet potato casserole with a pecan topping (none of this marshmallow topping silliness), and something occurred to me. Bourbon balls are made with pecans… pecans that have been soaked in bourbon! It only makes sense that the pecan streusel on sweet potato casserole would be even more amazing… with bourbon. So, gather your sweet potatoes, your bourbon, and your pecans– and get cooking!
Making Kentucky Bourbon Sweet Potato Casserole
To make your casserole, start by soaking the pecans in the bourbon. Boil the sweet potatoes until they’re tender, and mash them. In a mixing bowl, beat together the eggs, cream, maple syrup, and vanilla. Slowly add the melted butter to the egg mixture. (Don’t go too quickly here– extra hot butter added all at once could scramble your eggs!) Next, use a slotted spoon to strain the pecans out of the bourbon. Set the pecans aside, and pour the remaining bourbon into the buttery mixture. Pour the butter mixture into the sweet potatoes, and mash it all together. Scoop the sweet potato mixture into a casserole dish.
Finally, mix all the pecan streusel ingredients together, and spoon it onto the top of the casserole. Bake it until the streusel topping is golden brown. Your entire kitchen will smell like bourbony, sweet potato yumminess, and as soon as it’s cooled down a little, go right ahead and devour this little piece of fall fabulousness.
Kentucky Bourbon Sweet Potato Casserole
- 3 lbs sweet potatoes, peeled and diced
- 4 oz butter, melted
- 1/3 cup heavy cream OR milk
- 3/4 cup maple syrup, sorghum syrup, or brown sugar
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1 tsp salt
Bourbon Pecan Streusel Topping:
- 2 oz bourbon
- 1 cup pecans, crushed
- 4 oz butter, melted
- 2/3 cup flour
- 1/2 cup brown sugar
Preheat oven to 350ºF.
Bring a large, salted pot of water to a boil. Add sweet potatoes, and boil 12-15 minutes until tender.
Pour pecans and bourbon into a small bowl together, letting the pecans soak up the bourbon.
Beat eggs together with cream, maple, vanilla, and salt. Slowly incorporate butter, and mix until blended. Once potatoes are tender, mash them together with the cream mixture.
Strain pecans out of bourbon, and set aside. Drizzle the leftover bourbon over the potato mixture. Mash more to incorporate. Spoon potato mixture into a medium casserole dish (8"x8").
Mix all pecan streusel ingredients together with a fork (or for a finer streusel, pour all ingredients into a food processor). Spread pecan mixture over the potatoes in the casserole dish.
Cook casserole for about 45 minutes, until the streusel is golden and pulling away from the edges of the dish. (Note: the dish takes longer to cook because the pecans are wet from the bourbon-- if you skip soaking the pecans, reduce the cook time by about 10 minutes.)
Allow casserole to cool slightly before serving.