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Perfect Brown Sugar Bourbon Sweet Potato Casserole with Pecans

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This sweet potato casserole features a silky, roasted sweet potato base with a hint of bourbon and a crunchy, buttery pecan topping. It’s a crowd-pleasing side dish that’s perfect for holidays and gatherings.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium)
  • 6 tablespoons unsalted butter, divided
  • 1 cup light brown sugar, packed, divided
  • 3 tablespoons bourbon
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt, plus a pinch for topping
  • 1 cup pecans, chopped
  • 1/4 cup all-purpose flour

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Wash and scrub sweet potatoes; pierce each with a fork.
  2. Roast sweet potatoes on prepared baking sheet for 45-60 minutes until tender. Let cool for 10 minutes.
  3. Peel sweet potatoes and place flesh in a large mixing bowl. Add 4 tablespoons softened butter and mash or beat with a hand mixer until smooth.
  4. Add 1/2 cup packed brown sugar, 3 tablespoons bourbon, 2 room-temperature eggs, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt. Beat until well combined and smooth.
  5. Spread sweet potato mixture evenly into a greased 9×13-inch baking dish. Set aside.
  6. In a medium skillet over medium heat, melt 2 tablespoons butter. Add 1/2 cup packed brown sugar, 1/4 cup all-purpose flour, and a pinch of salt. Stir until mixture looks like wet sand and starts to bubble, about 2 minutes. Remove from heat and stir in 1 cup chopped pecans. Let cool slightly.
  7. Sprinkle pecan topping evenly over sweet potato base. Bake at 350°F (175°C) for 25-30 minutes until topping is golden brown and edges are bubbling. Tent with foil if topping browns too quickly.
  8. Let casserole rest for at least 10 minutes before serving.

Notes

Roast sweet potatoes instead of boiling for better flavor and texture. Add bourbon off the heat to preserve its flavor. For make-ahead, assemble without topping up to 2 days in advance; add topping just before baking. For a dairy-free version, use vegan butter. For gluten-free, substitute almond flour or a 1:1 gluten-free baking blend in the topping.

Nutrition

Keywords: sweet potato casserole, bourbon, pecans, brown sugar, Thanksgiving, holiday side dish

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