Bourbon Sweet Potato Casserole

Knock the socks off your guests with this slightly sweet Bourbon Sweet Potato Casserole, covered with a crunchy streusel topping. The bourbon sings, the sweet potatoes are light and creamy, and the streusel topping adds texture to this take on a Thanksgiving classic.

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 475kcal

Ingredients

Bourbon Sweet Potato Casserole

5 sweet potatoes regular-sized (4.5 lbs), baked, peeled and spooned into a bowl (at room temperature)
7 tablespoons pure maple syrup
2 oz. bourbon
1 egg beaten
¼ teaspoon kosher salt
1 teaspoon ground cinnamon

Streusel Topping

2 tablespoons all-purpose flour
2 tablespoons rolled oats
¼ cup light brown sugar
6 tablespoons pecans chopped
2 tablespoons unsalted butter cold, cubed

Instructions

Preheat the oven to 375°F. Spray a baking dish with nonstick cooking spray, and set aside.
In the bowl with the cooked sweet potatoes, add the maple syrup, bourbon, egg, salt and cinnamon (if you're using cinnamon!)
Blend the ingredients together using a hand mixer, mixing until smooth.
Pour and spread the sweet potato casserole into the prepared baking dish, and set aside.
In a medium-sized mixing bowl, combine the flour, oats, brown sugar and pecans, mixing with a fork until combined.
Cut the chilled butter into the streusel topping using a pastry cutter (or a fork if you're old school), cutting the ingredients until they resemble wet sand.
Sprinkle the streusel topping onto the sweet potato filling.
Transfer the casserole into the preheated oven, and bake for 40 minutes, or until the streusel topping is browned and crispy.
Remove from the oven, and serve warm.

Notes

Please note that the total time does NOT include baking the sweet potatoes (and the subsequent time it take to let them cool, then peel and place in a bowl.)

Nutrition