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Best Maple Bourbon Sweet Potato Casserole with Pecan Streusel

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This Maple Bourbon Sweet Potato Casserole with Pecan Streusel is a sophisticated twist on a classic holiday side dish. It’s rich without being cloying, savory enough to sit proudly next to turkey or ham, and topped with a crunchy pecan streusel that adds texture without overwhelming the creamy sweet potato base.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium-large), peeled and cut into 2-inch chunks
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup pure maple syrup
  • 2 tablespoons bourbon
  • 1/3 cup milk (whole milk or 2% preferred)
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup pecan halves, roughly chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup coconut sugar (or packed brown sugar)
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Boil the sweet potatoes: 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 medium-high and cook for 15-20 minutes, until the potatoes are fork-tender.
  2. Drain and mash: Drain the sweet potatoes in a colander and let them steam dry for 2-3 minutes. Transfer to a large mixing bowl and mash until mostly smooth, leaving a few small chunks for texture if desired.
  3. Preheat the oven: Set your oven to 375°F (190°C).
  4. Make the filling: To the mashed sweet potatoes, add the melted butter, maple syrup, bourbon, milk, beaten egg, vanilla, salt, and pepper. Stir until everything is well combined and silky.
  5. Prepare the streusel: In a medium bowl, combine the chopped pecans, flour, coconut sugar, smoked paprika, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  6. Assemble the casserole: Pour the sweet potato filling into a greased 9×13-inch baking dish and spread it evenly. Sprinkle the pecan streusel evenly over the top.
  7. Bake: Place the dish on the middle rack of the preheated oven and bake for 25-30 minutes, until the filling is set around the edges and the streusel is golden brown and fragrant.
  8. Rest and serve: Let the casserole rest for 10 minutes before serving.

Notes

Don’t over-boil the sweet potatoes to avoid waterlogged mush. Toast pecans for deeper flavor. Let egg and milk come to room temperature for smoother blending. Use 80-90 proof bourbon for best balance. This casserole can be assembled up to 24 hours ahead and refrigerated; add 10 minutes to baking time if starting from cold. For a non-alcoholic version, substitute bourbon with 2 tablespoons apple cider plus 1 teaspoon vanilla extract.

Nutrition

Keywords: sweet potato casserole, maple bourbon, pecan streusel, holiday side dish, Thanksgiving, Christmas, vegetarian, gluten-free option

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