Bourbon Sweet Potato Casserole
This is my favorite version of Sweet Potato Casserole. It’s rich, creamy, and perfectly balanced with warm spices and a touch of bourbon for extra depth of flavor. The sweet potato base is smooth and buttery, while the pecan topping adds a crunchy finish that brings everything together. This is one of those classic comfort dishes that always shows up on the table during the holidays. Hope you enjoy my recipe.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 8 People
Ingredients
- 1 lbs Large Sweet Potatoes
- 6 Cups Water To boil Sweet Potatoes
- 1/4 Cups Brown Sugar
- 1 Stick Butter
- 1/4 Cups Granulated Sugar
- 1 tsp Vanilla Extract
- 1 tbsp Pumpkin Pie Spice
- 1 tbsp Ground Cinnamon
- 1 tbsp Ground Allspice
- 1 tbsp Ground Ginger
- 1 tbsp Ground Nutmeg
- 1/4 Cups Heavy Cream
- 1 Egg To make casserole fluffy
- 1 oz Oats For Topping
Instructions
- In a large pot, bring water to a boil. Once boiling, add the sweet potatoes and cook for about <strong>15–20 minutes</strong> or until fork tender. Drain and set aside.
- Add the cooked sweet potatoes to a large bowl and add in your Bourbon, Vanilla Extract, Pumpkin Pie Spice, Ground Cinnamon, Ground Allspice, Ground Ginger, Ground Nutmeg, Brown Sugar, and Melted Butter and stir.
- Once mixed, mash the sweet potatoes, then add the cream and mix again.
- Pour the sweet potato mixture into a greased 9×13 casserole dish and spread evenly.
- Sprinkle the oats berries and cherries evenly over the sweet potato layer.
- Bake at 400°F (205°C) for 35-40 minutes or until the top is golden brown and the casserole is set.
- Remove from the oven and let cool slightly before serving.
