Like most sweet potato casseroles, this bourbon sweet potato casserole is so simple and easy to make. The longest part of the process is roasting the potatoes. But nothing is hard and you might even have all the ingredients on hand right now.
Ingredients
- 4 medium sweet potatoes
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup whole milk
- 4 tablespoons salted butter, melted
- 2 large eggs, beaten
- 2 tablespoons bourbon (optional)
- kosher salt
Sweet ‘n’ Savory Bacon Pecans
- 4 slices thick-cut bacon, chopped
- 3/4 cup brown sugar
- 1/3 cup Cup4Cup gluten free flour
- 1 1/2 cups raw pecans roughly chopped
- 6 tablespoons salted butter melted
- 1/2-1 teaspoon cayenne pepper using more or less to taste
- 2 tablespoons fresh chopped sage
Instructions
- Preheat your oven to 400 degrees 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, and sage. Stir in the bacon.
- Reduce the oven temperature to 350 degrees 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 9×13 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.
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