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Easy Maple Bourbon Sweet Potato Casserole with Pecan Streusel

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This Maple Bourbon Sweet Potato Casserole with Pecan Streusel is a crowd-pleasing side dish that combines creamy sweet potatoes with a crunchy pecan topping, enhanced by the warm flavors of maple syrup and bourbon.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed into 1-inch pieces
  • 1/4 cup unsalted butter, melted
  • 1/3 cup pure maple syrup
  • 2 tablespoons bourbon
  • 1/2 cup heavy cream
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup pecan halves or pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Boil the sweet potatoes: Place peeled and cubed sweet potatoes in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until fork-tender. Drain in a colander and let steam dry for a minute.
  3. Mash the sweet potatoes: Return drained sweet potatoes to the pot or a large mixing bowl. Mash with a potato masher or use a hand mixer on low speed until smooth.
  4. Add the wet ingredients: To the mashed sweet potatoes, add melted butter, maple syrup, bourbon, heavy cream, beaten eggs, vanilla extract, salt, cinnamon, and nutmeg. Mix until well combined and smooth.
  5. Pour into the baking dish: Spread the sweet potato mixture evenly into the prepared dish. Set aside.
  6. Make the pecan streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces. Stir in the pecans.
  7. Top the casserole: Sprinkle the streusel evenly over the sweet potato mixture. Do not press it down.
  8. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, until the edges are bubbly and the streusel is golden brown and fragrant. If the topping browns too quickly, tent loosely with foil.
  9. Rest before serving: Let the casserole cool for 10-15 minutes before serving to allow the filling to set.

Notes

For best results, use fresh sweet potatoes, not canned. Toast pecans before using for extra flavor. The casserole can be assembled up to two days ahead (without streusel) and refrigerated; add streusel and bake, adding 10 minutes to the baking time. Leftovers keep in the refrigerator for up to 4 days and can be reheated in the oven or microwave.

Nutrition

Keywords: sweet potato casserole, maple bourbon, pecan streusel, Thanksgiving side dish, holiday recipe

Find it online: https://willarecipes.com/easy-maple-bourbon-sweet-potato-casserole-with-pecan-streusel/