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Perfect Maple Bourbon Sweet Potato Casserole

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A rich and comforting sweet potato casserole with a maple bourbon glaze and crunchy pecan topping. This dish is perfect for holidays or cozy dinners, offering a balance of sweet, smoky, and savory flavors.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cubed into 1-inch pieces
  • 4 tablespoons unsalted butter, softened
  • 1/3 cup pure maple syrup
  • 2 tablespoons bourbon
  • 1/2 cup heavy cream
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup pecan halves, roughly chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon maple syrup
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes, until fork-tender.
  3. Drain the potatoes in a colander and let them sit for 2-3 minutes to steam dry.
  4. Return the drained potatoes to the pot or transfer to a large mixing bowl. Add the softened butter and mash until mostly smooth. If using a hand mixer, beat on low speed for about 30 seconds.
  5. In a separate small bowl, whisk together the maple syrup, bourbon, heavy cream, beaten eggs, vanilla extract, salt, pepper, cinnamon, and nutmeg. Pour this mixture into the mashed sweet potatoes and stir until well combined.
  6. Transfer the sweet potato mixture to the prepared baking dish and spread evenly with a rubber spatula. Tap the dish gently on the counter to settle.
  7. In a medium bowl, combine the chopped pecans, flour, brown sugar, melted butter, maple syrup, and a pinch of salt. Stir with a fork until crumbly and the pecans are well coated.
  8. Sprinkle the topping evenly over the sweet potato mixture. Do not press it down.
  9. Bake for 30-35 minutes, until the topping is golden brown and the edges are bubbling. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
  10. Let the casserole rest for 10 minutes before serving.

Notes

For best results, use room temperature eggs and cream. Toast pecans before chopping for deeper flavor. The casserole can be made ahead and refrigerated for up to 2 days; add 10-15 minutes to baking time if starting cold. For a non-alcoholic version, substitute bourbon with apple cider.

Nutrition

Keywords: sweet potato casserole, maple bourbon, pecan topping, holiday side dish, Thanksgiving

Find it online: https://noshbelle.com/perfect-maple-bourbon-sweet-potato-casserole-recipe/