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Bourbon Sweet Potato Casserole with Pecan Streusel Topping

Course: Dessert, Side Dish
Cuisine: American, Soul Food
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 12 servings
Calories: 476kcal
Silky smooth sweet potato casserole with notes of bourbon, cinnamon, and nutmeg, and a crunchy pecan streusel topping
Print Recipe

Equipment

  • 1 Food Processor
  • 1 mixing bowl
  • 1 mixing spoon
  • 1 baking dish Roughly 2.25 qt capacity (like a medium-sized casserole dish or a square baking dish)

Ingredients

Bourbon Spiced Sweet Potato Filling

  • 3 pounds sweet potatoes
  • ½ cup brown sugar
  • 2 teaspoons bourbon
  • 1 teaspoon vanilla extract
  • 8 tablespoons butter melted
  • ½ cup heavy cream
  • 1 egg
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon sea salt

Pecan Streusel Topping

  • 1 ½ cup chopped pecans
  • ½ cup flour
  • 1 cup brown sugar
  • 4 tablespoons butter melted

Instructions

  • Preheat oven to 400 degrees. Using a fork or knife, pierce sweet potatoes several times then place in oven to roast for about 45 minutes or until tender. Carefully remove sweet potatoes from oven and place in fridge until cool enough to handle (about 20 minutes). Reduce oven heat to 375 degrees.
  • Meanwhile, make pecan streusel topping. Combine chopped pecans, brown sugar, flour, and melted butter in a bowl and stir by hand until a kind of crumbly paste forms. Set aside.
  • Remove skin from sweet potatoes and place into bowl of food processor. Add brown sugar, bourbon, vanilla extract, melted butter, heavy cream, egg, cinnamon, nutmeg, and sea salt then process on medium speed until smooth. It may be necessary to pause and scrape down the sides of the bowl to get the mixture completely smooth.
  • Spread mixture into baking dish. Use a spoon or rubber spatula to smooth out the top of the sweet potato mixture.
  • Spoon pecan streusel over top and gently press it into the sweet potato mixture. Place dish into oven and bake for about 1 hour or until streusel topping is firm and golden brown.
  • Allow sweet potato casserole to cool and set for about 45 minutes before serving.

Notes

Preparation
You can make the sweet potato custard filling and the pecan crumble topping up to two days ahead of time and store in the fridge.
Modifications
You can cut sweet potatoes into smaller pieces to roast them faster. Just note that whole roasted sweet potatoes are generally sweeter since the skin kind of holds in the flavor.
You can use canned sweet potatoes just don't cook them and be sure to reduce the amount of brown sugar and butter by about half since sweet potatoes from a can are already sweetened and moist.
Storage and Freezing
Store in an airtight container in the refrigerator. It will keep for up to five days.
Double wrap baked sweet potato casserole (at room temperature) then freeze for up to three months.

Nutrition

Calories: 476kcal | Carbohydrates: 61g | Protein: 4g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 257mg | Potassium: 448mg | Fiber: 4g | Sugar: 41g | Vitamin A: 13883IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg