Print

Best Maple Bourbon Sweet Potato Casserole (Easy Recipe)

maple bourbon sweet potato casserole - featured image
Print Recipe

This Best Maple Bourbon Sweet Potato Casserole is a recreation of a beloved Nashville supper club dish, featuring creamy roasted sweet potatoes with maple syrup and bourbon, topped with a crunchy pecan streusel. It’s a crowd-pleasing side dish perfect for holidays or any special meal.

Ingredients

Scale
  • 4 pounds sweet potatoes (about 6 medium-large), Garnet or Jewel varieties
  • 1/4 cup unsalted butter, melted
  • 1/3 cup pure maple syrup (Grade A dark amber preferred)
  • 1/4 cup bourbon (e.g., Maker’s Mark or Bulleit)
  • 2 large eggs, lightly beaten, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup pecan halves, toasted and chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)
  • Optional: mini marshmallows for topping
  • Optional: extra maple syrup for drizzling

Instructions

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes, prick with a fork, and roast on a baking sheet for 45-60 minutes until very soft. Let cool until handleable, about 15 minutes.
  2. While potatoes roast, make streusel: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Cut in cold butter cubes with a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized butter pieces. Stir in toasted chopped pecans. Refrigerate.
  3. Peel cooled sweet potatoes and place flesh in a large bowl. Mash until smooth (or use electric mixer for silkier texture). Add melted butter, maple syrup, bourbon, beaten eggs, vanilla, salt, cinnamon, and nutmeg. Mix until well combined.
  4. Reduce oven temperature to 350°F (175°C). Grease a 9×13 inch baking dish. Spread sweet potato mixture evenly in dish. Sprinkle pecan streusel topping evenly over the surface.
  5. Bake for 25-30 minutes until filling is hot and bubbly around edges and topping is golden brown. If topping browns too quickly, cover loosely with foil for last 10 minutes.
  6. Let casserole rest for 5-10 minutes before serving. Serve warm.

Notes

Toast pecans in a dry skillet for 3-4 minutes for best flavor. For alcohol-free version, substitute bourbon with 2 tablespoons additional maple syrup mixed with 1 teaspoon vanilla extract and a drop of liquid smoke. Use room temperature eggs to prevent lumpy mixture. Let casserole rest after baking to set properly. Can be assembled up to 24 hours in advance; add 10 minutes to baking time if baking from cold. Freezes well for up to 3 months.

Nutrition

Keywords: sweet potato casserole, maple bourbon, pecan streusel, Thanksgiving side, holiday recipe, Southern comfort food

Find it online: https://grubella.com/best-maple-bourbon-sweet-potato-casserole-easy-recipe/