Tuesday, November 25, 2014

Bourbon Sweet Potato Casserole


I have to admit, whenever I see a menu item or recipe that includes sweet potatoes, I get super excited. They are one of my absolute favorite comfort foods. I love making sweet potato fries, baked sweet potatoes, mashed sweet potatoes, sweet potato hash, and of course Thanksgiving's beloved sweet potato casserole. I mean who doesn't love things smothered in toasty marshmallows??? But really the sweet potatoes in this dish are so masked by sugar and butter that you can hardly taste them! I wanted to make a casserole that would enhance the beauty of the sweet potato, not annihilate it completely. This casserole is a wonderful marriage of sweet potato loveliness and bacon-pecan topping. This recipe is delicious. Hands down. If you were planning on making sweet potato marshmallow-covered casserole this Thanksgiving, forget it. 

Go back to the store. 

Get these ingredients. 

Make this casserole.

Everyone will be thankful you did. 


Bourbon Sweet Potato Casserole
Recipe adapted from Half Baked Harvest

4 medium sweet potatoes
1/4 cup brown sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 cup milk
1/4 cup butter, melted
2 eggs, lightly beaten
2 tablespoons bourbon (optional)
Topping
10 slices thick cut bacon, chopped
1/2 cup brown sugar
1/3 cup all-purpose flour (use gluten free if needed)
1 cup raw pecans, roughly chopped (save several whole pecans to place on top)
1/3 cup salted butter, melted
1/2-1 teaspoon cayenne pepper
2 tablespoons fresh sage, chopped
1-2 teaspoons fresh rosemary, chopped (optional)

  1. Preheat your oven to 400 degrees F.
  2. 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.
  3. Meanwhile, make the topping. Heat a large skillet over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate and set aside. Next, add the brown sugar, flour, pecans, butter, cayenne, sage and rosemary (if using) to a bowl and mix to combine. Break the fried bacon into pieces and stir into sugar/flour mixture.
  4. Reduce the oven temperature to 350 degrees F.
  5. Peel the skins away from the flesh of the sweet potato and add the sweet potato to a large mixing bowl. Mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs and bourbon until fully combined.
  6. Pour the sweet potatoes into a greased casserole dish. Sprinkle the pecan topping over top of the sweet potatoes. Bake for 30-40 minutes or until the pecans are golden. Remove from the oven and serve warm.

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